The Roman-style, wood-fired brick-oven pizzas and artisan pastas are available to go at this classic trattoria owned by famed restaurateurs Joe Bastianich and Mario Batali. The kitchen is helmed by Partner/Chef Andy Nusser, and dishes include fusilli ala crazy bastard (roasted cherry tomatoes, garlic, beet greens, goat cheese, and walnuts); grilled guinea hen with Treviso and oranges; and gourmet personal pizzas. Open every day for lunch and dinner.
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The awesome talents of Joseph Bastianich, Mario Batali, Andy Nusser, and Nancy Selzer combine to make Tarry Lodge the hottest table in the county. Expect scores of luscious antipasti and wood-oven-baked pizzas, perhaps only bested by Bastianich’s amazing—and gently priced—wine list. We’re so jazzed by Tarry Lodge that we only wish it was easier to get a table…not such a problem now that Tarry does great take-out.
“Earthy to the max, the crust is crispy to the point of being burned, and then there’s Mario’s dad’s cured pig jowls plus funky black truffles in a mash-up with a sunny side-up egg.”
“I love this pizza for its cheesy, porkophilic excess. It’s a joyous celebration of animal fats that reminds me of Bologna, one of my favorite cities in the world, while shreds of red radicchio add color, and salty roasted black olives add sparkle. In fact, Tarry Lodge is now doing take-out…what’s their number again?”