Chef Ryan Ratino Introduces New Dishes to Masa 14’s Latin-Asian Menu

Masa 14 is one of my favorite brunch spots. Their bottomless brunch is one of the best in DC.

I recently had the opportunity to sample their new menu designed by Chef Ryan Ratino. Chef Ratino recently joined Masa 14, and he has revamped the Latin-Asian menu. New appetizers include tuna sashimi, scallop crudo, Spanish octopus, lamb carpaccio, and house cured & smoked steelhead. There will now be main dishes that are served family style such as the black garlic marinated striploin served with bone marrow, and Korean fried chicken with yucca fries. The striploin is perfectly cooked, and the fried chicken is crisp, tender, with just the right amount of spicy-tart glaze. Desserts include a passion fruit pavlova, and a Nutella tart served with togarashi and salt caramel.

It is clear that Chef Ratino has great attention to detail. He has selected gorgeous new ceramic serveware, and the garnishes on every menu item not only add pops of color to the plating but also perfectly compliment each dish. My favorite garnishes were the olives on the lamb carpaccio,  fresh celery leaves on the scallop crudo, and the pickled vegetables served with the striploin. They truly took the dishes to another level.

In addition, there is also a new, super secret menu item: a giant raviolo stuffed with slow cooked shredded short rib meat, topped with chunks of seared foie gras, mushrooms, black truffles, and watercress. Certainly consider ordering it next time you are there. It is to die for.

 

Tuna sashimi

 

Scallop crudo

 

 

Lamb carpaccio with garlic confirm, oaxaca cheese, and olives

 

 

Spanish octopus with romesco sauce and grapefruit

 

 

House cured and smoked steelhead

 

Black garlic marinated striploin with bone marrow and pickled vegetables
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Korean Fried Chicken with yucca fries topped with mojo and kimchee aioli, and Japanese pickles
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Passion Fruit Pavlova: coconut cake, passion fruit cream, and fruity pebbles
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Nutella Tart with togarahsi, salt caramel, and sour cranberries

 

The secret menu ravioli: one giant raviolo stuffed with slow cooked shredded short rib meat, topped with chunks of seared foie gras, mushrooms, black truffles, and watercress.

Disclosure: I was invited to sample the new menu at Masa 14. I was not compensated for writing this post. All opinions are my own.

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Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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