‘Za heads are swarming Port Chester for the biggest news since the invention of the oven. Tarry Lodge’s Executive Chef Andy Nusser is bringing intense, salty roasted olives; funky, gooey Tallegio and soulful, porky speck together in a huge, palate-spanning bite. Laced with shaved radicchio and delectably yeasty and crisp-crusted, this almond wood baked pizza is definitely worth all the hype. And, at only $14, it’s a bargain.
Tarry Lodge 18 Mill Street, Port Chester (914)939-3111; tarrylodge.com
