Masa's Restaurant

Masa's Restaurant

Owner

"Executive Chef Gregory Short continues the New French cuisine that inspires "transports of delight" the front-of-house staff upholds its reputation for treating guests "like royalty" in the "hushed" "stylishly updated" "urbane digs"...Zagat."

"One of the most memorable experiences in San Francisco." Michael Bauer, San Francisco Chronicle

For nearly 25 years, Masa's continues to be recognized as a world class leader as well as a top Bay Area favorite serving Contemporary French Californian cuisine.

Under the direction of Executive Chef Gregory Short (formerly of French Laundry), each signature dish is delicately prepared by creating a unique combination of texture and flavor. Master Sommelier Alan Murray oversees and manages one of the Bay Area's most extensive wine collections. And save room for Executive Pastry Chef John McKee's famous apres "dessert cart."

Joanna Currier

Citysearch

The Scene
A rich, masculine canvas of dark chocolate walls offsets elegant stop-points of color throughout the small dining room: creamy tablecloths, frosted bowls of pink and ivory roses, French patterned toile chairs and enormous, suspended lamps of shirred, cranberry fabric. A sculpture of three androgynous, hammered-bronze "muses" bearing artichokes, wine grapes and asparagus dances at the center of the room. Waitstaff dressed in head-to-toe black proffer dishes with the gracious reverence of priests.

The Food
Chef Gregory Short brings seven years of experience from Napa Valley's renowned French Laundry to this urbane mecca, and foodies rejoice in his stylized new French cuisine. Exceptional ingredients are culled from throughout the country to create four-, six- and nine-course tasting menus. A sculpted cylinder of chilled Maine crab is punctuated by refreshing cucumber gelee. Rich meat options include Paine Farm squab with butter bean puree and Black Angus ribeye with an oven-roasted tomato tart that explodes with natural flavor.