New Havenites have a spiritual reverence to pizza.
Mario Batali, Joe Bastianich, Andy Nusser and Nancy Selzer– the team behind Tarry Lodge in Port Chester and Westport as well as and Michelin-starred Casa Mono– opened Tarry Lodge in New Haven in the fall of 2014.
Tarry Lodge is Italian style, with subtle yet distinct tributes to New Haven. A black and white oyster tile floor is punctuated by a custom inlayed mosaic and bronze bulldog statue.
Tarry Lodge offers an impressive wine list and menu that includes house-made pasta, fritti and meats cooked over a grill. The restaurant’s pizza bar is wrapped around an oven crafted by Valoriani, the storied family operation that has constructed ovens outside of Florence since 1890.
Whether enjoying a lively dinner with friends, having a bite between classes, or debriefing a play at the Yale Rep, Tarry Lodge 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.