Back at the Cookery for Duck Liver and Calves’ Brains


After reading my piece from a few weeks ago on the edgy menu at The Cookery, a couple of friends of mine wanted to go for dinner. So I accommodated them. This time, chef Dave DiBari sent out a plate of calves’ brains ravioli. Haven’t seen that anywhere in Westchester. At least in a long time. Anybody else remember that? Maybe calves’ brains at one of the classic French restaurants?

Anyway, here’s a look at our meal:

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Hit the little cartoon bubble in the left lower corner to see the captions.

The 411 on The Cookery.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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