French-African Delights in Gramercy Park – Review of Ponty Bistro

BY BETH KAISERMAN

Ponty Bistro
218 Third Ave. between 18th and 19th St.
Gramercy
pontybistro.com/212-777-1616

Ponty scallop

Ponty scallop

Chef Alhadji A. Cisse has been serving French and African delights at neighborhood spot Ponty Bistro since 2008. His modern takes on both cuisines highlight fresh ingredients with his own updates, twists and turns combining the flavors of West Africa and Senegal with Mediterranean and French methods.

The favorite of the night was moules Africana, mussels in a broth of coconut milk, garlic, red curry, and other spices Cisse wants to keep secret. On the menu it’s served with fries, unlike at most New American restaurants, where fries have to be ordered separately. This entree costs $18. A dish like this is easily one of my favorite things, and this one had just the right amount of spices to wake up the palate without overwhelming the taste of the fresh mussels.

Other prices are reasonable too. A lobster BLT runs for $15, and a very flavorful hanger steak entree with mashed potatoes and spinach runs for $19.

I can’t remember the last time I saw the words “early bird dinner,” but Ponty offers a $25 three-course early bird deal from 4pm-6:30pm Monday through Sunday. It seems like a great chance to sample a few items at a low cost.

Cisse and his cousin, Chekh Cisse, who runs a second location in Harlem, are from Senegal and moved to New York City in 1995. Ponty is named for a boulevard in Senegal. The chefs have worked for Daniel Boulud and Jean-Georges Vongerichten.

Ponty Bistro on Urbanspoon

Balzem Brings Mediterranean Delights and Warm Energy

BY BETH KAISERMAN

Balzem
202 Mott St. in SoHo
balzem.com/646-837-7033

 

The air in Balzem was positive and lively as a few writers gathered for a menu with wine pairings. Wine racks and vintage mirrors lined the walls, and an orange glow filled the room. The warm and intimate space seats 58, with long communal tables and some smaller tables. A few sidewalk tables will be available in June.

 

Prosciutto-wrapped burrata

Prosciutto-wrapped burrata

pan fried Spanish octopus on arugula

pan-fried Spanish octopus on arugula

 

A perfect place to pregame at the bar with drinks and snacks, Balzem offers $1 oysters, $5 mezzes/tapas, $6 wines and $5 beers every day but Saturday. Oysters and branzini ceviche aren’t a bad way to impress a date. My favorite appetizer was prosciutto-wrapped burrata on top of green pepper slices.

The food varied from new and fresh to familiar and well-executed. I’ve never seen a branzini ceviche on a menu, and I thought the fish was very fresh and flavorful this way. The grilled ribeye brochette (skewers) were perfectly cooked and hard to put down. They were served with warm flatbread, herb dip and yogurt dip, but the meat was completely delicious on its own.

The only food that felt heavy and rich were two sides: potato truffle gratin and truffle mac & cheese. Of course, they were delicious and shared amongst the table. The rest of the food was light for restaurant food, with simple ingredients executed well. This a great spot if you want a tasty dinner that won’t weigh you down – and there’s plenty of wine to help you along the way.

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French Bistro Serves Up Health-Conscious Fare – Review of Le Village

BY BETH KAISERMAN

Le Village
127 E. 7th St.
East Village
(212) 539-0231
levillagenyc.com

The Gotham Palate was invited to a menu tasting at Le Village, Chef Didier Pawlicki’s East Village bistro. Pawlicki, also owner of La Sirene and Taureau, highlights gluten-free, vegetarian and vegan fare here. Seeing any sort of nutrition information on a French bistro menu is a bit of a buzzkill. Luckily, the fat content wasn’t listed. The menu designates items as gluten-free, carb-free, low-carb (less than 25%) and medium-carb (less than 50%).

beet carpaccio resized

Beet Carpaccio at Le Village, NYC

Meat entrees include an angus burger, seared duck breast, and coq au vin, but most of the menu is more veggie-friendly.

Vegan Cassoulet at Le Village

Vegan Cassoulet at Le Village, NYC

My favorite savory dish was cassoulet with stewed beans, smoked portobello, shiitake and oyster mushrooms, and sliced potatoes. It was flavorful and hearty.

Brussels sprouts sauteed with balsamic-glazed strawberries offered a refreshing take on a dish that’s been done a million times. The same is true for the beet carpaccio, delicately sliced beets with wine-soaked raisins, almonds and fresh horseradish.

