Tell me if this situation sounds all too familiar: You're at brunch. The server has been by at least twice to take your order and since everything looks so good you can't decide. Sweet or savory? Sweet or savory? Your dining companion is beginning to get annoyed and your server can only refill your water glass so many times. Finally, you mumble something about having the French toast only to see your companion's dish of Eggs Benny arrive. You cast a longing glance at the plateful of eggs and, full of self loathing, you curse yourself silly for being so indecisive.
Well, The Cookery of Dobbs Ferry just remedied all that in one fell forkful of buttery salty potatoes.
The Cookery is a small and inviting restaurant that, thanks to the brains of David DiBari, has finally nailed brunch service. They may have been around for six years but this was my first visit. For shame, I know. The menu is Italian at the core but dabbles in modernity with its inventive and enjoyable flavor combinations. Embracing the concept of all things small, the food is served small plates style, which means I don't have to stop at one dish. They even transform the large display of varied "carnage" (i.e. roast suckling pig, pot roast, etc) into small plated wonders. Ordering a la carte is an option but my coworker and I did the prix fixe: three plates and a cocktail. Six dishes total, yes, six magnificent brunch items all for me! Us. I meant us.
Our dishes were mostly savory, like dense sausage bread made with chorizo (in my opinion it should always be chorizo), rich buttery salty potatoes, and egg in a jar with an explosive cheddar polenta. The crostino with truffle honey added some needed sweetness to our meal where the cider doughnut French toast did not. The egg and sausage that accompanied the toast overpowered the doughnut. There is a sweet section to the menu but it appears more dessert based (helloooooo stickabutta pie). I like a good parfait, waffle or French Toast option at my brunch but if all I had was three plates of sausage bread, I'm pretty sure I'd be OK. And if you couldn't tell, you should totally get a slice of the thin but potent stickabutta pie.
When it’s just a few bites I find myself eating a little slower, tasting a little longer, and consuming a whole lot more. A spoonful here and a tiny bite there are all you need for a new perspective on the best meal of the week. So thank you, Mr. DiBari, for this revolutionary approach to brunch in Westchester. And sausage bread. Thank you for sausage bread. Until the next dish, ciao!