Boston, MA 02116
You won’t find cacti in the corner or sombreros adorning the walls at Masa. It’s not that kind of place. Chef/owner Philip Aviles has given Boston a sophisticated and elegant take on Latin American-inspired cuisine. The natural tones and Spanish-influenced mahogany accents in Masa’s dining room are lit with hand made light fixtures and beaded sconces.
Masa’s menu joins Southwestern flavor and style with fresh New England ingredients in a way Boston has never seen before. The menu, combined with the carefully selected wine list and award-winning cocktails (try the margaritas) make for a memorable evening that feels like a quick jaunt to Santa Fe.
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Chef-Owner Philip Aviles brings more than a little southwestern flavor to the South End at Masa; he brings an incomparable resume and a whole new take on fine dining in Boston. The Culinary Institute of America graduate honed his skills as Chef Tournant at the three-star Peacock Alley at the Waldorf Astoria and as Sous Chef at the three-star Polo Club at the Westbury Hotel in New York. During his tenure as Executive Chef at American Bounty, on Nantucket, the restaurant was awarded a coveted Three-Diamond rating from Triple AAA Restaurant Guide.
Relocating to Manhattan, Aviles was appointed Executive Chef at Stingy Lulu's, the popular East Village fifties-style eatery. He then moved on to Jensen Beach, Florida where, acting as Executive Chef and consultant, he opened Rotties Fine Dining one of the area's premier fine dining destinations.
Masa's menu pairs flavors and cooking styles of the southwestern kitchen with fresh, local New England ingredients. "It's the perfect marriage," says Aviles who developed Masa's concept because "there was a lack of elegant, yet subtle southwestern cuisine in Boston. Flavor always comes first for me, and then the balance of heat, textures, and plate presentations."
Since Masa has been open, Aviles has received praise from both press and patrons alike. In a town where most of the Latin American-influenced cuisines come wrapped in tinfoil and cost around five dollars, Aviles' vast culinary experience and formidable talent have given Boston diners a whole new perspective.