348A Cambridge Road
Woburn, MA 01801
781-938-8886
After introducing Boston to his unique brand of innovative Southwestern cuisine chef-owner Philip Aviles has partnered with his longtime general manager Mohamad El Zein to bring his signature flavor and style to the ‘burbs with the 2009 opening of Masa Southwest Bar & Grill in Woburn. A welcome addition to the neighborhood, the restaurant, just like its South End sister, offers a menu of contemporary cuisine, joining the flavors and cooking styles of the Southwest with local New England ingredients.
Diners can settle in the warm and inviting dining room, with its Spain-inspired mahogany accents and rustic handmade light fixtures, or perch at the bar for tapas and cocktails from the full bar which boasts one of the largest selections of tequilas around. With an award-winning wine list and inventive cocktails (like the infamous Masarita or the smoked jalapeno margarita), the Woburn outpost is bound to become a neighborhood nightlife destination.
Sonoma Wines & Southwestern Fare
See how some small production Californian wines work with Southwestern fare at Masa Woburn's upcoming wine dinner.
A Smuttynose Oktoberfest at Masa
For the month of October, Masa is melding their southwestern roots with a touch of German fun, and celebrating Oktoberfest.
Monday Night Football Special at Masa
For football fans and lovers of Southwestern fare, Masa Southwest Bar & Grill (the Woburn outpost of the popular South End ...

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.
