Beef tataki and chimichurri meet head-on at this place conceived by Mexican chef Richard Sandoval (Zengo, La Sandía) and Japanese sushi king Kaz Okochi (Kaz Sushi Bistro). Fusion can be tricky, but the kitchen here pulls it off in dishes such as masa sopes topped with skirt-steak bulgogi, Peking-duck flatbread with cotija cheese, and fried shrimp with chipotle aïoli and masago. The bar/lounge sees lots of action—it’s not unusual for all 50 seats to be taken. Beyond the 120 tequilas, there are easy-drinking cocktails including a mojito with brown sugar and dark rum as well as a take on a shandy made with Dos Equis and elderflower liqueur. And you’ll soon be able to enjoy them on a new rooftop deck.
Don’t miss: Grilled octopus with chimichurri; panko-crusted calamari; meatballs with smoked-tomato/yuzu sauce; steamed buns with pork belly.
For a full review of Masa 14, click here.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