Overall, each dish offered a new twist on an old classic. Banana brulee was like a fancy version of one of my childhood favorites, complete with a Nilla wafer crust on the bottom. Rather than offering a regular creme brulee, Pawlicki added the banana element since his girlfriend loves bananas. Two vegan desserts are available: a seasonal tart with coconut sorbet and macerated prunes with coconut sorbet. Ice creams are made in house.

Le Village is cozy and casual with some fresh takes on French cuisine. The restaurant is BYOB with no corkage fee, so be sure to a grab a bottle on your way. Le Village accepts only cash and AMEX.

Le Village on Urbanspoon

UES’s New Thai-Inspired Gastropub – Review of Flight

BY BETH KAISERMAN

1479 York Avenue at E. 78th Street
Upper East Side
212-988-5123/flightnewyorkcity.com

Flight

Seafood flight of jumbo crab cake, blue corn crusted calamari and roasted jumbo shrimp

Flight is a new gastropub featuring 16 rotating craft beers, happy hour food, and soon, live jazz.

Flight1

The chef is inspired by the flavors of Thailand, which he features in dishes like PEI mussels with a wonderfully spicy coconut curry sauce. I could eat that dish with one of a few IPA draft options and be perfectly happy. It paired nicely with Newburgh Double IPA.  

Cheese and charcuterie flights are available, as well as slider flights, seafood flights, or a “barnyard flight” of filet mignon, fried chicken and rack of lamb. Prices are reasonable; 3 cheese and charcuterie options are $15 or 5 for $22. A slider flight with fries is $14. All of these work well with flights of beer, wine or whiskey.  

Beverage director Dermot Kelly brings his Irish heritage to some of the menu (traditional Irish breakfast and homemade brown bread ice cream, anyone?), but it really shines on his beer list. Four 6-ounce pours cost only $12.   Flight replaced longtime neighborhood spot Dresner’s, but Kelly said they see both former Dresner’s regulars and new folks. The light cream chairs and hanging lights give the atmosphere a brightness that most other craft beer-centric restaurants lack. There’s a glass outdoor cafe for warm months. Check it out for good beer and affordable bites.

Flight on Urbanspoon

Spiegel Serves Cuisine with International Flair

BY BETH KAISERMAN

Spiegel
26 1st Ave. at 2nd St.
East Village
(212) 228-2894/spiegelnyc.com

The Gotham Palate was invited to a menu tasting at Spiegel, a bright and airy spot serving “international cuisine” in the East Village.

Spiegel

Baked Feta – Moroccan tomato pepper sauce, eggplant, Kalamata olives, grilled pita

If you got your passport stamped for eating your way around Manhattan’s East Village, you would have a lot. There are tons of international dining options, and of course many places reflect a fusion of two cuisines. Spiegel’s menu reflects mostly Israeli, Moroccan, and other Mediterranean influences, aiming to bring a full-circle global variety to one place. A hint of other nationalities adds to the mix.

“We didn’t want to limit the food to a country or a state,” owner Shmulik Avital said.

Spiegel2

Vegetarian Couscous

Avital grew up in Beer-Sheva in Israel with Moroccan parents, and had Indian, German and other international neighbors growing up, he said. Schnitzel is on the menu, served with jasmine rice and tahini.

My favorite dish was the heartwarming baked feta with Moroccan tomato pepper sauce, eggplant and olives served in a cast iron pan with house-made pita. It was the best dish for a crisp Fall evening, and the spices were just right.

Executive Chef Dario Tapia formerly worked at Westville and was pastry chef at Maison Kayser. He takes the reign on Spiegel’s main menu and pastries as well. The flan was outstanding and so was the beautiful apple tart, just in time for the season.

Spiegel3

Schnitzel Plate

Spiegel5

Flan

Spiegel is named for Sam Spiegel, the legendary Hollywood producer who was the first to win the ‘Best Picture’ Oscar three times for On the Waterfront, The Bridge On the River Kwai, and Lawrence of Arabia.

Spiegel opened in May in a space that was a deli. It’s open for breakfast, lunch and dinner.

