Some Details on Tarry Lodge, New Mario Batali Pizzeria in Port Chester

So. Remember Tarry Lodge, that new Mario Batali–Joe Bastianich pizzeria-trattoria project in Port Chester that the New York Times mentioned Wednesday? I had our man Ed Levine contact Mario Batali about specifics. Ed just forwarded me the BlackBerry conversation. Dude is pretty laconic. Take a gander:

Forwarded conversation Subject: pizza in port chester ------------------------

From: Ed Levine Date: Wed, Jun 25, 2008 at 11:34 AM To: Mario Batali

mb: what kind of pizza? oven? fuel? cheese? serious eaters want to know.

---------- From: Mario Batali Date: Wed, Jun 25, 2008 at 10:39 PM To: Ed Levine

neapolitan/roman, mugnaini, hardwood, joe's and mozzarella doc —mb

---------- From: Ed Levine Date: Thu, Jun 26, 2008 at 8:22 AM To: Mario Batali

Are you making Neapolitan-style pies, Roman-style pies, both, or a hybrid? Will it be similar to Mozza's pizza? Do you know who's going to be making the pizza yet?

---------- From: Mario Batali Date: Thu, Jun 26, 2008 at 8:25 AM To: Ed Levine

hybrid. andy will oversee the whole project —m

---------- From: Ed Levine Date: Thu, Jun 26, 2008 at 8:27 AM To: Mario Batali

andy nusser? wow, that's cool.

Got that kids? No? Translation, after the jump.

Mario & Co. will be making a Neapolitan-Roman hybrid pizza in a Mugnaini wood-burning oven. (Notably different from the pies at his New York City–based Otto, which are cooked on a flat-top griddle and finished under a broiler.)

Cheese will be from Joe's Dairy on Sullivan Street and, I'm guessing from the "DOC" bit, some sort of imported Italian mozzarella.

Looks like Andy Nusser, chef-partner at Casa Mono and the first chef at Batali's Babbo, is attached to the joint.