Mas Farmhouse is definitely a special place. Once you open the door and walk in, you know you have entered somewhere special. Warm colors, low ceiling, lots of brick and wood. Similar to a country house in the South of...
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I’ve had Mas on my mind since it opened in 2004. Although Frank Bruni in the Times was lukewarm, awarding just one star, Adam Platt raved in New York. I was more inclined to trust Platt. But I tend to make most of my bookings just a few days in advance, and it seemed Mas was always full. Anyhow, I finally got my act together, and scored a 6:45 p.m. table on Friday night.
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I reserved the bar for four people at 7:30pm and because it was before prime dinner time, we were seated right away even though it was a Friday night. We sat elbow to elbow, looked at each other via the mirror behind the bar and passed our plates to one another to share.
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Often restauranteurs are convinced that good food does not suffice. One needs a theme to snare diners. One designs a fantasy to find a market niche. Most notably this is true of such restaurants as Hard Rock Café, Trader Vic's, Ninja, or, most dramatically, the memorable Forum of the Twelve Caesars. Walking into many restaurants, feels like landing in Las Vegas. All is hyper-reality, each table a simulacrum.
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Mas Farmhouse is a small jewel in the West village. The owners attention to detail is impressive. The plates, the forks, the seating, the service, the menu, etc. Beautiful presentations throughout. It is as if you went to someones home for dinner but better. I forgot that there was a bar when you walk in, so there is always the opportunity for dropping by. Love that.
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There isn’t too much information out there on Mas {Farmhouse} - it’s labeled as countryside French w/ some eclectic & innovative twists. That, apparently, was enough to pique my curiosity.
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Mas on Downing Street was a treat! When you walk in, you immediately feel as if you have found a tiny oasis in a big city. The ceilings are low which creates and atmosphere of warmth. The attention to detail is incredible.
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Way back when, in another life, I was the opening manager of a restaurant called Isla, which is the space that is now Mas, so it was quite a trip to be there three years later, as a writer, in different skin so to speak, and to see the remarkable newly designed digs.
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