From 1929 as Risoli’s (complete with bowling alley on the second floor) to its previous incarnation as The Harrison Tavern, the space at Harrison’s 7 Purdy Street has always been a restaurant/bar. Taking over in September of 2017, chef/owner Ashley Lurie’s concept for the 150-seat Tannery was a “not-too-pretentious American bistro with reasonable prices,” noting the town’s blue-collar feel.
“I knew I didn’t want to do another Italian,” says the Dobbs Ferry resident who grew up in Larchmont. “Harrison has its fill of Italian restaurants.”
Getting ingredients from area farms and purveyors is important to Lurie, explaining Long Island is the farthest she’ll source from. Her grass-fed steaks, for example, hail from Mount Vernon-based Blake the Butcher, who sustainably sources from New York and Connecticut farms. Seafood comes daily from Fulton Fish Market and nothing is frozen. “Even kids’ chicken tenders are freshly breaded here,” she says.
Previously co-owner of Peaches Southern Pub & Juke Joint in Norwalk, Lurie’s food industry background is as a bartender. “At the start, I ran through chefs here that couldn’t get the vision down. So I decided to do the cooking myself.”
This self-taught chef knows how to do a burger right: grass-fed beef is matched with double-smoked bacon, sweet shallot sriracha, American cheese, and new (half-sour) pickles.
Also worth sampling are bacon cheddar croquettes with tangy chipotle lime mayo; mussels, roasted miso eggplant, herb-stuffed pork tenderloin rillette with mashed potatoes, glazed carrots, and apple mostarda.
Behind the 55-foot-long bar are artisan cocktails utilizing ingredients such as bee pollen and house-made ginger syrup, plus a robust craft beer selection including 16 taps.
The Tannery American Bistro & Bar
7 Purdy St, Harrison
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