Cocktails and wine, yes. But the stars are their bigger-than-average meals like the short rib and pastas like cavatelli and sausage. Verging on excellent.
Pretty much everyone can agree the Guanciale & goat cheese/pistachio pizzas are absolutely incredible. Another good choice is the linguine with clams, chilies & pancetta - delicious!
Sit at the amazingly decorated bar and sip on any one of the delicious cocktails... and the pizzas are a MUST! Great winelist too - all that you would expect from the Batali-Bastianich group.
Our 5 PM Saturday, Oct 12th arrival, perfect time with new born plus 5 ! The delightful atmosphere was blissfully quiet only adding to the enjoyment of our spectacular dinner and relaxed chatting.
Eggplant parm was the best I've ever had. If you have time, take a stroll inside the market next door. Very cool ; similar to Eataly market in the city
The food is creative and different. Love their pizza! You can get your usual eggplant parmesan (if it's a special), but it won't be anything like you've ever had before, it will be better. The atmos
Everyone knows Mario Batali and Andy Nusser’s pizzas (truffle with egg; pistachio with goat cheese) and pastas (orechiette with sausage) are amazing. The secret here? Rooftop dining al fresco. Read more
Octopus appetizer...This is a MUST, do not pass GO, do not collect $200...if you can't muster the courage, tap your neighbor and let them do it for you! In a word: BEST EVER! (Ok worth 2 words)
Mario Batali's, Tarry Lodge in Port Chester, NY, is a true Italian trattoria serving classics like, Osso Buco, Eggplant alla Parmigiana, and Pizza Margherita.
Bellissima! Get the grilled lamb chops. Nice, lean cut perfectly cooked medium rare + cipollini w/subtle mint notes. Sweet pepper sauce for extra zing for some bites.
Executive Chef Andy Nusser didn't start a professional cooking career until after 10 years at General Motors. He headed to the CIA for a culinary degree and hasn't looked back since! Read more
as spectacular as always, Clams Garlic & Oregano pizza, Prosciutto di Parma, Black Fettuccine with Shrimp and Green Tomatoes, & Tagliatelle Bolognese, plus they carry Hudson Whiskey now Read more
Everything was as spectacular as always, the tortelini with fois gras, the pizza with black truffles, the salad with blood oranges in pomegranite, service tops as always Read more
Help support Chef Mario Batali’s charity Mario Batali Foundation through FOOD & WINE’s “Chefs Make Change” program! Click to donate www.foodandwine.com/donate
Opened in the fall of 2008, Tarry Lodge is the brainchild of Joe Bastianich, Executive Chef Andy Nusser and Nancy Selzer. An Italian trattoria designed to provide a casual environment for any gathering of friends, business associates or family...