While it’s a classic standby in a historic hotel, Mason Street Grill remains fresh.
The restaurant updates its menu each season – the summer lunch menu includes margherita flatbread and gazpacho – and has also developed a regular following by retaining favorites like the Signature Chopped Salad and Market Fish.
“We do a good job of changing things when they need to be changed,” said Kenneth Hardiman, executive chef, who started in the role May 2.
The restaurant, located in The Pfister Hotel in the heart of downtown, can accommodate 150 in the dining room, up to 40 in the bar area, and has two private dining rooms.
For dinner, steaks are a top pick, from the 7-ounce petit filet mignon to the 18-oz, 35-day dry aged bone-in rib eye.
“I would say we specialize in having something for everybody,” Hardiman said.