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Eating at Tarry Lodge

Last night we went to Tarry Lodge for dinner. Overall, it was an exceptional night out.

We had an 8PM reservation, and went a bit early with an eye towards having a cocktail at the bar before our meal. While my husband parked, my son and I went in to check in with the front desk. They thanked us for checking in, and told us that we would be seated as soon as there was an available table. No sooner had we ordered our drinks, than we were told that our table was ready. We were seated about 20 minutes before the time of our reservation despite the fact that the place was packed.

A note about the cocktails -- I ordered a Manhattan, which I almost never do since it is usually disappointing compared to the one my husband makes at home. This was one of the best Manhattans I have ever had, though my husband said that his martini was a little disappointing since they used a different, more flowery gin than he typically likes. At any rate, we took the cocktails to our table and sat to peruse the menu.

The menu, which is available on line, was fairly wide-ranging with prices that we felt were extremely reasonable. The vegetable antipasti were only $5 each, the meat and the seafood were $8, I think. Pastas were in the $15 range with the most expensive entree being a shared steak.

To start, we ordered the cauliflower au gratin, the beets agrodolci, the squid with potatoes, and the salami. We also ordered a clam pizza to share, as well as the artichokes with mint from the "Contorni" menu.

The artichokes were fabulous, and unexpected. Essentially, they were fresh artichoke hearts that were cooked with olive oil and mint, and there were a lot of them. The salami, which are made by Mario Batali's father I believe, were also delicious, with the spicy one being particularly notable. We felt that the cauliflower was tasty but a bit too al dente and would have been improved with a less crunch texture. The beets were good, but perhaps a bit too dolci and not tart enough. Though the squid was tasty, it was cold and should have been served more room temperature.

We then shared a clam pizza, which was fabulous. It had little clams in their shells on top of the pie, and the fresh clams with their juice added a scrumptious, briny flavor to the pie. Our only complaint would be that the pizza was brought out at the same time as the other appetizers. We would have preferred having it afterwards.

We all decided to try the pastas -- I had the Buccatini al'Amatriciana, my son had the carbonara, and my husband had the orecchiette with sausage and rapini. All were outstanding. The carbonara came with a little egg on top, which was quickly incorporated into the unctuous pasta. The orecchiette were homemade and nicely irregular and each of the elements in the dish worked well together. The Buccatini were luscious as well.

My son was the only one who ordered dessert. He had a chocolate cake with pistachio and bitter orange gelato. I tasted both, and though I felt that the individually-sized cake was a bit dry, the gelator was exceptional and interesting. My son didn't have any problem finishing it all.

For a restaurant that has only been open only three weeks, we felt that the food and staff were really together. Our server was attentive and, with the exception of the pizza, she got everything out to us in a timely manner. The sommelier was lovely and since the wine list had many interesting and unfamiliar choices, he guided my husband towards an absolutely delicious and little-known red from Compagnia. The one aspect of service that looked like it needed some additional time, was the de-boning of the whole bronzino. Though we didn't order it, we were near the station where the server was de-boning them, and my husband cringed every time they started in on the massacre of of another fish. The fish looked delicious, but I would request it whole and do the de-boning myself, unless you truly don't know how it's done.

The place was hopping, though by the time we left at about 9:15 on a Sunday night, there were quite a few available tables. The one problem, that I believe has been noted elsewhere, is that the noise level is very high. We were in the room with the bar, and we felt that they could definitely do without the loud music that did nothing but add another grating layer to the din.

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  1. We were at Tarry Lodge last night, too, and we also enjoyed it very much. We started out with the burrata and heirloom tomatoes. Served over a parsley salad, it was a nice dish-- the cheese was delicious, but the portion of tomatoes was pretty sparse. Also had the seppia with chickpeas, which was very good. My husband had the guinea hen and I had the eggplant parmigiana. Both were very tasty. The eggplant was not breaded and deep fried, and was a pretty small portion, though large enough for me because it was pretty rich. Entrees are not served with any starch/veggies on the side. We hadn't realized this, otherwise we probably would have ordered a side vegetable.

    We had a 5:30 reservation and the place was already packed. We were seated in the newly-opened upstairs, which was less noisy than downstairs, but very pleasant. It didn't feel at all like Siberia. Service was polite and professional, and they tried hard. The only bad note was a terrible decaf cappuccino, which tasted like watery sanka with dish foam. I sent this back, and they were very apologetic. My husband also said his decaf coffee was tepid.

    All in all, this restaurant is such a welcome addition to the area. We will definitely return.

    14 Replies
    1. re: Shawn

      roxlet, Shawn, what were your bills?

        1. re: intrepid

          I know it is. But roxlet and Shawn should know what their final bills were, shouldn't they?

          1. re: dolores

            Well, just adding up what we had (my husband payed the bill and I didn't ask), we spent about $100 on food plus the wine, which was about $50 for the bottle, plus the two cocktails and tip. Last summer we celebrated my birthday at Del Posto, and we had a meal that was not half as good as this and that cost at least 4 times as much. I would say this place is less expensive than Babbo (which would have the edge in food in my opinion), but clearly a great addition to the area.

            1. re: roxlet

              Thanks, roxlet. That's about average for this area, and more realistic than what I had been reading. If you didn't leave hungry, it sounds like a 'must try' place. Your meal sounded quite delicious.

              You've got a point, intrepid, but I make it a point to include the final tally when I give a review of a meal I've enjoyed. I just like to know it, is all.

                1. re: dolores

                  I just asked my husband, and the food was 100 and the wine 80, so we're talking about $35 per person for a LOT of food. Neither my husband nor I slept very well last night -- we went to bed too full!

                  As far as the wines by the glass, krystle920, I can't say I noticed. I did see that they were selling a selections of wines by the quarter bottle...

                  1. re: roxlet

                    Thanks for the report, sounds wonderful. Did you happen to notice if there were more reasonable wine selections though--I don't do $80 bottles---thanks!

                    1. re: Marge

                      Yes, there certainly were more inexpensive choices -- as well as more expensive, too! But this was a birthday dinner, so we went for the mid price, There were quite a few bottles in the $30 range as I recall, so you could do quite well on a budget.

                      1. re: Marge

                        We had a $35 bottle of wine there, and it was fine. There weren't tons of wines in the $30-40 range, but there were enough to choose from. Our bill for the wine, 2 starters, 2 entrees and my husband's coffee was $93 before tip.

                        1. re: Marge

                          I remember thinking that overall the wine list was a little expensive relative to the menu prices, with not so many choices in the lower range. (Normally this wouldn't surprise me, except that Otto and Lupa have loads of interesting lower-end bottles.) But we had a $38 Lagrein that we were very happy with. The white end of the list was maybe half the size of the red, with under-$40 choices limited to sauvignon blanc and pinot grigio.

                        2. re: roxlet

                          you're a sweetheart for asking your husband for what could have been accomplished by 2 minutes of homework on the web site. The on-line would have placed the bill pre-cake at $95 for a ton of dishes.

                          the jfoods are heading there in a couple of weeks. he is already having a tough time looking through the choices on-line.

                          Thanks for the detailed review. Can;t wait to try it.

                    2. re: dolores

                      yes sure they might have the receipt, and yes they may know, but why wouldnt you want to see the menu price item by item for yourself. quite often I eat a out, throw receipt away, and just remember an apprx cost of a meal

              1. Thanks for the report, roxlet, sounds good!

                1. How much were the wines by the glass? I remember eating at Otto in Manhattan. Entrees were reasonably priced, but the wines by the glass were around $15...

                  1. Good, solid, casual food and the prices were not bad (not that i paid)!! But seriously, its something even my boyfriend and I could do for a special night out!! It has good comforting food in a casual atmosphere. But it still has that upscale feel with great service!!!
                    My favorite was the Black Fettucine with Lobster, tomatoes, and corn!
                    The pizzas have a great thin crust and i would love to try the other interesting toppings! We went the conservative route last night haha.
                    For dessert, you must try the panna cotta with grapefruit sorbet!

                    Check out my blog for a more in depth review and orgasmic food porn of Tarry Lodge!!
                    http://smilessugarandsunshine.blogspo...

                    15 Replies
                    1. re: MikiLovesSugar

                      great photos. Are those dishes each a single order though?

                      1. re: jfood

                        Yes those are single portions... except for the steak, which was for 2... the portions in my eyes were are the moderate side... definitely not HUGE but enough. The eggplant parm was a very small portion but very rich. The pasta was enough to share with the whole table. So i would say it was a good amount of food for the price!

                        1. re: MikiLovesSugar

                          We also felt that the portions were generous, though not huge. They were an appropriate size and an excellent value. Great photos, Miki!

                          1. re: roxlet

                            Yay, I got a reservation in December. I get to verify if all the hoopla is true.

                            1. re: dolores

                              dolores, I would temper the expectation level, food is good, not great..thanks

                              1. re: intrepid

                                Thanks, intrepid, for the heads up.

                                1. re: intrepid

                                  I somewhat agree with that . . . just went for the 3rd time last night, the mains have been good but unspectacular. The antipasti, insalata, and pizzas have been outstanding for the most part - some of the best pizza around, I think. In my opinion, Tarry Lodge is better as a casual place where you put together a meal out of a bunch of smaller tastes, than a destination (although the wine list does skew towards the more expensive side, for the most part).

                                  Anyways, off the top of my head, the burrata salad right now is fantastic, ditto the various meats (esp. armandino's salumi), and the pizza with gunciale, truffles and an egg is a must. (Other pizzas I've had - anchovy pie, meatballs/fontina/jalapenos - are also superb.)

                                  1. re: adam

                                    agree with adam, pizza, apps, salads pastas good, like most restaurants, small dcishes better than mains

                                    1. re: intrepid

                                      We didn't have any mains -- just apps, pizza and pastas, which seems to have been the way to go!

                                      1. re: roxlet

                                        From the sound of it, then, why not just go to All' Antica in Scarsdale?

                                        You mean to say with all the hubub this place has been getting, that they fall down on entrees? Tsk, tsk.

                                        1. re: dolores

                                          I'm not sure I'd say that they fall down, just that the entrees aren't what I've left thinking about, as opposed to the rest of the menu. Lamb chops are plentiful and very good, the brasato was ok but nothing spectacular. The rest of the menu - pizzas and antipasti in particular, I think - are imaginative, and really showcase great ingredients. Maybe I just haven't hit on the right entrees yet (heard good things about the guinea hen and the eggplant), but I'm not sure I'm rushing to explore that part of the menu too much more.

                                          1. re: adam

                                            Five of us went and only one of the mains was what I would call outstanding. That was the Saturday night special Ribs. The rest were ok--nothing special. They included Osso Bucco, some kind of fish I don't recall and pasta bolognese. The salads were good. The antipasti good, but we felt the flavors didn't go together very well. Overall we were all extremely disappointed. Maybe we should have had a pizza--I think most of the hype been just that --hype.

                                            1. re: debmom

                                              Thanks, debmom. Looks like I will be having apps and a pizza when I go.

                                              I hope their wine pour is generous?

