Back To The Cookery in Dobbs Ferry
I hadn’t been to the Cookery in Dobbs Ferry since it first opened. Now that it’s been open a couple months, I went back to check in. Yup. Still delicious.
The pork alla plancha with cheesy spaetzle and tomatoes agro dolce, above, was insanely good. The pork had such a nice crust, yet it just melted in my mouth.
The scene at the bar:
Meatballs. Chef Dave DiBari’s grandmother’s recipe:
Hearty and rich. But just the right amount so you’re not stuffed.
Pea shoot salad with corn (sorry for the blurry photo):
The essence of pea. And very refreshing.
Penne with smoked ricotta and corn.
That’s what I said: smoked ricotta. It was smoky and creamy all at once.
People are going batty for this white lasagna:
Mushrooms, ham, bechamel and truffle oil. I had three bites. It’s really, really good but unless I’m sharing it with a tableful of friends I probably won’t order it again…. it’s just so rich. Oh, maybe I will. If it’s snowing and I have a fat chewy red, too.
Simple grilled branzino, stuffed with herbs and fennel, with roasted potatoes on the side.
So beautifully done. Light, flaky, and flavorful.
I swear, that’s the last time I let a couple of months pass before a trip to the Cookery. If you haven’t been yet, pick up the phone right now and call for a reservation.
The phone number is right here: The 411 on The Cookery.
Previously: First Look, the Cookery (with photos of food).
And: Video of chef David DiBari making pasta with his mom.
