BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Masa restaurant information

Masa

439 Tremont Street
Boston, MA 02116
617-338-8884

Masa restaurant information
Share Masa share on LinkedIn share on Twitter share on Facebook

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.

News and Events at Masa restaurant

Taste of the South End Returns
On Tuesday, March 4th, more than 40 chefs from Boston’s best restaurants will gather – and cook! – in support of ...

Fun with Fortaleza Tequila
Tequila lovers, take note: Masa’s South End location will be hosting the folks from Fortaleza Tequila for a special ...

Kick the Winter Blues with Tapas
Need a sunny vacation, but can’t afford that ticket to New Mexico?

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
439 Tremont Street, Boston, MA 02116
617-338-8884

Masa

439 Tremont Street, Boston, MA 02116

brunch
  • Sun: 10:00 AM - 3:30 PM
  • Sat: 9:00 AM - 3:30 PM
dinner
  • Sun: 6:00 PM - 10:00 PM
  • Mon-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 11:00 PM
bar menu
  • Sun-Wed: 4:00 PM - 11:00 PM
  • Thur-Sat: 4:00 PM - 12:00 AM
  • phone 617-338-8884
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 180
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-338-8884

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Ancho chile
1. noun The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chorizo
1. noun Crumbly, spiced pork sausage.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Frijoles
1. noun Mexican for "beans."
Guajillo
1. noun A shiny red, very hot chile.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Masa
1. noun Corn tortilla dough.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tamale
1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tomatillo
1. noun A diminutive green relative of the tomato.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.