                                              1. re: dolores

                                                for me its usually the apps and sides that do it, entrees often dissappoint and bore, same if true of tarry lodge, btw, portions are on the smallish size

                                                1. re: intrepid

                                                  intrepid, I'm not surprised that portions are smallish. Her restaurant in Manhattan apparently ascribes to the same 'less is less' idea.

                                                  I just read the original note from roxlet, which noted that the Manhattan was very good. That's hopeful, for me.

                      2. the jfoods went last night. Let's just say they are not sitting on OpenTable looking for the next availabilty. He will post a more detailed report later.

                        1. We ate at Tarry Lodge last night. I have been waiting and waiting for it to open since I had heard rumors about it last year. The parking situation didn't thrill my husband, who had to do laps to get a spot. I checked in at the front and wasn't sure where to put myself b/c that entryway is small and since the bar was behind curtains, I wasn't sure if I;d be found any time soon by my husband or the hostess. The bar area looked really nice, and it was packed in there. I'd be interested to sit and linger over some wine on another night.
                          But, on this night, we were seated upstairs and proceeded to look over the menu right away. Both the sommelier and our server let us know their favorite items on the menu and we ordered after having some wine and getting some more opinions. I will say, the bottle of wine was excellent, but I almost choked when I saw the price- my husband ordered it and misread what it was.
                          We ordered:
                          Cauliflower gratinee
                          Vitello Tonnato
                          Guanciale, Black Truffle and Egg pizza
                          Pappardelle Bolognese
                          Shortrib special of the night

                          I thought the cauliflower was tasty, but once I ate the top crust, it wasn't as interesting to me anymore. The Vitello was quite good and nice and light. The pizza was very tasty and certainly different. It was rich and we couldn't finish it. I thought my pasta was fantastic, a bit on the salty side for me b/c I tend to be salt-sensitive, but really tasty and hearty. I definitely enjoyed it. My husband did not like the shortribs. He felt ( and I agreed after tasting) that they were dry and quite salty.
                          That said, we would certainly go back- if we can ever get a reservation again. ( that place is insane!!!) But, we would order differently. We think we'd rather try some of the other antipasti, a fuller salad and pastas and pizza to share. But probably would be skeptical about having entrees again.

                          11 Replies
                          1. re: MRS

                            Interesting. ALL the hype, and it's only a pizza joint. How funny.

                            Oh well, it's worth a try once, but I'm sure I won't return.

                            Poor Westchester.

                            1. re: dolores

                              I wouldn't say that Tarry Lodge is the most outstanding Italian restaurant I've ever eaten in, but I do feel that it is more than a pizza joint. That being said, I keep on thinking about the clam pizza we had there, which was outstanding. I think that the appetizers are interesting and some are quite delicious, and our pastas were all really tasty. We did not order any entrees, but from the comments of those who did, I think we made the right choice. I frequently don't order entrees in Italian restaurants, though. There are usually so many other things that I want to try more!

                              1. re: roxlet

                                Clam pizza? Thanks for the pointer, roxlet. As good as Pepe's? I'm going next week, and will stay away from the entrees.

                                With the hype, I expected STELLAR dining at this place. Then again, given the firsthand feedback I've gotten from her place in NYC, I'm not surprised. Nice there are those who will continue to go to be 'seen', and put money into the economy.

                                I just had an outSTANDing dinner this weekend at a northern Italian restaurant in Long Island. The wine pours, appetizers, entrees, pasta, dessert, service and ambience were stellar. Sadly, it's a schlep.

                                Westchester is pathetic.

                                1. re: dolores

                                  outSTANDing dinner this weekend at a northern Italian restaurant in Long Island. T...dolores whats the name/location please..thanks

                                  1. re: dolores

                                    Dolores,

                                    As a slight caution, from what I understand, the clam pizza is nothing like Pepe's, but is more of a small, Naples style pizza with whole clams in shells. There is a pic in a link from an earlier post, here, showing the pizza, along with some other dishes

                                    http://smilessugarandsunshine.blogspo...

                                    1. re: ChefBoyAreMe

                                      Thanks, ChefBoyAreMe, it looks good. If they don't skimp on their wine pour, and don't rush me, I'll be happy.

                                      1. re: dolores

                                        They pour what they call quartinos. Here's a quote from Babbo's website explaining it.


                                        The wine department at Babbo shares one essential goal with the kitchen: to offer flavor sensations our guests can’t find anywhere else. In the kitchen, that means combining regional food products, Italian and American, in new and inventive ways. With wine, it’s all about finding the bottles that not only complement Mario Batali’s food but stand on their own as examples of Italy’s incredible gastronomic diversity.

                                        The all-Italian wine list at Babbo is ever-expanding, ever-changing, just like the menu. Wine is produced in every corner of the Italian peninsula, and Babbo showcases the specialties and peculiarities of each of Italy’s 21 regions. There may be no other country in the world with as many new and exciting wines arriving on the market, and although this is old news to some, many diners are just now discovering how great Italian wines can be. We want Babbo to be a place where discoveries are made, and discussions ensue. Here’s a quick look at the Babbo approach to wine:



                                        THE LIST
                                        Babbo’s wine list has ballooned to almost 2,000 selections, and that number is only going to grow. Our objectives are simple: (1) To represent all of Italy’s winemaking regions, with as many diverse styles of wine as possible; (2) To offer selections of older vintages of great wines; and (3) To not discriminate based on price or style. Beyond that, we’re out to assemble the definitive selection of great Italian wines, period.



                                        THE QUARTINO
                                        One of the signature features of the Babbo wine program is the quartino, a new (and now widely imitated) approach to “by-the-glass” wine service. Conceived by co-owner Joe Bastianich, the quartino is designed to evoke the casual, osteria-style wine service of Italy, while also offering guests an opportunity to experiment—and to drink better wine while doing so.

                                        A quartino is a small decanter that holds a quarter of a liter (thus the name). That translates to one-third of a 750 ml bottle, or about a glass-and-a-half. If you don’t wish to order a whole bottle of wine, or if some people in your party want one type of wine and others something else, then the quartino offers flexibility. Oftentimes guest will split a quartino or two of white wine with their appetizers, then move on to a bottle of red with their main courses.

                                        Why not just pour wine by the single glass? For one, the quartino allows the guest to control how much wine to drink at a particular time. Part of the fun of drinking wine is swirling it around in the glass, smelling it, sipping and savoring it slowly. You can’t do that if the glass is filled up practically to the rim. The quartino puts the control in your hands.

                                        Then there’s the question of quality. It is not unusual for us to open older vintages of Barolo or high-end “super-Tuscans” and serve them by the quartino. This is perhaps the ultimate benefit of the program: It offers you a chance to try something you haven’t tried before, or to taste a wine you might not choose to purchase a full bottle of.

                                  2. re: roxlet

                                    if you like tarry lodge pizza roxlet, then try the pizza and also pasta and fish at lias's in harsdale..i think youll like it-

                                    1. re: intrepid

                                      Yes, I loved the clam pie at Tarry Lodge. I also love Pepe's clam pie, but I loved the tiny whole clams on the Tarry Lodge pie. As you remove the shells, they pour their briny juice on the pie and it is just scrumptious. I agree that it is a different clam pie than Pepe's -- it is more Neapolitan and doesn't pack the garlic punch that Pepe's does.

                                      1. re: roxlet

                                        I ate lunch at the tarry lodge on Saturday. I liked it. Good upscale casual. Had the goats cheese pizza to share then had the ribeye and rosemary potatoes. My wife had the pork ribs. Pizza was very good. Steak was cooked perfectly and the ribs were delish. Finished off by sharing the panettone pudding and dulce de leche gelato. Very nice. Wine was a quartino of barbera each, which was decent for the price 14 bucks I think...I'd definitely return.

                              2. Ate at Tarry Lodge last night with my folks who were visiting from out of town. I agree the food was good, but our service was absolutely horrendous.

                                The restaurant is pretty and they certainly did a nice job redoing it.

                                We had a 6pm reservation and the place was already quite busy when we arrived. We were sat upsatirs pretty much right in front of the door to the dishroom. Heavy, heavy foot traffic. It was distracting.

                                To start, we all had the Insalata la Loggia, which our waitress described to us as similar to a Caesar Salad. What arrived was chopped romaine, with not even a hint of olive oil and parmesan cheese sprinkled on top. No dressing whatsoever. Not good. Also ordered a couple of the antipasti: the fennel & blood orange which was delicious & the smoked trout with lentils which was also very good. The salads and antipasti all came out very quickly & timely.

                                Our starters were cleared and 15 or so minutes went by and we were chatting and drinking our wine. The MOD came over to apologize and said he was so sorry our entrees would be out in 5 minutes. We said fine no problem. My mom & I had ordered the pumpkin ravioli in sage butter, and my father ordered the Fusilli a la Crazy Bastard. 15 more minutes pass and the MOD has at this point disappeared, as has our waitress. The waitress reappears and I ask her how our food is coming along, as it certainly doesn't take 30 mins (from when we finished our apps) to cook pasta. She said she'd check & disappears again. It takes yet another another full 10-15 mins after I asked about our food for it to arrive on the table. People around us who sat after we did were now finishing their meals, paying their bills and leaving. The food was fine, but our moods had soured at this point. There was barely an apology when our food was finally brought out. The MOD was not seen again after he initially apologized to us 45 minutes prior.

                                When we finished our entrees, the waitress brought over dessert menus and we said no thanks, just the check. It seemed to be an afterthought to her to offer dessert as complimentary due to the long wait we had. We did end up ordering the bread pudding & panna cotta which were both good.

                                When a meltdown in the kitchen happens like what did last night, I wish restaurants would be honest and just say so. I will give Tarry Lodge another try, the food is solid, but I'm not running back. Maybe in the spring when all the hoopla calms down.

                                2 Replies
                                1. re: amanda3571

                                  wait.......i'm confused.....you said "no thanks to dessert, just the check"......and then you said "we did end up ordering a bread pudding & panna cotta"......
                                  they totally should've comp't you guys dessert.......weird how the manager never followed up on the table after he came over the first time......that would bother me....

                                  1. re: southlake

                                    Right we said no thanks at first. The waitress came over and asked if we wanted dessert or coffee. She did not come over say "dessert is on the house, due to your wait". It was after we said no thanks that it dawned on her that offering it as complimentary would be appropriate. Thats what I meant by it seemed like an afterthought to her.

                                2. Add the Jfoods to the list of people who are not rushing back to Tarry Lodge.

                                  M&M Jfood and friends finally secured a table at Tarry Lodge and were looking forward to enjoying this new addition to the dining scene in Portchester. Since it is a 25-minute drive, they were hoping for good food in a nice setting. They arrived promptly for their reservation, were brought upstairs to a nice table and settled in for the evening. Coats were removed tableside and it was a perfect start to the evening.

                                  The decorations in the upstairs room are from the minimalist school. The walls are bare and there are no window treatments, therefore there are no soft surfaces to absorb any of the table conversations. And as others have mentioned, the volume level does peak, especially as tables enter round 2-3 in the wine. The energy of the room makes for a great experience. The walls are painted in a relaxing yellow-gold; the wainscoting has a “distressed” feel giving the impression the restaurant is older than six weeks. It is extremely well done and the room is very pretty. Tables are a little close together (not disturbing from a conversation POV) but the servers had a difficult time if they were approaching from different directions down the center aisle.

