The Parlor- new restaurant in Dobbs Ferry
So... Julia Sexton posted a review of The Parlor (same folks as the Cookery)... but it has no information about whether the restaurant is actually open to the public... no phone # or hours of business... any Dobbs locals have some info on this place? It's where Orissa used to be.
Finally got in to the Parlor last night with Mrs. Tech and young Techs, after two attempts when the line was just too long. The food was excellent, of the same quality as Cookery.
I'm a fan of DiBari's DoughNation mobile pizza trailer that works the local farmers markets. (He donates portion of the proceeds each month to local charities like Spring Community Partners in Dobbs. A good guy.)
Chef/Owner DiBari was there in the kitchen managing everything, and decor and noise level feels decidedly urban and fun. We were told that food comes out "when its ready" so don't expect discrete appetizer and entree courses. The staff, like at the Cookery's opening, appeared to be seasoned, as if the restaurant had been open for a year already. This is a real difference between DiBari's restaurants and others in Westchester, where it generally takes the staff a good 3-6 months to hit their stride.
We started with appetizers. The roasted oysters in their shells were delicious. Eggplant slices were tender and tasty, although could have used a bigger portion.
The pizzas were sublime. It was especially nice to be able to sit and eat the pizzas, whereas the DoughNation pizzas are take-out so you stand and eat or wait until you get back to the office where they are not as warm. (Al fresco dining at Cedar/Main intersection in Dobbs is an option, though.)
Clam pie was just how it should be, reminding me of Lombardy's in taste although far fewer clams.
Brussel sprouts, cheese, and bacon was my favorite. Wow!
Margherita pie was devoured by mini-Techs, so I never got to try.
We weren't planning on desserts there since Grenadine Creperie and the GoGreenly are right across the street, but Grenadine was closed so we ate at the Parlor. Suffice to say that Mrs. Tech is still raving about the desserts 24 hours later.
Nutella balls with crispy exterior were small and amazing.
Cinnamon sticks with "white sauce" were like high-end, small-sized cinnamon buns.
Little Tech got something else, but it was devoured before I lifted my head from the first two desserts.
Interesting things to keep in mind:
the seasoning on the food was exactly how I liked it, which is good because there is no salt, pepper, Red Pepper, nothing on the table
No bread on the table.
No bottles of tap water on the table like at the Cookery, which would have been nice as I was thirsty and it would have relieved some pressure on the waitstaff.
Lines can be long for Westchester and no reservations.
i don't mean to be persnickety in any way, but how long does one wait on line for food? the only reason I ask is b/c i LOVE the idea of this concept and I LOVE The Cookery, but I detest the idea of waiting on a line to eat when I have no idea when it might be determined that i actually can eat. an hour? 1/5 hours?
Can you give some insight into what the line situation is like?