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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. Dishes have included pan-seared foie gras with Bosc pears in a red wine reduction, and a duo of Hawaiian tuna and diver scallops. Consider pairing them with a bottle of 2011 Flowers Chardonnay. Russell curates the wine list and the restaurant is known for its regular wine dinners that feature vintners from around the globe. Looking for something sweet? Try the Granny Smith apple bread pudding with vanilla bean ice cream or the hot mini donuts. If you’re just dropping in for a snack, belly up to the bar and order the mini tuna tartare tacos dipped in a sweet soy glaze, the foie gras sliders or oyster shooters.