                                  The menu was presented (as it appears on line) and the server did a nice job of explaining the geography of the various sections. The table discussed the various choices. Finally the order included the salad with apples and Gorgonzola (one lightly dressed; the other SOS) and gnocchi with braised oxtail for appetizers and the two skirt steaks, one medium (yes medium), the other medium rare, the guinea hen and the osso buco for entrées.

                                  Appetizers –
                                  -The gnocchi was the winner of the evening but still had a few minor issues. The gnocchi were absolutely perfect, soft, puffy, and the flavors of the oxtail were divine. The braised oxtail was perfectly cooked to the point of fall apart in your mouth but still maintained the integrity of the meat. Unfortunately there was still a piece of bone (it does hurt when you bite on one) and some gristle on a few of the pieces and this detracted from the overall experience.
                                  -The salads were also less than perfect. The one that was ordered lightly dressed had too much dressing and the dressing on the side was way too acidic. The friends would have also preferred more Gorgonzola and the apples and the dressing fought with it other.

                                  Entrees –
                                  - The osso buco was good but not great. It was a nice sized piece and the fregula is basically Israeli cous cous. The meat was braised very nicely and was tender in certain places while having a nice bite in others. The sauce was a little too “tomatoey” in Jfood's opinion and the kitchen added a nice touch by placing slivers of lemon zest on top versus the traditional gremolata and that added a nice level of acid to the dish. This was the best of the entrees.
                                  -The one skirt steak that was ordered med-rare was served very rare and the medium was served almost well-done. The flavors of the marinade and seasoning also fought with meat. Neither really enjoyed their entrees.
                                  - If you order the hen Jfood recommends that you tell the server to tell the kitchen to cook it through. The one that arrived at Jfood's table was extremely rare, and some may call it undercooked, to the point of the juices were still running red. The person who ordered this also said the flavors did nothing and asked others to try. Everyone agreed that, like the skirt steak, the flavors overwhelmed the chicken and it was not well received.
                                  - Basic comment on the entrees were too vinegary or citrusy.

                                  Dessert –
                                  The table was not interested at this point in ordering dessert, although many tables around them did and they looked good. In fact the table had to laugh when one of Jfood's friends mentioned that the pizzas looked so good, maybe they should order a couple for dessert. Finally the waitress insisted that it would be on the house due to the other mis-haps. Only Jfood ordered and he asked if the dulce gelato could be substituted for the pistachio on the chocolate cake since he is allergic to nuts. Cake was fair and Jfood's gelato came in a dish versus the other nice presentations.

                                  Service –
                                  The FOH was excellent. They have tons of staff working the tables. The MOD (a bearded gentleman) was hovering around the room, stopping at tables and answering lots of questions. The server knew the menu cold, she recommended the table around some allergies and the runners were on the money. They should be complimented.

                                  If you do try this place, Jfood recommends trying the pastas and pizzas until they can reduce the volatility in the entrees. So the FOH in Jfood's visits gets high marks while the kitchen will lead to Jfood not rushing back by any stretch.

                                  Ciao

                                  50 Replies
                                  1. re: jfood

                                    thanks for the heads up. i'll probably treat tarry lodge the same way i treat otto: sit at the bar, order the salumi platter, sip a tocai and maybe order a pizza. it pays to play to their strengths.

                                    1. re: jfood

                                      i find it a good, easy place to eat, at descent prices, that better than most in the area, if you have the proper expectations you wont be dissappointed...i am not sure why many are let down, perhaps they have not managed the information and expectation levels

                                      1. re: intrepid

                                        "...if you have the proper expectations you wont be dissappointed...i am not sure why many are let down, perhaps they have not managed the information and expectation levels"

                                        Jfood begs to differ on what is managed expectations versus poor performance. He is sure you would agree that the following items that jfood mentioned should be absolutely standard at a restaurant and especially one with the ownership at Tarry:

                                        - When you order a lightly dressed salad it should not arrive dripping wet
                                        - When the first arugala salad is returned to the kitchen, sending back a spinach salad is unacceptable
                                        - When you order medium rare steak it should not arrive close to raw
                                        - When you order medium steak it does not arrive incinerated
                                        - When you order poultry it does not arrive raw at the bone
                                        - when you order dessert it should be presented in the same manner as other tables

                                        These items seem pretty basic to jfood as the price to play, not a standard to strive for.

                                        1. re: jfood

                                          Horrors!

                                          I'm going this week and will be on my guard. It should be interesting.Sounds like a Manhattan and a pizza will be it for me. They do have ice cream, don't they? I hope you can't screw up ice cream.

                                          Has anyone told Batali? Is he on premises?

                                          1. re: jfood

                                            i agree with those bullet points, yet ive been 4-5 times now, and have never had those experiences, also i dont tink other than tucanny, have i ever order steak in an italian restaurant, chicken yes, but rarely,

                                            1. re: intrepid

                                              Just because you didn't experience them doesn't mean it's not happening. I thought the food was good, but was appalled it took 45 mins from when our apps got cleared for 3 plates of pasta to arrive with not a lick of help from either our waitress or management.

                                              1. re: amanda3571

                                                not saying it didnt happen, Im saying in my 4-5 times there, nothing like that happened, did you question your waiter or management on the status of your food?? if yes, what did they say, if not, why not??

                                                1. re: intrepid

                                                  Is Batali on the premises? If no, who is? Was this horrific experience reported to a manager? What was their response?

                                                  1. re: intrepid

                                                    Of course we asked several times, the response was always "it's coming in a few mins" or let me check on it. Then the manager completely disappeared. Short of going into the kitchen myself, I'm not sure what more we could have done. All I know is it does not take 45 minutes to cook pasta.

                                                    1. re: amanda3571

                                                      Thanks. So overhyped food and unconcerned management.

                                                      Doesn't sound good. I look forward to seeing for myself.

                                                      1. re: dolores

                                                        i look forward to your report. this has been a heated thread. please don't spare the excruciating details.

                                                        --steve

                                                2. re: intrepid

                                                  Jfood is now totally confused that you say you have "never had those experiences" since you wrote

                                                  - On Nov 17, 2008 - "I would temper the expectation level, food is good, not great..thanks", and
                                                  - On Nov 18, 2008 - "for me its usually the apps and sides that do it, entrees often dissappoint and bore, same if true of tarry lodge, btw, portions are on the smallish size"

                                                  So "good, not great," "disappoint and bore" and "smallish portions" are standards to strive for? Since it appears you have ordered the entrees to make this conclusion, were they good and if so, why then now opt for the apps and sides.

                                                  And going to a restaurant where you feel you cannot order entrees is a good place to recommend? Sorry Intrepid, but Jfood has a different definition of a good restaurant.

                                                  Amanda received good food and disappointing service. Jfood received the opposite. Neither is a benchmark for a restaurant with this ownership.

                                                  Hey if you like it, that's great that a restaurant hits your linear program. But not exactly a place Jfood would give his Seal of Approval to.

                                                  C'est la vie.

                                                  1. re: jfood

                                                    yes i said good not great, good is acceptable, the entree statement was made with most restaurants in mind., i enjoy apps, and sides and salads more, and yes unlike most americans, I enjoy smallish portions, compared to the super sized larger is better mentality of americans, sorry jfood, we differ on eating out, i renjoy smaller paltes, smaller portions, and yes good is fine for a casual meal, not everything has to be great, or " the Best" as many here state about their dining nexperineces, i tend to not be so daring llololol..cannot order entreess is not accurate, whats accurate is i dont enjoy eating them, i prefer apps

                                                    1. re: intrepid

                                                      intrepid,
                                                      i haven't been to tarry lodge yet but i have been to most of the batali places. apps are the strength of the batali/bastianich empire. same goes for the wine list. i'll hit the bar (shallow end of the pool) before i wade into deeper waters. until proved wrong, i'll think of tl as an outpost of otto. that's ok because i like otto a lot. you just have to know what to order.

                                                      1. re: steve h.

                                                        >>you just have to know what to order.

                                                        Is there a warning on the menu to that effect? If they live up to the bad reviews I've read, they should close down and open again when they're figured out how to cook.

                                                        But I still haven't read that the bad food was reported to the management and what their response was. If they don't know their food is horrific, how will they improve?

                                                        1. re: dolores

                                                          dolores,
                                                          i've eaten at lupa, casa mono, bar jamon, babbo, spotted pig and otto on the east coast. osteria mozza in los angeles when it opened.

                                                          the batali/bastianich group excels, in my opinion, at antipasti, pasta and wines. i don't understand your, "is there a warning on the menu to that effect?" comment.

                                                          please explain.

                                                          1. re: steve h.

                                                            out of all mentioned steveh, i enjoy mozza most

                                                            1. re: intrepid

                                                              yeah. deb and i popped in the second week of business. no res, no nothing. i just knew the batali formula would let us get a seat at the bar.... the nancy bar.

                                                              we had a great time, great food, great wine, great service. nancy and i passed notes back-and-forth. she started it, i swear.

                                                            2. re: steve h.

                                                              A restaurant, especially with the name cache this place had before it opened and with the hype it got, should make sure they know how to cook an entree to delight the world before they open.

                                                              1. re: dolores

                                                                i saw the menu before the place opened. not for a minute did i think this was a high-end shop. it struck me as a moderate place with a modest menu. i also felt there was value in that menu/wine list but you had to dig a bit. that's ok in my book. we need more places like this.

                                                                1. re: steve h.

                                                                  definitely a mid-level price point. And for pizza/pasta very well priced. Just a bit of a hike from NC for pizza and pasta.

                                                                  1. re: jfood

                                                                    jfood,
                                                                    ferrante in stamford (summer street extension) has excellent pasta. it's one of my goto lunch places. pricey. i hope they make it through the recession.

                                                                    1. re: steve h.

                                                                      thanks steve. great looking menu. interesting that the subject of italian around he cam up at Thanksgiving.

                                                                      Have you tried either of the places in Norwalk across from Brandmans on 123?

                                                                      1. re: jfood

                                                                        jfood,

                                                                        norwalk is generally a bridge too far for us (stamford). still, i find myself
                                                                        heading up to west avenue two, three times a year for non-food reasons. i have a lot to learn. suggestions are always welcome.

                                                                        i'm probably a bit dense (deb says so). i didn't get your reference re: the stuff across from brandmans. can you dumb it down for me? thanks.

                                                                        1. re: steve h.

                                                                          route 123 in norwalk has a few small places, i.e. The Lime (great sandwich shop BTW). It runs parallel and east of route 7. South from Dunkin' Donuts where Main St meets 123 there is Pasquale's Osteria (jfood hears good things about) and there is supposedly another Italian right near The Lime. Further south you run across route 1 and there is Mike's (very small M&P, then Fat Cat Pizza and Meigas (BJ Ryans in that area as well.)

                                                                          It's a pretty good stretch of restaurants, but not as good as the "T" of Summer St .

                                                                          1. re: jfood

                                                                            thanks.
                                                                            i fear for some of my favorite places. i'll make it a point to eat out a lot.

