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.
Why was one floor’s laboratory ventilation failing to keep up, when it was even the closest floor to the rooftop fans? Some system sleuthing led two engineers to a fitting conclusion. Read more stories in May Issue 2017.