Preview: Dobbs Ferry’s Parlor
$5 cans of purple haze, tap-only wine, and no fuss about it.
The Parlor’s crew includes Manager Frank “Frankie Pies” Sanchez, Chef David DiBari, Cook David Cusato, Pizzaiolo Bonfascio “Boner”Cortez, and General Manager Ralph “Ralphy Rubbers” Rubino
14 Cedar St, Dobbs Ferry
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. DiBari is a no-pretense kinda guy so don’t expect much in the way of fancy plateware, fussy sommeliers, or artistically plated entrées. Instead, look for street art covering the corrugated metal walls and wood-fired oven (a contest was held and the winning graffiti artist did the oven honors), chairs from a Catholic school, $5 cans of Abita’s Purple Haze, and banging pizzas topped with the likes of house-made pepperoni, bone marrow, smoked tripe, and green-tomato jam.
parlor pockets, a starter made with
a pie with Brussels sprouts