The Cookery

The Cookery holds a Michelin Bib Gourmand, signaling food that exceeds its neighborhood-Italian price point. In a modest Hudson Valley village, chef David DiBari's kitchen produces artisanal, ingredient-focused dishes—duck liver cannoli, housemade radiatore with lamb Bolognese, pork osso buco—that draw regulars and destination diners alike. The approach leans northern Italian, with restraint and technique over nostalgia, in a cozy, dimly lit room.