Comfort Food Shines at Mastro’s Steakhouse in New YorK
With fall officially starting soon, we welcome in the shorter days, longer nights, and colder temperatures. All these things can be summed up as the perfect conditions for hanging out at home and making some of your childhood comfort foods—cookies, soups and stews, mac and cheese, and many more.
Take a cue from Mastro’s Steakhouse in New York and amp up your favorites with lobster, gorgonzola cheese, and rich truffle oil. Their dishes like Gorgonzola Mac and Cheese, Alaska King Crab Black Truffle Gnocchi, Lobster Mashed Potatoes, and indulgent Warm Butter Cake are the perfect mixtures of nostalgia for the past and pending excitement for each and every new bite.
Take a look below for some of Mastro’s top comfort food dishes:
Bing cherries cooked with sugar and almond extract, and topped with a pecan streusel topping (butter, flour, and sugar). The dessert is served warm with a large scoop of vanilla bean ice cream on top and garnished with fresh mint.
Warm Butter Cake
This is a traditional yellow cake with lots of butter. A cream cheese cheesecake mixture is placed on top of the cake and then it is baked off all at once. For service the cake is heated up and served warm. Sugar is poured on top of the cake and it is caramelized with a torch. Ice cream is served on the cake and it is garnished with raspberry sauce, orange supremes, and sliced strawberries with a fresh sprig of mint.
Gorgonzola Mac and Cheese
Elbow macaroni is tossed in our white cheese sauce then adding Grana Padano, Pecorino Romano, Gorgonzola, Mozzarella and Fontina cheeses. The mac and cheese is topped with Mozzarella and baked to a golden brown. Served in a hot sauté pan and topped with chopped parsley.
Lobster Mashed Potatoes
A whole 1 or 1 and a quarter pound live Maine lobster is removed from the shell, chopped and sautéed in whole butter, charred scallions and Old Bay seasoning. This mixture is then poured over a generous portion of garlic mashed potatoes. Served in a large oval bowl, topped with chopped parsley.
Roasted Brussel Sprouts
Brussels sprouts cut in half and roasted with butter, salt, and pepper. This 1-pound portion is served in a hot sauté pan.
Thinly sliced potatoes layered with cream, milk, gruyere, and parmesan cheeses. Topped with salted butter and baked to a golden brown. Seasoned with garlic, nutmeg, salt, and pepper, ant then topped with a parmesan cheese sauce (heavy cream & parmesan) then gratteed until golden brown. This dish is served in a gratin dish, topped with chopped parsley.