New York, NY 10014
Hours: Daily 6pm-11:30pm
Mas, the term for a stone farmhouse in Provençe, is one of those rare restaurants that combines the best of both worlds; it has the feel of a snug downtown spot with fantastic fine dining and attentive service. All the gravity of Mas comes from its kitchen, where 2006 New York Rising Star Chef Galen Zamarra exerts his Bouley-honed ambitions to create a pivotally seasonal, locally sustainable, Creole-tinged New American menu. The menu, much like a mas, is built almost exclusively with locally available ingredients and so expresses its surroundings as much as the vision of Chef Zamarra. Dishes like local guinea hen stuffed with summer truffles and escargot and roasted halibut with pesto and wild nettle spätzle emphasize the connection between the chef and his product.