Burgers and pizza are necessities for every growing boy. If I ever had to choose one or the other, I couldn’t do it; instead, I’d order both. I did just that during a recent visit to The Parlor.
I will confess, this time pizza took a backseat. I shocked myself because I’m a pizza fanatic, and considering that David DiBari makes some of my favorite pies in the area. The reason for my burger favoritism was an Instagram post by Chef DiBari, of a photo of a fast food-like burger. I asked if it was on the menu to stay, and he replied, “That it is, my friend.”
Due to my affinity for mock, upscale versions of dive burgers, I had to try it. I also had the utmost faith that DiBari wouldn’t miss on invoking feelings of delicious nostalgia with what’s essentially a better Big Mac.
Called “that burger,” it’s a double, consisting of a couple 4 to 5-ounce patties — a blend of brisket, short rib, and chuck, with a little aged brisket thrown into the mix — melted white cheddar, a lettuce leaf, and Happy Sauce, on a potato bun.
It comes out practically oozing with its own natural juices, despite its medium-well temperature, and the patties have a proper sear on them that’s achieved from the griddle. After that bite you’ll be hooked, and likely you won’t put it down until this juicy, well-seasoned burger completely disappears. You can dab on some of The Parlor’s house-made ketchup, but it doesn’t need it. The aforementioned Happy Sauce, that’s akin to McDonald’s burger sauce, is plentiful and is really all this burger needs. Instead, mop up the ketchup with the beef-fat-fried, hand cut potatoes, that are equally as crispy on the outside as they are fluffy and starchy on the inside.
If you’re wondering, ‘What’s in the Happy Sauce?’ or ‘Where does he buy the burgers or buns?’ I tried, but that’s all I could manage during my interrogation. As to why there’s finally a burger on The Parlor’s menu, DiBari replied, “Because there are two different types of people in this world. Pizza eaters and burger eaters.”
I got my pizza to-go, proving you can absolutely be both!
14 Cedar Street, Dobbs Ferry
(914) 478-8200; www.theparlordf.com