Press

Chef and owner of The Cookery & The Parlor David DiBari joins Drew and Ross Mathews to show them how to make the amazing salad they had at the wedding of a Drew Barrymore Show producer.

Dobbs Ferry may have to change its name to David's Ferry if David DiBari's second venture is as popular and critically well received as The Cookery, his first. Located in the space that housed Orissa, The Parlor is a Neapolitan pizzeria serving many of the seasonal pies on the menu at DiBari's 800 F artisan pizza truck, DoughNation, plus vegetable- and seafood-based apps, a large selection of craft beer, tap-only wine, and Prohibition-style cocktails.

The cheeky slogan 'get baked' is graffitied on the walls, the Talking Heads is playing (and not so quietly), people are drinking Colt 45's, and a screen in the back shows Scooby and the gang cruising around in the Mystery Machine.

Introducing The Dough-wich, an ice cream sandwich meets ice cream sundae meets pizza, all assembled table side at The Parlor in Dobbs Ferry. 'We've always wanted a dessert pie on the menu but couldn't get excited about yet another pizza topped with Nutella,' says Chef David DiBari. Instead, he slices open a 'magic puff' of pizza dough and fills it with a dozen scoops of Jane's vanilla ice cream and house-made toppings like bacon-caramel corn, Nutella crunch, and Nutella chocolate sauce (because one type of Nutella is not enough). Yes, you'll have to find 3 friends to order it (The Dough-wich serves 4), but we doubt that'll be a big struggle once you see it. Check it out below.

After his pizza truck DoughNation's success, David DiBari opened up The Parlor, where Neapolitan pizzas topped with handmade mozzarella are a plenty. Other than pizza, The Parlor also features other foods including an interesting Fried Brussels Sprouts with Rice Krispies and Chili Honey dish. Check out the recipe in the video link below.

While pizza is indisputably the main attraction at the Parlor, the menu offers excellent starters and salads, including the restaurant's own burrata topped with ramps and crunchy shallots, and an appetizer called the Parlor Pocket, a soft-boiled egg, ricotta and truffle oil encased in the restaurant's dough - a celestial calzone. The cabbage salad is a couple of kinds of crisp - courtesy of the featured vegetable and thinly sliced apple - with a slight bite from pecorino Romano.