I would say that since my last visit here, there's been a definite trend toward diversification of food, and an effort to shed the "Tex-Mex" label from Houston's cuisine. Massa's was not recommended to us by anyone, nor did we know it was within a block from our hotel; we had been eager to eat outside the premises, and when we saw the restaurant, it was difficult at first to decide what it was. It is a completely sealed wall of blue on the outside, and the only giveaway is a fish on the wall. The entrance doors are solid steel, and the rather austere appearance is very misleading to what you will find inside. As you walk in, a waft of garlic frying with calamari may greet you. Straight ahead, and perched a few steps higher than the main eating area is a wooden ship's wheel and other memorabilia. The restaurant is owned by two brothers who have been at it for over 40 years.
As you are escorted to your table, you can see that this venue caters to business people. White linen table cloths and napkins, multiple glasses, multiple forks and knives, cushy seats.
The food at Massa's has been described as creole with a twist, seafood, contemporary, etc. Let's stay with seafood and combine it with pasta, and we'll be on the right track. Your entrée will be upward of $20, but if you want Chilean sea bass that melts in your mouth, or broiled salmon cooked to perfection, it's worth every copper. The menu features lobster bisque, which I ordered without blinking an eyelash. This, along with clam chowder, usually lets me know how well food is prepared. So far, Boston has it on the clam chowder.
The menu is well balanced, offering a variety of shrimp, oyster, squid and crab appetizers, along with a jalapeño concoction, which I avoid like the plague. There are three or four salads to choose from, but I opted out as I saw the size of the entrées being served. Aside from herb crusted salmon, there's red snapper which is another favorite of mine, Mahi-Mahi, which I always find to be a bit tough, catfish, tuna, shrimp and for the carnivores, you can choose between filet mignon and rib eye roast, or chicken. But why come here for that?
The food is served promptly and elegantly; the portions are Texas sized. There's a wine list for those who need it. The dessert menu will be your undoing. Anytime there's crème brulée and bread pudding with Amaretto sauce vying for my taste buds, it's either both or nothing. They like chocolate here: chocolate mousse, chocolate layered cake and chocolate cheese cake. Even the coconut pie is served with chocolate sauce. Fuggedaboudit, as they say in NY!