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Tarry Market

After reading about the prime rib sandwich at Tarry Market, and having never been, I decided to take my son there for lunch yesterday.

First off, I was happy to see that the market has its own parking lot. It is just past the railway overpass on the left. I found it by accident, but it was very convenient.

My son ordered the prime rib sandwich, which I tasted and which was delicious. I decided to sample some of their other offerings, so I had a small piece of eggplant parm, a meatball, and a sweet sausage with red peppers and onions. All were good, and I would place them several levels above the average for an Italian deli.

We then decided to do a complete tour of the market, and a little shopping. Though most things were expensive, I thought that the level of quality justified the prices. We bought a focaccia fougasse that was absolutely delicious, and a very good baguette. The selection of fresh pastas were very good, and we wound up buying some triangle shaped ravioli stuffed with mushrooms and ricotta salata. There were ravioli stuffed with short ribs, standard ricotta ravioli, and some tiny four cheese-stuffed pasta that we also bought, among others. There is a wealth of salumi, cheese, and random pantry items, of which I bough borlotti beans and farro, but not the dried black chickpeas, which I may get next time. I wanted some fennel pollen, and when it wasn't available on the floor, a guy I took to be the manager of the market, volunteered to get me a small amount from the kitchen, where they had it. I appreciated that.

My son couldn't leave without a cannoli, which was made to order (and took a while). It was delicious, and the cannoli cream was so fresh and milky. I loved it, but my son missed it having some chocolate chips.

All the produce looked (and tasted -- they had many samples out) delicious, and I wound up buying a quart of mixed heirloom tomatoes, which had varieties I had never seen before. A lunchtime tomato salad is definitely in order for today.

All in all, I think that this is a great addition to the specialty market scene in Westchester.

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  1. Glad your son enjoyed the prime rib sandwich. We are not close to Tarry market so by the time we get there again, I'll have room for it. It was so rich!!!

    2 Replies
    1. re: wincountrygirl

      funny to see this tonight, I was there (again) today

      It's not terribly close to me (perhaps 40 mins drive) but I love that market.

      Bought some great multi-coloured carrots, rib lamb chops, frozen blood orange juice, guanciale, Parmiggiano Reggiano, some Pat LaFrieda brisket burgers, a little tub of beautiful heirloom tomatoes, and an interesting salted caramel gelato.

      and then made the lamb chops and carrots sous vide tonight, with a mint chimichurri, and the gelato for dessert.

      I love their salumi and cheeses, and that you can also get nice grass-fed aged beef.

      I only wish it were closer to me!

      1. re: weedy

        Wow, can I come over? Sounds like you had a great dinner. I wish it was closer too. It's about 1/2 hour or so.

    2. I very much agree with your post! I visited Tarry Market soon after it had opened and was not impressed but it has really expanded since then and I have never been disappointed when I visit now. I suppose I should take advantage of the shop being relatively close to me!
      A lot of their items make great gifts for hosts. Also I really like the fresh stuffed pastas and my parents are hooked on their mortadella.
      On a side note, is the prime rib sandwich really that large? I scarfed the whole thing in the car in about 15 mins...couldn't take it back to the office with me, they'd all know I had ducked out. I'm going to tell myself it was an acceptable amount of food...lol

      5 Replies
      1. re: WhatsEatingYou

        I too tried the prime rib sandwich last Thursday after reading all about it here. I liked it a lot, but I won't consider it "really large". Just the right size; maybe even pricey for that size. The "long" roll from Melt in White Plains is bigger.

        1. re: djca

          The sandwich is kind of small, especially for the price. But, it is so rich that I ate 1/2 for lunch and 1/2 for dinner. I didn't care much for it as a cold sandwich, but warmed for a minute in the microwave brought out the juices and improved it greatly.

          1. re: JMF

            I agree the sandwich was best eaten immediately if you order it as soon as it has been rested and still warm, otherwise you are eating a fair amount of congealed prime rib fat. I learned that after taking half home as well. I posted pics of the sandwich at the best sandwich thread and you can see some of the fat in one of the shots. I would estimate the sandwich is six to seven inches.

            1. re: chowdom

              the meat was room temp.

            2. re: JMF

              I could not believe how full I was after 1/2 of the sandwich, and I removed some of the bread. It was so rich!

        2. I will be cooking the triangle mushroom and ricotta salata ravioli tonight and I will report back. Just trying to decide whether to do a marinara or a pesto...

          3 Replies
          1. re: roxlet

            The ravioli were fabulous. Truly, I felt like I was eating in a super expensive Italian restaurant with the complex and layered taste of these delicious morsels.

            1. re: roxlet

              Did you go for a pesto or marinara?

              1. re: Elisa515

                I went with the marinara. Simple and delicious!

          2. Tarry Market pics ... a visit is possibly in everyone's future.

            Prime Rib --> http://www.foodspotting.com/reviews/7...

            Their "wedge" (ahem, Panino) --> http://www.urbanspoon.com/rph/327/156...

            2 Replies
            1. re: Cheese Boy

              The prime rib looks delicious but i would respectfully submit that they cut it much to thin on the sandwich. Thinking one three quarter inch thick slice, then cut in half and the two pieces placed on the same roll.

              1. re: cstumiller

                You get more juice yield that way too.