David DiBari of The Cookery to Open a New Pizza Restaurant in Dobbs Ferry

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If you’ve been missing out on the wood-fired pizza coming out of chef David DiBari’s food truck because you haven’t been able to make it to farmers markets and festivals, you’re in luck.

He’s settling down.

DiBari, the chef-owner of The Cookery in Dobbs Ferry and DoughNation, the truck, is opening a new pizza restaurant in the space formerly occupied by Orissa, also in Dobbs. He hopes to be up and running by July.

“It’s going to be the same energy that The Cookery has,” he says. “And I think having the pizza truck — it was a baby step toward something I always wanted to do. ”

The restaurant, yet unnamed, will serve many of the seasonal pizzas on the menu at DoughNation, plus more, making about 16 in total. Some of those toppings include prosciutto with green tomato jam and fontina; lemon with smoked mozzarella and basil; and pork confit, smoked figs and fontina.

DiBari is stripping the restaurant down to its bones: exposing brick, concrete, old barn wood and conduit. DiBari will keep the French doors, which open to the sidewalk, but make them look more distressed.

He describes the look as “industrial and Brooklyn-esque.” He’s holding a contest for street artists; the winner will graffiti the wood-fired oven, which will be the centerpiece of the restaurant.

A curved bar will surround the oven so diners can watch chefs make and cook the pizzas, which can come out at the rate of one every minute or two.

As for drinks, expect the unexpected. DiBari is serving wine from taps and craft beer in bottles.

“Besides being extremely affordable,” he says of tap wine, “it reminds me of simple wine made by friends of mine.” Red, white and sparkling wine — five at first — will be served by carafe, half-carafe and six-ounce glass.

There will be no entrees, but fish- and vegetable-based appetizers will also be prepared in the oven.

“Starting with the truck was a question, and everyone kind of answered it,” says DiBari. “This is where the road took us, and it makes sense.”

The restaurant will be at 14 Cedar St.

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About Author

Liz Johnson is the food editor of The Journal News and LoHud.com, for which she's 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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