Neoclassical Meets New American: Masons Steakhouse
Head to the location formerly known as the Quincy Masonic Temple and discover the new, sexy, innovative Masons Steakhouse. This Neoclassical architecture stunner, built in 1926, is now home to an innovative, elegant dining experience with top-notch service, the promise of locally-sourced ingredients, and a menu that encapsulates the vast experience of Masons Management Team.
With complimentary valet (across the street), handmade pastas, hand-cut steaks, an awesome made-to-order cocktail program, extensive wine list and trendy wine cellar, creative dessert offerings, a lowlight ‘scene-and-be-seen’ mood – Masons covers all of the bases (and then some).
Highlights for me on the “Starters” selection were the Wild Spanish Octopus & Wagyu Ravioli w/lemon sage butter. Our awesome bartender, Mike, also highly recommends the Beef Carpaccio & Shrimp Cocktail (rumored to have a truly delicious homemade wasabi cocktail sauce) so you should probably add those to your appetizer tasting plan, too.
Steaks are cooked using a Josper Basque Grill which runs on charcoal and wood providing a sultry, smokey undertone you can sense throughout the room (add a caviar bump or black truffle and you are LIVING). The 8oz hand-cut Filet Mignon and the Niman Ranch Ribeye were cooked perfectly and you can definitely get a hint of the smoke and charcoal.
The “Sauce Flight” (tasting of all 6 signature sauces) is so fun and a great way to play around with vastly different flavor profiles with each bite. My personal favorites were the Mason’s Steak Sauce, Ponzu, and Peppercorn Poivre (also available are the Chimichurri, Bearnaise, and Red Wine Bordelaise).
All of the sides sounds delicious but the Spice Roasted Za’atar Carrots (with Labne) were AMAZING. The Crispy Brussels Sprouts and the Baby Potatoes (think deconstructed “loaded” baked potato) with maple bacon, sour cream and aged cheddar also looked fantastic coming out of the (very busy and focused) kitchen.
Among the dishes I have yet to try, but are on my radar for my next visit: Truffle Alfredo (wild mushrooms, black winter truffles), Porcini Meatballs (in ‘Almost Vodka Sauce’ with mafaldine noodles), the Wagyu Flight (3 2oz portions) and the Mushroom Rillette (goat cheese, crispy shallot, raisin jam, crostini).
The dessert menu is equally innovative and we had to try the Cherry Blossom Tree, of course. Spun pink cotton candy with flecks of purple & gold reminds us that, even though we are back down in the 20’s right now in March, Spring really IS coming.
Masons is pricey … BUT, if you want those city vibes, excellent service, a top quality, innovative menu AND to be back home on the couch with a fire 10 minutes later, this is going to be your new place. The bar is cozy (if you happen to see Mike behind the bar, tell him I say hello!) and, despite the open-room atmosphere, little touches like dropped lighting, dark undertones and a (literal) firewood-lined kitchen wall, makes it feel intimate in the main dining room, too.
Fun Fact: VP of Culinary, Kevin Long, also co-founded @boston_pasta_company which is a longtime @clandestinekitchen partner and has received ‘Executive Chef of the Year’ celebrated for being among the culinary innovators to bring #farmtotable to New England.
