Tarry Lodge has quite the pedigree. Its chef, Andy Nusser, cooked with Mario Batali at his first big hit, Pó in Greenwich Village, and then at Babbo, where he helped the place earn three stars from The New York Times. So it’s no surprise that Nusser has garnered acclaim with his food (and pizza) at the Batali-Bastianich outerborough spot in a century-old former speakeasy in Port Chester.
There are 12 great pizzas on the menu, but the signature is the goat cheese pie, studded with pistachios and drizzled with truffle honey. With a slight crunch and just enough, but not too many, accents of earth and sweetness from the truffle honey, this pie well represents the pizza heights to which Tarry Lodge will carry you. The restaurant’s own success has carried it and its clams, garlic, chiles, and oregano into Frank Pepe country, where it’s opened in Westport and New Haven.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015