Despite always getting stellar reviews, Masa’s seems to fly under the radar. But if anyone deserves credit for the quiet success, that would be Gregory Short, whose menus features dishes like a tasting of spring lamb from Elysian Fields Farms served with a San Marzano tomato marmalade, baby artichokes and squash blossoms or a tasting of winter citrus which pairs Yuzu and Ruby Red grapefruit with sea scallops and Fulton Valley duck breast. Alan Murray's wine list is packed with hard-to-get cherries, as well as the types of older wines that reflect the length of time the restaurant has been in business. It all adds up to a restaurant that attracts comments like: “A stunning room and an equally stunning kitchen.”