Wednesday, April 27, 2016

Masa 14 to Debut a New & Exclusive 12-Seat Chef's Table, Beginning May 6th

Lemon Tart with Smoked Trout roe and Wild Onion Blooms (Photo: Goranfoto)

From our friends at Masa 14...

Acclaimed Chef Richard Sandoval’s lively neighborhood Latin-Asian restaurant, Masa 14, located at 1825 14th Street, NW, is pleased to announce the introduction of a new Chef’s Table, which will debut Friday, May 6th. Situated in the 100-seat main first floor dining room, immediately in front of the kitchen, the Chef’s Table will offer seating for up to 12 guests. Two seatings will be available on Thursday, Friday and Saturday evenings. The first seating will begin at 6:30 PM, followed by a second seating at 9 PM. During each two-hour tasting, diners will have the opportunity to sample between nine and thirteen “off menu” dishes that will be exclusive to the Chef’s table dinner. Newcomer Executive Chef Ryan Ratino will interact with guests as they dine, presenting his dishes and answering any questions one may have. The price for this one-of-a-kind experience is $80 per person or $125 for five wine pairings (tax and gratuity not included.)

Additionally, the beverage team at Masa 14, under the direction of Richard Sandoval Restaurants’ National Beverage Director Rob Day, has created a boutique collection of 20 wines to pair exclusively with Chef Ratino’s Chefs Table menu. The wine list will focus on natural, biodynamic wines, and specially selected rare magnums, which are not found on the restaurant’s featured wine list. Wines by the bottle will range from $60 to $500 each. A sample menu is listed below.

Ryan Ratino began his culinary career at the Bull and Bear at the Waldorf Astoria Orlando, and at the Old Hickory Steak House, before graduating from the Le Corden Bleu in 2011. After graduation, Ratino began working as a junior sous chef at Shula’s Steak House at the Four-Diamond AAA award-winning Walt Disney World Swan and Dolphin, before transitioning to its Bluezoo restaurant. During his three-year tenure at Todd English’s Bluezoo, he was quickly promoted from sous chef to chef de cuisine and then executive chef; the restaurant was named one of the “10 best foodie spots in Orlando” by USA Today. Following his passion, Ratino then moved to New York City to accept the position as executive sous chef at the Michelin one-star restaurant Caviar Russe, which also earned three stars from The New York Times. His fast track career also includes a stage at the one-star Michelin, Wylie Dufresne's WD-50 in Manhattan.

Prior to joining the culinary team at Masa 14, Ratino served as the executive chef at the acclaimed L’Auberge Provencale in White Post, Virginia. Here he was responsible for the daily operations for the award-winning inn and its restaurant; the in-room dining program, off-site picnics, as well as overseeing the expansive orchard, vegetable and herb garden for incorporating produce into his seasonal menu.

Uni Toast
benne seed, brioche, truffle

Pig Skin
scallop kotsuobushi, lemon, chive

Foie Gras
Macaroon, cocoa, koji

pink peppercorn, rhubarb, sake

Tuna Crudo
Kombu, lime, cucumber, avocado

bone marrow, shiso, risotto

black garlic, fava bean, morel, spring onion

Black Sesame
waffle cone, pineapple

strawberry, basil, coconut, meringue

Petite Fours
truffles, macaroons, pate de fruit, nougat

Masa 14 is located at 1825 14th Street, NW, Washington, DC 20009. Dinner is served Sunday through Thursday from 5 PM to 10 PM, and Friday & Saturday from 5 PM to 11 PM. The rooftop level is open Sunday through Thursday from 5 PM to 2 AM, Friday & Saturday from 5 PM to 3 AM, with a late night menu available Friday & Saturday from 12 Midnight to 2 AM. An unlimited prix fixe brunch is available Saturday and Sunday from 10 AM to 3 PM on all levels. For reservations or additional information, please call (202) 328-1414 or visit