I can’t think of a more beautiful place to spend some of your holiday season dining out than Masraff’s in Uptown – truly one of my favorite restaurants anywhere! It shines on so many levels, from the setting and service to the food of course. 🙂
Goodtaste sat down with Russell Masraff recently for some of the highlights off the brand new winter menu…
Soy and Ginger Glazed Chilean Sea Bass
Fresh, wild caught sea bass – never frozen as most are! Masraff’s may very well be the only spot in town to find a dish of this caliber. Plated with saffron poached Yukon Gold potato medallions and sauteed broccolini in a pickled ginger vinaigrette.
Oven Roasted Provitello Farms Veal Loin
Among the highest quality veal you’ll find, fork tender, and plated with saffron Yukon Gold potatoes and a wild mushroom timbale, alongside charred asparagus in a gorgeous dry cherry gastrique.
A killer key lime cheesecake made with Tony’s homemade meringue and plated with fresh strawberries and vanilla ice cream.