Mas

Frommer's Review

Cozy, dimly lit Mas is almost always packed with faithful regulars who come for the Latin cocktails and modern takes on traditional Central and South American cuisine. With long waits on weekends and plenty of loud conversation, it may not be to everyone's taste. But if you haven't sampled the nuevo Latino dining trend yet, this is a good place to try it.

The "primero" list includes spicy lime-marinated tuna tacos with papaya, rosemary, and Dijon salsa; and a succulent ceviche of the day (such as yellowtail snapper with smoked poblano chile or blue marlin with rum and vanilla). Star entrees include chile-cured pork tenderloin over smoky white beans; achiote-roasted mako shark with crawfish-lentil salsa and avocado salad; and a traditional Honduran seafood stew of shrimp, mussels, and scallops. Out-of-the-ordinary desserts include a banana and milk chocolate-filled empanada topped with dulce de leche ice cream. At the bar, try a Brazilian caipirinha (made with sugar, lime, and cachaça, a brandy made from sugar cane), a guava batida (an alcoholic version of a fruit smoothie), or a Peruvian Pisco sour. The margaritas are also very good, and the wine list emphasizes selections from Spain, Argentina, and Chile.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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