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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 smoky grilled flavors of “The Solma” topped with grilled eggplant, smoked mozzarella and pancetta, and the burrata pie finished with speck and chili oil for a subtly spicy kick. Among the fresh handmade pastas, try the autumn-inspired pumpkin ravioli with brown butter and sage, and the garganelli with funghi trifolati filled with earthy flavors. Hearty veal osso buco with kale barlotto is a highlight among the entrées. Regional Italian labels predominate on the wine list. Desserts include mascarpone cheesecake with pignoli brittle and vanilla gelato, and crema bruciata with candied rhubarb.