39 Downing Street – West Village
http://www.masfarmhouse.com/home.html
New American, French, Farm to Table

Every year we venture out for another ‘top this’ outrageous Thanksgiving dinner followed by a full month of Holiday celebration meals.  This year was no exception.  We kicked off the weight gain season with the Chef’s Choice Six Course Prix Fixe Menu at Mas (farmhouse).

We were pleased to see a familiar face as the General Manager of Mas!  We praised our server, Allen, at North End Grill last summer and there he was at Mas as GM.  Congrats. Small world!  Also a shout out to Jesse, the bartenter, who treated us kindly our first visit and remembered us on our second!  The Mas kitchen was very gracious to send us out an appetizer of pate as a taster after Jesse told them we had made Thanksgiving reservations. This kind of attention is much appreciated and quite rare.  It will keep us going back for more.

The decor is warm and cozy, albeit a bit tight.  The key spot is a table for 8 dead center in the main dining area.  Two tops line the wall behind it and the window seats are generally 4+ tables.  There is a second dining area in the back.

I wish that dazzling photos and descriptive menu entries were to follow, however, the low light made for some crappy pictures.  And we didn’t think to steal a menu since the Chef’s Choices were all on there somewhere! The menu changes daily, so save for memory, the details are lost.

So here goes from memory…all I can say is it would be worth having a meal at Mas (farmhouse) this Holiday season.  The amazing seasonal menu will put you right in the spirit!  The Chef is Galen Zamarra, also of Mas (la grillade) and formerly of Bouley where he won a James Beard Award.  I recently shared a cool video of him preparing a grilled rabbit at Mas (la grillade), so in the absence of photos here it is…http://vimeo.com/53964565

Chef’s Choice 6 Course – $115

Amuse Bouche – Pulled turkey & biscuit

1st Course – Baby Beet Salad

2nd Course – Monkfish with Porcini Mushrooms on Butternut Squash Puree

3rd Course – Sea Scallops over Risotto with Mushrooms

4th Course – Pork Rillet, Baby Beets, Squash & Brussels Sprouts

5th Course – Long Island Duck over Greens & Sunchokes

6th Course – Cider Granita, Baby Pear & Custard OR Flourless Chocolate Cake, Caramel Ice Cream – both with wine pairings

Mint Marshmallows