Hot spot: Logan Circle's Masa 14 the 'it' place for fusion
By: Joana Suleiman
Special to The Examiner
November 5, 2009
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For a menu designed by executive chefs Kaz Okochi and Richard Sandoval, the Asian-Latin fusion cuisine at Logan Circle's Masa 14 doesn't disappoint.
Everything from the signature drinks to the appetizers and main courses is well executed by chef de cuisine Antonio Burrell, and you'll definitely eat in style -- the restaurant is spacious, beautifully decorated with red hanging lights, 100-year-old brick and dark wood.
To get started, both the yellow fin tuna ceviche, made with coconut, pineapple and pico de gallo, and the Hijiki seaweed-jicama salad, made with sesame, chayote and daikon sprouts are excellent choices. The sweet and spicy flavors are well balanced, and they don't overpower whatever you're drinking. The Serrano ham and wild mushroom flatbreads also are a must-try.
With cocktails, you can't go wrong their the traditional mojito, but I recommend trying the mojito Masa, with Patron Pyrat rum, Bacardi light rum, mint, lime, orange and agave nectar. If you're in the mood for something really fruity and sweet, order Passion, made with Grey Goose Pear vodka, passion fruit and agave nectar. I wanted something dry and refreshing to go with all the tangy dishes and found that the Patron Paloma, made with Patron tequila, fresh lime juice and grapefruit soda was the perfect choice.
Seafood dishes, like the grilled baby octopus, with chimichurri and pickled vegetables is tender and flavorful, as is the black cod with chipotle miso and pickled onion. The pork belly al pastor tacos with pineapple reserve, cilantro and red Fresno are enjoyable, but I found the steamed bun too thick to serve as a makeshift tortilla. Go for the pork belly carnitas instead, which are perfectly matched with kobocha squash.
To suit a spicy palate, try the Kobe beef and pork meatballs, made with cotija cheese, scallion and smoked tomato yuzu sauce, or the crispy chicken wings paired with garlic, teriyaki and sambai.
The beef tenderloin with fingerling potatoes and mushroom escabeche is appealing to almost anyone.
To finish off the night, don't miss the mango panna cotta with coconut milk or the green tea tres leches.
jsuleiman@washingtonexaminer.com
If you go
MASA 14
1825 14th St. NW
202-328-1414
masa14.com
Hours: 5 p.m. to 2 a.m. Monday-Thursday, 5 p.m. to 3 a.m. Friday, 6 p.m. to 3 a.m. Saturday, 5 p.m. to 2 a.m. Sunda
