In October 2011, Mas (la grillade) opened in New York City with the goal of elevating hardwood grilling to a culinary art using fire and smoke. Located in Lower Manhattan’s Greenwich Village, “the grill” aimed to build upon the success of its sister restaurant and predecessor, Mas (farmhouse), and rely exclusively on hardwoods as its primary cooking fuel.
The high-profile equipment involves an efficient, resilient trigeneration plant to provide heating, cooling, and power service. However, UConn’s most critical asset may be its forward-thinking, campus-wide energy strategy. Read more stories in June Issue 2017.