Flawless Flavor

On Monday my friend Jason and I did the chef’s tasting menu at Mas at 39 Downing Street. I am currently working my way through all of the restaurants on the Slow Food NYC “Snail of Approval” list, and this was absolutely the best so far. We had a 6:45 reservation, so we were the first to be seated for dinner. We did have a cocktail at the bar before we moved to the table. Jesse was the bartender (or mixologist, if you prefer) and he was so lovely that we had to go back to the bar after our meal. Jason started with a Hendricks and tonic (boring) and I had a Lemon and Sage Smash (house-infused organic lemon vodka, fresh sage leaves, simple syrup, and club soda). Jason then switched to a Ginger Daiquiri (Jamaican rum, Cointreau, fresh lime juice and ginger-infused simple syrup). –As an aside, we learned that a daiquiri is really just any drink with rum, lime juice and sugar. I usually think of the slurpy-like machines in crappy bars.–

When we got to our table, we were greeted by the lovely Dain, who along with Avi took very good care of us all night, and we settled in for a long, luxurious and luscious meal. We spoke to Christopher, the sommelier, and he helped us choose the K Vintners Grenache/Syrah “The Boy” wine from Walla Walla, WA. It was the perfect choice for a meal that took us from light fish crudo all the way to lamb. To say that this was one of the best meals I have ever eaten would not be overstating in the least. I will go back to Mas for any special occasion or any regular old Monday night again. Incredible food, incredible service (incredible bill, but totally worth it). The tasting menu was absolutely affordable ($95 for all of the courses below, but once we started adding cocktails, wine, cognac and port, it more than doubled the price tag. But again, I would do it again in a heartbeat.

Amuse Bouche: Corn mousse with sweet corn salad and creme fraiche, topped with a garlic chip and arugula sprouts.

Tiny and Tasty!

First Course: Kona Kampachi Crudo Marinated with Coriander and Lime, topped with Golden Whitefish Roe and Aramanth.

Half-gone--How gorgeous is the color of the amaranth?!

Second Course: House-made cannelloni with ricotta and spinach, topped with Chanterelles and Hon Shimejis, in a porcini cream sauce.

Umami!

Third Course: Monkfish medallians wrapped in swish chard, served with sea beans, fava beans, and English peas in a tomato-saffron sauce.

Stunning.

Fourth Course: House-made sage and duck sausage over house-made sauerkraut and caramelized onions, topped with a rhubarb compote.

Wildly elegant comfort food.

Fifth Course: Ravioli of Braised Hudson Valley Lamb over artichoke “a la barigoule” and baby spinach, served alongside a lamb medallion served over sweet black-eyed peas with bacon.

Looks like they're not friends, but they were!

Palate-Cleanser: Wild cherry sorbet over chocolate soil with cocoa gelee.

Spoonful of Heaven.

Dessert #1: Something chocolatey with hints of coffee and delicate chocolate branches

It was a shame breaking into the beautiful chocolate branches, but I got past the guilt rather quickly.

Dessert #2: Almond cake with honey ice cream, strawberry sauce, fresh raspberries and almond brittle.

Freud would be proud.