Masa's

Citysearch Editorial Review. With its dark chocolate walls, four-foot tall floral arrangements and French patterned toile chairs, Masa's is the epitome of old-school, fine-dining elegance. Chef Gregory Short brings seven years of experience in the French Laundry's kitchen, though after five years at Masa's he's built himself a reputation all his own (unlike other big-name chefs, however, Short is in his kitchen five nights a week). His meticulous California-sourced French cuisine is showcased in five- and nine-course tasting menus that change weekly, but expect exquisiteness like Black River Farms Siberian Osetra caviar with Santa Barbara sea urchin custard and yuzu butter or an inexplicably juicy sautéed breast of Paine Farms squab with wild mushroom ravioli, glazed pearl onions and red currants. Masa's dashing master sommelier Alan Murray provides perfect, if often nontraditional, pairings (i.e. he couples the caviar dish with a rare unfiltered Japanese sake), and the cadre of staff dressed in head-to-toe black almost seem to outnumber guests; you'd be hard pressed to find a restaurant with more attentive service.…

Perfect romantic night out. My boyfriend took me here for our anniversary and we had a really wonderful evening! It's definitely a fancy restaurant from the decor to the prices. They only do tasting menus, so there's no way around spending at least $100 per person. We went all out and got the 9 course tasting menu for $175 and everything was prepared perfectly. The presentation was beautiful and the staff attentive. If you want to impress a woman, definitely take her here!…