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Mario Batali at Tarry Lodge: Is this for real?

So i've been googlestalking mario in his new westchester digs and still have yet to find anything except press releases, yet no real info. does anyone know if and when his place will open? My heart, and pocketbook are anxiously awaiting.

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  1. it is definitely opening within the next few weeks.

    1 Reply
        1. re: cavandre

          Does Liz recommend this place? If she does, that's reason enough for me not to go there.

          1. re: dolores

            Speck is a type of prosciutto

            I'd be kind of hard to recommend a place thats not even open but regardless, if the food is up to the same standards as lupa or otto dismissing it based on that would be pretty foolish. If that remark was backed with sarcasm then ignore me :P

            1. re: Jstern35

              No, I'm basing it on the fact that Liz recommends it.

              1. re: dolores

                I know, thats what I was implying.. sorry if it was worded akwardly. What I meant to say was that based on Batali's other projects ( namely Lupa and Otto), which seem to be the same very much on the same page as the Tarry Lodge you'd be doing yourself a diservice to dismiss it based on the fact the she's recommending it. Lupa and Otto put out very solid, reasonable Italian fare that you'd be hard pressed to find in Westchester (all my personal opinion of course and based on that the food at the Tarry Lodge does indeed live up to the Batali/Nusser name)

                Also, I find pretty much all critics to be pretty useless :P

                1. re: Jstern35

                  Thanks, Jstern35. Your post (and opinion of critics) makes an enormous amount of sense. I probably will wait to read what the folks here have to say, since I find many of them to be very knowledgeable indeed.

                  1. re: dolores

                    liz is the food critic for the journal news.

                2. re: Jstern35

                  speck is cured then smoked...it's from the very north of Italy and is eaten throughout southern germany as well

                  1. re: sixelagogo

                    if you want to try it, they sell speck at auray gourmet in larchmont.

            2. re: cteats

              Thanks for the link. I seriously hope that they proofread this menu before printing, though. There's no excuse for this many errors.

            3. fyi, i called yesterday, and they said it'd probably be about 10 days until they open.

              3 Replies
              1. re: adam

                thanks...i'm totally looking foward to it

                1. re: adam

                  i was in there today, yes they have interior work yet to be done

                  1. re: intrepid

                    I just drove by at 7:00pm, and it's open for business — I can't wait to try it!

                2. It opened tonight (Friday) to the public for the first time. It was wonderful. Another great restaurant for P.C. Go before the reviews come out and it gets really crowded for awhile.
                  They have done a marvelous job of restoration, the servers are eager to please, and we didn't feel rushed, even though we just walked in without reservations at 6:45.
                  We (two of us) had the sweet peppers "al forno", escarole with preserved lemons, pizza with prosciutto,tomato, mozzarella, and arugala, and the fusilli alla Crazy Bastard (fusilli about 30 seconds undercooked, but still was incredible- like heaven's version of macaroni and cheese). One quatro of wine, one coffee, and one dessert (Tarry Lodge sunday- good but not great). Bill was $66 before tip and we took some of the pizza and fusilli home. I can't wait to work my way through the menu.

                  6 Replies
                  1. re: mckenna4

                    thanks for the review...i look forward to heading that way

                    1. re: mckenna4

                      This sounds great - any other early reports out there?

                      1. re: mckenna4

                        all the pasta we had was undercooked to too. and there was not a speck of salt in any of the pasta dishes. but my life still liked the crazy bastard fusilli, and the pizza we had was ridiculously good. i'll wait a few more weeks before i go back, and let them work out the kinks.

                        1. re: mckenna4

                          Pizza and a pasta and wine and two appetizers and a coffee and a dessert for $66. and there's free parking?

                          Sounds too good to be true.

                            1. re: dolores

                              I'm waiting for Liz's review. I've agreed with most of what she's written lately.

                          1. its more bastianich , less mario