Pig's Head Doughnut

The Cookery, Dobbs Ferry


No, your eyes didn’t deceive you: pig’s head. But just hear us out. Chef David DiBari and crew are real envelope-pushers when it comes to being culinarily creative and daring. They start with a light and tasty house-made cinnamon-sugar doughnut, then they slice it in half and fill it with tender, marbled meat from the pig and drizzle it with maple syrup. It’s the perfect marriage of sweet and savory—and you don’t even need to be drunk to eat it. So, if you’ve been known to dive deep into a stack of pancakes with maple syrup and a side of bacon, you owe it to yourself to give The Cookery’s concoction a fair try. You’ll be glad you did.

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