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Tarry Lodge Restaurant Review: Powerhouse restaurateurs Mario Batali and Joe Bastianich brought the culinary expertise of chef Andy Nusser, under the management of Nancy Selzer, to Port Chester with Tarry Lodge. Housed in a one-hundred-year-old inn, the space has served the town in many ways, evolving over the past century from town meeting place to speakeasy during Prohibition. It was then transformed once again, this time into an Italian trattoria. The classic menu includes a variety of inventive pizzas, of which we recommend the anchovies with grilled scallions and black olives, and the sausage with Gorgonzola and caramelized onions. Among the fresh handmade pastas, try the tagliatelle bolognese and the bay scallop and chili black fettuccine. Grouper with mussels and favas in lemon brodo is delicately rendered and preserves the natural flavors of the fish. Regional Italian labels predominate on the wine list. Desserts include mascarpone cheesecake with pignoli brittle and vanilla gelato, and crema bruciata with candied rhubarb.