NYC - Time-Life Building NYC - Wall Street NYC - Chrysler Center Houston - The Galleria We'll include the restaurant's address, phone number. Enter your friends' emails, separated by commas.The Mile-High City is now seven fingers higher! Perry’s first Colorado location is located at Park Meadows right outside of Denver. Offering our classic seven-finger chop along with the rest of our award-winning menu, the eclectic setting features a towering wine wall, four private dining rooms for groups and special events, and Bar 79 complete with an island bar and live music daily. Join Our Email List 4 PM - 10 PM 11 AM - 10 PM 4 PM - 9 PM Perry’s offers the most unique private dining experience for your most important business and personal moments. With options available to accommodate groups, from six to 120, Perry’s private dining rooms were each designed with a different mood and feel to create the perfect setting, no matter what the occasion.

From an important business lunch to a casual group get-together to special family celebrations to the most elegant affair, Perry’s dedicated team will ensure your event meets all your expectations. Our Sales Managers will provide attention to even the smallest detail, assisting with menu selection and wine pairings from our extensive selection of hundreds of wines. It’s five-star service made to order…and it’s a quintessential Perry’s experience. Submit a Private Dining Request Select rooms may be combined for larger parties. Please contact your Sales Manager for specific location details. Seats up to 56 guests. Seats up to 40 guests. Seats up to 12 guests. Bar 79Bar 79Bar 79Bar 79Bar 79We've always loved Mas (farmhouse). We love it for its quaint West Village location, we love it for its laid back but refined vibe, and we love it for being one of the better value fine dining experiences in all of New York. We even love it for its use of parenthesis, which will always make words sound in my head like the voice Homer Simpson uses when he whispers.

And now that five years have passed since our first review of this restaurant that we love, here we are with an update to remind you to love it too. When Mas first opened in 2004, we had not yet entered the era of the everywhere tasting menu in New York. buy sushi grade fish montrealFor most of the last decade, it was relatively unheard of to pay less than $100 for four courses of food, let alone food of this quality. ichiban sushi menu vegasThat was always part of what made Mas special - a high level fine dining experience at a decent price. sushi online kreuzbergSo, part of what we want to reiterate with this review is that this restaurant is still special, even though everyone from a Greenpoint beer bar to your local bodega offers a prix fixe option of some sort these days.sushi grade fish athens ga

What's funny, though, is that I don't think the price of the menu is ever what really endeared Mas (farmhouse) to us. We usually end up spending enough money on wine to wipe out any perceived "savings" on the food when we have dinner here, and we're not exactly ordering '80's Bordeaux from the back of the list. sushi cat gra onlineThe cheapest (see, only) glass of champagne in this place costs $27. where to buy sushi grade fish sacramentoAnd you know what? sushi grade tuna atlantaBecause you shouldn't come here looking for a deal. You should come here looking for an experience, preferably in celebration of a Special Occasion or just the fact that you killed it at [insert attainable achievement] this week.

Regardless of what you pay for it, you're going to love it, from the food, to the service, to the relaxed yet upscale atmosphere. You'll also love it because they're flexible with the menu, allowing you to order a la carte and even make substitutions on the package deal if you so wish. Ultimately, our suggestions is this: Pretend it's 2004 and get excited about Mas (farmhouse) again. My Simpsons references might be getting get old, but this place just doesn't seem to. Our best piece of advice when it comes to the food at Mas is to lean heavy on the fish items. That said, this beet salad with duck is excellent. You'll also notice the large portion sizes, especially for what you might expect from a high end French restaurant. Fish and snails make for excellent plate mates. This is so incredibly good. If you see it, get it. Again, a fish dish for the win. Your best bet for success is to load up on items from the sea, even if it means substituting some things in from other parts of the menu.

