About Masona - PRESS

Since the opening of Masona Grill in Spring 2006, chef/owner Manuel Sifnugel continues to challenge the boundaries of dining pleasure. He has introduced the Parkway area and beyond to a fine New American cuisine with Mediterranean influence. Cilantro, lime, cumin, mint and ginger are key ingredients in Manuel’s cooking. His eclectic fare extends to the design and ambience of the restaurant. Colorful artwork, contemporary fixtures, hardwood floors and trendy pillows create a cozy yet upscale dining experience in a neighborhood restaurant.

Executive Chef and Owner, Manuel Sifnugel has risen in the ranks of the Boston culinary scene along with other notable chefs. Boston is gaining national recognition in the culinary scene and hosts a fair share of accomplished chefs. Manuel’s passion for innovative cuisine has been reflected in his previous restaurants and now his current restaurant Masona Grill.

Manuel, born in Peru, left his homeland to pursue a Bachelor’s Degree in Hotel and Food Management from Boston University, graduating in 1986. Craving the culinary scene, Manuel participated in a special culinary arts program at Boston University in 1988. He worked hands-on with several world-renowned chefs: Jacques Pepin, Marcella Hazan and Roger Verge. Having honed his culinary skills with these top chefs as his mentors and working in many of Boston’s finer eateries, Manuel was ready to open his own restaurant.

In 1992, Manuel opened The Claremont Café, a trendy and acclaimed South End hotspot. He achieved a great deal of success and received the national award for Best Neighborhood Restaurant. Three years later he opened Café 300, where the now Boston Convention Center stands.

Manuel brought his culinary experience, passion and skills to the West Roxbury neighborhood and opened Masona Grill.

The Restaurant
The name Masona is a combination of Manuel’s three daughters’ names: Ma Marcella So Sofia and Na Natalia. After entering Masona and parting the dark velvet curtains, three timeless black and white photos of his daughters greet diners. As one ponders these photos, a sense of nostalgia embraces the spirit. Huge vibrant oil paintings and a large framed mirror hang on chocolate-colored walls, as diners sit comfortably on dark tan leather banquettes or sculpted wooden chairs. Tables are both square and circular adding an asymmetrical charm to the room. Tea lights twinkle inside colorful votives, as natural light flows into the restaurant from the windows. Contemporary light fixtures suspend from high cocoa-colored ceilings and well-placed vases filled with colorful flowers adorn the sizable dining room.

Step up to the marble bar with high-backed stools. The bar is cozy and perfect for singles and couples to enjoy a glass of wine or a casual repast. Look over the bar and peak inside the kitchen to observe Chef Manuel and his staff preparing the evening’s dining selections. The bar continues beyond a well-placed pillar supplying additional seating for four. Soft lighting is suspended overhead, shaded with copper pendants that add to the ambiance of the bar. The up-tempo and Brazilian jazz music play throughout the restaurant, enhancing the warm and social interlude as well as the dining adventure at Masona Grill.

The dining room adjoins the bar area where parties of six to ten can be seated comfortably and relaxed in a group setting to enjoy casual conversation and fine food. Proceed forward to find two cozy nooks for more intimate dinning. The nooks offer pillow-lined banquettes with leather-topped seats. The tables are juxtaposed to expansive window seating - special seating for a special person and evening.

The Cuisine
The cuisine of Masona Grill is New American, with South American influence. The dishes are enhanced by Manuel’s Peruvian culture. The 2008 Spring Menu features such innovative items like: Seared Sea Scallops with mushroom ragout, roasted potatoes and green beans; Creamy Tuna Ceviche with avocado aji sauce, red pepper, cilantro, lime; Grilled Lamb Tips with cilantro rice, red peppers and roasted eggplant puree, and not to be missed Pan Roasted Duck Breast with sweet potato mash, port wine reduction and golden raisins.

The in-house artisan bread is delivered warm to each table. The wine list is global and well- balanced, ranging from South Africa, Chile to California. A great deal of thought has gone into developing this selection, which pairs perfectly with the menu items. The menu changes seasonally, as well as the dessert menu. Pastry Chef Diane Devlin, who worked at Claremont Café with Manuel, creates dessert dishes with seasonal and simple ingredients.

The Experience
Satisfaction embraces one’s sensibility after enjoying Masona Grill’s New American cuisine. Diners will experience a social atmosphere. The staff is friendly and attentive, and the tempo of the Brazilian music synthesizes the dining pleasure. A coffee, cordial and dessert culminate in a sweet ending to a pleasurable evening on the town.

The Services
Masona Grill periodically hosts wine dinners and jazz nights. The restaurant is available for private functions, parties and catering.

Masona Grill :: 4-6 Corey St. :: West Roxbury, MA 02132 :: Tel: (617) 323-3331

© 2011 Masona Grill