just a quick comment about this weeks review.
i found it lacking.
is mas cuisine open for lunch? if so what is the price range?
what nights is it open?
what are the hours?
why is this critical information not listed?

i have been to mas once before, since it opened just over a month ago (this too should have been mentioned. it matters). i was happy to hear that the bread was all made in house, no small feat for a kitchen with only 3 cooks. i think that this aught to have been mentioned, as it is rather unusual (lesley c . once ranted that no montreal resutaurants make their own bread).
i had gone to brunoise several times and always enjoyed myself. what i like most about ross’s food is that he does not re-invent the wheel. his food is classic and comforting. your comment about his lack of creativity seemed out of place, as the food he cooks now (as in the past) rarely includes flashy combinations or un-heard of ingredients, but rather portrays tried and true favourites. i do not see it as a fault, but rather as a courageous thing to do in these days of fusion and shock value.

good day,

lynne stone