 

Spiegel on Urbanspoon

The comfort and soul of homestyle Italian – Review of Da Marcella Taverna

BY ELENA MANCINI

142 West Houston St.
Greenwich Village
646-559-9192 / damarcellavillage.com/

The intimate subterranean space that houses Da Marcella serves to underscore the warmth and conviviality of this traditional Southern European taverna. In fact descending the few small steps that will lead you into this charming, dimly lit restaurant has the effect of entering a magic door–you will suddenly be swooped away from the scene and bustle of  West Houston Street and feel serenaded by the prized traditions of Italian and Spanish hospitality, reflecting the cultural background of tavernero (taverna owner in Spanish), Manuel Moreno.

Moreno was born in Viareggio, Italy (northwestern Tuscany) to an Italian mother and a Spanish father. He moved to Spain with his family as a young boy, and grew up there in admiration of his mother, Marcella’s Italian cooking, but mostly for her generosity of spirit. Marcella contributed to the household income by preparing generous portions of food, which she sold inexpensively, or often donated to neighbors in financial distress. Da Marcella Taverna is Moreno’s tribute to her.

Tagliatelle alla Bolognese

Tagliatelle alla Bolognese

 With a menu that features numerous “best hits” of Italian cuisine. Thus dishes such as Melanzane alla  Parmigiana (Eggplant Parmigiana), Tagliatelle alla Bolognese (an undisputed must here!) and their heavenly polpette al sugo (meatballs in tomato sauce) optimally served in heat-preserving clay terrines, are prevalent on the menu–and justifiably so, given the superior execution of these simple, supremely satisfying dishes, prepared with fresh, quality ingredients. Having grown up with many of these dishes in both by transplanted Southern Italian household and during my extended stays in Italy, I also feel compelled to add that while many of these dishes are seen as humble and perhaps ubiquitous in New York City, successful execution of these is decidedly less so as there is great temptation to cut corners and opt for less expensive ingredient substitutes to boost profit margins. Thus, in such instances, a Bolognese sauce will not have benefited from the many hours of stewing that requires, nor the mixture of meats. Not so at Da Marcella. Its Bolognese  stays as true as possible to mother Marcella’s original recipe and its deeply harmonized flavors can attest to that this is a recipe honed with love and devotion. It must also be noted that Da Marcella’s penchant for the classics does not crowd out more complex entrees on the menu, such as Braised Lamb Shank, roasted Scottish wild salmon and Barolo Braised Short Rib, which prove that Da Marcella is a contender in both genres.  

True to the original concept of the taverna, which was meant to deliver homestyle cooking to neighborhood people , Da Marcella’s menu is not vast, but it offers a refreshingly loyal rendering of the concept of the taverna. What this means is that Da Marcella’s approach is that a deliciously satisfying meal can be had here at prices so affordable that they seem anachronistic for Manhattan–and that’s a great thing! Entree prices range $15-$19. There is a global wine list with by the glass offerings ranging from $7-$12. Fittingly, the mood is welcoming and convivial and thoroughly devoid of  pretense and the staff is both friendly, yet on the ball. My only wish here is that they won’t change a thing!

Besides the Tagliatelle alla Bolognese (pictured above), below are some my favorite dishes at Da Marcella:

Grilled Marinate Spanish Octopus with Fresh Caper Berries, Sundried Tomatoes and Arugula

Grilled Marinate Spanish Octopus with Fresh Caper Berries, Sundried Tomatoes and Arugula

I never pass up the opportunity to enjoy an appetizer of grilled pulpo. Da Marcella’s enchantingly tender octopus, expertly grilled with optimal char and smokiness, reminded me why.

 Wild Salmon Avocado Tartare at Da Marcella

With scatterings of chunky, mildly salty Lampedusa capers,  the delicate brininess and the pleasing textures of this salmon tartare make it a refreshing and satisfying appetizer.

Wild Salmon and Avocado Tartare

Burrata Crostone with Prosciutto San Daniele

When first-rate  ingredients conspire with a flair for composition, it is a genuine thing of beauty! That is decidedly the case with this antipasto! The  tender as Carpaccio prosciutto with subtle saltiness highlights the creamy delicate flavors of the burrata–a  light drizzle of truffle oil ties it together elegantly.

Chef Francesco's Meatballs

Chef Francesco’s Meatballs

This picture does not deceive. Prepared in long-stewed tomato sauce, these veal and pork meatballs are exceptional and I dare say that they compare to many a family recipe.

