Here's Our Story....
The Best of 1994
( from San Francisco Examiner December 30, 1994 )
Looking Back At THE BEST OF 1994
MASA'S, Hotel Vintage Court, 648 Bush st. ( between Powell and Stockton streets ). (415) 989-7154. Expensive.
Julian Serrano is a culinary conservative, and thank goodness for that! When you want to taste the delicacies of the season in beautiful, straightforward presentations brilliantly paired with wine, get yourself a table here.
Forget the written menu. Find out what has come into the kitchen that day and talk through a meal with the forthright maitre d'. I did, and was rewarded wit crunchy potato pancakes the size of a thumbnail piled high with osetra caviar; a deep bowl with a spoonful of potato leek broth, seared bay scallops, deep fried leeks and slivered black truffles; then a bed of pureed spinach with a baked egg nestled into it, all showered with shaved white truffle; followed by a warm salad of crisp, frim, golden porcini mushrooms moistened by an intense porcini oil; and finally, the usual superb main courses from the menu.
The genius sommelier, Burke Owens, came up with a fabulous 1973 Rioja, a Spanish wine that was astoundingly young, vibrant and complex, a revelation.
*******
MASA'S RESTAURANT
CONSISTENTLY RATED
THE BEST FRENCH CUISINE
Since Masa's Restaurant opened in July 1983, national and local food critics alike have consistently rated it as one of the best--possibly the very best French restaurant in the United States.
Masa's received the Travel Holiday Award for Fine Dining in 1985, 1986 and 1988, and has been rated the top restaurant in the Bay Area for the last ten years by San Francisco Focus magazine, as well as having been highly acclaimed since it opened by Gourmet magazine, the San Francisco Examiner and the San Francisco Chronicle.
In 1987, Masa's received the highest rating ever given by the Zagat San Francisco Restaurant Survey. The dining public rated Masa's number one among the top ten restaurants in San Francisco and number one among the city's many French restaurants. Masa's garnered a higher total score than any of the top-rated restaurants in the other four cities where Zagat surveys are conducted, (New York, Washington, Chicago and Los Angeles.) The restaurant continued to receive the award from 1987 to 1993.
Masa's reputation, established by founding chef Masataka Kobayashi, continues to soar under direction of executive chef Julian Serrano. Serrano elevates French cuisine to new levels with the freshest of ingredients, classic sauces, and elegant presentation. Every dish is an edible work of art that combines both visual and flavor harmony. The focus on beauty of presentation requires the smallest details -- each sprig of garnish, every spoonful of sauce -- be in visual harmony with rest of the dish. One does not simply dine at Masa's -- one experiences it.
Serrano, began his working relationship with Masa's in May 1984 when he was hired and personally trained by Kobayashi. A native of Madrid, Spain, and a graduate of Marbella's Escuela Gastronimoe P.P.P., Serrano worked in some of Europe's most celebrated kitchens, including Lucas-Carton in Paris, Hotel de France in Auch, southwest France, and Chez Max in Zurich.
The culinary creations match their presentation, with seafood and game specialties featured predominantly on the seasonally changing menu. Masa's is famous for Serrano's grilled Maine lobster with herbal beurre blanc and shrimp quenelles, grilled fish such as salmon with herb sauce or black sea bass with red pepper puree, roast breast of pheasant with pears and morel mushrooms, and baby quail stuffed with wild rice risotto.
Appetizers are equally intriguing: Seafood sausage made of lobster, scallops and shrimp, fresh foie gras saut�ed with truffles, poached oysters in vermouth sauce garnished with osetra caviar.
Pastry chef Keith Jeanminette's superb desserts, such as lemon charlotte with raspberry sauce, white and dark chocolate mousse, ice hazelnut souffl� with cr�me anglaise and french fruit sorbets are renowned fro their unique flavors and elegant presentation.
The general manager and maitre d', James Soul� started with Masa in 1983. Soul� is responsible for Masa's system of service, all personnel, and the operation of the reservations program.
Under the direction of sommelier, Burke Owens, Masa's offers an extraordinary French and California wine list with more than 300 offerings. Owens developed the restaurants famous wine-by-the-glass program, that enables guests to further enjoy their sumptuous meal. Masa's also has a small, elegant bar with a Cruvinet machine serving eight rare dessert wines, including several vintages of Chateau d'Yquem and port.
The understated elegance of the restaurant's decor provides the perfect showcase for the visual artistry of its cuisine. The 65 seat restaurant features subtle shades of burgundy, dusty rose, and white dark wood furniture and the paintings of Manual Anoro.
The elegantly appointed tables gleam with fine Reidel crystal, Hutschenreuther china and Christofle silver, artfully highlighted by ceiling spots.
Masa's Restaurant is owned by entrepeneuer Bill Kimpton and is located at 648 Bush Street,adjacent to Hotel Vintage Court, on of the twelve Kimpton hotels in downtonw San Francisco. The seatings at the restaurant begin at 6:00p.m. with the last seating at 9:30p.m., Tuesday through Saturday; diners may choose from the de gustation, a tasting menu that presents a variety of selections for $75.00 or the menu du jour which offers four courses at a fixed price of $68.00.
With such high ratings and resulting popularity, Masa's accepts reservations up to two months in advance. Reservations may be made by calling 415-989-7154 from 10a.m. to 6p.m., Monday through Saturday. The restaurant is available for private parties and they also offer a private wine cellar that is perfect for parties of up to twelve.
