Mario Batali - the chef with the orange clogs, along with the Bastianich family both sure know how to open restaurants! We have been fortunate to dine at their NYC restaurants Esca (fresh seafood), Babbo (haute Italian), and Otto (creative pizzas) and have never been disappointed.
So when we were just north of the city visiting some family, we were happy to find another Batali & Bastianich restaurant to add to the list: Tarry Lodge. After all, with Batali and his business partner Joseph Bastianich (Lydia's son!) as owners and Chef Andy Nusser (formerly of Babbo) at the helm in the kitchen, we knew we would be in for a great meal.
Our beverages of choice included brews from nearby Westchester brewery Captain Lawrence and wines from the Bastianich cellar, including a 2008 Tocai Fruilano and a 2007 Langhe Rosso by the glass.
Grilled Octopus with Baby Potatoes ($8): How can something so simple be so good? With only a simple preparation of extra virgin olive oil, this dish of grilled octopus and baby potatoes was full of natural flavor.
Gorgonzola and Walnut salad ($11): We loved the color and textures of this salad. The frisee was peppery, the walnuts crunchy, and the gorgonzola rich and earthy.
Sausage with Stracchino cheese and roasted Shiitake pizza ($13): We love the rustic flavors on this brick oven baked pizza. The crust was toasted and flavorful on its own.
The atmosphere was warm and cozy - like a country inn. The food was a nice mix of fresh local produce made with an Italian . There were so many more pizzas we wanted to try (including Guanciale and Black Truffle with a Sunny-side up egg pizza and the Clams, Garlic and Oregano pizza). We will definitely return.
Tarry Lodge is located at 18 Mill Street in Port Chester, NY.