24 Feb Water, Flour, Yeast and Salt: A Love Story
Posted at 00:20h
“If there is such a thing as a genius of dough making — and why shouldn’t there be? — David DiBari would certainly seem to qualify.”
A Review of the Parlor in Dobbs Ferry.
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.
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