                                                                            1. re: jfood

                                                                              Hi there,

                                                                              Don't forget about Tuckers, good brew and burgers.

                                                            3. re: steve h.

                                                              steve h..i find in many many retaurants, apps and smaller plates outshine entrees, the taste and variety you can get outweigh the one plate entree bore to me..as well as its more fun eating various items rthater than a single dish

                                                              1. re: intrepid

                                                                agree on the small plates approach. i can't begin to describe the number of hours i've spent at lupa and otto doing just that. usually with a glass of some very decent wine.

                                                            4. re: intrepid

                                                              sounds like the meeting of two great minds and palates... :-))

                                                              Jfood also likes small plates and when he goes to Barcelona, he never orders the entrees and sticks with the Tapas.

                                                              And jfood agrees that every meal does not need to be great, good is also fine most times. And jfood's gnocci app was very good (except for that little issue of the bone). It's the raw hen, undercooked meat, overcooked meat and overdressed salad that does not even meet the "good" standard.

                                                              It appears that Tarry's MO for eating may be pizza and pasta, nothing wrong with that. Play and eat to the stregths of the restaurant.

                                                              Ciao buddy.

                                                                1. re: jfood

                                                                  having been to both tarry lodge and nessa , i preferred nessa, i was wondering if you have been there and what your thoughts on it were?

                                                                  1. re: rich51

                                                                    ive been to many places including nessa and tarry lodge, Lia's in hartsdale is better than both for pizza and pastas

                                                                    1. re: intrepid

                                                                      Have to been to the place in Scarsdale? Sounds like it has the best pizza of all, and without the hype.

                                                                      1. re: dolores

                                                                        yes been to all a antica, its great

                                                                    2. re: rich51

                                                                      sorry rich, jfood is up in new canaan, never been to Nessa.

                                                                      And for pasta he has a few great choices in his town , i.e. Sole and Aloi and then some in Stamford. So to continue to PC for pasta is probably not in the cards.

                                                        2. re: jfood

                                                          Was this visit over the Thanksgiving weekend like amanda3571? Not an excuse for the restaurant, but most are trying to give key people some family time off over the holiday and might have been short staffed. This could especially be a problem with a relatively new place. Again, not an excuse, but it might not be representative.

                                                          1. re: rjka

                                                            good question rj but it was the weekened before Tgiving. NEVER an excuse for raw poultry...think Gordon Ramsay

                                                            1. re: jfood

                                                              I agree. We recently had dinner at a very hyped and otherwise fabulous restaurant in Manhattan--but when one of the poultry courses came terribly undercooked, the experience was dampened for us. No matter how busy the kitchen is, serving raw poultry is inexcusable.

                                                              1. re: Marge

                                                                For sure. They'd best fix that, quickly.

                                                                The place that was Frankie and Johnnie's in New Rochelle served us raw chicken, twice, and finally, happily, went out of business.

                                                          2. re: jfood

                                                            We went to Tarry Lodge for a birthday celebration a couple weeks ago.. Id say we hade mixed results... i loved the atmosphere (loved the colors in the room) but was disappointed with the table we were given. Even though they knew it was a birthday, they sat us at the table closest to the door. We thought about asking for a different table, but decided to not make an issue of it.

                                                            The winners of the evening were the wine list and the Brasato al Barolo. The Brasato was very good., although the polenta side was just ok My dish was the lamb chops which were ok but i prefer the lambchops at Thali (they've spoiled me) . Salads were somewhat disappointing.

                                                            We asked the waitress to recommend wine. She was knowledgable (although not particularly friendly) and although the wine was expensive by the glass you actually get two glasses worth for each order.. My boyfriend loved the wine that he tried.

                                                            The desserts were good, but the waitress made a couple mistakes with the order.

                                                            Overall - we liked the atmosphere, had a nice evening, but decided that if we came back we would try the pastas.

                                                            1. re: tc_food2

                                                              Wow an anniversary post for jfood...thanks tc.

                                                              Darned place has fallen off the map and the few things jfood hears is stay with the pasta and pizza, and the staff is ehhh? still waiting for a return call a year later from the manager so the heck with them from jfood's POV.

                                                              Glad you enjoyed your Birthday dinner.

                                                              1. re: jfood

                                                                i stay with salads. eggparm app, pizza and usually a raviioli, side of broccoli rabe two glasses of wine, and their sprklung h20, ill with tip usually about $85 , good chow, steady, fair priced, no rainbows, no lights, just good chow

                                                                1. re: jfood

                                                                  The place may have fallen off the map in CH world, but every time I've been there the place is still packed. I am sure you have great places to eat up in your neck of the woods jfood, I'd say to give the place another try but why bother?

                                                                  1. re: momof3

                                                                    howdy momof3,
                                                                    tl hasn't fallen off this chowhounder's radar. lunch at the bar is a definite "goto" for deb and me.

                                                                    1. re: momof3

                                                                      actually jfood almost stopped there on the way back from LGA a week ago but wanted to give Coalhouse a pizza. It will probably never get M&M jfood there for a dinner, but a lunch pizza or take-away may be in the cards.

                                                                      1. re: jfood

                                                                        howdy jfood,

                                                                        i'm always willing to take what the house gives me. :)

                                                                        on a different tack, deb and i will be back in san francisco this weekend where i can sample some more of tony's pizza. give it a shot if you're ever in the 'hood.

                                                                        it's all good.

                                                                        1. re: steve h.

                                                                          jfood may be heading to SF in January. Whrere's Tony's?

                                                                          1. re: jfood

                                                                            North Beach (Washington Square). It's a new place. Tony has a wood-fired oven and does a decent job of making a pizza in the style of Naples. He also has ovens that allow him to mimic New York-style pizza but I don't see the point.

                                                                            Tony's Pizza Napoletana

                                                              2. Hi there,

                                                                Going on Thursday. Will report back.

                                                                6 Replies
                                                                1. re: CTburgerlover

                                                                  Well, I don’t know what restaurant some here have eaten at, but it appears I was in a different one altogether. I (and my wonderful companions) had an EXcellent evening at Tarry Lodge.

                                                                  First, the negatives. 1. The acoustics were awful. Once the place filled up – and fill up it did, and on a Tuesday – we had to shout to be heard. 2. The prices for what we had. Moderate, as some have said? I don’t think so. Almost sixty a person without tip is average for Westchester, but moderate, no way.

                                                                  The plusses. The parking. Ah, the parking. They have two lots, one small, one larger, and there is plenty of on street parking to be had. I didn’t want to pay Portchester for an hour, so I parked on a residential street near Nessa (which was dark, btw, what's up with that?). White Plains has zippo residential street parking, so kudos to Portchester.

                                                                  The host/hostesses. I wasn’t clear on who was in charge, and we received no warm welcome, but the table we got was perfect. Back of the house, on an upper level. Remodelling is good.

                                                                  Service was impeccable. Emmanuel was there immediately and was available, with Fernando, throughout the entire meal. Drinks were pronounced good – two red wines, the pour was generous, even if they use those extra large foo-foo glasses, and my Manhattan (they use Maker’s Mark, good for them!) was excellent.

                                                                  As recommended, we did appetizers and pizza and pasta, although many around us had entrees. Wish I could have asked them if they liked them.

                                                                  The spacing of the appetizers was impressive – we made sure to ask NOT to be rushed. Emmanuel brought out the clam pizza with the vitello tonnato and the house sausage. The clam pizza was, as noted, wonderful and the other two apps were also very good.

                                                                  Next, after a decent interval, were two fennels with blood oranges (meh and in a crock, not pretty) and the borrato with root vegetables, this was good.

                                                                  While I had my pizza with egg on it – very interesting, but the clam pizza was better – the others in the party had pastas, fusilli ‘bastardo’ and orecchiette with sausage. Both were pronounced good but portions weren’t huge.

                                                                  Service was still outstanding, available but not intrusive and professionally friendly.

                                                                  Dessert was fine, not great. The gelato dulche de leche was good, but Hagen Daaz is better. A chocolate cake, flourless I think, and a fig thing were pronounced good.

                                                                  The coffee! I promised my friend that I would give their coffee, ILLY coffee, seven, count ‘em, SEVEN stars!

                                                                  All in all, a very fun, raucous, enjoyable, well-paced, well-fed, more than well-served evening.

                                                                  Would I go back? Yes. Is it an outSTANDing addition to Westchester? Definitely not. X20, Spadaro, and Sushi Nanase still leave room for two more to count on one hand.

                                                                  If you go, do NOT miss the clam pizza. Get more than one, it is THAT good.

                                                                  Oh, and on the way home, I pulled into the Maplemoor golf course -- the restaurant was still dark. *sigh*

                                                                  1. re: dolores

                                                                    Dolores--I'm glad to see that your experience pretty much mirrored the one that we had. The clam pizza is really the thing that I still think about a month later!

                                                                    1. re: dolores

                                                                      Also glad you had a positive experience. I ate here a couple of weeks ago and had a great time. Mostly b/c of my company and Paul the bartender. I know quite a few people who work there, so I didn't feel right about writing a proper "review" per se. I will say that we found the place to be lively, decently priced and slightly above average food. My fave was this mushroom pasta. I'm still thinking about it.

                                                                      On a side note, Nessa was dark because it's closed on Tuesdays (random)

                                                                      Also, there is plenty of residential street parking in WP, you just gotta know where to look ;)

                                                                      1. re: momof3

                                                                        Plenty without meters? I'll have to go on a mission one of these days.

                                                                      2. re: dolores

                                                                        dolores,
                                                                        thanks for the report. give the salumi platter a try next time if that sort of thing appeals to you.

                                                                        1. re: steve h.

                                                                          I just reread what I wrote -- I think we did have the salumi platter. Three kinds of salami fanned out, house made? They were very good.

                                                                    2. My parents and I went to Tarry Lodge last night. Arrived at 5 without a reservation and were seated without an issue. We were presented with Foccacia Bread and a small bowl of olives. The Focaccia I've known is usually soft. This was hard as a rock, perhaps a day old. It came with no oil or butter so we tried dipping it in the olive juice - but that's all it was, olive juice without oil or seasoning. The olives were nice.

                                                                      We started with the proscuitto San Danielle and the Insalate Burrata. The proscuitto, although appearing too thickly sliced, had great flavor and melted in your mouth. When the Burrata arrived, I was disappointed. Here is why. At Antipasti in White Plains, although the Burrata is twice as much as at Tarry Lodge, it arrives as a huge, plate sized mound of creaminess, surrounded by proscuitto and drizzled with olive oil, salt and pepper. It is a delight and probably has 20 times the amount of mozzerella this had. At Tarry Lodge, it came in a salad that was way too sweet for all of us, containing roasted eggplant and maybe 3 bites of burrata. It could have been a nice salad had the sweet flavor of balsamic and honey perhaps? not permeated every bit of it.

                                                                      We then each had a pasta - myself the Lobster pasta which was mentioned above. It was good, not great. It had a generous portion of Lobster, but was rather plain otherwise and had an overload of parsley in it which left an aftertaste on each bite.

