It was a full house at The Parlor in Dobbs Ferry last night as Chef David DiBari opened his popular pizzeria for a special, one-night-only, five-course Lucky Chinese pop-up experience. DiBari and Chef Jared Lewin put their own unique spin on authentic regional dishes, as well as takeout standards. In case you missed it, we were there, so feast your eyes below.
Dinner started out with the choice of a classic Mai Tai or Asian-inspired sweet tea, sake, and ginger slush.
For the first course, there were ash-roasted sweet potatoes in a sticky maple-soy glaze with miso and hot peppers.
DiBari then put a twist on moo shu pancakes by integrating crispy pigs ears and pillowy, sesame-brushed pizza dough.
Next came plump pork, clam, and squid-ink sausages with black bean sauce and chives.
That was followed by springy hand-pulled noodles topped with a rich mushroom sauce and crispy shallots.
Wet wipes would have helped after this juicy bowl of General Tso’s fried chicken.
And lastly (and deliciously), fortune-cookie dough replaced the shell of this roasted ricotta cannoli.