Facts and Figures on MASA'S
Key Individuals:
Kill Kimpton
Executive Chef, Julian Serrano
General Manager, James Soule
Size:
Seating for 65 people
Service:
Dinner 6:00 pm to 9:30 pm. Tuesday through Saturday. Degustation ($75) or fixed price ($70) menu; a la carte choices available. Reservations accepted up to two months in advance. Restaurant and its private wine cellar are available for private parties on Sunday and Monday.
Menu:
French cuisine elevated to a new level with the freshest of ingredients, classic sauces and work of art presentation. Every element combines both visual and flavor harmony.
Highlights: shellfish and game dishes such as lobster salad with truffle vinaigrette, roast breast of pheasant with morels and pears, and New Zealand venison with caramelized apples.
Intriguing appetizers such as fresh foie gras saute with a truffle Madeira sauce.
Renowned for symphony of desserts such as l'assiette de delices et gourmandieses ( dessert tasting platter )
Extraordinary wine list with over 400 selections. Great depth in Burgandy and rare California wines. Individualized wine menus to compliment course selections on chef's tasting menu for adventourous food and wine enthusiasts.
Ambiance:
Masa's Red --
Dark wood furniture, touches of brass, soft, warm, fabric-covered walls, tasteful floral arrangements.
Elegantly appointed tables sparkle with Hutschenreuther china and Christofle silver, tables spotlighted in individual pools of light.
Full-Service, intimate bar with a fine selection of dessert wines such as Madeiras, vintage ports, and suaternes. Chateau d'
Yquem by the glass. A large selection of single malt scotches, cognacs and armagnac.
Private dining in our temperature-controlled wine cellar for 6-12 people.
Awards:
Consistenly rated one of the finest French restaurants in the U.S. by national and local reviews alike: highest rating in San Francisco from Gault Millau Guide, Nation's Restaurant News, Fine Dining Hall of Fame '88, Zagat Survey of San Francisco's Finest Restaurants '87-'95 ( highest Zagat rating in San Francisco ), Travel Holiday Award for Fine Dining '85-'88; Gourmet Magazine DRNA 1992 ( Distinguished Restaurants of North America ) San Francisco Focus Magazine "Best in the Bay Area" '85-'95; Epicurean Rendevous Award '85-'94.
Awards, Honors & Reviews
Awards and Honors
Gault Millau
1988 3 toques
1990-1994 Best of San Francisco - 18
San Francisco Focus Magazine
1985
Best Expensive Restaurant
1986
Best French-Gold
Best Restaurant - Gold
Best Service - Silver
1987
Best Service-Silver
Best Restaurant
Best French - Gold
Desserts - Bronze
1988
Best French - Gold
Best Service - Gold
Best Restaurant - Gold
1989
Best Restaurant - Gold
Best French - Silver
1990
Best French-Gold
Best Wine List - Silver
Best Service-Gold
Best Restaurant in San Francisco - Bronze
Best in Bay Area - Gold
1991
Best in Bay Area - Gold
Best French - Gold
Best Service - Gold
Best in San Francisco-Silver
Best Wine List - Silver
1992
Best in the Bay Area-Gold
Best Service - Gold
Best French-Silver
Best Wine List - Silver
Best in San Francisco - Bronze
1993
Best French - Silver
Best Wine List - Silver
Best in San Francisco County - Bronze
Best in the Bay Area - Gold
ELIMATED SERVICE CATEGORY FROM POLL
1994
Best in Bay Area - Gold
Best Wine List - Gold
Best French - Silver
Best in San Francisco - Silver
1995
Best in the Bay Area - Gold
Epicurean Rendezvous Award
1985, 1987, 1988, 1990, 1991, 1992
Travel Holiday Magazine
Named one of the best restaurants in the world
1985, 1986, 1987, 1988, 1989
Received good value dining guide honors
Conde Nast Traveler
1990 Distinquished Restaurants
Wine Spectator Magazine
Award of Excellence
1986, 1987 Grand Award Special Mention - Wine List
1988 Best of Award Excellence - Wine List
1989 Best of Award Excellence - Wine List
1990 Best of Award Excellence - Wine List
1991 Best of Award Excellence - Wine List
1992 Best of Award Excellence - Wine List
1993 Best of Award Excellence - Wine List
1994 Best of Award Excellence - Wine List
1995 Dining in America Award
Bay Food Magazine
1991 Best Service - Silver
Distinguised Restaurants of North America ( DiRoNa)
1992-1994 Award Winner for Excellence in Food and Service
California Restaurant Writers Association
1987 Exceptional Dining
1992 Three Star Award "An Outstanding Restaurant"
International Assocation of Food Critics
Critic Choice Best of 1985
Mobil Travel Guide
1987 Quality Rating
East/West Network - The Best Restaurant in North America
1986-4 Star Award
Zagat Guide
Highest Zagat Rating in San Francisco for Food, Service and Decor
& Reviews
Gourmet Magazine
May 1987 and April 1994
Wine Spectator Magazine
March 1995
San Francisco Chronicle
April 3, 1987 and March 10 1991
San Francisco Focus Magazine
August 1994
San Jose Mercury News
September 25, 1992
Bon Appetit
July 1990
