San Francisco'S Masa’s RESTAURANT: Awards & Accolades

AWARDS AND ACCOLADES

“Richard Reddington and Gregory Short continue the New French cuisine that inspires ‘transports of delight’…the front-of-house staff upholds its reputation for treating guests ‘like royalty’ in the ‘hushed, stylishly,’ ‘updated, urbane’ digs.”
Zagat Survey, San Francisco Restaurants 2005

“Masa’s intimate room is glamorous…”
Gourmet

“…One of the most memorable experiences in San Francisco.”
Michael Bauer, San Francisco Chronicle

“Masa’s is my idea of what a fine restaurant should be – elegant, yet relaxed with stunning, flavorful food.”
Jan Newberry, San Francisco Magazine

“An unsurpassed dining experience.”
Restaurant Report

”We can say without reservation, Masa's is back on top."
San Francisco Magazine

“Downtown’s veteran French restaurant feels as fresh as ever.”
Washington Post

“Gregory Short shows every sign of taking this kitchen to greater heights…”
Wine Spectator

“The Hotel Vintage Court may inspire one to sink into a chair and stay awhile, but the magic happening in the adjoining, legendary Masa’s is more than enough reason to get off the couch.”
Erika Lenkert, Los Angeles Magazine

“Top Three Restaurants”
Zagat Survey of San Francisco Restaurants 2005

“Top 100 Bay Area Restaurants”
San Francisco Chronicle Magazine, 2002, 2003, 2004

“World’s Best Hotel Dining Rooms”
Gourmet, May 2004

Mobil Four Star Award 2004

“Best of the Best San Francisco Restaurants”
Restaurant Report

“Best Bay Area Restaurants”
New Mexican, April 2004

“Award of Excellence”
Wine Spectator

Zagat 2005 review

Masa's Executive Hotel Vintage Court

648 Bush Street, (bet.Powell & Stockton Sts.),
415 989 7154

Celebrated chef Ron Siegel, who restored this legendary Downtowner to "days of glory", has departed post-Survey, but the arrival of co-chefs Richard Reddington (ex. Auberge du Soleil) and Gregory Short (ex French Laundry) should ensure this "crème de la crème" won't curdle, but will continue the New French cuisine that inspires "transports of delight", fans feel the front-of-the-house staff will "uphold its reputation' for treating guests "like royalty" in the "hushed", stylishly "updated, urbane" digs.

Wine Business Monthly - May 2004

At Masa's in San Francisco, sommelier Alan Murray's comments mirror Wine & Spirits' restaurant poll. Murray's list of 1,000 SKUs is fairly consistently divided 70 percent old world, 30 percent new world. He said that his customers are willing to try new wines. They still move to the well-recognized brand as a reliable or safe option, but Murray said, "There is always some discovery. And people tend to trust the sommelier."

Murray now blind tastes all wines when making decisions for his list, and in the two years he has headed the wine program at Masa's (previously, he worked at Rubicon), he has broadened the wine list, adding more Italian and Australian wines.