"David DiBari owns a number of establishments, but his Italian gastropub remains his best restaurant, and loyal customers pack the space on weekends. The airy meatballs, brown butter-bathed cauliflower ravioli, and deep-fried pork osso buco are musts for first-timers but don’t overlook the specials, where DiBari and executive chef Sajin Renae play with offal and seasonal ingredients. The suckling pig dinner, which must be booked in advance, is one of Westchester’s iconic dining experiences. A whole, crispy-skinned pig is paraded through the dining room and carved tableside, often at DiBari’s grandmother’s kitchen table, which now sits in a nook by the front window." - Samantha Garbarini
The Cookery