Everyone’s going wild about ramps right about now; but we love spring because of rhubarb. Chef Galen Zamarra at Mas (la grillade) uses a yogurt olive oil cake to showcase the lovely, seasonal fruit-meets-veggie favorite.
Poached pink stalks of rhubarb perch atop the spongy yellow cake, currently on the restaurant’s $28 three-course prix fixe lunch menu. Yogurt and olive oil in the mix make it moist, while a drizzle of almond crème Anglaise and candied Meyer lemon add sweetness and crunch and an almond streusel lends a crumbly texture. The entire combination evokes the Mediterranean in Manhattan.
Mas (la grillade) in the West Village is the grill-themed companion restaurant to the haute Mas (farmhouse) two blocks away on Downing Street. Much of the menu is cooked over a wood fire of oak, apple and other hardwoods. Its sunny sidewalk seats are as in demand as the seasonal desserts at this time of year.
Mas (la grillade)
28 Seventh Avenue South