Pulled beef tostadas

Saturday night, boyfriend and I figured because of the snow we’d be able to get into Masa 14 without a reservation. We were right. We sat down for dinner and were immediately impressed with the service: informative, friendly, not overbearing. The interior is nice, kind of typical (warehouse look with exposed pipes), but I liked the little nooks divided by wooden walls with windows in them. It wasn’t too loud as we arrived on the earlier side and it wasn’t too crowded, but our server said it definitely got louder when they were more busy.

We ordered some sake (as I didn’t really want to pay $10 for a cocktail), and then for food got yucca fries, the  barbecued eel handroll, Thai chicken flatbread, pulled beef tostada, and the pork belly carnitas (menu here – PDF). The yucca fries were good, but the sauce they came with was OUTSTANDING – I think it was a lime aioli of some kind. I could eat that all day.  The barbecued eel roll was tasty but it was kind of tough to eat, it was rolled into a cone and it was a bit awkward. The Thai chicken flatbread was alright, really nothing special though, it was the only thing we left on the plate. Pulled beef tostada was nice, it had a good balance of crunchy, sweet, spicy, and some acid. We LOVED the pork belly carnita, which came with a kabocha squash puree and adobo barbecue sauce.

We had a chai rum cake to share for dessert, which was a nice end to the meal, not very big and well priced (each dessert is $5). Our waiter told us they’d recently brought in the pastry chef from Zengo (where one of the chefs also cooks).

Pork belly carnitas

Overall, I found the prices pretty decent, small plates started at $5 and went up to $14. We found 5 dishes were just enough to fill us up, though the plates were a bit smaller than I have had at the many other small plates restaurants in the city. They also have a very good happy hour deal: $4 drinks/appetizers from 5-7 on weekdays.

In other news, they just started brunch service this weekend, Metrocurean tweeted that she had some excellent “creamy Anson Mill grits with Oaxaca cheese, flatbread topped with egg, bacon fried rice with fried egg.” Something I’ll have to check out soon.