Making good on whispered rumors that he’d soon go brick-and-mortar, David Anthony Temple, the chef who developed a following with his nomadic Underground Dinners, now has a professional kitchen to call home: The Mason Bar.

The building served as a church in the 1920′s before being used as a meeting hall for Freemasons. Known as the Metropolitan Lodge to a Dallas Chapter of Masons, their nostalgic pride and celebratory traditions the name. Additionally, the bar harks back to the Prohibition Era when “Mason Jars” held much more than jams!

The Mason bar serves Gulf Coast inspired cuisine coupled with creative wine, beer, and cocktail selections that will satisfy any Freemason’s appetite.