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Masraff's Restaurant Review: The second incarnation of Masraff’s redefines not only its space but the classic American and continental menu as well. Father and son owners Tony and Russell Masraff’s sleek, contemporary restaurant was designed by Gary Whitney, who also helped create Tony’s and Amici. It features a ten-foot-high elevated fireplace; ceiling-to-floor windows; etched metal artwork; modern chandeliers; a covered, air-conditioned bar patio for smokers; and a second patio sporting a 60-foot illuminated waterfall. The updated menu still offers the chopped salad with lump crab meat and possibly the best risotto in town, but you’ll see some modernized dishes such as the pan-seared Hawaiian onaga with poached pumpkin and apple-smoked bacon, and a New Zealand venison steak in aged balsamic vinegar. Some of the most interesting creations are on the bar menu: crispy smoked salmon and cream cheese egg rolls, foie gras sliders and oyster shooters. There’s a fried banana split among desserts along with miniature cinnamon donuts. Russell oversees an extensive wine list and the restaurant is known for its regular wine dinners.