Yesterday, I was invited to stop in and visit The Mason Bar. Yes, that new place everyone is talking about. Yes, the new restaurant by Chef DAT formerly know for his exclusive, wild and personal underground dinners. Read on, my friend… read on.
While its masonic lodge past and unassuming red brick exterior will leave some confused as to how this place will stand out, Chef David Anthony Temple intends to wow. After entering the space lined with huge windows, mirrors and a few personal items from manager Brandt Woods personal collection (think nifty relics and retro concert posters) we knew this place was different. The interior exudes a cool vibe with warm wood finishes and a bar plans to bring patrons to another place & time. While at the time of this service, the cocktail menu wasn’t finalized…master mixologists from The Mason Bar expect a slew of old school favorites like the classic Sazerac and Old Fashioned to name a few.
Chef David notes that this is a venture away from the controlled underground environment, “Here, they get to order and to keep it personal I want to touch every table.” He gains inspiration from his past experiences “I’ve traveled to Hawaii, San Diego… so you’ll see that reflected on the menu”, Temple said. He has collaborated with Chef De Cuisine Cable Smith to serve up some delicious creations.
So lets get to the food, shall we? The Mason Bar locally sources all of their produces and dairy from well known FM 1410 farm stands, Scardello and Spiceman farm. Local goods? SCORE!
Starters this time included a delicious Duck Confit Tostada layered with Black Beans, Gouda and Creme Fraiche on a crispy Red Corn Tortilla shell. YUM. The smoky duck flavored with a bit of Makers Mark paired perfectly with the creamy cheese. Another first was the aforementioned Spiceman provided “Mason Salad” with Spiceman Greens, Seasonal Fruit (today was Thai Pear but past substitutes have been Pickled Nectarines and White Peaches),Goat Cheese and Tabasco Candied Pecans. Subtle and fresh were the themes of this sweet, crunch and a bit spicy greens salad. Show stopper Seared Hawaiian Walu flown in “caught yesterday” style is paired with Leek Fried Rice, Absinthe Butter and Candied Orange Zest. At just $24, this buttery smooth and flaky fish provided the perfect palate for a kicked up “green fairy” infused sauce. Other mains include Seared Sea Scallops with Cheddar Grits, Bacon-Tomato Marmalade, Point Reyes Blue Cheese and a Blackberry Gastrique.
I’m sorry, are you drooling yet? Don’t forget about the Mothers Bread Puddin’ or Creole Chicken and Biscuit.
Wanna get your taste buds going with a sample of some of Mason Bar’s eats and drinks? Make your way over to The Mason Bar at 2701 Guillot St in the State-Thomas neighborhood of Uptown tomorrow night from 6-10. They are hosting an opening cocktail party and featuring signature cocktails, hors d’oeuvres by Chef David Temple and the fresh sounds of DJ Elizabeth Farrell rocking the tables.
No matter if its tomorrow for the opening party, grabbing a drink at their throwback bar or just plan dinnertime in the neighborhood, make your way to The Mason Bar and treat yourself to a meal made with love.