 

Braised Colorado Lamb Shank with Creamy Polenta

Braised Colorado Lamb Shank with Creamy Polenta

I am generally not attracted to lamb for its pungency and pronounced gaminess, I encountered neither in Da Marcella’s Braised Colorado Lamb Shank. It was off-the-bone tender and exquisitely prepared in a red wine reduction sauce. The creamy polenta was an excellent accompaniment to it.

Ricotta Cheese Cake

Ricotta Cheese Cake

Da Marcella offers a selection of classic Italian desserts including Tiramisu’ and pannacotta, sorbets and gelato affogato. These are all rewarding. However, the crown goes to its Ricotta Cheese Cake! It’s smooth, creamy, not overly sweet and suitable for sharing.

Da Marcella on Urbanspoon

 

 

 

Anginetti Cookies – simple flavors that add to the joys of any Easter table

BY ELENA MANCINI

One of my fondest Easter memories growing up  Williamsburg, Brooklyn, were actually the days leading up to Easter and all of the treats that my mother, grandmother, aunts and family friends would exchange with each other’s families during Holy Thursday and Easter morning.

Staples among these were pizza rustica, Neapolitan Pastiera or Wheat pie–a recipe I have posted here in the past– and Anginetti cookies. Growing up, my Aunt Rita’s were always my favorite because she always  added a hint of Anisette liqueur to her delicious lemon glaze.  As with many nonne (Italian for grandmothers), her mastery is such that she would bake batches and batches of perfect Anginetti by counting on her ever unfailing eyeball measurements. 

Click on the plate of cookies below for an easy to follow recipe for Anginetti, courtesy of in pureprovender.com. Note: go ahead and double the doses. They’ll be sure to go fast!

Anginetti Recipe - courtesy of Alison McCarthy - pureprovender.com

Anginetti Recipe – courtesy of Alison McCarthy – pureprovender.com

Happy Easter – Buona Pasqua!

 

 

 

Rana puts a new spin on your grocer’s pasta

Rana

Giovanni Rana and company sure have been busy lately.  With a recent NYC-wide launch of his retail pasta and sauce line coupled with plenty of personal appearances to celebrate world pasta day in October AND a one year anniversary of the opening of his first restaurant, Giovanni Rana Pastificio & Cucina in New York City, the 76 year old Rana has his work cut out for him.
The newly launched in NYC pasta line is now available in Fairway and Gristedes locations as well as Key Food and Food Emporium.  Although the packaged stuff will never be a substitute for the real thing at Rana Pastificio & Cucina (and a pasta factory it certainly is!), the ease of picking up a package of Rana’s pastas and boiling to perfection in about 3 minutes is certainly appealing after a long day at the office on any given week day.

 

Rana’s Tortelloni

Rana’s Tortelloni

Giovanni Rana’s packaged pastas are thinner, and more delicate than other fresh packaged pastas due to a machine designed by Mr. Rana himself meant to mimic the way fresh pasta dough passes through a chef’s hands.  The US factory where all the pasta is made, imports many of its ingredients from Italy who tout the D.O.P. certificate of authenticity.

 

Rana’s Ravioli prepared with olive oil and parmesan

Rana’s Ravioli prepared with olive oil and parmesan

Try Rana’s pesto – a stand out among other grocery store pestos and a new staple in my fridge – or dress your pasta simply with olive oil and quality freshly grated parmesan.  It’s clear that ravioli is where Mr. Rana’s heart is with plenty of flavor options.  Stand outs in Rana’s pasta collection include the Artichoke Ravioli, for a subtle, fresh flavor and the Mushroom Ravioli where the earthy mushroom filling speaks for itself.  The “Delicato” cheese blend ravioli is also sure to be a crowd pleaser and is the perfect way to curb that comfort food craving you’re having!
Giovanni Rana’s pasta and sauce selections can be purchased at the above New York City retailers as well as D’agostino.  Prices range from $4.99 to $8.99.

A spirited event with the Village Voice

BY CAROLYN ONOFREY

The Village Voice’s Holiday Spirits Event
Studio Square
35-33 36th Street

Long Island City, Queens

 

Mixing a vat of Tito’s Handmade Vodka

Mixing a vat of Tito’s Handmade Vodka

 

 

The Village Voice hosted its first Holiday Spirits tasting event appropriately, on the night the prohibition act was repealed in 1933.  The event featured some of the best local distilleries in the New York area, most only established in the past two years due to a huge influx in the craft/micro distilling scene.

