I had lunch at the Tarry Lodge last week. Creative pizza. Delicious pasta. Terrific specials. What’s not to like? My favorite was the goat cheese pizza with pistachios and red onion.
Nice char — sweet goat, kick from onion, great texture from pistachios. It reminded me a little of my favorite pizza on the planet… the rosa at Pizzeria Bianco in Phoenix:
It also has red onion and pistachios, but with rosemary and parmesan. Omg. OK, back to Tarry Lodge. In case you’ve been living under a rock the last few months, the TL is the Mario Batali-Andy Nusser restaurant that opened in Port Chester last year. Most recently, Alan Richman said its clam and garlic pizza was among the 25 best in the U.S.
That’s because he didn’t have the goat cheese with pistachios.
More pizza, pasta and an amazing carrot soup, after the jump.
This is only my second time at Tarry Lodge. (Click here to see the first TL visit.) I sat in the same space. I don’t know what they call it, but I like to call it the mezzanine. It’s a few steps up above the dining room.
We started with a light and fluffy focaccia with olive oil.
Charred asparagus with sweet lemon ricotta:
You could taste the grill.
One of our pizzas, with tomatoes and olives:
Great, but I absolutely loved the other (aforementioned) pizza:
Should I nickname it Rosita?
And fusilli alla crazy bastard:
I love the story behind this pasta, told here on the Food&Wine web site (that’s a link to the recipe, too). It’s referring to an old New York cartoon where a noodle of rigatoni is on the phone with fusilli saying “Fusilli you crazy bastard!” Deep flavors from roaste tomatoes. Pasta perfectly cooked.