Spy Food: Brightwell’s Brendan Keegan Moves to Mason’s

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The changes at Mason’s will get even better now Brendan Keegan has recently joined as Executive Chef. Keegan was most recently Co-Owner and Executive Chef at Brasserie Brightwell in Easton and was also Co-Owner and Executive Chef at 208 Talbot. Prior to coming to the Eastern Shore, he worked in some of the best restaurants on the East Coast, including Prune Restaurant in New York, NY and Kinkead’s American Brasserie in Washington, DC. He was trained at L’Academie de Cuisine in Gaithersburg, MD.

Brendan Keegan

Owner Chance Negri comments, “Brendan’s innovative and progressive cooking style coupled with honoring Eastern Shore food traditions will align with the vision for Mason’s of serving Modern American Cuisine.”

Mason’s Redux is so expanding its food offerings this summer with foods you know and love, reimagined with bold and distinctive flavors.

Chance comments, “People made suggestions and we listened. The response has been overwhelmingly positive to the changes we have made.”

Its expanded lunch menu now includes favorites like the Rachel Sandwich made with all-natural roasted turkey, Boursin cheese and homemade collard slaw, which rounds out its zesty flavor. Crab bisque with a pinch of old bay and touch of sherry, a salmon burger, braised roast beef cheese melt, Niçoise and Chef Salads are just a few of the other highly popular new offerings on Mason’s lunch menu. Mason’s Lamb Burger with homemade Tzatziki Sauce remains one of the restaurants best sellers. Sandwiches are now served with the popular Terra Chips and the dessert menu has added homemade ice cream from Nice Farms Creamery in Federalsburg for the summer season. Bob Miller and his family say, “We make ice cream the old-fashioned way, on their farm, ‘from cow to cup’ – rich and creamy, no preservatives, just pure delicious flavor.”

For dinner, Mason’s is offering a steak feature with different cuts of beef changing weekly, such as hangar steak, rib eye, tenderloin, and New York strip. Look for savory sauces such as watercress mayonnaise, horseradish, port and mushroom, roasted red pepper, or salsa verde to accompany the steak.

Sunday brunch is served from 10 a.m. to 2:30 p.m. and includes omelets/eggs served with sautéed fingerling potatoes, Strata, Mason’s legendary Cinnamon French Toast and Buttermilk Silver Dollar Pancakes with Grade A cardamom maple syrup. Savory additions to the brunch menu include Shaved Country Ham, salads and sandwiches, as well as the Lamb Burger. Libations include house made Blood Mary’s, White Peach Bellini’s, and Mimosas.

The bar menu has also been expanded to include mezze platters and small plates made for sharing, including lamb meatballs w/eggplant sauce, grilled shrimp w/chermoula sauce and a cheese course, as well as larger fare if patrons want a late lunch or light dinner. The wine list is diverse, and the bar is now offering Lyons Distillery Rum, a local favorite.

Pictured left to right are Chance Negri, Owner of Mason’s Redux 2017, with Zach Ray, Mason’s Manager, in front of the restaurant’s new signage.

Seasonal offerings, sourcing foods from local farmers and purveyors when possible, makes Mason’s dining experience even more memorable. Local tomatoes, corn, and berries will highlight the summer offerings.

Mason’s hosts private and corporate events and rehearsal dinners in its private rooms upstairs or in the garden.

Chance adds, “The old Mason’s was well-respected and well-known in the community with a loyal following. We have brought our own creative culinary twist to Mason’s and the response has been very positive.”

He adds, “I want to surprise people in a culinary way and provide a memorable dining experience, not just have the same old thing. I like to say, come to expect the unexpected and it’s good . . . very good!”

 

Mason’s is open for lunch from 11:30 to 2 p.m. Monday through Saturday. Sunday brunch is from 10 a.m. to 2:30 p.m. The bar menu is offered between 3 and 6:30 p.m. daily. Dinner is offered on Tuesdays, Wednesdays, and Sundays from 5:30 to 9 p.m. and Thursday through Saturday from 5:30 to 10 p.m.

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