Masa focuses on Southwest and Latin cuisine with a sophisticated spin. The dining room is decorated in warm Southwest tones, with handmade light fixtures and beaded sconces. The bar, punctuated with a broad copper top, draws a lively, stylish crowd. They come for the margaritas and flights of top-shelf tequila, as well as the tapas-style snacks that chef/owner Philip Aviles offers in response to the small plate craze, including chicken taquitos with ancho chili aioli, and ahi tuna ceviche with avocado. Indeed, ancho, chipotle, cilantro and lime are the anchoring flavors here. For appetizers, try the chilled avocado soup with jalapeño crisps, or a trio of tuna, scallop and snapper ceviche. Meat selections include an ancho-rubbed Muscovy duck, roast chicken with green chili sauce, and chili-rubbed cowboy cut steaks. Weekend brunch creations include stuffed Mexican omelets, crab Benedict atop crab yucca cakes, and nut-crusted Texas toast stuffed with caramelized bananas.
Full bar. Serving lunch Mon–Fri, dinner nightly. Sat–Sun brunch 10 am–3 pm.
"The homemade fresh-fruit-juice margaritas pack a punch and are the perfect complement to tangy dishes such as blackened ahi tuna with yellow mole sauce."
— Boston magazine