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November 27, 2013updated Jan 30, 2014


By DevTeam


Style / Ambiance: Masa’s has become something of an institution in San Francisco.

Opened some 25 years ago, the restaurant’s extraordinary cuisine, impeccable service and elegant atmosphere have remained a hit with critics, despite the passing of legendary founder Masataki Kobayashi. Chef Gregory Short now calls the shots and has created a menu that consists of New French cuisine; traditional French dishes which have been given an innovative twist from this talented chef. One particular highlight is the Sautéed Breast of Paine Farms Squab, considered ‘divine’ by several critics. Executive Pastry Chef Maggie Leung has created a dessert menu to rival Chef Short’s for its quality, and with more than 900 vintage wines to choose from, customers are guaranteed to find a wine of their liking.

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