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.
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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
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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?
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From: Mario Batali
Date: Thu, Jun 26, 2008 at 8:25 AM
To: Ed Levine
hybrid. andy will oversee the whole project —m
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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 Mugnainiwood-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.
There is life outside of NEW YORK CITY!!!.......I now live in the Binghamton NY. And after lots of searching for real pizza in the area.......I found a good one. Mario's Pizza in the University Plaza in Vestal(border of Binghamton) They use a real stone/fire heated oven with no rotator belts....no screens to put the pie on...no rolling pins to stretch it....Yes thats what you get outside of Gotham people ..Mario's is authentic and the SUNY Binghamton University students (80% from New york and long Island love it) its hand spun, thin crispy, tasty pizza finally. The plain rocks....... the specialty stuff is really good(Buffalo, Lasagna, Tomato Bacon Ranch ect,,,.... but there Margherita is so different in flavor this is the only joint that could make it in the Apple. Kudos to Mario's. You get to Binghamton ask for Craig the owner or Steve the Manager The place is the bomb people. Thank God I was dying without good Pizza.
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3 Comments:
God help us all. At least us folks on the West coast.
Lance Roberts at 4:29AM on 06/27/08
MB's throwing a bone to the Westchester crowd, excellent.
JustinH at 8:58AM on 06/27/08
There is life outside of NEW YORK CITY!!!.......I now live in the Binghamton NY. And after lots of searching for real pizza in the area.......I found a good one. Mario's Pizza in the University Plaza in Vestal(border of Binghamton) They use a real stone/fire heated oven with no rotator belts....no screens to put the pie on...no rolling pins to stretch it....Yes thats what you get outside of Gotham people ..Mario's is authentic and the SUNY Binghamton University students (80% from New york and long Island love it) its hand spun, thin crispy, tasty pizza finally. The plain rocks....... the specialty stuff is really good(Buffalo, Lasagna, Tomato Bacon Ranch ect,,,.... but there Margherita is so different in flavor this is the only joint that could make it in the Apple. Kudos to Mario's. You get to Binghamton ask for Craig the owner or Steve the Manager The place is the bomb people. Thank God I was dying without good Pizza.
wildmanwaal at 8:57PM on 06/29/08