Hot Plates | November 11, 2008

‘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

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