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FOOD

By: Sarah Berrie

plates. The new sushi line is delivered to us by the gifted hands of the restaurant’s new Executive Chef, Felipe Milanes, a native of Panama City, Panama. Milanes’ new sushi line includes rolls such as the Spicy Tuna Bakuchiku Roll, Rainbow Tropico Roll, Seared Salmon Roll, Scorpion Roll, and the Golden Eel Roll. To accompany the sushi, I opted for a refreshing glass of Amada Sur Torrentes, a refreshing white wine from Mendoza, Argentina, with a touch floral-citrus taste. I also nibbled on a bowl of the Spicy Tuna Nachos, a unique dish made with crunchy won tons, and topped with cotija cheese and salsa picante. Its elegant décor with a 65-foot bar, and large floor to ceiling windows incorporate accents from both Latin and Asian cultures. It also has a large rooftop bar and lounge, making it an ideal spot for dinner or drinks on a summer night. What brought me to Masa 14 this time was a new line of sushi, as well as, some additions to their already staple small

While I generally enjoyed every item I tried, there were a few rolls that really stood out. The Rainbow Tropico Roll was my favorite. The Rainbow roll in general has always been my favorite sushi roll, however, Masa 14’s own creative interpretation of it blew my previous perception of the rainbow roll out of the water. With a delicious variety of fresh and colorful tuna, salmon, hamachi, avocado, the roll is also and topped with a sweet

cool and refreshing mango-papaya salsa, which adds the perfect touch. Also tied for my favorite was the Golden Eel Roll with tamago, avocado, cucumber and a maple- miso sauce. Although quite different, this crunchy and sweet roll was just as heavenly as the Rainbow Tropico Roll. Made with fresh ingredients, the maple-miso sauce gave it a unique flavor, and different from any sushi I have tried, setting it aside from all the rest. I also thoroughly enjoyed the Scorpion Roll, made with prawn tempura, avocado, sesame-chipotle mayo, eel sauce and tobiko. The tempura added a just the right touch of crunchy yumminess. Moving on from the sushi and on the small plates, my favorite dish was definitely the Compressed Watermelon Salad, with sesame dressing, sambal sour cream, cotija cheese, pickled jicama and jumbo seared scallops. The mouthwatering plump and juicy scallops, with a slightly crispy outside were nothing short of amazing. Lying on a bed of fresh watermelon chunks, this dish was a real treat.

Just when I thought I was full and could not possibly eat another bite, dessert arrived. The first desert I tried was the Toasted Almond Flan, a Latin-style custard, basil-raspberry foam, vanilla tuile. It was rich and creamy, topped with almond slices and a long flat crunchy vanilla cookie for that extra crunch. I easily could have eaten the whole thing by myself. Just as amazing was the Chocolate Terrine Masa 14 a three-layered chocolate brownie cake with dark, milk, and white chocolate, black plum sauce. These three layers of deliciousness are sure to satisfy any chocolate craving. If you have not tried Masa 14’s new menu items, it’s definitely worth the trip. For more information, visit them at 1825 14th Street NW, call them a call at 202.328.1414 or visit them online at http:// www.masa14.com █

Profile for Kesta Happening

Kesta Happening Magazine July 2014  

In this issue: Marc Anthony, Los Pericos, Prince Royce, Andrea Echeverri, Cultura Profetica, Antidoping, J Alvarez, Marco Antonio Solis, Mas...

Kesta Happening Magazine July 2014  

In this issue: Marc Anthony, Los Pericos, Prince Royce, Andrea Echeverri, Cultura Profetica, Antidoping, J Alvarez, Marco Antonio Solis, Mas...

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