In any nation, anywhere in the world, one must travel away from urban centers to find the untouched core of the country’s culture. Although they are quickly becoming anomalies through urban spread and development, it is in these rural areas that ancient customs are still practiced day-to-day where locals prepare food much like their ancestors did, and traditions have yet to be replaced by modern convenience.

Well known for their Italian restaurants, D'Amico & Partner's passion for food extends to all cultures. A food pilgrimage to a Mexican restaurant in East Los Angeles, home to some of the most authentic Mexican fare found in the country, set off a year-long quest of research and immersion to discover the secrets of the cuisine. It was through reading stacks of books, making multiple trips to the Mexican cities of Oaxaca, Baja and Mexico City, and then to New York, Chicago, and Los Angeles, and applying the native knowledge of Head Chef Saul Chavez that the concept for Masa slowly emerged. Wanting to share their profound respect of the food and recognizing the potential to educate consumers about the rich cultures of Mexico, Masa is a contemporary homage to the tradition of Mexican cuisine. After months of development and inspiration drawn from the successful food programs of other celebrated contemporary Mexican restaurants, especially Aguila Y Sol, Izote, Refugio de Fonda, and Casa Oaxaca in Mexico, and Salpicon and Frontera Grill in Chicago, Executive Chef, Jay Sparks, Head Chef, Saul Chavez, have created a menu of cosmopolitan food with regional authenticity.