|One of the many rooms on the|
second floor of Tarry Lodge
I made early dinner reservations, and didn't bother to read any reviews. The last few reviews I've read for other restaurants hyped up the restaurant, and I wound up leaving disappointed. So I came with no expectations, and open mind, and quite an appetite.
|Homemade bread and|
olive oil w/ olives
For starters we ordered the Prosciutto pizza - Prosciutto, Tomato, Mozzarella, and Arugula. A decent sized pie - 12 inches, cut into 6 slices. An appetizer big enough to share with a small group.
Osso Buco alla Milanese with Pumpkin Fregula, $29, was on the top of my list. I've never had it before, and my intentions were to try something I've never had before. I figured the Batali/Bastianich team wouldn't let me down. I was thinking of it, the moment the menu was handed to me - veal shanks braised with vegetables, white wine and broth.
A-M-A-Z-I-N-G - I was savoring every bite of it. The meat was tender. There was no need for a knife and the meat fell right off the bone. I even ate some of the bone marrow - daring move on my part, and wow, that was excellent.
|Tagliatelle alla Bolognese|
Now, a meal isn't complete without dessert, or should I say desserts. We had two of the many delicious items on the menu:
- Chocolate Cake with Bitter Oranges and Pistachio Gelato
- Apple Crostada with Cinnamon Gelato
What a great experience. I'll be back for sure.
18 Mill St
Port Chester, NY 10573