How happy we were to find Ma(i)son. Very creative and refined foodie-worthy cooking, based on the farm-to-table concept in an area which has, after all, the farms for the job. I went all-pork, starting with a memorable "tartine" built on grilled bread with a layer of a trotters/tongue, comte cheese and frisee with a nice sauce and a smokiness from the bread. Loved the "slow-roasted pork" entree too. The owner/chef and enthusiastic servers give the place an energy I enjoy in many of the best of this genre restaurant in larger, more expensive cities (and generally farther from the farms). Desserts were very well worth it also. They tell me the menu changes frequently, and I can't wait to go back!