Photos courtesy of Chef David DiBari
Listen, we still love bacon with all our hearts, but sometimes a little all-veggie tryst on #MeatlessMondays keeps the spark alive. That’s why we’re so amped up for VEGANation, a no-animal six-course tasting menu coming to Dobbs Ferry’s The Parlor courtesy of Chef Sanchez Salazar and Chef-owner David DiBari.
“Rock out with your veg out” is the no-holds-barred, mildly provocative tagline for the evening, promising wood-fired dishes emblematic of The Parlor. Also included is open bar, featuring beer, wine, and specially crafted “veggie cocktails.”
While the menu is subject to change, Chef DiBari was kind enough to whet our appetites with some tentative selections, including a snack of vegan pork rinds (actually rice-based), “beet” Wellington (pictured above), and wood-roasted cauliflower steak in tangy Manchurian sauce (below). Also look out for a silky-sweet vegan ice cream sundae for dessert.
Seatings are available on Monday, March 2 at 6:30 p.m. and 8:30 p.m. Both are $84 per person before tax and tip.
