What’s surprising is I don’t follow a similar pattern with restaurants.  I read all the reviews when they come out; I just enjoy reading about food. The downside is that unintentionally, I’ve already formed an opinion in my head before sitting down at the table.

After all, when everyone pronounces a restaurant to be terrible, you can’t help but start off with a negative view (more realistically, you won’t eat there at all). Conversely, when everyone raves, you’re almost brainwashed into forming a similar opinion, because subconsciously you think you should.

Which brings us to the roundly praised eatery in Dobbs Ferry, The Cookery.

The reviews have been uh, shall we say, glowing. Julia Sexton at Westchester Magazine, Liz Johnson at Small Bites, Sharon at The Good Life — they’ve all reviewed The Cookery far more eloquently than I can (click on the links to read their reports).  I don’t have much to add, except to say: they’re right. The place is damn good.

The food is deceptively straightforward — nothing mind-blowingly cutting edge or trendy — just quality ingredients, well balanced and bold flavors, and an attention to detail that makes you, as the customer, realize: you’re in capable hands. This is food as a warm embrace.

(A warm embrace for a chilly autumn night like tonight.  It struck me how everything on the menu seemed perfectly suited for cold weather.  Do they change the menu seasonally?)

We started with this lightly dressed arugula salad with prosciutto di Parma and smoked figs.  The figs were intensely smoky and sweet.  Dangerously tasty.

Crostini with fresh ricotta came lightly drizzled with honey and a dash of thyme. The ricotta was dreamily smooth, but not heavy.

Silky, soft meatballs in a garlicky pomadoro sauce — the chef’s grandmother’s recipe.

(Note: I couldn’t eat these without being reminded of Rocco DiSpirito on The Restaurant. Remember how his poor grandmother was stuck down in the basement rolling meatballs while he was upstairs schmoozing all the pretty girls? What an ass.  But anyhow…)

A few people at the table ordered the dish everyone’s buzzing about: bechemel lasagna with mushrooms and ham. Apparently, it was hot — so hot they weren’t able to take a bite for several minutes.  But they said it was delicious.

Pork osso bucco: a monstrous shank of ridiculously tender and rich meat, served on creamy polenta and topped with a sweet/savory apple mustard chutney.

My plate started like this…

And ended like this:

A man and his cleaned shank bone — that’s contentment. Had my positive vibes been influenced by all the reviews I’d read beforehand?  Had I been brainwashed before eating a single bite?  It’s hard to say. Doesn’t change the fact that I loved my meal at The Cookery, and cannot wait to go back.

GRADE: A

The Cookery
39 Chestnut St.
Dobbs Ferry, NY
914-305-2336

Honestly, the dimness at Half Moon wasn’t a problem — okay, maybe a little – but only because when I’m blogging I want to get a good look at the food and have enough light to take pics.  Other than that, it was extremely effective in creating a mood — making the lights on the Tappan Zee Bridge pop through the windows and heightening the feeling of intimacy in a surprisingly large space.

And don’t get me started on the enticing bar area with its couches set around a roaring fire… I could live there.  For a summer hotspot, Half Moon sure makes a fine winter spot too.

Moki and I shared these mini pulled pork buns, un-sauced (I made that word up) but packed with a surprising hit of flavor.

(This is a good time to mention Half Moon’s carousel of servers… A hostess brought us to our table; a female server took our drink order; another female server took our meal order; a male server brought over our drinks; the female servers took turns popping by with our food, and both checked in to see if our meal was okay; the second female took our dessert order, and a different male server gave us our bill. Huh??  My only guess is that Moki and I were the butt of some joke and four servers decided they needed to take a peek.)

For my entree I ordered one of the day’s specials, coriander-crusted tilefish with mashed sweet potatoes and broccoli rabe.  

Here’s where the lighting was a drawback — I really couldn’t see what was going on with the fish.  The top was wonderfully crispy — I think it was the skin that had been pan-fried — but I can’t say for sure, it was too dark to tell.  A fine dish though — very delicate fish with a nicely subtle sauce.

Moki’s mahi mahi on acid.  See what I mean about the lighting wreaking havoc with the pictures?

For dessert, a huge serving of warm chocolate bread pudding with vanilla ice cream.  

I was worried I’d missed the boat on Half Moon, having not taken advantage of its outdoor dining and river views last summer.  No longer a concern — it’s a beautiful restaurant that’ll please the crowds during any season.  And even though I couldn’t see my food, my taste buds worked just fine.  

GRADE: A-

Half Moon
1 High St.
Dobbs Ferry, NY
914-693-4130