Reservations are accepted up to one month in advance to the numerical date (not including group dining). Tarry Lodge accepts reservations for parties of up to 12 guests. For groups larger than 12, please contact our Group Sales Director, Mary Slattery at

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The genius of [Tarry Lodge] was apparent: on a recent Saturday, the space was packed with diners clearly excited that a big name chef had brought good food to within twenty minutes of home– and with parking.

— Food & Wine Magazine

A lodge, by definition, is a “meeting or dwelling place” to foster gathering and community. As such, Tarry Lodge has served as the go-to spot for Port Chester’s friends and neighbors since it was built over 100 years ago. 18 Mill Street has had as many lives as a cat—once a speakeasy, then a dive bar, then a family restaurant. In every incarnation, it has been a place for locals and travelers to meet. This latest iteration combines the welcoming of its predecessors with Mario Batali’s take on Italian Italian comfort food.


Opened in the fall of 2008, Tarry Lodge is the brainchild of Mario Batali, Joe Bastianich, Executive Chef Andy Nusser and General Manager Nancy Selzer. An Italian trattoria designed to provide a casual environment for any gathering of friends, business associates or family. In the word’s of GQ’s Alan Richman, Tarry Lodge, has “enough comfort and entirely enough class to make it one of the most satisfying dining options in Westchester County.”

Tarry Lodge is here to serve Westchester and Connecticut communities — and nomadic gastrotourists– in the inimitable style of Babbo, Lupa, and Del Posto. The Batali and Bastianich team of highly polished professionals is in a suburban setting for the first time to serve their hungry clientele… perhaps just a little bit closer to home.

Fans of überchef Mario Batali have had to travel to major cities—New York, Las Vegas and Los Angeles—to eat at his restaurants. But now Batali has opened Tarry Lodge in the New York City suburb of Port Chester, and he’s tapped one of his best chefs, Andy Nusser (Babbo and Casa Mono), to run it. In the century-old former speakeasy, Nusser serves a stellar Italian trattoria menu that he describes as “classic except for a few crazy spins.””

— Food & Wine Magazine


the team

Mario Batali

With restaurants worldwide and a host of television shows, including ABC’s “The Chew,” Mario Batali is one of the most recognized and respected chefs working today. Mario is also the ...

Joe Bastianich

Joe Bastianich is one of America’s preeminent restaurateurs and TV personalities; he is also an author, musician and triathlete. In 2005, Joe was recognized as an Outstanding Wine and Spirits Professional by ...

Andy Nusser

Andy Nusser’s passion for food was sparked in his Spanish hometown on the Costa Brava where he worked as a dishwasher at a restaurant called Casa Nun. Nusser spent more than ...

Nancy Selzer

Raised in Salem, Virginia, Nancy Selzer left the world of academic publishing for her true calling: the restaurant industry. Selzer began her long-standing relationship with MarioBatali and Joe Bastianich when ...


Always hiring

and excited to add new talent to our team.

For a list of available positions, click here to see our job board. Whether or not we have an appropriate position listed, submit your resume and cover letter and we’ll review your information promptly.

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