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Monday
Jul182011

Mario Batali's Tarry Lodge Opens in Westport July 19th!!

Tarry Lodge Enoteca and Pizzeria opens tomorrow in Westport at 30 Charles Street. For more on this, read our recent interview with Joe Bastianich and check out a few photos and our take from our visit during a Saturday night preview, below.

Very similar to Tarry Lodge, slightly more informal. Pizza and antipasto will be a major component. Lighter style and more grilled items.  We'll adapt our food purveyors so its also done locally. The pizza will also be a focus. Our pizzaioli is Mario LaPosta who will be there full time, he's very talented. 

 --Joe Bastianich 

A quick preview of the Tarry Lodge Enoteca menu reads as Tarry Lodge light. Think greatest hits of its Port Chester location.

An heirloom Tomato Caprese Salad, Tuna Tartare, Grilled Octopus, Porcini Arancini, Baccala "Livornese," and Soft Shell Crabs with lemon aoili are a few of the "Insalate" and "Fritti" offerings. The pastas and proteins look formidable and familiar, a Brown Butter and Sage Gnocchi, Fettucini Carbonara and Goat Cheese Agnolotti with Fennel Pollen are three of the eight pasta dishes and a Whole Branzino, Ribeye (with pepper almond pesto) and Rock Hen Al Matone are just three of eight "Secondi." It seems a fitting, if cautious menu for the launch. The wine list, similar to the menu, is a curated list of Port Chester classics, with the Bastianich label front and center.

Mario LaPosta, Tarry Lodge pizzaiolo

And last but not least, the pizzas. The installation of Port Chester's pizzaioli Mario LaPosta to Westport (his Margherita pizza placed in the top ten of the world pizza championships) and a big Mugnaini oven will practically ensure outstanding Neapolitan pizzas will crank out of this place. A beautifully appointed marble bar wraps around the pizza oven, prime seating to watch Mario at work.

IMG_5588


Goat cheese, pistachios, truffle honey

As for the specimens themselves, if the Guanicale (guanciale, egg and black truffle) or Goat Cheese (goat cheese, pistachios and truffle honey) pizzas don't make you swoon, you may not be human. 

When the dust settles on the Tarry Lodge menu and the staff gets into their groove, this Batali & Bastianich outpost may prove to be a formidable dining option for Westport and a much shorter drive to get your Batali fix than Port Chester or New York City.

See you there on Tuesday.

Tarry Lodge Enoteca and Pizzeria is located at 30 Charles Street in Westport, CT. For more information, call 203.571.1038 or visit www.tarrylodge.com.

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    Mario Batali's Tarry Lodge Opens in Westport July 19th!! - CT Bites - Restaurants, Recipes, Food, Fairfield County, CT

Reader Comments (18)

So exciting. Can't wait to try the pizza!!

July 18, 2011 | Unregistered CommenterJoAnn

That guanicale (guanciale, egg and black truffle) pizza is amazing. Yummm!

July 19, 2011 | Unregistered CommenterDonna Y

Will they be taking reservations? Anyone have the phone number?

July 19, 2011 | Unregistered CommenterCmac

How do you get a phone # to this place ?? been trying .... no luck so far.....

July 19, 2011 | Unregistered CommenterHungry

According to NY Times Dining Section today, phone is 203-571-1038.

July 20, 2011 | Unregistered Commenterkbfood

Gotcha. We also updated the location information at the bottom of this post yesterday.

July 20, 2011 | Registered CommenterAmy Kundrat

Oops...didn't notice, just remembered people were asking...thanks!

July 20, 2011 | Unregistered Commenterkbfood

The Guanicale Pizza you mentioned above (guanciale, egg and black truffle) was outrageous. The smell alone was enough to keep me coming back.

July 20, 2011 | Unregistered CommenterJenny

Enough Molto Mario already...! Johnnies Pizzeria in Mt. Vernon, NY

July 22, 2011 | Unregistered Commenterfoodieonline

Also had the guanicale pizza, which was absolutely top notch. The other dish-of-the-meal was the gargagnelli with funghi trifolati, was also excellent, if slighly gritty - gotta triple wash that basil! The tuna tartare was very good, though the salad underneath was slightly overdressed. Linguine with clams was solid. The squash blossoms were light and tasty, even if they looked like corn dogs! For a just opened place, service was hitch-free. House drinks were nice. All-in-all, I thought it was an excellent start.

July 26, 2011 | Unregistered CommenterChris Grimm

I am sorry but I grew up with the Tarry Lodge, had a baby and shared a room with Chris Roca's wife and ate Tarry Lodge while in the hospital....the current pizza is nowhere as good as the old Tarry Lodge!

