This fashionable spot with clean lines, chocolate tones and a warm golden glow arrived in the Village with an instant scene, courtesy of chef Galen Zamarra (formerly of Bouley Bakery). But look past flashy diners for the real excitement: a menu that focuses on seasonal and organic ingredients. A salad of sweet Maine crab and portobello benefits from a tinge of citrus, and a black-trumpet-and-chanterelle stew is topped with a delicate lasagna noodle. Organic hen, cooked with saffron and truffle, deboned and served sliced, is deeply moist, and the bigeye tuna, which is given a delightfully meaty edge by brown butter and crisp shallots, is swoonworthy. Even strange-on-paper dessert combos, such as warm rhubarb tart with black-olive ice cream, work wonderfully.
|Venue name:||Mas (farmhouse)||Contact:|
39 Downing St
|Cross street:||between Bedford and Varick Sts|
|Opening hours:||Daily 6–11:30pm|
|Transport:||Subway: A, C, E, B, D, F, V to W 4th St; 1 to Houston St|
|Price:||Average main course: $32. AmEx, DC, MC, V|