The Cookery Grills Up a Storm...of Flavor!

I went to The Cookery during Hudson Valley Restaurant Week, trying to snag the best food for the most affordable price tags. The restaurant is located in Dobbs Ferry on a slumped street that is just off Broadway. For such a quiet street, you wouldn’t expect the restaurant to be as boisterous and loud as it is. One might think that this is a rather obnoxious or annoying characteristic, but oddly enough, it made the experience more enjoyable and intimate. With rustic brick and stained wood lining the restaurant walls, and severely dimmed lights, I felt as though I was in a pub from Skyrim or The Green Dragon Inn from The Hobbit, which I personally love. With lots of cheer and hearty intoxication all around, I felt an overwhelming sense of positivity and love before I even sat down. 

Even if it was Restaurant Week, something else caught my eye for dinner, and with my parent’s permission (more like begging) I ordered the best steak I have ever had in my entire life. At The Cookery, they are especially known for their amazing “slow and low” barbecue and dry-aged meats. Just to my luck, this bone-in NY strip was dry-aged for over a year, ensuring that it was tender come cooking time. When the steak hit the table, I was amazed. Perfectly charred, and a decent size (about 12-13 oz), the steak wafted the most amazing smell. Adorned with pickled mushrooms (sounds weird, but trust me) and goose fat fried potatoes, the meal was a piece of Heaven. The steak was a perfect medium rare with a flavor that was unmatched; you could taste the herbs, butter, and effects of the dry-aging. The pickled mushrooms on top added an acidic aspect that complemented the salty notes in the meat well. In fact, I actually had a short battle with my mom because she couldn’t stop eating my steak. The potatoes were the crispiest wedges I ever had. At first, I was skeptical of them because they were fried in goose fat, and to a lover of cheap diner fries, it sounded revolting. However, once I had taken a bite, it was like eating perfection; the outside was crisp and the inside was soft and pillowy. It made for a great combination with the steak. Overall, the steak deserves a perfect 10 out of 10 for its sheer size, TLC, and amazing flavor. You really got a bang for your buck considering the ingredients and care put into the meal. 

Finally, we cleansed our palates with dessert. Even if I was pregnant with the largest food-baby ever, I was able to allow some more room for the artery-clogging beauty that is the “stickabutta pie”. After some inquiry with the server, she explained to me that the pie was like a cheesecake, except you substitute the cream cheese for butter. I know, so healthy. My expectations for it weren’t high at all, especially since I personally have an extremely weak stomach, especially when it comes to fatty foods. Once it came to the table, drizzled with caramel sauce, I dug in. To my surprise, the pie was actually very good. It was so good that my mom had to abandon her own dessert and “share” the rest with me. It was definitely rich and buttery, but it was unique; it’s not everyday that you find a butter pie. The almond crust was perfectly crispy and added for a mellowed flavor with the prominent buttery filling. Overall, I rate the dessert a solid 9 out of 10, as it was sweet, salty, and a great end to the meal.