The Cookery

"At almost 15 years old, The Cookery in Dobbs Ferry is like a punk rock band that’s gone mainstream. It still feels a little rebellious, even though everyone loves it by now. The menu is a mashup of gastropub and Italian, but really, they just lean into anything salty or fatty. The housemade pastas are great, there’s a whole pig dinner if your group is feeling primal, and somehow, dishes like duck liver cannoli with smoked cabbage marmellata make perfect sense. So settle in for some hip-hop and a strong drink, and worry about your cholesterol another time." - mike wasserman

"At almost 15 years old, The Cookery in Dobbs Ferry is like a punk rock band that’s gone mainstream. It still feels a little rebellious, even though everyone loves it by now. The menu is a mashup of gastropub and Italian, but really, they just lean into anything salty or fatty. The housemade pastas are great, there’s a whole pig dinner if your group is feeling primal, and somehow, dishes like duck liver cannoli with smoked cabbage marmellata make perfect sense. So settle in for some hip-hop and a strong drink, and worry about your cholesterol another time." - Mike Wasserman

"It’s a cute neighborhood spot yet this restaurant far exceeds what might be expected with cooking that goes completely outside of the box. It’s why every seat is almost always filled with young couples, families and regulars. Artisanal products are given the royal treatment here, and the house-made mozzarella is the stuff of dreams. All of the appetizers are excellent and rotating daily specials are always worth a second look. Linguine tossed with olive oil, pepper and lemon rind is simple, but spot-on, while the fusilli con pomodoro fra diavolo packs an excellent, chili-infused punch. Salty-sweet-smoky cabbage is just brilliant when accompanying that juicy half chicken a la plancha.  Look to the specials for the best desserts." - Michelin Inspector

"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 may be over ten years old, but it is among the first class of Bib Gourmands in Westchester County. Chef/owner David DiBari graduated from the Culinary Institute of America and worked in kitchens around Manhattan before he settled in Dobbs Ferry and opened The Cookery. Handmade pastas like rigatoni with bone marrow and lemon brown butter ravioli stand out on the menu." - The MICHELIN Guide