This gnocchi was one of the few things we haven't loved at Mas. It's a little dense and lacks flavor. A classic Mas (farmhouse) dish of sushi grade tuna basted in hot butter. Yeah, you want it.Page Not Found - 404 Sorry, but the page you were looking for is not here. This is usually the result of a bad or outdated link.Activitists press highly acclaimed Denver restaurant to stop serving bluefin tuna I love sushi, but I don’t want to eat any sea critter that is endangered, so I’m grateful when someone reminds me about fish species to avoid —  like bluefin tuna. It is relatively expensive, so that it’s never really been on my list, but even if I had a big sushi budget, it would now be off. Thanks to the steady efforts of  environmental groups, I hope that it soon will be off a lot more people’s lists.  There are, as the saying goes, other fish in the sea. Plants & Animals Denver is doing its part. The group is planning a three-hour protest at Sushi Den against what it calls “reckless eating” one week from tonight (December 10), beginning at 5:00 p.m.

They’ll have signs and seafood guides with consumer information on which seafoods are the best  and worst choices for sustainability. The not-for-profit’s goal is to make Denver a bluefin-free city. The fatty belly meat of bluefin, which appears on menus as toro or hon maguro, is considered to be among the most delectable sushi options. It is also one of the most expensive. Two pieces of toro on Sushi Den’s sushi menu are $12. The next most expensive fish are bincho (albacore tuna) and anago (sea eel), with all other sushi offers in the $5-$6 range. “This tastiness,” Plants & Animals points out, “may be the species’ downfall. Decades of overfishing, toothless regulatory quotas, black markets, and a seemingly insatiable Japanese appetite for toro have brought bluefin to the brink.” The bluefin population is estimated to be just 15 percent of its pre-1960 level, and the World Wildlife Fund has it on its”10 to Watch” list of threatened species for 2010.

“At $100,000 per fish, you can understand why fishing fleets have gone to such lengths to catch and ranch these ocean titans,” says Dylon Smith of Plants & Animals Denver, a grassroots nonprofit that advocates plant-based eating as a solution to many other environmental and social problems. Bluefin is on Monterey Bay Aquarium’s Seafood Watch’s “Avoid” list, and here’s what they say: “Bluefin tuna is caught in the Pacific, Atlantic, Southern Oceans and Mediterranean. It’s highly migratory and frequently crosses international boundaries during its yearly migration. Numerous nations, including the U.S. and Japan, participate in international management bodies that work to maintain global tuna populations. Unfortunately, these programs are proving ineffective. “Bluefin is caught with a variety of gear, including purse seines and longlines. Longlines are most common and result in large bycatch, including threatened or endangered species such as sea turtles, sharks and seabirds.

Since there are no international laws to reduce bycatch, these longline fleets are contributing heavily to the long-term decline of some of these species. Bluefin tuna ranching is a serious conservation concern Environmentalists and others concerned with ocean health and sustainable fisheries have long been worried about the bluefin. “Conservation” is sometimes a misnomer, putting an allowable annual catch limit that merely slows down, but doesn’t halt, a species extinction. Japanese authorities and sushi-holic have never cared much that they are depleting oceans of some of the seafood they like the most — and anything else they scoop up while fishing. Eighty percent of the bluefin catch from the Mediterranean goes to Japan, and they’re consuming a lot of the catch from the Atlantic as well. The International Commission for the Conservation of Atlantic Tunas (ICCAT) set the total allowable catch for 2009 at 22,000 tons, even though its own scientists advised a total allowable catch ranging from 8,500 to 15,000 and also a closure of the fishery for the months of May, June and July, and the World Wildlife Federation has called for a total moratorium at least to allow the bluefin population to recover.

After meeting in Paris in late November, ICCAT announced that it has “adopted new management measures for bigeye and bluefin tunas and North Atlantic swordfish and for the conservation of sharks and sea turtles that are taken as by catch. New improved measures for monitoring, surveillance and control were also adopted. ICCAT is also taking a leading role internationally in collecting data on by caught species and in conducting research essential to ensure the long-term sustainability of all species caught in tuna fisheries.” Boulder is so eco-conscious, so green, so caring that I wondered whether bluefin is served the competitive cluster of downtown sushi restaurants here. I checked the online menus. These menus could, of course, change or be out of date now, and it is also possible thatbluefin is available as a special at restaurants that do not serve it all the time. Japango, Kasa Grill & Sushi Bar and Sushi Tora do not appear to offer bluefin. The only tuna on their menus is “Maguro Bincho” or simply “Maguro” (albacore).