Tucked on quiet Cedar Street in Dobbs Ferry, New York, sits a wood-fired pizzeria that started life as a truck parked at farmers’ markets. 🍕
The Parlor is not a chain riding on hype; it is the second act of a chef who wanted to share his love of pizza directly with his community, one slice at a time.
This is how Chef David DiBari turned a food truck dream into one of Westchester County’s most beloved hidden gems.
How The Parlor won Dobbs Ferry’s hearts
Chef David DiBari first tested his pizza obsession on the road, driving a truck called DoughNation to farmers’ markets and private parties around Westchester, serving up creative topping combinations from fontina and green tomato jam to classic Margherita.
That grassroots success convinced him he had something worth building into a permanent home.
In summer 2013, DiBari opened The Parlor in the space that once housed Orissa, just down the street from his other acclaimed restaurant, The Cookery. 🔥
The New York Times gave it an “Excellent” rating, and the accolades kept rolling in, including Best of Westchester recognition for its inventive wine slushie program.
What makes The Parlor a genuine hidden gem rather than just another neighborhood pizza spot is DiBari’s refusal to play it safe.
Every pie starts with handmade mozzarella and a wood-fired Neapolitan crust, but the toppings venture into genuinely unexpected territory-think cured lemons, Calabrian chili crunch, and wood-fired pineapple puree.
Regulars know to order their pizza uncut, since each pie arrives whole alongside a pair of scissors, a quirky signature that has become part of the restaurant’s identity.
That same spirit of doing things differently, paired with a semi-dive, unpretentious atmosphere, is exactly why locals keep coming back for pizza night after night. 🍷
Food Highlights
- The Lemonator: Cured lemons and provolone paired with basil, fresh parmesan, and a drizzle of lemon oil for a genuinely unexpected, bright, citrusy pie.
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Margherita Pizza: The classic starting point, built with fresh mozzarella, pomodoro sauce, olive oil, basil, and fresh parmesan.
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Roni Roni Roni: A pepperoni-forward pie topped with mozzarella, pomodoro, fresh parmesan, and basil.
- The Balls: Pomodoro sauce loaded with house meatballs, basil, and fresh parmesan, a hearty option for red-sauce lovers.
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Shrooms: Mixed mushrooms and caramelized onion over a creamy béchamel base, finished with parmesan.
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The Norma: Eggplant pomodoro with shallots, buffalo mozzarella, fresh oregano, and a touch of chili oil for heat.
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Clam Pizza: Little neck clams tossed in white wine and chili, finished with garlic, parmesan, and a squeeze of lemon.
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The Debate: Pomodoro and provolone topped with ham, bacon, and a wood-fired pineapple puree, the restaurant’s playful riff on a Hawaiian pizza.
Atmosphere
The Parlor keeps things comfortably unpretentious, with a semi-dive vibe that puts all the attention on the food rather than the décor. 🕯️
Diners can expect friendly, attentive service and the quirky tradition of receiving each pizza whole with scissors for cutting at the table.
The space feels casual enough for a weeknight slice run, yet the creative menu makes it worth the trip from anywhere in Westchester.
It draws a loyal crowd of regulars who treat the restaurant like a true neighborhood staple.
Bottom Line
Visit for wood-fired Neapolitan pizza topped with handmade mozzarella and genuinely creative combinations you will not find elsewhere.
Add a laid-back atmosphere, a New York Times “Excellent” rating, and a chef with a real food-truck-to-brick-and-mortar story, and The Parlor earns its reputation as Dobbs Ferry’s hidden gem. 🍕✨
Address:
14 Cedar St, Dobbs Ferry, NY 10522
📞 (914) 478-8200
🕔 Open Wed-Thu 4 PM–9 PM, Fri-Sat 12 PM–10 PM, Sun 12 PM–8 PM, closed Mon-Tue