David DiBari, he of nose-to-tail cooking and a sexytown spin on all things food, has a name for his new pizza restaurant in Dobbs Ferry: The Parlor. He hopes to open in August.
Update 11/2013: The restaurant is open. Read the story on lohud.com here and see Liz Johnson’s blog post about her meal at The Parlor here.
“I just always remember my mother saying, ‘We’re going to the pizza parlor,’ or ‘We’re going to the ice cream parlor,’” he says. “So it’s kind of nostalgic in a very simple way—and it allows us to get crazy with pizza.” He also likes the name because of its old fashioned meaning of a living room or a meeting room. “Whatever room it wants,” he says.
The Parlor is taking the space formerly occupied by Orissa, also in Dobbs. It will serve many of the seasonal pizzas on the menu at his mobile pizza truck, 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, who also owns The Cookery in Dobbs, 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.