I had a lovely interview with Andy Nusser, chef-owner (along with Mario Batali, Joe Bastianich and Nancy Selzer) of the upcoming Tarry Lodge in Port Chester for our fall restaurant preview. He gave me this pizza box.
Unfortunately, there wasn’t any pizza in it. Not yet anyway. But guess what was? The menu. Check it out, after the jump.
This weekend, Nusser will begin to season the pizza oven, a wood-fired beauty from Mugnaini. To season it, they have to build a small fire and feed it and feed it until it grows big and hot enough very, very slowly. We wouldn’t want any cracks, would we?
This week, they’ll be perfecting the pizza dough recipe; next week they’ll be working on the fresh pasta. The week after they’ll do the antipasti, and then, Nusser hopes, they’ll be ready to open the third week (or so) of September. I can’t get him to confirm a date for certain, but that’s because the restaurant is still under construction.
What’s so cool about the menu is that it’s like an amaglamation of all the Batali-Bastianich restaurants under one roof.
It’s got the antipasti of Lupa; it has the pizzas of Otto, but made in a wood-fired oven (plus they’ll be a hybrid of Roman-Neapolitan style); the fresh pastas and secondi of Babbo (but without the offal); even the salads and cheese course of Del Posto. It will be casual (and suitable for families) but there will be white tablecloths and wine list will be completely Italian.
Seriously, you’ll be able to go in there and just order a pie (there are 10 choices, from a margherita for $10 to a clam pizza with salsa verde and pecorino for $16) or a 6-course meal. Which I would sometimes want to do because everything looks so damn delicious.
If I had a tableful of adventurous dining partners, here would be my first meal at Tarry Lodge:
Radishes with bagna cauda, Amandino’s salumi, shrimp with pickled watermelon.
Vitello Tonnato; Crudo in Scabece
Margherita with Tomato, Mozzarella and Basil: Guanciale with White Asparagus, Black Truffles and Duck Egg
Spaghetti alla Carbonara; Oreccheitte with Fennel Sausage and Rapini
Grilled pork loin with cipolline and saffron honey; guinea hen al mattone wih treviso and oranges; hanger steak with roasted hen of the woods
Artichokes with mint; sweet corn fregula; escarole with capers
I can’t choose cheese and dessert because I don’t yet have those menus.
What would you choose? Click here to see the PDF of the menu and let me know below.