Celebrated Chef Galen Zamarra at Mas (farmhouse), formerly a James Beard Award winner at Bouley, serves French-influenced, locally sourced contemporary fare such as roasted squab breast with braised collard greens, stewed cranberry beans, and roulade of leg, plum and liver. "The restaurant’s name is a Provençal word for farmhouse, and that not only explains some of the decorative conceits but also sets up a menu with French influences and an earnest emphasis on seasonal fare. Mr. Zamarra revises his menu not just monthly but nightly."
— Frank Bruni,
The New York Times, March 26, 2008
"The room is small and beautifully appointed, and the talented Bouley-trained chef, Galen Zamarra, turns out delicious high-organic recipes like steamed-razor-clam chowder, and squab baked in little pots of clay."
- Adam Platt,
New York magazine
The New York Times: ** (very good); Critics' Pick
New York magazine: **(very good); Critics' Pick
Zagat 2013: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick Reservations strongly suggested. Full bar. Serving dinner nightly.
ADDRESS
39 Downing St,
(bet Bedford and Varick Sts) ,
New York, NY 10014
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Celebrated Chef Galen Zamarra at Mas (farmhouse), formerly a James Beard Award winner at Bouley, serves French-influenced, locally sourced contemporary fare such as roasted squab breast with braised collard greens, stewed cranberry beans, and roulade of leg, plum and liver.
WHAT THEY SAY
"The restaurant’s name is a Provençal word for farmhouse, and that not only explains some of the decorative conceits but also sets up a menu with French influences and an earnest emphasis on seasonal fare. Mr. Zamarra revises his menu not just monthly but nightly."
— Frank Bruni,
The New York Times, March 26, 2008
"The room is small and beautifully appointed, and the talented Bouley-trained chef, Galen Zamarra, turns out delicious high-organic recipes like steamed-razor-clam chowder, and squab baked in little pots of clay."
- Adam Platt,
New York magazine
The New York Times: ** (very good); Critics' Pick
New York magazine: **(very good); Critics' Pick
Zagat 2013: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
ADDITIONAL INFO
Reservations strongly suggested. Full bar. Serving dinner nightly.