Mas was conceived by chef tomas rahal both as an antidote for the growing corporate fast-food presence in charlottesville, and as an opportunity to feature slow, organic, artisinal foods and wines, especially those from spain. Emphasizing simple, well-made ingredients served in a casual neighborhood setting. Mas features much of the traditional fare of spanish tapas, a bite-sized dish eaten between larger meals. these snacks are often eaten in groups, sharing dishes communally and without any pretense or formality.
why spain? as an inspiration spain uniquely blends cultural fusions such as arabic, african, european and asian cuisines in both traditional and cutting edge food explorations. mas’ foods and wines establish a vernacular of flavors, and essential tastes that follow traditional cuisines while exploring new, innovative styles and techniques. mas uniquely features wood-fired artisinal brick oven breads, pastries and slow-cooked braises of colchinillo asado, fresh seafood, and paellas.
A menu in touch with the traditional foods of spain, europe and the mediterranean we provide an opportunity to feature many of the locally produced organic foods and farm products including veggies, meats, honeys, grains, herbs and plants. From the first olive to the last sip of wine mas strives to exceed your expectations in every aspect of service. At mas we are concerned with the craft of cooking, where the kitchen is a laboratory but not a science experiment. Our outcomes can never really be in doubt, reliability is a must and repetition the stone we sharpen our skills upon. MAS is a participant in the Charlottesville/Blue Ridge Locavore community, and a charter member of the Piedmont Environmental Council’s Farm Fresh to Table program
tomas rahal came to charlottesville as an undergraduate at uva's school of architecture. preferring the kitchen to the charette, tomas has run the kitchens of mono loco, rapture, market street cafe, and continental divide before initiating mas tapas bar. emphasizing the freshest ingredients and materials, with simple and innovative presentations, mas is really a tribute to old fashioned slow-cooked, family-run restaurants still prevelant in spain and the mediterranean. like most chefs tomas loves organic gardening.
"I was really impressed by the work of john jeavons and the intensive gardening movement when i was at university. my roomies and i had just met a great guy from berkeley, tom philips who laid all this great info in our laps, so we ran with it and rented a city plot. when time permits i love to grow a small plot of herbs and seasonal fruits. when they are biting i love to go tuna and billfishing. golf with friends is an ultimate luxury, and at the calmest moments there is cooking with friends and staff, pool parties, and tasting dry, ripe spanish red wines."