Page 105 - Westchester Magazine - January 2011

Out of HomeMade Pizza Company’s storefront come bake-at-home pizzas like the Roma tomato, roasted garlic, basil, and mozzarella.
gion of Italy will be 50 wines-by-the-glass and a 300 international by-the-bottle selection. Entrées range from $18 to $28. Upon the open- ing of Massa’, La Villetta will close for a two- month renovation. // If preheating your oven to 425°F isn’t too taxing, you qualify to try one of the pizzas at HomeMade Pizza Company (25 Purchase St, Rye 914-921-3000; 1939 Palmer Ave, Larchmont 914-833-8338; homemade pizza.com), the first New York location of the Chicago-based bake-at-home pie chain. Build your own pie with any number of 45 toppings or order one of the 13 pre-set pizzas, including fresh herb with chèvre, sausage and caramel- ized onion, and wild mushroom with Fontinella cheese ($10.95 to $17.95) // Mario Batali and Joe Bastianich are flexing their Port Chester food muscles beyond Tarry Lodge with the opening of Tarry Market (175 N Main St, Port Chester 914-253-5680; tarrymarket.com) and Tarry Wine (179 N Main St, Port Chester 914- 939-7234; tarrywine.com). The gourmet food market sells fresh pasta, cured meats, daily baked breads, focaccia, and pastry, cheeses, rotisserie meats, and features a wine Enomatic and an espresso bar. A rooftop garden filled with fruits and veggies is planned for this sum- mer. Tarry Wine sells European varietals with an emphasis on the wines of Italy // Abe and Rabab Naser, who previously owned seafood restaurant Down by the Bay in Mamaroneck, have opened Pistachio Grille (385 Halstead Ave, Harrison 914-630-4440). Much of the menu features Mediterranean dishes including pistachio-encrusted salmon with pomegranate reduction and oven-baked tagine of calamari, though traditional American fare including crab cakes and burgers also is offered. Main dishes cost between $13 and $24. Pistachio Grille is open every day for lunch and dinner // Joseph Sasso, formerly of Monteverde in Cortlandt Manor and The Fish Cellar in Mount Kisco, will lead a team of 45 as executive chef and head of the Culinary Department at New York Hospitality Group (nyhospitalitygroup. com), consisting of Sam’s of Gedney Way, The Great American BBQ Company, and Caperberry Events).
// JBT
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