“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 comfort food.
Opened in the fall of 2008, Tarry Lodge is the brainchild of Mario Batali, Joe Bastianich, Executive Chef Andy Nusser and 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
Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.