                                                                      My dad had the pillowy Gnocchi with Braised Oxtail which I thought were excellent but my Dad thought they were unseasoned and lacking sauce [I disagree], and my mom had Linguini with Clams which was also very good and had a kick to it.

                                                                      For dessert we had Pannetone Pudding (a too dry warm bread pudding type dish that did come with a nice ice cream) and a very dense and flavorful Panna Cotta that came with a delicious Grapefruit Sorbet.

                                                                      Forgot to mention the side of Artichokes with Mint - they were perfectly cooked but had no salt whatsoever - every bite left you wishing there was salt on the table.

                                                                      Service was good, with tons of waiters and managers milling about and hovering (which made my mom nervious), and she also is making me mention that she did not have a knife even though there were 20 waiters in our area :).

                                                                      By 6 the place was jumping but not packed. As we waited for our coats there was a lot of bargaining for tables going on with the hostess, whom I overhead saying "We of course would rather seat a large party than a small one".

                                                                      Our rating - 7. I was expecting something exquiste because every meal I've had at Babbo has been absolutely exquisite. However, I did have a very disappointing meal at Del Posto last year, so I suppose you never know, no matter who the owners are. I would go back again though - would love to try the Gorgonzola salad, the pizza, and some of the other pastas and entrees. The prices are very reasonable and the place is pretty and casual.

                                                                      PS - As I was writing this I was finishing off my lobster pasta from last night for lunch today, after I had doctored it up with cream, cheese, and lots of salt and pepper. Yum.

                                                                      33 Replies
                                                                      1. re: annrudy

                                                                        good review, not sure tho, how you could expect a babbo type of meal, when prices here a dramatically less

                                                                        1. re: annrudy

                                                                          >>probably has 20 times the amount of mozzerella this had

                                                                          Oh, please. Antipasti would have people lined up past MY house if that were the case.

                                                                          >>maybe 3 bites of burrata.

                                                                          You must bite bigger than I do. My burrata was plenty and then some. And I despise small portions.

                                                                          >>she also is making me mention that she did not have a knife

                                                                          Did she ASK for a knife? I asked for a second napkin and got one, pronto.

                                                                          Man, I can't believe the hate this place is generating.

                                                                          1. re: dolores

                                                                            I didn't hate it at all, if I had, I would have given it a 2. Expectations are much higher when well respected food industry types open a place. I am just giving an honest review of the place.

                                                                            Note the word honest. Please don't question me on portion size of the mozzerella there vs. antipasti - I am not exaggerating. You may have gotten more when you were there. My mom did ask for a knife and got one - as I said, she wanted to me to mention that, I thought it was a but unreasonable to expect one of the waiters to notice on their own.

                                                                            I expect a meal the quality of Babbo's, because, as a full blooded Italian, I know that most ingredients (potato gnocchi, for example) cost pennies. It's not how much you spend on ingredients, it's the preparation the goes into it.

                                                                            dolores you seem a bit sensitive about this place - if it wasn't under the Bastianich name, I would consider it a nice trattoria and leave it at that. But with the hype involved, you can't help expecting something super special.

                                                                            1. re: annrudy

                                                                              Sensitive? Not at all. But when someone says '20 times', it doesn't exactly strike me as 'honest'. Hey, good for you, that must be one boulder size piece of cheese Antipasti gives you. I'll believe it when I see it for myself.

                                                                              Too bad your experience wasn't as outstanding as mine was.

                                                                              1. re: dolores

                                                                                I highly recommended it. It was the best thing there and could have been a meal unto itself.

                                                                            2. re: dolores

                                                                              I hate to restart the burrata discussion, but did they give you a whole burrata at TL, or was it just pieces of one?

                                                                              I've been finding burrata at Costco, but only sporadically. It's the stuff from Wisconsin, not Italy.

                                                                              BTW, we have a TL reservation for Saturday night.

                                                                              1. re: MisterBill2

                                                                                A piece of a burrata, MisterBill. BTW, I asked and Cosmo and Alex import their burrata from Italy.

                                                                                And someone reminded me that the 'tiny plate' mozzarella at Meritage was one of the most exquisite things I have ever eaten.

                                                                            3. re: annrudy

                                                                              You are right about the foccacia bread...I forgot about that. It is hard as a rock and borderline unedible. When I went I could not take more than one bite of it for fear of breaking a tooth...and I saw similar reactions around me at other tables...weird...

                                                                              Apart from that I had a good lunch and will go back.

                                                                              1. re: annrudy

                                                                                If you want a really nice size and tasty portion of Burrata surrounded by roasted peppers and tomatos go to La Bocca in White Plains.

                                                                                1. re: kaaaassss

                                                                                  I had lunch at Tarry Lodge yesterday. I was not impressed. I've had better meals at Nessa (around the corner from TL). I ordered Beets, Octopus & Potatoes, Pasta Carbonara. The beets were excellent, the octopus I would never order again and the Pasta was just O.K. The cabonara at Spadaro is better.

                                                                                  As for the Burrata discussion. I understand annrudy's comments. It may not be 20 times larger at Antipasti, but that is not the point. I believe that Antipasti serves Burrata the only way it should be served. That is to be served the whole thing and not a piece of it. The pouch should be opened right before serving. For those of you that do not understand why, please do some research on what burrata is and how it's prepared. It's nice that restaurants are able to offer burrata now. But if they cut it in the kitchen, I'm not interested.

                                                                                2. re: annrudy

                                                                                  annrudy--they're not trying to be babbo or del posto...........they're trying to be the tarry lodge.....!!

                                                                                  1. re: annrudy

                                                                                    annrudy

                                                                                    thank you for the honest review and jfood always likes to hear peoples opinions whether in agreement or in disagreement. He thinks it's called maturity and learning from others. He almost wants to apologize for some responses that almost attacked your opinion of your experience.

                                                                                    And if the website shows the lineage of this restaurant then one expects a certain level of cuisine whether Babbo or Tarry. Jfood did not expect Babbo when he went to Tarry, but he also expected his food delivered as ordered. Simple benchmark he lives with. Your review is VERY consistent with others who jfood respects. In fact the gnocchi was the hit at jfood's table.

                                                                                    Please keep posting and do not let some responses stop you. Your review was great, informative and fun to read.

                                                                                    Ciao.

                                                                                    1. re: jfood

                                                                                      I'm a Batali fan too, but 109 posts for one stinking restaurant!? Get a life, people.

                                                                                      1. re: gerchak

                                                                                        gerchak, this place had eNOURmous hype behind its opening and has turned out not to live up to the hype. No biggie, not many places do.

                                                                                        But some posts are more vicious than others, as sometimes happen.

                                                                                        My experience was a good one. I enjoyed it and would go back.

                                                                                        1. re: dolores

                                                                                          Dolores you seem very touchy about negative comments regarding TL. I think, however, that you took the advice given here and avoided the entrees. I was one of the first to eat there and was very dissapointed with the entrees. A great restaurant should allow you to chose from any catagory on the menu. Avoiding entrees makes this place "good"?

                                                                                          1. re: dolores

                                                                                            Dolores, I find it HIGHLY unlikely that your deli, or any deli in WC makes Burratta. It is a very fresh cheese that should be eaten within 24-48 hours after it's been made. Burratta was not available in the US until recently. The advent of overnight shipping has made it possible for restaurants to offer it on their menus. It has also only recently been produced in the US. Click on the links below for more info.

                                                                                            http://en.wikipedia.org/wiki/Burrata
                                                                                            http://www.italiancookingandliving.co...

                                                                                            1. re: elizabean

                                                                                              You don't believe my deli makes burratta, I don't believe Antipasti serves a burratta 'twenty times' the size of that served at TL.

                                                                                              So there we are.

                                                                                              1. re: dolores

                                                                                                Please read the links. Also, I think annrudy used '20x" as an exaggeration to prove a point. Find a restaurant that serves the whole Burratta, try it, and you may understand annrudy's point.

                                                                                                Happy Eating!

                                                                                                1. re: elizabean

                                                                                                  gomto murrays chesse, buy all the imported burrata you want lolololo

                                                                                                  1. re: intrepid

                                                                                                    Iron Tomato has burrata and La Bocca restaurant serves the whole burratta as an appezier and it is quite large. good for two people and it is served with tomato and roasted peppers...

                                                                                                2. re: dolores

                                                                                                  Could you please give us the name of your deli?

                                                                                                    1. re: dolores

                                                                                                      Dolores, I may have misunderstood one of your posts. You mentioned that your deli MAKES burratta. I too shop at Cosmo. On occasion they do sell burratta, but they do not make it. I purchased it once, only to throw it away because it had already spoiled.

                                                                                                      1. re: elizabean

                                                                                                        So they're all bad because one was spoiled?

                                                                                                        I didn't ask them if they made it there. If I knew I would be getting an inquisition on their burratta, I would have.

                                                                                                  1. re: dolores

                                                                                                    I would love to buy some burratta for the holidays. Is it Dante's that makes it? Which deli do you get it at?

                                                                                                    1. re: roxlet

                                                                                                      Dante's! I bet they have it too, roxlet. I didn't get it, I just wanted to see it for size comparison, i.e., '20X' the piece I had at TL. They told me it was house made, and since I really like the place and the guys there, I'll take them at their word.

                                                                                                      But I bet Dante's has a good one too.

                                                                                                      1. re: dolores

                                                                                                        i stopped going to dantes a while ago, owner is costic, and abrasive, many nother places to get goods from besides that lunatic

                                                                                                        1. re: dolores

                                                                                                          I can't believe I am still pursuing this, but since you keep mentioning my 20x comment, I don't feel I have a choice. Scroll down in this link for a picture of the Burrata at Antipasti.

                                                                                                          http://lizjohnson.lohudblogs.com/2008...

                                                                                                          I stand by my comment. The portion at Tarry Lodge that WE received would amount to a tiny corner of this. I too wish I had a bigger portion and a better experience as you did, but that was simply not the case, no lies, exaggerations, or dishonesty involved. Some parts of the meal were great, some weren't. I love food and restaurants and have no reason not to give a true description of each experience. That's what this board is for.

                                                                                                          1. re: annrudy

                                                                                                            >>That's what this board is for.

                                                                                                            Yes, it is. I comPLETEly agree.

                                                                                                            I can't to wait to check out Antipasti for myself. I look forward to the 20X burrata.

                                                                                                        2. re: roxlet

                                                                                                          Also Iron Tomato on Mamaroneck Ave in White Plains.

                                                                                                          1. re: roxlet

                                                                                                            Dante's has it. I haven't tried it from there yet but I'm always tempted. They look beautiful and most everything else I've had from there has been very good so I'd go that route although I generally have had good experiences at Cosmo and Alex also but again, not the burrata.

