[ MA(I)SON ]

Romantic, Cozy

See below for descriptions of all the items my husband and I enjoyed when we celebrated our 9 years anniversary at the heart of Lancaster- Ma(i)son. You can find the most humble chefs in the kitchen and the friendliest servers in the dining room. They all have those personalities in common and they also share their joy of each changing season because they get to spoil everyone with satisfying and filling foods using ingredients from our hometown.

THIS is what I imagine when I think of a farm to table concept. An eatery that utilizes what is locally in season and making the most of the good quality ingredients they can get a hold of.  I absolutely love how excited the staff gets each season because they get to create something new each time. When you look at the photos, especially the featured one above, you can tell Spring is finally upon us and there is lots of excitement in the kitchen as a result!


Roasted Lamb Skewers … $16.00
Savou cabbage, pickled spring vegetables, grilled lemon aioli
+ I never would have thought to use anything but lettuce for a raw outer veggie wrap, but this was genius because it held everything in so well, especially that aioli which was drinkable addicting

Chicken Liver Tartine … $13.00
Grilled bread, rhubarb, smoked spicebush vinegar, chives
+ The husband opted to use fork and knife.. but y’all know me. I just devoured this like no one was watching. Wiped my mouth and flipped the napkin over haha! Too much work to be graceful when I’m enjoying good food! The liver was soft and creamy and the pickled veggies and crusty thick bread gave it complimenting textures

Pan-Roasted Barramundi … $30.00
Spring Vegetable ‘panzanella’, watercress, peas, asparagus, green tomato, spring greens, olive oil, sourdough
+ Definitely the BEST fish I have ever had. The skin was so airy and crunchy. Fish was meaty yet flaky. By far my most favorite dish here!!

72-hour Beef Short Rib … $31.00
Floriani-corn spaetzle, braised cabbage, leeks, caramelized pearl onions, whole grain mustard, wilted spring greens
+ Mmm so tender and those Floriani-corn spaetzles had a firm texture with a sweetness to them that made them so addicting

Basque Cake … $ 8.00
French butter cake, citrus and pastry cream, blood orange curd, powdered sugar
+ I was told this was a very popular dessert and I definitely can see why! Crunchy outer layer with a thick and soft center

Spicebush Ice Cream
Spicebush ice cream, cocoa nib brittle, candied blood orange peel
Very impressed with this ice cream! It was creamy and smooth and I loved the cocoa nib brittle and candied orange peels!! Definitelly a grown up ice cream.. dare I say it.. way better than sprinkles as toppings!! hehe


[ Amorette ]

🎉 GRAND OPENING on May 22!!

I am in awe of the experience we received here. From decor to service to food.. this place does everything right. Such beautiful presentations that tastes as amazing as it looks. And what a deal for an exceptional quality lunch!!

Roasted Beets, Tomato, Goat Cheese, Cucumber, Melfor Vinaigrette
The textures of this goes so well together. A very light yet satisfying starter. Loved that the cheese did not overpower the beets

ENTREE | Blue Crab Cake, Scallions, Shrimp Mousse, Dijon Creme
When I took the first bite I immediately thought.. I felt like just picked crabmeat off of a freshly steamed crab and placed it in my mouth. That’s how fresh it tasted. No heavy fillers to take away from the delicate flavors and textures of the crabmeat. Much respect was shown to the crabmeat. THIS is what all crab cakes should taste like. I try not to call anything “the best” in fear of finding something better… but THIS IS the best I have ever had!

DESSERT | Soft Hibiscus Gelee, Campari Sorbet, Violet Meringue
Beautiful and delicious. As you all know, I always choose savory over sweets. But this.. has my heart.

I have always loved Cafe Di Vetro (especially the seafood soups that Chef Daniel created) and have been excited for this moment for him and for Lancaster!! Plus, a few of the staff members at Amorette (including Chef Daniel) are actually Michelin-trained. I am telling you, you must make reservations on Opentable now before more of the public finds out about this place and it gets harder to get a reservation. FYI- you do not have to wait until Grand Opening to try this place. They are currently open NOW!! I know I will be coming back more often because no exaggeration, everything about this entire experience was phenomenal.