August 14, 2011 | Unregistered CommenterDale Ford

I just ate lunch, or what should have ben lunch - at Tarry Lodge in Westport, CT. Save your money. It was loud and the food was scant and ill served.
I ordered the mussels and clams in a spicy tomato broth.
for $13.00
I received about 4 possibly 5 mussels and about 15 baby (3/4 inch tops) clams - actually mostly clam shells - most of which were missing their inhabitants. There was no bread available only hard small sticks. I was offered a pizza foccia (which would probably cost something, if not it should have come out with the meal ) after i received the meal which would then take another 5 minutes while my dish gets cold. Needless to say it took about 3 minutes to eat what little was there and i had nothing to eat the broth with. Very disappointing, very poor planning and very expensive. $ 16.00 with tip for next to nothing.
save your money until they learn what should be served with what and get the portions correct.

August 15, 2011 | Unregistered Commenterjohn brewster

very disappointing. i've been to all of mario's restaurants in the city and tarry lodge in port chester multiple times. this was a big disappointment. our pizza came out within 1 minute of us ordering leaving me to wonder how long it had been sitting in the kitchen. it was nowhere near as good as the pizza in port chester. we were also served our pizza before our wine was even brought to the table. service was lackluster. pasta was so-so. it was loud, but that is the vibe of that place so it didn't bother us. just a very so-so experience and certainly not worthy of the 30 day advance reservations like his many other restaurants.

August 20, 2011 | Unregistered CommenterC

I just gave Tarry Lodge in Westport a second chance after a disappointing first effort.

To reiterate, save your money. They have not worked out the process yet. I went for lunch with a client, we had a laptop and presentation materials to review for a project, there were 10 tables open and when requested were told they were all reserved. We then had to squeeze into seat at the counter. When we left over an hour later there were still 8 tables open, the hostess said she could not seat us because someone might want a table – lame and mystifying.

Things went from bad to worse. When my client ordered an ice coffee with cream we were told they don’t have cream or half and half – what restaurant doesn’t have cream?

For an appetizer we had the octopus with fingerling potatoes and a grilled vegetable salad, those were not bad, the octopus was a little underdone but palatable.

Then our white clam pizza came – with 12 or so WHOLE small Manila clams IN THE SHELL on top – between the water and juices from the clams which made the pizza soggy to having to take them out of the shell –fingernail sized clams which we spread at about 3 per slice – pizza shouldn’t be like build a bear - who serves clams in shells on pizza? Why would I want to eat a soggy pizza almost bereft of the main ingredient?

So, in conclusion between the fake reservations and the soggy shelly pizza, I would say again, save your money, they have a long way to go both in customer service and sorry to say – food.

August 26, 2011 | Unregistered Commenterjohn brewster

Our meal was very lackluster. An apetizer of sardines were so fishy they were inedible. A balsamic-based sauce on grilled veggies tasted like BBQ sauce was poured on it. Salad with white beans was tasteless.
The paccheri pasta tasted odd. So far this restaurant is all hype, no substance.

September 7, 2011 | Unregistered CommenterHilary K

Restaurant is attractive. Great service. Goat cheese pizza/crust was excellent. Noise is almost unbearable. Pasta and soup was loaded with salt/ruining 2 good dishes.

September 23, 2011 | Unregistered CommenterSharon M

Thank G.d for the bread! Octopus/potato salad was surprisingly small but was tasteful. A busboy aggresively tried to take plates which were unfinished and actually took sugar without asking. Unfortunately one has to order several items from the menu in order to get a reasonable sized meal! The restaurant may attract a lot of first-time customers but many will not return. Again thank g.d for the bread.

December 3, 2011 | Unregistered CommenterNancy L.

Wonderful experience. Made reservations for 5:30 pm Sat. Celebrated my granddaughter's 19th birthday. Had a great table in the back with room for my transport chair. Hostess and server very knowledgeable. Explained menu which was written in Italian. Suggested wine which came with a small carafe. I ate the branzini (Meditertranean sea bass)which was served with fingerling potatoes--a bit pricey but delicious. The tagliatelle with bolognese was hearty, very reasonable and delicious. We all had margarita pizza as an appeitizer which was inexpensive and delicious. The birthday celebrant received marscapone cheesecake with a candle. I was not disappointed with a butterscotch pudding with meringue. The place was packed by the time we left including couples with children. Parking lot was jammed so reserve early! Courses are served quickly. Not a place to linger over bread. Not disappointed and would return, the next time for lunch. Bravo, Mario!

April 21, 2013 | Unregistered CommenterGloria

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