7X7 Magazine editors voted Masa’s Candy Cart as one of the 50 treats to eat before you die.
John McKee makes an appearance on The View from the Bay to show a new recipe.
Four ingredients to homemade lollipops! Let your child's imagination flourish in the kitchen with this fun and easy recipe. MORE
Looking to make the ultimate impression on your Bay Area sweetie this Valentine’s Day? Then head over to Masa’s Restaurant Friday through Sunday Valentine’s weekend where you’ll be offered a tasty prix fixe menu handpicked by Executive Chef Gregory Short that’s sure to wow.
BEST OF SAN FRANCISCO at The James Beard House in New York City.
On April 20, Chef Gregory Short, Pastry Chef John McKee and Master Sommelier Alan Murray bring San Francisco to New York City as together they prepare a Spring Fling menu showcasing the talent that has made Masa’s one of San Francisco’s most beloved restaurants for the last 26 years. The multi-course menu features items such as Dungeness Crab Salad with Haas Avocado and Toasted Brioche, Masa’s Pad Thai Hawaiian Hearts of Palm with Toasted Peanuts, Bean Sprouts, Scallions, Micro-Cilantro, and Tamarind Vinaigrette, Pan-Seared Maine Diver Scallops with Green and White Asparagus, Roasted Maitake Mushrooms, Preserved Lemon–Infused Extra Virgin Olive Oil, and Mushroom Glace Sautéed Central Valley Squab Breast with Roasted Spring Onions, Half Moon Bay Fava Beans, Squab Leg Confit, and Jus, and Pan-Roasted Prime Beef Rib-Eye with Wild Ramps, Extra Virgin Olive Oil–Enriched Yukon Gold Potatoes, Roasted Bone Marrow, and Bordelaise. All served with wines from Wolf Family Vineyards.
The James Beard House recognizes excellence in the culinary industry and invites chefs from all over the world to cook at the house. This is the first time that Chef Gregory Short has been the recipient of this honor. If you are going to be in the New York City area and would like to attend pleas log onto www.jamesbeard.org to make your reservation.
Vogue names Masa's one of the best and most romonatic places in the country
Whenever I head home to the Bay Area, Nob Hill’s Masa’s is my go-to for that special-treat dining experience. French Laundry alum Gregory Short does New French like a genius; using only seasonal and regional fare, his multiple- (think five, seven, nine . . .) course meals reign supreme. For Sunday, the seven-course prix fixe starts with California white-sturgeon caviar topped with sea urchin “flan,” then moves to roasted heirloom beets with lavender honey vinaigrette, lobster with a chanterelle-mushroom emulsion, and a baked Alaska with espresso-orange ice cream. Personally, I think the intimate and elegant décor in Masa’s was designed for evenings such as Valentine’s eve; the white-and-gray toile de Jouy fabric chairs are so comfortable, and those cranberry-hued lampshades impart the perfect, I’m-in-love glow (psst boys, a jacket is required.) 648 Bush Street; (415) 989-7154
—Jeanine Celeste Pang, Genevieve Bahrenburg and Molly Creeden.>>MORE
Masa's makes Gayot's list of the Top 40 Restaurants in the US!
Haute Living Reviews Masa's Valentine's Day Special
Masa’s Ultimate Valentine’s Day Seven-Course All-Nighter
Looking to make the ultimate impression on your Bay Area sweetie this Valentine’s Day? Then head over to Masa’s Restaurant Friday through Sunday Valentine’s weekend where you’ll be offered a tasty prix fixe menu handpicked by Executive Chef Gregory Short that’s sure to wow."
Download Masa's Feature in Where Magazine:
Masa's earns 1 star from the 2010 Michelin Guide, 3 years running!"
7x7 magazine, May 2009
San Francisco Chronicle Magazine, June 7, 2009
Sing Tao Daily, May 2, 2009
San Francisco Chronicle Magazine, "Top 100 Restaurants,"
April 5, 2009
San Francisco Chronicle, April 2, 2009
The Tasting Room with Terry David Mulligan, April 18, 2009.
