Dining Scene: Eastern Shore
Dec 10, 2014 04:00PM ● Published by Cate Reynolds
The Pascal Group has purchased Mason’s; a local favorite Easton-based restaurant opened in 1966. Pascal plans to keep the Mason’s name as well as keep the restaurant open for lunch and dinner. Executive Chef David Hayes will oversee the food operations at Mason’s. Hayes plans on updating the menu keeping the focus on Eastern Shore cuisine and local ingredients. Chef Hayes is originally from England, graduated from the Colchester Institute in Essex, and interned at Buckingham Palace in London. Previous owner Matt Mason made the decision to sell the business for personal reasons, stating:
I was involved in running Mason’s, which my mother started, for about 25 years… a long time. After getting married not to long ago and moving out of town, it seemed the time was right to sell it. I was pleased to find someone to take it over who is local, understands the people and the area, and plans to carry on the traditions of Mason’s. (Mason)
New Winter Specials at Pope’s Tavern at the Oxford Inn
Pope’s Tavern will be featuring some great new seasonal specials.
- Thursday is pie night: enjoy chicken potpie, shepherd’s pie, and others for $10.
- Friday and Saturday is dollar oyster night with your choice of half shell, fried, or Pope’s style.
- Sunday is pasta night for $16: house salad, pasta with red sauce or alfredo, garlic bread, add chicken, meatballs, sausage or shrimp for $6.
- Monday is burger night: half-pound burger with cheese, choice of house salad or fries for $10.