It is a great time to be a part of this movement and most in the business agree; this is not just a trend.  Representatives from Atsby Vermouth and Greenhook Ginsmiths both agree that the huge inrush of micro distilleries will serve to weed out the weak – whose product just isn’t up to par – making way for a new brand of the hard stuff.  Produced in small batches with quality ingredients and specialized distilling methods, now is a very exciting time in the world of alcohol.  This generation’s version of the bartender, the mixologist (and home cocktail enthusiasts alike) have upped the ante in search of the new and the better (or is it the tried and the true of decades past?), propelling their cocktail making to new heights (there is after all, only so much you can do with well vodka).
Highlights from the Village Voice event included tastings fromAtsby’s Vermouth, Greenhook Ginsmiths, and Dutch’s Spirits, all featuring a new, old-world take on their respective focus.

A festive display of Atsby’s Vermouth

A festive display of Atsby’s Vermouth

Atsby’s Vermouth changed the way I thought about what vermouth is and should be – a well-balanced liquor of fortified wine and botanicals.  Vermouth is no longer a hasty splash in my martini, but instead a drink to be sipped and enjoyed all on its own.  Atsby’s two styles of vermouth, the Amberthorn and the Armadillo Cake provide a pleasing drink, whatever your mood and are a nod to both the grungy underbelly of New York at the turn of the last century (Atsby’s – an acronym for the Assembly Theaters on Broadway) and to the present (and hopefully the future) – a time when the elevated cocktail has a place – something that we can be both proud to serve AND to drink.

Greenhook Ginsmith’s showing off their product

Greenhook Ginsmith’s showing off their product

The Greenhook Ginsmith’s also currently have just two products (and quality products they are); the world’s first beach plum gin (a local riff on England’s Sloe Gin) and an American Dry.  Both, the most fragrant gin I have ever encountered, sweet and inviting, due to a low temperature vacuum distillation process which preserves the aromatics in the alcohol and provides us a purer drink.  The stand out for me in this pair was the American Dry, which has since become a staple in my liquor cabinet (where I also quickly retired my tonic water).  Fragrant, smooth, and full of flavor – yet not for the faint of heart.

Dutch’s Bitters

Dutch’s Bitters

Dutch’s Spirits goes the moonshine and bitters route on the footprint of an age-old moonshine distillery in upstate New York.  Think Northerners are inept in the moonshine department?  Think again.  Dutch’s Sugar Wash Moonshine packs a punch and is quite the versatile drink (check out some recipes here).  I had the opportunity to try each of Dutch’s three styles of bitters with a bit of moonshine, and decided that I could see myself sipping on a cocktail with any of them.  The Colonial, Boomtown, and ProhiBitters each have a distinct flavor profile sure to spruce up your next cocktail.
There were so many more notable distilleries at the event, each with its own unique product – Scorpion Mezcal and Nahmias et Fils, for example – too many to list them all and too many to even try in just one night.  What I was most taken with the event was the passion which filled the room.  This micro-distillery (or whatever you’d like to call it) thing is still new enough that the scantily-clad promo girls aren’t the ones selling the liquor – it’s the men and women who have poured countless hours into crafting what they think is the perfect booze.   It’s their passion and their vision all while possessing the utmost respect for the rich history that comes with the territory.  The roaring 20s have certainly come back with a vengeance (sans the actual act of prohibition) and with it, the idea that we can enjoy the cocktail again.  Cheers.

Where the good times roll like Mardi Gras in Midtown – Review of Masq

BY ELENA MANCINI

306 E 49th St
(212) 644-8294 masqbar.com/
Midtown East

As 2013 draws to a close and we read our umpteen year in review round-ups in food, I would like to draw attention to a soulful and  truly original restaurant that opened its door on a sedate Turtle Bay block in March.

A cheerful venue recreating spirit of Mardi Gras from the colorful Venetian masks to the Persian rugs  and the decadent hues of crimson that cover the cozy divans and armchairs in its mood-lit lounge. The atmosphere is expertly accompanied by a New Orleans-inspired menu and a cocktail list with enough bourbon and sazerac mixes and a regular appearance of mint julep to do the Big Easy proud in the Big Apple.

