Tucked on a winding side street reminiscent of a European city is Mas (farmhouse), a West Village gem distinguished by floor-to-ceiling windows framed by old oak boards. Inside, a warm dining room, which calls to mind a French country home, beckons with sophisticated leather banquettes, white linen tablecloths and handstitched pillows. Owned and operated by James Beard award–winning chef Galen Zamarra, the cuisine at Mas is based on one of his steadfast beliefs: Eat local, eat in season, and you’ll end up eating some of the best meals of your life.
The Menu:
Zamarra’s menu “follows nature’s lead,” changing daily according to what is harvest-fresh each season. The cuisine is defined as New American with a French influence, and draws its fresh ingredients from several local farms and gardens located outside the city. Dainty amuse-bouches set the tone for excellence, and appetizers such as house smoked duck breast with caramelized apples, braised endive and pickled figs layer succulent flavors without overpowering. Entrees include hearty fowl, fresh fish, prime meats and the freshest of vegetables. Top off the meal with a rich cheese plate or inventive and tasty desserts such as the olive oil cake with pine nut emulsion. Ice cream, in flavors such as nectarine, concord grape and blueberry cream cheese, are particularly unique and satisfying.
The Must-Have:
Each dish is built on Zamarra’s idea that with great ingredients comes great food, and a changing daily menu ensures that both remain true. Roasted Hudson Valley squab, lobster poached in butter and steamed zucchini blossoms filled with grilled corn and ricotta are just some of the delicacies you can expect on a single night.