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Sacramento

mazman

By mazman
in California: Dining

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PamelaF

PamelaF

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Went to Masque based on recs on this board.  Thanks guys. New Italian restaurant with chef Angelo Auriana, former chef at L.A.'s Valentino.  We didn't end up ordering a normal meal and I missed out on dessert, supposedly one of their strong points (and the desserts at other tables looked pretty good). 

Hi jschyun,

Hope you were not stuck in the awful traffic and snowstorms of the last few days on Highway 50, however a meal at Masque might have made that a somewhat more bearable sitation. :biggrin:

Pamela Fanstill aka "PamelaF"
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PamelaF

PamelaF

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One more post for tonight, The Sacramento Bee has also listed the 10 favorite casual, or lunch-time, spots for 2004.

I have only visited one of these, Dominick's in Granite Bay. it does seem to be an authentic East Coast style deli (I think that the owners are from New Jersey), but I am not an east coaster. The sandwiches and other take-out and deli items all looked great, and those that I tried tasted great too. Service was very friendly and they offered tastes while I was waiting. The prices are high though, $12 for a full sized sandwich.

Pamela Fanstill aka "PamelaF"
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jfdulac

jfdulac

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I read this review but still didn't know what to order when I got there. 

My Masque recommendation? See if you can get Angelo to cook off-menu for you. He's at his best when he's using the creative side of his brain - especially if he's coming up with dishes to match specific wines.

Best meal I had in 2004, by a mile: A November white-truffle dinner at Masque in which Angelo created a menu based on the wines we lined up. Ran circles around my tasting-menu extravaganza at Bouley back in May, not to mention the rest of my previous meal-of-the-year contenders.

Dare I say that it was one of the two best meals I've ever had, with the best of my French Laundry experiences the only thing standing in the way of a clear best-ever ranking? Yeah, I think I do. All these weeks later, I can still taste the foie gras tortelli with truffles, as well as the sweetbreads wrapped in pickled beef tongue served with baby bok choy on the side and a mound of truffles on top. Lordy, those dishes were good.

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