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PRESS "Bastianich and Batali found [the building], bought it, and turned it into a warm, sparkling Italian-style inn, with the highly capable Andy Nusser (formerly of Babbo and Casa Mono) in charge of the kitchen."
"The genius of [TARRY LODGE ] was apparent: on a recent Saturday, the space was packed with diners clearly excited that a big name chef had brought good food to within twenty minutes of home—and with parking." "[With] the clam pie at Tarry Lodge...something profoudnly simple and fundamentally correct is done: The clams remain in their shells....Manilla clams, delicate and sweet, briny and fresh, tiny beauties accented by the garlic, oregano, red pepper, and Parmigiano-Reggiano atop a thin, nicely charred crust."
"...the food is really good. Really good...Our pizza with guanciale, black truffles and sunnyside egg was better than we expected—and we expected a lot... "In the century-old former speakeasy, Nusser serves a stellar Italian trattoria menu that he describes as 'classic except for a few crazy spins.'"
"...with a name like Batali, you know it'll be good."
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