It’s been fun to watch David DiBari over the years. From a chef at an Italian restaurant in Yonkers, to opening his own restaurant, the Cookery in Dobbs Ferry, to branching out to wood-fired pizza with The Parlor. Now he’s doing a British gastropub, with the help of his partners and chef.
I was totally focused on the food here — and did not snap a photo of the super-cool interior (a nod to Britain and the 70s, too) or my super-cool friends. I’ll definitely be back, so expect to see more soon. All was terrific. Don’t skip the cabbage salad.
Cabbage salad. 
Welsh rarebit. 
Scotch eggs. 
Lamb with curry. 
Chicken tikka. 
Bangers and mash. 
Chowder. 
Fish and chips.