                                                                                                    2. Seven of us dined at TL last evening to celebrate my DW's "39th" birthday and had a wonderful time and very good food. We were seated promptly at 8 for our reservation in a half-filled room in the up-upstairs. It was comfortable and not too noisy, which was great. The decor is pleasant and our service throughout the evening was impeccable. We started with a round of cocktails, which where well made and fairly priced. The focaccia -- not exactly soft and pillowy, but perfectly fine and hardly hard as a rock -- came out with a bowl of delicious olives in good olive oil for dipping. We ordered collectively for the table, and thus I was able to sample a fairly wide portion of the menu. For apps we had the beets, which were delectable, the farro, which was very good but perhaps could have used a bit more seasoning, the smoked trout, which I found a bit bland, but others liked, and the carne mista selection of salumi and prosciutto, which everyone loved. We had 3 pizzas (clams, goat cheese and guanciale), 2 pastas (fusilli crazy bastard and gnocchi), 2 secondi (chicken and brasato or short ribs) and brussel sprouts for a side. As others have noted, the pizzas are exellent and were a huge hit. I liked the guanciale best, but others had different faves and all were very good. Both pastas were very good too. I liked the gnocchi better, but the fusilli was good. The chicken was well cooked and had great flavor, but was a bit salty to my taste, possibly from dry brining. The brasato was succulent and flavorful -- everyone liked it and, unfortunately, I only had a small taste. Surprisingly, the sprouts were cooked al dente, which is not the Italian style, but even the sprouts-haters among us liked them -- pancetta apparently cures all ills. The wine steward helped us select a bottle to drink with dinner and steered us to the chianti classico le trame 2004. It was an elegant sangiovese that paired well with the food and, at $75, seemed like a fair price. We passed on coffee and dessert because my daughter had baked a birthday cake, and we went home for that. So, all in all, we had a very good meal and a very good experience. The prices are certainly reasonable for what this great new addition to the county provides. Is it Babbo? No, not by a long shot. But it's not trying to be, either. TL's goal is not that lofty; it's more in the mold of a trattoria than a ristorante. But I believe it succeeds very well in meeting its ambitions and I look forward to more meals there.

                                                                                                      1 Reply
                                                                                                      1. re: Reposado

                                                                                                        I do too, Reposado. If it seems like I've taken on the mantle of being 'the' cheerleader for this place, I haven't. I have other places I support who need it more -- Sunset Grille where ARE you? But if this restaurant was expected to bring Manhattan to Westchester, it didn't and I don't think it CAN happen, the overALL economy in Westchester doesn't support it. Heck, look at the money in Greenwich and THEIR dearth of restaurants.

                                                                                                        I really have to say, the meal I had at TL was just delightful. I put my burrata salad on top of my egg pizza the next day and that was delightful too. Of course, I was able to add all the sugar I wanted, but that's another story.......

                                                                                                      2. Hi all - how is the parking there? It is a little bit of a haul for us to go there, but we are, and I was wondering if the lot fills up fast and if we should go early. Thanks!

                                                                                                        2 Replies
                                                                                                        1. re: wincountrygirl

                                                                                                          I imagine on weekends it fills up quickly, but on a Tuesday, there were plenty of spaces to be had early in the evening. In addition, good old Portchester has free residential parking available, if you don't mind walking.

                                                                                                        2. The January issue of Food & Wine has a recipe from Tarry Lodge -- Fusilli ala Crazy Bastard. That was fast! I didn't order it, but it sounds wonderful.

                                                                                                          4 Replies
                                                                                                          1. re: roxlet

                                                                                                            I went to TL on Saturday night and had it...It was excellent!

                                                                                                            1. re: ChefBoyAreMe

                                                                                                              I think one aspect of this debate that no one seems to have mentioned is the involvement of chef Andy Nusser. Batali and Bastianich may be providing the money but it's Batali captain Nusser who is sailing this particular ship - not Batali. As a fan of Nusser's cooking at casa mono in the city (batali owned of course) I am somewhat disappointed in TL so far. Not to say I didn't enjoy it when I ate there but on reflection I think it could be a lot better. I wonder how much time Nusser is spending in the kitchen and whether he has already handed over the reigns to one of his juniors?

                                                                                                              1. re: Scotty100

                                                                                                                and bastianich as well he is occasionally on site as well

                                                                                                            2. re: roxlet

                                                                                                              I went on Thursday night and had the Fusilli and I thought it was excellent. Service was top notch and the price can't be beat: two sodas (taking it easy after new years), one pizza, two pastas, a double espresso and a cappuccino for $58. I'll be back!

                                                                                                            3. Went Friday Night 1/02/09

                                                                                                              Lupa is a regular haunt for us while in town, with Babbo the special treat...we live in Westchester, so as you can imagine, we would find our way to TL. Overall, a B+ and an enjoyable night...but does not have the sharpness of Lupa, which is a more reasonable comparison than Babbo. That said, the staff was awesome, our waiter Dan was exceptional...much friendlier group than downtown.
                                                                                                              --antipasti Carne was excellent
                                                                                                              --Antipasti Verdura was decent
                                                                                                              --side of Brussel Sprouts with Pancetta is an easy win
                                                                                                              --Eggplant Parm was nice
                                                                                                              --Branzino was not that exciting
                                                                                                              --pasta dishes were rated as good
                                                                                                              --Gunciale was too heavy, and one dimensional.

                                                                                                              So when compared to Lupa...I would suggest...a ways to go. As compared to other Westchester Italian...a delightful evening with friends. The wine suggestion was spot on, and five of us ate well and had a bottle of wine for 200 with generous tip.

                                                                                                              Of note, this is actually a very kid friendly joint, probably in part because Nancy has a 14 month old. One of the most pleasant dining experiences in Westchester Italian.

                                                                                                              Good Eating, T

                                                                                                              11 Replies
                                                                                                              1. re: Rinjani

                                                                                                                i finally got to TL, yesterday for lunch, and I have to say it was very good. Very comfortable feel, priced right, a good crowd for a Monday lunch. I will be going back again. Had, speck, rockshrimp, sprouts w/pancetta, skite steak, fluke....solid across the board.

                                                                                                                1. re: Rinjani

                                                                                                                  I visited for lunch with 3 friends just before Christmas. While it had some shortcomings, I would rate it as very good for its price point. We shared a margherita pizza which had an excellent if a little too salty crust but the toppings were a bit blah. I then had the chestnut tagliatelle with parsnips, which was very good, but also a little salty . My companions all had an orata with fennel and oranges special, which they all loved. For dessert we had a chocolate cake with pistachio gelato, which was excellent and a ricotta cheesecake with lemon curd gelato, which was pedestrian. I would definitely return next time I am in the area.

                                                                                                                  1. re: rjka

                                                                                                                    I had a very mediocre experience at Tarry Lodge this weekend. My husband and I went on Saturday night at 6 pm for my birthday. I found the food uninspired and the service was absolutely terrible. I've written a complete account of the experience on my blog, if anyone is interested. While they could have been having an off night, my experience was so disappointing that I'm just not interested in returning.

                                                                                                                    http://artichokeheart.wordpress.com/

                                                                                                                    1. re: artichokeheart

                                                                                                                      Your service experience sounds absolutely horrendous and can certainly spoil the meal. However, I'm perplexed by your food comments. You gave high praise to more dishes than those you didn't care for and you ordered a dish - the pasta w/clams - that you were told would be very salty and then are unhappy because it is very salty.

                                                                                                                      Your other major complaint food-wise was with artichokes and it's definitely valid but also seems to be a result of the poor service and your waitress not putting the order in and then likely requesting the kitchen rush the order. Okay, the single dessert you tried, not so exciting.

                                                                                                                      Btw - did you contact the manager at any time to express your displeasure with the terrible service --- and it does sound awful? The reviews on Tarry Lodge have been very quite mixed here but your own "review" doesn't, to me, support your condemnation of the restaurant.

                                                                                                                      Also, by his own description, I don't see that Joe Bastianich was ever trying to create a restaurant on the level of Blue Hill at Stone Barns which btw, has also taken quite a few shots on this board.

                                                                                                                      1. re: laylag

                                                                                                                        I definitely see your points, and the fault is probably mine for not using stronger language in my review. I didn't want to go too over the top describing how unhappy I was with the food at Tarry Lodge, but I will try to elaborate a bit more below:

                                                                                                                        Yes, the appetizers were fine, but the more I thought about them, the more disappointed I became. Although tasty, they weren't very impressive or interesting to me. I tried to be fair and say that my waitress did warn me that the combination of pancetta and cockles would be salty. I wasn't surprised by this, as I am familiar with both ingredients. However, I then found the dish over-salty, which is why I hope to ask a question about the broth. My husband's pasta, while better than mine, wasn't fantastic either. The artichokes and the dessert--well, I made myself clear there. Overall, I was just disappointed, but this is always a matter of opinion. The service didn't help the situation.

                                                                                                                        No, I didn't complain to a manager. By the time my card flew across the room I was just ready to go. What was done was done, and I didn't feel like dragging the night out any longer.

                                                                                                                        In the last paragraph of my post I do cite Bastianich's interview where he states that he never intended to open a fine dining establishment with Tarry Lodge. Personally, I am disappointed he and Batali didn't choose to open a more ambitious restaurant, but again, it's just my opinion.

                                                                                                                        As I said in my post, for comfortable, trattoria style dining, Tarry Lodge is fine. Perhaps my expections were too high, but now I have tried it and I know what it's about. I'm glad I tried it, at least.

                                                                                                                        1. re: artichokeheart

                                                                                                                          "As I said in my post, for comfortable, trattoria style dining, Tarry Lodge is fine. Perhaps my expections were too high, but now I have tried it and I know what it's about. "

                                                                                                                          So, the bottom line is that the restaurant does what it sets out to do, and what all the advance press said it intended to do, in a perfectly nice fashion. Then I don't see the point of the complaint. I'm sorry you wanted a restaurant of the specialness of Blue Hill, but complaining because that's not the restaurant they opened is a little like complaining that the new local place has food that doesn't taste Thai enough, when the owners opened a French bistro even though you were hoping for Thai.

                                                                                                                          I'm well aware that TL has had mixed reviews from people who went in looking for exactly what the restaurant was intended to be, but your review seems particularly unfair. I'm sorry you schlepped from Brooklyn for a restaurant that was never meant to be what you wanted it to be, but all the advance press as well as the reviews here have made it clear that this is meant to be a casual, neighborhoody place. As someone who lives 10 minutes away, I am delighted to have a place where we can have a good meal with our 7 year old, as well as a place where my husband and I can have a pleasant evening out just the 2 of us, neither for outrageous amounts of money. An Italian version of a Blue Hill like destination place wouldn't have fit that description.

                                                                                                                      2. re: artichokeheart

                                                                                                                        My experience also, here's a review I wrote last month when I took my girlfriend to Tarry Lodge for her birthday. To date I have heard nothing back from them, they must be used to it by now and not care. Why should they, the place is always packed, for now....

                                                                                                                        "Perhaps some would be interested in an update. I took my girlfriend to Tarry Lodge last night for her birthday, reservations were made in advance, online through Open Table and I was asked if there were any special considerations I would like. I noted it was to be a birthday dinner.

                                                                                                                        We arrived last night, a Thursday around 7:20pm, about 1/2 hour before our reservation and sat at the bar for a few minutes before they had a table. Unlike Babbo or any of Danny Meyer's restaurants, I was never asked about the birthday, if I wanted something special done, no mention was made at all.

