Start with a Cocktail
Imitate the Europeans and begin your meal with a bitter cocktail (such as champagne, Vermouth or Campari). This is called an aperitif (from the Latin word aperire, meaning “to open”), a light alcoholic drink meant to spark the appetite.

Let it Sparkle
Your water preference may seem unrelated to eating, but choosing sparkling over still will help with digestion. Due to the carbonation, sparkling water is almost impossible to drink too quickly and will keep you from feeling bloated and overly full.

Flee from Fillers
Sure that basket of bread may look delicious, but it’s not going to be more satisfying than your main course. No matter how elaborate the bread offerings may be, (and ours are pretty elaborate) enjoy a bite or two of the doughy delight and save room for what’s to come.

Ask for Guidance
M’s skilled restaurant Team Members are trained and ready to help you navigate our menus and make the perfect selection for your palate. Don’t hesitate to ask their opinions on certain dishes; chances are they’ve tasted nearly everything on the menu.

Keep it Balanced
Foods have various weights and consistencies. When ordering, it’s important to mix and match the richer items with lighter foods. If you’re dining on filet mignon with a side of foie gras, it’s best to order a light appetizer and dessert to avoid feeling weighed down with indigestion.

Don’t Starve Yourself
Planning on skipping breakfast and lunch in anticipation of dining at Studio B or another one of our restaurants? Have sensible meals earlier in the day. This will help expand your stomach and give you more room to enjoy that last scoop of gelato!

From plain white dinner rolls to the beautifully scored artisan loaves, there's no doubt that baking bread is an art form. The bread you'll find here is a whole lot more than a starchy filler - it's actually incredibly pleasing to the eye. It looks great, it smells wonderful, it feels interesting, it tastes delicious and it even sounds enticing as your neighbor munches their way through the basket. As we've mentioned before, dining shouldn't (and isn't here at M) just about eating food. Dining is an experience that should encompass all your senses.

Bread, however, is more than an art - it's also a science and that science is primarily chemistry. Even the most experience bakers in the world will tell you how easy it is to mess up. The water temperature was off, the dough wasn't kneaded properly (which causes all sorts of self-esteem issues later in life), over and underproofing and let's not even get started on baking temperatures and times.

And what about pH? pH is the acidity or basicity of an aqueous solution and when it comes to bread baking, that means the water used to create the dough. While it may seem trivial, water in different places around the world have different pH values. Here at M we "create" our own water on-site to make our breads and pastries. The pH of the water can be adjusted to match the pH of the water anywhere we'd like. New York-style bagels are made with water that matches New York and French baguettes are matched to Paris. Don't think it makes a difference? Come and taste our bread.