What we have here is Dobbs Ferry, a new "ambassador of west coast food and east coast style" holding down two former Hayes Valley restaurant spaces: Allegro and a kebob shop. The doozy of a space was designed by Abueg Morris and SRG Architects, who shaped two separate dining areas connected by a common kitchen. See above: the bar and seating on the Gough St. side, the adjacent Hayes St. dining area, which will double as a private dining room, and a hidden "greenhouse" between the rooms playing host to a lone avocado tree. Owners Scott Broccoli and Danny Sterling both have roots in and around the town of Dobbs Ferry, NY and the interior and menu of their restaurant pays homage to their East Coast roots: dark wood floors, exposed brick walls, metal work and Mason jars. The blue touches lend quite the New Englandy feel. A no nonsense menu will be coming at you from Top Chef moonlighting guest judge and former Ozumo corporate chef Mike Yakura. Take a look at the lunch and dinner items with dishes repping both the old-school East Coast (veal Marsala) and West Coast (prawn Louis). Bringing in more of the local SF vibe will be Strauss soft serve on the dessert menu and classic cocktails (that "don't take 25 minutes to make") from former Spruce bartender Evans Horn. Dobbs Ferry opens for
lunch and dinner today, and Friday and Saturday brunch begins this coming weekend. A to-go lunch operation will begin out of the Hayes St. side of things early next year. Now take a look at the hours on the website.
· All Dobbs Ferry Coverage [~ ESF ~]