Mazie’s parents emigrated from Bessarabia, a region that includes parts of Moldova and Ukraine.
“I cooked with my grandmother as a child and particularly loved her stuffed cabbage. The inspiration for some of the menu items stem from her recipes, but she wasn't a chef,” says Baker, whose partner is Jason Lakow, the former general manager at Café Boulud in Palm Beach. “If you take home cooking and elevate it to a more sophisticated level, that's what we're accomplishing here. Recipes are living organisms that evolve with each person that interprets them."
Highlights include chicken soup ($9), smoked fish ($12), Morrocan lamb knish ($13), chop suey spaetzle ($15), chopped steak frites ($16), lamb meatloaf ($23), sweet-and-sour brisket ($25), crab lasagna ($28) and chocolate icebox pie ($8).
Caribbean bay rum leaves infuse vodka for the signature cocktail, Subtropical Sweet Tea ($9).
The Old World-meets-New World ambiance incorporates Mazie’s distressed brick walls, wood ceiling beams, oversize windows, black-and-white family photographs, open kitchen, black banquettes and hand-welded rebar chandeliers. The covered patio features an Art Deco-inspired rebar screen.