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.
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
Korean Fried Chicken with yucca fries topped with mojo and kimchee aioli, and Japanese pickles
Passion Fruit Pavlova: coconut cake, passion fruit cream, and fruity pebbles
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.