The Tennessean's Nancy Vienneau files on Mason's Restaurant and Mason's Bar, and finds them "worthy destinations, whether you are visiting the city or just pretending." Located in the Loews Vanderbilt Hotel, fresh off a $17 million renovation, the two concepts are headed by executive chef Brandon Frohne, "known in the local food community for his innovative style and put-it-out-there approach." Vienneau finds the "cocktails are spot-on," the "roasted bone marrow....a rich decadence" and the "seared halibut....a flawless dish." [T]
[Photo Loews Hotels]
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