There are many reasons why Masq deserves a capture on any foodie’s radar. Not at all the sort of place you’d expect to find in the high forties nestled between the UN and corporate banking establishments, Masq is a soulful gem in the eastern-most reaches of Midtown Manhattan. For starters, the doors to the venue open up to a lively New Orleans-inspired lounge area which gives way to  a gorgeous dark-wood horse-shoe bar fixture, seating twenty or more guests. The lounge extends to an area with more intimate seating options such as high tables or cozy sofas and arm chairs with coffee tables. It sets a warm and comfortable ambiance.

Offering an impressively executed lunch and dinner menu laced with many of New Orleans-inspired dishes and ingredients by Chef Marc Getzelman, and a daily lunch special and happy hour deal that goes from 4pm – 8pm,  Masq caters to the gambit of guests from foreign dignitaries to poetry slammers and indie singer-songwriters and open-mic adventurers–Masq has three dining areas and has a stage area for live performances– and everything in between.

Masq_lunch2

Turkey, Brie Arugula, Sliced Apple & Honey Mustard on a French Baguette

Masq

Beet Salad with Organic Greens, Candied Walnuts, Green Apple w/ Raspberry Vinaigrette

Having the fortune of working literally around the corner from Masq, I frequently avail myself of its  $10.95 lunch special, which consists of a two course meal–a baguette sandwich with choice of chips or salad–and the choice of a glass of wine or beer. Prepared with quality ingredients and generously portioned,  it’s thoroughly satisfying and unbeatable deal!

Beyond the special, the affordable lunch menu (most items are in the $10-$15 range) encompasses delicious, affordable options including salads, flatbreads and grilled panini. Featured above is a delightful beet salad. Served with a fresh organic greens and a generous sprinkling of candied walnuts and slices of brie cheese (a requested substitution for warm goat cheese), it’s a healthy and fulfilling lunch.

Having dined at Masq on several occassions and recently the guest of a press dinner it hosted, I’ve had the opportunity to sample a wide array of the menu. Featured below are some of my  favorites.

Masq - Mac 'n Cheese Croquettes

The mac ‘n cheese croquettes are a hands-down must try at Masq. These baseball-sized croquettes come fried to perfection. The crisp panko-covered crusts give way to a heavenly-rich bacon, cheddar, jalapeno flavored mac n’ cheese with a side of Remoulade sauce. 

 

Masq - Shrimp Po' Boy

Shrimp Po’ Boy on Sweet Hawaiian Roll

The Shrimp Po’ Boy is an excellent nod to New Orleans. Prepared with fresh fried jumbo shrimp and elegantly served on a delicate pad of Hawaiian bread and a slaw of iceberg, remoulade and Cajun spices, it’s a fun and flavorful twist on the beloved slider and one worthy of a spot on any best sandwiches list.

Masq - salmon

Asian Marinated Salmon

Somewhat of a departure from the Cajun flair is the Asian Marinated Salmon. A generous portion of fresh and lean farmed salmon deliciously marinated in a medley of sweet and tart Asian sauces, this entree was beyond enjoyable–it was outstanding.

Masq - Crab Cakes

Maryland Crabcakes

Served with a Remoulade  Sauce and spicy Tartar sauce, these succulent thick patties of  sweet and tender lump crab meat are great both as an entree or shareable appetizer!

Masq - Jambalaya

A staple of New Orleans Creole cuisine, Masq’s Jambalaya will please both New Orleans  aficionados and initiates. This hearty rice stew features tender slices of white meat chicken and chunks of Andouille sausage. I particularly enjoyed the smoky, peppery flavor notes that the sausage lent to the dish. Chef Getzelman signs this dish with a scoop of goat cheese.

All dishes can be finely paired with selections from a global wine list or an extensive cocktail list. 

Friendly service, a vibrant atmosphere,  favorable pricing and an accommodating space consisting of three dining rooms make Masq a great place for an evening among friends, a private party or a place to end the day with a chill, easy-going vibe and fine food and drink. 

Last but not least, if you’re finding yourself inspired by this review and in need of last minute New Year’s Eve plans, Masq will also be hosting a New Year’s Eve masquerade party.  Early Bird Tickets $80, Tickets at Door $90 Purchase of Ticket Includes: 5hr Open Bar, 2hr Buffet Style Apps, LIVE Music, NYE Party Favors & Midnight Champagne Toast to Bring in the New Year!  Click here for more info.

MASQ on Urbanspoon