                                                                                                                        We were shown to a table for two at the junction of the bar/kitchen entrance/kitchen exit. The restaurant was crowded at 7:30, a few large parties waiting and the bar was full. It was my mistake to accept the table I should have asked for another right away. I didn't and it was the loudest dining experience I've had in 10 years. They really need to "86" table 43, if you go be sure to tell them "anywhere but table 43".

                                                                                                                        They have a message at the bottom of the menu that asks diners to bear with them while they work on their 'Noise attenuation". I guess they know it's loud and don't know what to do yet.

                                                                                                                        We were given a tray of olives and two pieces of stale focaccia which was surprising because the Parmesan bread sticks at the bar were quite good.

                                                                                                                        We ordered and appetizers were brought about 10 minutes later. I ordered the Baccala Montecato. I love salted cod in all forms , I make brandade several times a year. The montecato was served with a spoon in a ramekin, ice cold, very bland. Perhaps room temperature would have served it better, it actually needed salt.

                                                                                                                        My girlfriend had been anticipating the Guanciale/black truffle/sunnyside egg pizza for the weeks leading up to our dinner, it was featured on the cover of a local magazine and mentioned in a few reviews. It was passable, the crust was underdone, really nothing special. I suspect the 6-8 small pieces of guanciale and truffle weren't enough flavor component to stand up to the mozerella on a 12" pie.

                                                                                                                        After about another ten minutes my girlfriends branzino arrived. I must say I was impressed, a perfectly grilled fish was placed in front of her, crisp skin, golden brown. It was then whisked away to a side board without consulting us. It sat on the side board for 5 minutes before a woman, whom I assume was the maitre'd, came over and started working on it. Meanwhile my entree, the beef braised in barolo was brought out. I patiently waited for the branzino to be brought back which finally made it reappearance at the table about 12 minutes from the time it was initially brought out. It arrived taken off the bone, no crispy skin, completely cold, not even on a heated plate. To top it off, it still had bones in it.

                                                                                                                        My braised beef was good, very tender, perhaps a touch dry, and could have used more than the teaspoon of sauce that came on the polenta. I never tasted any of the advertised horseradish. Our side order of Tarry greens was escarole that was under cooked and tough.

                                                                                                                        After the entrees were cleared we were treated to the floor show of a waiter dragging a full size plastic garbage pail, full of garbage, out from behind the bar, down the aisle between our table and the next, and into the kitchen area. Now there's something you don't see in Babbo or Esca....

                                                                                                                        We ordered some biscotti, which we thought were no better than the Nonni's you see wrapped in plastic at the 7-11, more like tiny shortcakes, and got tepid espressos.

                                                                                                                        The bill was brought with the coffee, it was not asked for. There were empty tables at the time.

                                                                                                                        Taste and quality of the food, the kitchen's execution of the chefs menu, is a judgement call, my judgement is I wasn't impressed.

                                                                                                                        I will say that they staff was very nice and did their best, I feel the mistakes made were more in the area of management style and the restaurant concept rather than execution.

                                                                                                                        Don't bother to ask me if I have a special request if you're going to ignore it.

                                                                                                                        If I order a whole fish I would expect to be asked if I wanted it deboned, I prefer to wrestle with my own. If you are going to take it upon yourself to debone a customers fish, it should be done tableside and kept warm.

                                                                                                                        Apparently it's acceptable to drag the garbage past the diners because a floor manager was right there while it happened.

                                                                                                                        If I'm sitting too long and you need the table, then explain that to me otherwise don't bring me the bill until I ask for it.

                                                                                                                        Portions are larger and prices are smaller than B&B's NYC restaurants but that doesn't entitle them to dumb down the service. I would have been happy to pay NYC prices for the same care we receive at Babbo.

                                                                                                                        I would have liked to send this direct to the management of Bastianich & Batali but none of there websites have an email address to send such issues. I suppose snail mail will have to do."

                                                                                                                        1. re: Recoil Rob

                                                                                                                          i had dinner at the bar and had to wait a while for a pasta course but i did not care. we sat at the bar and drank great beers , had a great pizza , great service, we relaxed and enjoyed the place. the food will come, and when it does it is really fuckin ' good. I was a huge fan of Po when you could get marios' food for 20 bucks and this place is on par.Feeding a lot of people quality food at really good prices is the ultimate challenge; they will have some problems and they will figure them out. My time at terry lodge was well spent. I had a day off , i had a great meal , got a good buzz on ,and it cost my friend and I 70 bucks total. i don't care what anybody says the linguini and clams kicks ass! they did buy us a round of beers because of the wait for the pasta course, thanks , but still i was just happy to be there. the food is solid

                                                                                                                          1. re: mrporkbelly

                                                                                                                            A also thought the food was terrific and a great bargain - Mario's food so inexpensive - great. I had the bolognese and it was amazing. They'll work out the kinks.

                                                                                                                            1. re: wincountrygirl

                                                                                                                              Chiming in. I ate there last week. Walked in at 6:30 with no reservation and was seated in the bar area. Everyone was pleasant and attentive. The food was very good. I had Antipasti, Salad, and Pasta. The wine choices were numerous. The bill for two of us, with two Quartinos of wine was $87. I didn't bring my stop watch, but nothing seemed to take an inordinate amount of time. All in all, I am looking forward to going back.

                                                                                                                              1. re: winston1

                                                                                                                                That was something else I loved. The quartinos of wine. A glass of wine in Westchester can run $12 and more, and the quartino - a third of a bottle, was around $12. Prices were great.

                                                                                                                  2. Update from Westchester Magazine:
                                                                                                                    "Tarry Lodge
                                                                                                                    Okay, Tarry Lodge isn’t exactly news anymore (we did all of our “heavy breathing” last fall, and now we’re a little dizzy), but there’s a lot going on right now that the first wave of novelty-diners won’t know about. First, owning partner Nancy Seltzer informs us that brunch is being served on Saturday and Sunday middays, with a sample menu available on the website. There are lots of delicious-looking mains in the $15 range, and—in case you’re quailing about whether it’s family friendly—we know that it’s a fine place to go with a multi-generational group. In fact, we spent a memorable Sunday afternoon at Tarry Lodge and it was just like a big family party: don’t worry…just saddle up and go.

                                                                                                                    Also, plans are in play for a rooftop space at Tarry Lodge, slated to open this summer. Details about what’ll be on offer—full menu, antipasti or just drinks—are still up in the air, but since the main kitchen will be two long flights down, we’re hoping (for the waiters’ sakes, anyway) that the offerings will be edited. What we’re praying for is the full Tarry Lodge antipasti range, the entire glorious wine list, and a bocce court, all cooled by soft breezes off the Byram River. Fingers crossed."
                                                                                                                    Tarry Lodge
                                                                                                                    18 Mill St, Port Chester
                                                                                                                    9149393111
                                                                                                                    tarrylodge.com
                                                                                                                    http://www.westchestermagazine.com/Bl...

                                                                                                                    3 Replies
                                                                                                                    1. re: Jon1856

                                                                                                                      I know I'm late to the game here, but we finally made it to Tarry Lodge last week. We were coming back from a quick trip into NYC to pick something up and stopped in for a late lunch. We shared the octopus potato antipasti and the burrata with asparagus, and then shared the guanciale, truffle, egg pizza. Everything was delicious, especially the pizza. So good in fact my husband has been daydreaming about it ever since, noteworthy since I'm usually the driving force behind our dining out. I know we didn't sample much, but we will definitely go back for more. Unfortunately it's further than we normally like to drive for dinner, but I am looking forward to trying more things there!!

                                                                                                                      1. re: sibeats

                                                                                                                        Since this was discussed previously, is the burrata portion still just 1/4 of a whole one? Thanks.

                                                                                                                        1. re: MisterBill2

                                                                                                                          Not huge, but a nice chunk and the perfect amount for the asparagus on the plate. I wouldn't have wanted any more as it is very rich. And for the price, I thought it was also in line.

                                                                                                                    2. the guanciale, black truffles, and egg pizza may be the best brick oven pizza i have ever tasted.

                                                                                                                      4 Replies
                                                                                                                      1. re: biga290

                                                                                                                        I'm with you on that one!! Still thinking about it from 2 weeks ago!

                                                                                                                        1. re: sibeats

                                                                                                                          I brought a couple of slices home and ate them the next day. even better a day old and reheated. amazing!!!

                                                                                                                          1. re: biga290

                                                                                                                            That's good to know. We were excited to see that they had takeout if my husband was driving by on his way home, but figured by the time it got back to Westport it would lose too much quality. Now we'll give it a shot!

                                                                                                                      2. Finally made it to Tarry Lodge but was disappointed. Clam pie was way too salty and the clams in the shell were minuscule. This pizza could not compare with the memorable clam pie we recently had at Franny's (meaty clams, perfectly seasoned). Our Margherita pie was not served hot and had obviously sat on the kitchen counter. Cheese and sauce were ordinary, center of pie was soggy. Pappardelle Bolognese was delicious, and the pasta perfectly done although it also suffered from too much salt. Never had a problem with salt at Batali's other restaurants, so what's going on?

                                                                                                                        1 Reply
                                                                                                                        1. re: budinado

                                                                                                                          I agree with you, budinado. We've been several times and find it rather ordinary and overly salty. We've tried the pizzas and they don't compare to any local places that make brick oven pies. The pastas and salads are ok, nothing to rave about. We don't understand the fuss. Not planning to go back again anytime soon.

                                                                                                                        2. wonderful looking menu. would love an excuse to get their.

                                                                                                                          4 Replies
                                                                                                                          1. re: conordog

                                                                                                                            uneventful lunch last week. first(and last) time there. not worth price. eggplant "parm" layered grilled eggplant in napolean style presentation. good but nothing at all special.
                                                                                                                            many other places to enjoy similar food for a much smaller check. service was really good.

                                                                                                                            1. re: yeshana

                                                                                                                              We went twice - first meal was really good with the best bolognese I've had. The second time it was as bad as it was good the first. I had overcooked pasta, my husband had undercooked. I won't go back.

                                                                                                                              1. re: wincountrygirl

                                                                                                                                If you want great Bolognese come to New Canaan and Aloi. She makes with different meats all the time. And she also makes other great pastas so you and your husband can try. She had a sweet pea cavatelli with sausages last week. yum

                                                                                                                                1. re: jfood

                                                                                                                                  Or try the lamb bolognese at The Cookery in Dobbs Ferry!

                                                                                                                          2. Question-- it's not clear to me from their menu: do they serve their regular menu on Saturdays at lunchtime in addition to their limited brunch menu? This is all that's listed on the brunch menu.

                                                                                                                            AMARENA CHERRY BUDINO
                                                                                                                            with marcona s 12
                                                                                                                            ARTICHOKE AND GOAT CHEESE STRATTA
                                                                                                                            with pance tta vinai gre tte 15
                                                                                                                            ASPARAGUS MILANESE
                                                                                                                            with blac k tru ffle vinai gre tte 16
                                                                                                                            SWEET PEA SOUP
                                                                                                                            with pance tta 7
                                                                                                                            GRILLED SHRIMP CAESAR SALAD 15
                                                                                                                            STEAMED MUSSELS AND CLAMS
                                                                                                                            in
                                                                                                                            spicy toma to brode tto 14
                                                                                                                            CRISPY ORATA
                                                                                                                            with fenne l and blood oran ges 15
                                                                                                                            GRILLED LAMB “SCOTTADITA”
                                                                                                                            with bu tternu t ca pona ta 15
                                                                                                                            GRILLED RIBEYE
                                                                                                                            with roa sted potatoe s 25

                                                                                                                            3 Replies
                                                                                                                            1. re: i_eat_a_lot_of_ice_cream

                                                                                                                              Can someone familiar with the restaurant answer my above question?-- do they serve their regular menu at brunch on Saturday in addition to their special menu?

