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Masraff's
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If the new trend in high-class restaurants is a stark, modern place serving science-fair ready dishes from the depths of the chef's imagination, no one told Masraff's—and that's just fine with us. Old country elegance still reigns at this Euro-American staple by father and son Tony and Russell Masraff. Refined Tuscan style is evident from the moment you pull up to the stone villa and continues in the menu, full of delicious classics including pan-seared Chilean sea bass, roasted quail, crab-meat bruschetta, and a risotto du jour. Other epicurean delights include a jazz brunch on Sundays and afternoon tea on weekdays.
Vegetarians, unless in the mood for a salad or mushroom orzo, should be wary.
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22 | may at 10:00 am
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