Authentic Lebanese Dining in Flatiron – Review of Byblos


80 Madison Ave. between 28th and 29th St.
(212) 687-0808/



Byblos is an airy Lebanese restaurant, serving up the real deal in Lebanese cuisine with flavors that might make you dance. There’s plenty of room for that actually, and live music and dancing happens on Saturday nights.


Hot Yogurt Soup

Hot Yogurt Sauce

Grilled Meats

Grilled Meats

At a press dinner, we tasted mezze selections, Lebanese wine, kibbeh, grilled meats and tabbouleh. The silky hummus will make you question every other hummus you’ve ever tried. It’s not often you rave about something as simple as hummus, but this one is truly incredible, as is the baba ghannouj.

After delicious mezze, we were served kibbeh (spelled kibbee on Byblos’ menu) in a hot yogurt sauce. Upon reading the “hot yogurt sauce” part of the dish, I didn’t expect to like it as much as I did. The kibbeh were moist and flavorful without being overpowering like others I’ve had. The yogurt sauce was delightful and unique, but certainly one of the heavier entree items. We tasted all of the kebabs, which were cooked perfectly and served with some nicely spiced peas. I already want to go back for grape leaves, fattoush and a whole grilled fish.

Lebanese food differs from other Middle Eastern foods in that it doesn’t use cumin and features more olive oil, owner Sonia Kachouh said. This mostly healthy cuisine is my favorite for a nice lunch outing. Luckily, Byblos is open for lunch and dinner every day. Happy hour from 5-7 offers $6 imported beers, Lebanese wines and mezze.

Byblos was in Murray Hill for twenty years and moved to Flatiron in 2012. The family-owned spot is great for nice but casual meals with bright, clean flavors. If you’re the kind of foodie who likes to impress people with authentic eats, check out Byblos.

Contemporary French in a Cozy, Downtown Setting


La Sirene
558 Broome St. between 6th Ave. and Varick St.
South Village


Escargot - La Sirene

Escargot – La Sirene

With fast-casual dining now ubiquitous, it’s nice to sit down to a proper French meal once in a while. La Sirene is tucked in a cozy pocket in an area called South Village, south of Greenwich Village and next to Chinatown. It’s a spot perfect for unwinding with a long meal of contemporary French cuisine.


Steak tartare - La Sirene

Steak tartare – La Sirene

At a press dinner last week, we had the chance to try a variety of menu items. While many of the dishes were a variation on classic French food, there are also many classics on board.

The best way to start any French meal is with
an order of roasted escargots in a garlicky, buttery sauce. The escargots at La Sirene were plump and bursting with flavor. The tools for escargots are actually very easy to use: one is for holding the hot shell, and the other simply for piercing the meat. Bread dipped in the buttery sauce was necessary and absolutely delicious. Another highlight was foie gras torchons, very decadent but actually on the lighter side in this case.

Hanger Steak - La Sirene

Hanger Steak – La Sirene

Each entree came with carrot puree, haricots vert, butternut squash and chayote squash. It was great having a variety of veggies to cut into the richness of the meat entrees. My entree was seared hanger steak with roasted garlic and parsley, and the meat had a nice char and crunchy crust. The showstopper though was the filet mignon entree, served with foie gras paté, shallots and a port and red wine truffle sauce. It boasts bold flavors while somehow remaining light and not overly filling.
That seemed to be the theme with a lot of the food at La Sirene – satisfying and incredibly flavorful without weighing you down.“French doesn’t necessarily mean heavy every time,”
Chef Didier Pawlicki said.


Chocolate profiteroles w- ice cream - La Sirene

Chocolate profiteroles w- ice cream – La Sirene

Of course there was room for dessert. All of the pastries are made by Pawlicki and are as fresh as they are in Paris. Nothing is made more than 48 hours in advance, with 48 being the absolute maximum. We had to have the tarte tatin dramatically flambéed, which always makes things more exciting. Unfortunately, that was the most disappointing dessert as it got too soggy in the caramel sauce. The chocolate profiteroles more than make up for it, filled with delicious homemade ice cream and topped with whipped cream. The choux chantilly were lovely and offered a lighter sweetness which I always love. Definitely do not skip dessert here.

Pawlicki opened La Sirene in 2007, his first of a few restaurants in the city. The restaurant has recently started serving lunch Fridays through Sundays.

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


Ponty Bistro
218 Third Ave. between 18th and 19th St.

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


202 Mott St. in SoHo


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.

Balzem on Urbanspoon

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


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

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


1479 York Avenue at E. 78th Street
Upper East Side


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.


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


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

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


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.


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.


Schnitzel Plate



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


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

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




A spirited event with the Village Voice


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


306 E 49th St
(212) 644-8294
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.


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


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