“The creative menu grafts new, sophisticated concepts onto old standbys, producing some intriguing combinations: grappa-cured salmon with lemon and capers, pork belly with apple mostarda, pizza with goat cheese, pistachios and truffle honey, a pork chop with quince and red cabbage.”
– New York Times
Mario Batali, Joe Bastianich, Andy Nusser and Nancy Selzer– the team behind Tarry Lodge in Port Chester and Michelin-starred Casa Mono– opened Tarry Lodge in Westport in the summer of 2011. The menu features Nusser’s signature hand-made pastas, fritti, and succulent meats cooked to order over a wood fired grill.
Located directly across Charles Street from the Westport Train Station, Tarry Lodge combines the building’s industrial roots with the warmth and turn-of-the-century charm of the original Tarry Lodge. The centerpiece of the room is a dramatic steel-clad Mugnaini pizza oven surrounded by a marble dining counter. Dine at the bar and watch as pizzaiolos toss dough like potters, apply toppings, then thrust pies into a white-hot wood-burning oven.
Whether enjoying a lively dinner with friends, picking up a corporate lunch, or grabbing the family dinner on the way home from the train station, Tarry Lodge Westport has you covered.
Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.