“If you were scurrying down Bush Street, just north of Union Square in San Francisco, you might miss the tiny glass awning that marks the entrance to Masa’s Restaurant. But behind the draped windows that frame this restaurant (connected to the Hotel Vintage Court), you’ll find a gorgeously appointed dining room filled with cushy mohair banquettes and enormous bright red lampshades. How’s the food hold up under all that trendiness? Exceedingly well, thanks to the creative mind of Chef Gregory Short who spins a wide range of special ingredients into his contemporary, French-influenced fare.” –
- Awarded one Michelin Star, Michelin Guide, San Francisco, 2009
“Gregory Short’s seven-year stint at the French Laundry is in evidence at this venerable restaurant that has a rich history for more than a quarter of a century. Short changes the menu nightly. A few years ago the interior got a needed face-lift by Orland Diaz-Azcuy. The French Laundry’s influences are evident on Short’s finely crafted fixed-price menus that might include a pan-sauteed squab with caramelized Asian pears, braised watercress and pomegranate sauce; or sauteed cod with herbed risotto cake, broccoli crowns and Madras curry-infused sauce. There’s also a captivating all-vegetable menu.”
-Michael Bauer, San Francisco Chronicle, Top 100 Restaurants 2009
“Though it may be ‘less trendy’ than some other top-tier restaurants, ‘you can always count on’ this Downtown San Francisco‘classic’ (since 1983) for ‘nonstop palate pleasure’ and ‘polished professional’ service; ‘believe everything you hear’ about chef Gregory Short’s ‘exquisite’ six- and nine-course New French tasting menus and the ‘fabulous sommelier’ ‘who works off an equally great wine list’; ‘gadzooks, it’s very dear’, but ‘worth every farthing’ considering the ‘wonderful quiet atmosphere’ that’s sure to ‘impress that someone special.’”
-Zagat San Francisco, 2009
“This year Masa’s Restaurant will celebrate 25 years, and…it remains one of the top white-tablecloth restaurants in the San Francisco Bay Area. Thanks to the sleek Orlando Diaz-Azcuy design and the food crafted by Gregory Short, who spent seven years at the French Laundry, the place is in top form. Short creates a nightly dégustation menu that might include crab salad with kanzuri aioli and tangerine gelee, or roasted lamb with chickpea cakes and lamb jus with rosemary. There’s also an all-vegetable menu.”
– San Francisco Chronicle top 100 Bay Area Restaurants, 2008
“What more can I say, I did not go to Masa’s Restaurant seeking perfection. But that evening, it found me. I left my heart in San Francisco, in Masa’s Restaurant on 648 Bush Street, to be precise.”
“Masa’s is certainly a restaurant to watch. When I first visited the restaurant this year, in February, the meal was excellent, but now it’s even better as Short continues to grow into his new position. Masa’s Restaurant may be just shy of a four-star rating, but in no time at all could easily find its way to the top…One of the most memorable experiences in San Francisco.” ***1/2
-San Francisco Chronicle review, Michael Bauer, 2005
“Masa’s Restaurant in San Francisco came full circle in the kitchen when former chef Julian Serrano's one-time stagiaire Richard Reddington signed on as temporary chef in residence when Ron Siegel departed. Now Gregory Short, former chef de cuisine at The Loft at Montage Resort & Spa in Laguna Beach, has assumed executive chef duties. The tradition of three tasting menus continues---four, six and nine courses with a vegetarian option. Each has its glories, like the chilled tomato soup with osetra caviar and lobster or the carnaroli risotto with squash blossoms and fava beans. The chilled foie gras arrives with peach and lavender honey jam, Gewurztraminer gelée and perfectly toasted brioche. Desserts include warm blueberry beignets with raspberry ice cream soda. The dining room maintains a quiet elegance with moody chocolate-brown walls and tastefully romantic lighting. The gratifying wine list and gracious service deserve high marks.” (17/20 rating)
“Masa’s truly deserves its ranking as one of San Francisco’s best restaurants... there is no ‘over-ranking’ going on here. We did a six-course tasting menu and a seven-course truffle tasting menu. Both would easily be judged to be truly exceptional, even by rigorous ‘elevated’ standards of San Francisco foodies. While every dish (e.g., carmelized cauliflower soup, squash, marrow custard, oxtail ravioli and halibut) was creatively structured, every single one seemed to harken back to a homestyle foundation that was familiar. Wonderful umami flavors, especially. The wine pairings were exceptional in the very capable hands of Alan. Go and enjoy.”
-Yelp review, 2008
“Remember that time you were waited on hand and foot and everything fell into place and nothing was out of place and somehow time stood still at every bite, every glass clink, every sip of every Pinot and every shave of every truffle hit your tongue just right, and you had your faith restored in not only humanity, but San Francisco, interior design, and the French all at once? Yeah, that's Masa’s Restaurant.”
-Yelp review, 2008
“If you are looking for great ingredients, prepared with care and understated elegance in San Francisco, and served by folks who know what they are doing, then go to Masa’s Restaurant. No need to hesitate.”
“The whole place from the food to the service to the decor was elegant without being stuffy. The food was outstanding without being pretentious. All in all, a very special night in San Francisco.”