                                                                                                                              1. re: i_eat_a_lot_of_ice_cream

                                                                                                                                Yes, they serve the regular menu in addition to the limited brunch menu. We were there on a Sunday but I am sure it is the same for Saturday.

                                                                                                                            2. The food at TL is not bad; I give them a 7 out of 10. As for the service I give that a 2 out of 10. **Note to servers … if we don’t drink our coffee – it means there is something wrong with it … don’t ask if we want a refill when the mug is filled to the top 10 minutes after you serve it! Seriously, how lazy could you be?

                                                                                                                              1. Oh, but the pistachio, goat cheese and truffle honey pizza is so perfectly divine...

                                                                                                                                4 Replies
                                                                                                                                1. re: MRS

                                                                                                                                  Yes!! My mom has been talking about it for 6 months, no joke.

                                                                                                                                  1. re: MRS

                                                                                                                                    OMG they did not have that the last time I was there! I have to have it asap. Was is super sweet like desserty or was there enough of a savory aspect to it with the truffle and goat cheese flavors?

                                                                                                                                    1. re: MRS

                                                                                                                                      Absolutely...that pizza is amazing. I've only been to TL twice...had it both times. The combination is so good together. The ever-so-slightly-sweet hint of the honey is brilliant. Just thinking about it makes me want to rush back.

                                                                                                                                    2. This place does not measure up to what it used to be. I was there today for lunch. Overall mediocre. Food was ok and atmosphere fine, but just not up to the standards I expected. Service was poor: waiter was not knowledgeable and hostess tried to put us right next to the toilets. Overall, a big let down.

                                                                                                                                      8 Replies
                                                                                                                                      1. re: drew33149

                                                                                                                                        Have you been there before? If not, how can you say it doesn't measure up to what it used to be? Maybe it's just not what you were expecting (and never was)? I've been there twice and never found the service to be great.

                                                                                                                                        1. re: MisterBill2

                                                                                                                                          I'm not clear on why Tarry Lodge is such a lightning rod for some. I go there for lunch, sit at the bar, eat my salumi, drink my wine, eat my pizza and leave. It hasn't changed much for me since they opened. I didn't even know they had toilets.

                                                                                                                                          Tarry Lodge is not fancy. They serve good food at good prices. That's all I want.

                                                                                                                                          1. re: steve h.

                                                                                                                                            Agreed. My family and I had lunch there on Sunday. Our waitress this time was very good, much better than the guys we had had on our first two visits. We started with the faro (now with walnut, not as good as when they made it with corn or pomegranate seeds), then split two pizzas (goat cheese with pistachios and truffle honey) and ricotta with baby spinach) and two pastas (the mushroom one and the pumpkin ravioli). With the exception of the faro (which everyone else at the table seemed to enjoy), everything was excellent.

                                                                                                                                            I was a little disappointed to see that the vegetable antipasti are now $7 (vs $5 originally). Other antipasti had also gone up. The pizzas and pastas appeared to be the same price as before.

                                                                                                                                            We sat in the downstairs room where you walk in and it was pleasant (we had been upstairs on previous visits). I had never been to the bar area, and I did visit the rest rooms this time. They have the "fusili, you crazy bastard" cartoon that the dish is named after hanging on the wall.

                                                                                                                                            Bottom line, very good food at very reasonable prices.

                                                                                                                                            BTW has anyone ever seen Mario Batali there? I asked the hostess and she said he is there occasionally. I'd guess he will be there more often when his market opens next door.

                                                                                                                                            1. re: MisterBill2

                                                                                                                                              good review mr bill2 batali rarely there, bastianich there more often as he lives near by

                                                                                                                                          2. re: MisterBill2

                                                                                                                                            ive been many amny times, have had differenct opinions of the place many times, in the end its a good got to regular joint with good pasts pizza and sometimes mains..its priced well, is easy and comfortable to eat in..and that what it was intended to be from the get go

                                                                                                                                          3. re: drew33149

                                                                                                                                            We had dinner there this evening. Although it was crowded by the door when we arrived for our 8:15 reservation, they honored our reservation, maybe we were seated at 8:20.

                                                                                                                                            Our waiter was very knowledgeable and friendly. Food was good. My husband and I ordered 2 pizzas (and we took some home), he had a pasta entree and I had eggplant parmesan.

                                                                                                                                            Last time I was there was about 9 or 10 months ago. Food was good then, and food was good tonight. I like it.

                                                                                                                                            1. re: valerie

                                                                                                                                              I find it interesting that a place whose best thing is a pizza is getting all these posts.

                                                                                                                                              It's amazing what a name does for a place.

                                                                                                                                              TL is just good.

                                                                                                                                              1. re: anonymouse1935

                                                                                                                                                pizza, pasta apps salads yes all good...have you not noticed the explosion of high end pizza places round the country the last ten years?? this place rides on that and a bit more..they were smart in their concept smart in their pricing strategu, smart in their design, smart in their location...this didnt happen on luck and name alone...this is no accident. wait till you see their eat titaly place iin nyc later this spring...it will be fabulous

                                                                                                                                          4. My wife and I made it to Tarry Lodge on Sat night for dinner with another couple and we had a good experience. We had 7:15 reservations and my wife and I got there about 30 minutes early to have a drink in the bar.
                                                                                                                                            First, the scene: The place was absolutely packed (and the bar area was very loud) and people were lined up at the door seeing if they could get seats without reservations. There were at least 3 distinct dining areas from what I could see: A bar area downstairs, a downstairs area opposite the bar, and an upstairs. The bar area had small some tables just behind the bar stools and I thank god that we didn't get those seats. The tables were tiny (ok for 2, but packed for 4) and traffic and noise would have been too much to carry on a good dinner conversation.... but they were full the whole night. People were also ordering dinners while seated at the bar. The bar side also had an elevated area a bit off in the back corner where we were seated. Amazingly, the noise was mutch lower there even though we were still overlooking the bar area. If you are planning to make a reservation, it would probably be good to request you don't sit in the lower bar section.
                                                                                                                                            Onto the food: Our table of 4 started the night with 2 pizzas (Quattro Formaggi and the Prosciutto, Tomato, Mozzarella, and Arugula) plus a full size order of the Pumpkin Lune Ravioli with Sage Butter. Both pizza's had a nice crust that combined a soft chew along with a slight char to the bottom. I loved the 4-cheese pizza the best (which had gorgonzola in the mix). The prosciutto pizza was basically a normal margherita with slices of prosciutto & arugula laid across the top. It too was good but I would have preferred this with diced or sliced tomato instead of sauce - - - I think that would have accentuated the prosciutto much better. The ravioli were the stars of our first course. Excellent, full pumpkin flavor within and a very light dressing of sage butter that did not make them heavy or greasy. I could have ordered this again for my main course.
                                                                                                                                            For our mains, I ordered the Black Fettuccine with Shrimp and Artichokes, my wife had the Tagliatelle Bolognese and the other couple with us had the Strozzapreti all'Amatriciana and the Eggplant alla Parmigiana. The eggplant was thick cut and skins still on - - - and looked very good. My wife’s Bolognese had a good, slow cooked flavor and texture that sometimes is lacking in “restaurant” Bolognese. My dish had a strong briny (not just salty, but briny) flavor to it which gave the dish a great a great twist I wasn’t expecting. The pasta’s in each of our dishes were also cooked very well. Both are dishes I would get again (though probably not over the pumpkin ravioli). And there was no skimping on the servings - - - I was the only one to finish my dish, which of course meant we didn’t leave enough room for desert, so nothing to report there.
                                                                                                                                            I really liked the wine list too which, save for a ½ dozen bottles, was ALL Italian with selections from many regions you don’t often see (Sicily, Marche, etc). There were price points from the $30’s all the way up to $300+, and they had a good by-the-glass list as well (with very generous pours). My sweet spot for red wine on a list is $40 - $60 and while I would have like to have seen more reds fall in this range (as opposed to $75+), there was still plenty of quality selections to pick from.
                                                                                                                                            Now is this the best pasta dinner I have ever had? No. (I really love Pasta Nostra as my undisputed king of pasta.) But it was very good. What makes this place worth returning was the price. Most pastas were between $12 and $16, with only one being $18 (my black linguine and shrimp). With the 3 appetizers, 4 dinners, 2 bottles of wine, and tip we ended up spending $150 per couple. (A few weeks ago we went to Pasta Nostra for my wife’s Birthday and easily spent $225 for the 2 of us for a similar amount of food.)
                                                                                                                                            For what it is: very good pizza and pasta, good wine, plentiful portions, and great prices, I would definitely recommend this to others and I would go back myself.
                                                                                                                                            Note: From reading posts here, we decided to avoid the main courses. I can’t attest to how they tasted, but they looked very well prepared coming out of the kitchen. Next time I’ll have to give them a shot to see how they stand up.

                                                                                                                                            3 Replies
                                                                                                                                            1. re: foleyd7

                                                                                                                                              i have gooten into the fish entrees, they have been good fyi

                                                                                                                                              1. re: foleyd7

                                                                                                                                                One edit: the cost of dinner consisted of 3 bottles of wine, not 2. (My wife had to remind me, so maybe we didn't need the third!!) Good thing we decided to take a taxi that night!!
                                                                                                                                                But the point of this edit is: this place is a really good value.

                                                                                                                                                1. re: foleyd7

                                                                                                                                                  I had also read about avoiding the mains but when we ate there the first time the people we went with had the chicken and the lamb and both were very good. Since then, we've only been back for lunch so we have stuck with pastas and pizzas. The pasta with mushrooms is also excellent

                                                                                                                                                2. Has anyone had the Osso Buco at Terry Lodge? My dad is obsessed with eating Osso Buco and if we diced to go there, it would be for that...

                                                                                                                                                  -----
                                                                                                                                                  Terry Lodge
                                                                                                                                                  18 Mill Street, Port Chester, NY 10573

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: petuniafromhell

                                                                                                                                                    From jfood's one experience on November 29, 2008 above.

                                                                                                                                                    Entrees –
                                                                                                                                                    - The osso buco was good but not great. It was a nice sized piece and the fregula is basically Israeli cous cous. The meat was braised very nicely and was tender in certain places while having a nice bite in others. The sauce was a little too “tomatoey” in Jfood's opinion and the kitchen added a nice touch by placing slivers of lemon zest on top versus the traditional gremolata and that added a nice level of acid to the dish. This was the best of the entrees.

                                                                                                                                                    Unless the other items mentioned in jfood's review have changed, he would pass. Likewise this time of year is not the middle of osso season so you may want to call first to checkif it is on the menu