Chef Galen Zamarra stresses the use of fresh and local ingredients for the French and American cuisine of Mas (farmhouse) in New York. In the same way, bar manager Tom Wilson creates a beverage menu that focuses on using fresh, quality ingredients for the cocktails at Mas. Keeping with the feel of classic cocktails, juices are freshly squeezed and vodka infused in house with Tahitian vanilla.For The New Amsterdam, priced at $12, rye whisky, Italian vermouth and house-made orange ...
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