Sunchokes started popping up a few weeks ago at the markets. You might mistake them for ginger at first glance, but they are the farthest thing from that other tuber. Sunchokes, also known as Jerusalem artichokes, have a flavor mildly reminiscent to artichokes and are a great source of iron,... Read More →
Last week the Friday Fish Challenge winner was a wonderful looking trout dish from Eastchester Fish Gourmet. So it got me to thinking about what I might be able to do to mix things up a bit with trout. If you know me by now, mixing things up is what I… Read More →
Chris Ryan Guest Blogger Like the olive oil and wine that are among its hallmarks, Port Chester’s Tarry Lodge simply gets better with age. Nearing its fourth year of consistently delivering flavorful food while managing to buck the Westchester County trend of rising dinner checks, I needed to see… Read More →
The morning I arrived at Tarry Lodge’s kitchen, chef de cuisine Sam Epps was not exactly where I expected to find him. He had his sleeves rolled up and was in the process of moving an unwieldy retired pasta cooker out of the restaurant. The team work was impressive, and I… Read More →
A whole lot of music fans are about to hit Port Chester, and chances are they’ll be hungry. It’s no secret that the village has a remarkable variety of restaurants. Port Chester calls itself the restaurant capital of Westchester, and has every right to. While you’ve no doubt heard about… Read More →
The Tarry Market, Mario Batali and Joe Bastianich’s fresh food market opened today. There are fresh pastas, freshly-baked breads, gelato, coffee, prime meats, cheese, sausage and cured meats and pleanty of beautiful condiments. Here’s Joe at the fresh pasta counter: “The best of Europe and the best of local,” says… Read More →
I know I don’t usually post from Manhattan. But I figure with all the buzz of Eataly — plus the local connection of Mario Batali and Joe Bastianich owning Tarry Lodge and Tarry Fine Foods (which is opening today in Port Chester — I’ll get photos and a report as soon… Read More →
Arrosto in Port Chester! Chef-owner Shea Gallante, left, and owner Godfrey Polistina in front of the wood burning oven at Arrosto in Port Chester. (Tania Savayan/TJN) Restaurant North in Armonk! Owners Stephen Mancini, the general manager, and Eric Gabrynowicz, the chef, at Restaurant North in Armonk. (Mark Vergari/TJN) Tarry Tavern in… Read More →
Also as promised, the details on a a wine dinner that Joe Bastianich will be hosting at Tarry Lodge on February 1. From owner Nancy Selzer: Join us on Monday, February 1st at 6:30 as restaurateur and winemaker Joe Bastianich takes us on tasting tour of his Italian wines. We… Read More →
Here’s Leah Rae’s story, which appeared in the paper over the weekend. Batali and Bastianich plan gourmet market as Tarry Lodge offshoot Leah Rae email@example.com October 04, 2009 22:18 PM PORT CHESTER – Celebrated chef Mario Batali and partner Joe Bastianich are planning to give the village another venue for… Read More →
Joe Bastianich and Mario Batali will be opening B&B Fine Foods, a retail shop selling prepared foods, bread and pasta at 175-179 Main St. The building is adjacent to the Tarry Lodge, and across the street from the building that houses the Kneaded Bread. View Larger Map We’ve got a… Read More →
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… Read More →
The following guest blog is written by Diana Costello, a staff writer at The Journal News/LoHud.com. First of all, a big hello to all the Small Bites readers and an even bigger thank you to Liz for letting me post on her scrumptious blog! Sorry I got a bit wordy… Read More →
On Alan’s GQ blog — among numerous and very annoying popup ads — he chronicles his visit to Tarry Lodge. Here are a few highlights: It has just enough comfort and entirely enough class to make it one of the most satisfying dining options in Westchester County. A second surprise:... Read More →
Today we learn about absinthe and review Mario Batali’s Tarry Lodge. Here’s a video on the absinthe part:
Good morning and happy Monday. The snow surprised me this weekend; I guess I’ve been too busy watching the first four seasons of Lost to pay much attention to what’s going on outside! I can’t believe I’ve been missing it all these years. What fun. A lot of cooking this… Read More →
Finally â€” the wait is over for Tarry Lodge. (Unless you show up without a reservation, that is.) The restaurant opened Oct. 15, but anticipation has been building since 2006. After all the conjecture (are the rumors true? will they build in the space?), the Craigslist postings and the Batali… Read More →
Good morning. A chilly start to the week. And with standard time now official, it’s getting dark so early, too. For me, that means more cooking. In fact, this weekend was a clean-out-the-freezer-and-fridge sort of extravagaza. On Friday I used leftover roast chicken and leftover rice from Indian takeout to… Read More →
A look inside the Tarry Lodge with this video, plus, a profile of chef-owner Andy Nusser, a look at a wine shop in White Plains, a review of a diner in Orangeburg and recipes for cocktails and one-dish meals in the links below.
On Friday, I went to the press preview party upstairs at the Tarry Lodge in Port Chester. Celebrity chef Mario Batali, Joe Bastiainch, Andy Nusser and Nancy Selzer were there, along with other press and staff. Guess what Mario was wearing? The dining room was also in full swing: Tons… Read More →
“mjc” snuck over to the new Mario Batali restaurant in Port Chester on opening night. Pretty much loved everything. We tried the Farro with Charred Corn and Burrata and Cauliflower Gratinate which were both fantastic. We also had the Radishes with Bagna Cauda and grilled shrimp wit pickled watermelon which… Read More →
Colman Andrews reports in on Gourmet’s web site. He tried the anchovy pizza (which he loved) and the spaghetti alla carbonara (which he didn’t) and gave the waitress a nice zing with this quote: some serious main courses â€” among them … juicy grilled guinea hen with braised radicchio and… Read More →
The restaurant will begin taking reservations tomorrow at 10 a.m. for dates as far as one month out. I was there earlier today for a photo shoot. I’ll show you photographer Mike Roy’s photos in a bit. For now, for a peek inside, here are my snaps.
The dining room in the new restaurant in Port Chester is finished, and they’ve started hosting private parties. I’m heading over there tomorrow for a photo shoot and will report back.
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… Read More →
The new Mario Batali-Joe Bastianich-Andy Nusser venture is getting close, but it’s still under construction. I happened to drive by yesterday and got these (kind of lame) snaps: Not a lot to look at yet, folks!
I was busy earlier this week… writing three stories for this week’s section. I think they’re worth checking out, though! Tons of news: New wine, expensive tuna, and, of course, Batali. Your New Wine for Summer. (The Journal News/by me) Buying Fresh From the Farm (The Journal News/Judith Hausman) Tuna… Read More →
Just wanted to check in with you all… Sorry I haven’t yet posted today â€” very busy with three stories in tomorrow’s paper. I want to give you a quick look at Mount Kisco Seafood’s kindai tuna, which I wrote about last week here. There’ll be a story about it… Read More →
The Tarry Lodge â€” the pizzeria and trattoria under renovation and owned by celebrity chef Mario Batali, Joe Bastianich, Nancy Selzer and Andy Nusser â€” will open on Mill Street in Port Chester in early September, Nusser said yesterday. The restaurant, designed by Lisa Eaton, will have â€œdark wood floors,... Read More →
I’ll be posting the details of my interview with chef Andy Nusser and owner Joe Bastianich in a little while. Meantime, would anyone like to be interviewed about what they hope and expect from the restaurant? It will be a pizzeria-trattoria, sort of like Mozza in LA and Otto in… Read More →