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
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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 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.
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