Any American history buff will tell you that Dobbs Ferry is a village in Westchester County, New York which was the site of the Continental Army’s 1781 encampment from where they took the first steps to Virginia to defeat General Cornwallis and win the Revolutionary War. But ask any SF foodie about Dobbs Ferry and (unless they happen to also love history), they’ll let you know that it’s a new Hayes Valley restaurant that opens its doors today.
Dobbs Ferry is a partnership between Executive Chef Mike Yakura (formerly Corporate Chef of Ozumo) and restaurateurs Danny Sterling, Scott Broccoli and Todd Trippany. You may recognize Chef Yakura as a guest judge from seasons 1 and 2 of Bravo’s Top Chef.
The menu is a blend of New York style cuisine with California influences, and features a variety of soups, salads, sandwiches and pizzas for lunch, plus pastas, grills and roasts for dinner. Dobbs Ferry will also offer a domestic-focused wine list with 40 selections, 17 available by the glass.
The ambiance of the restaurant promises to be rich and clean, capitalizing on wood flooring, brick walls, and open windows. Dobbs Ferry will have table, counter, banquette and booth seating across two dining areas which will make for a great event location. Photos of Dobbs Ferry, New York will help you gain a better appreciation of the village. Putting on your best “East Coast prep” outfit isn’t necessary, but take dinner at Dobbs Ferry to be the perfect excuse to flaunt your newest cable-knit sweater. (Read: don’t go in your gym clothes.)
Dobbs Ferry opens today: lunch will be served 11am to 3:45pm and dinner from 5:00pm to 10:30pm. To make a reservation for this week, call the restaurant; online reservations via OpenTable can be made now for November 21 and later.
409 Gough Street, San Francisco, CA 94102; Tel 415.551.7700
Image courtesy of Tom Walton, Fortune PR