Masons Steakhouse

The story

Crafted with passion, served with love

Masons Steakhouse has established itself as the South Shore's premier destination for New American cuisine, drawing guests from across greater Boston to Hancock Street in Quincy. The restaurant holds a 2025 Wine Spectator Award of Excellence — recognition that reflects not just the depth of the wine program but the overall seriousness of the operation.

The Concept

Masons threads together two ideas that don't always coexist comfortably: the polished energy of urban fine dining and the warmth of a neighborhood New England restaurant. The result is a space that feels equally right for a celebratory dinner or a relaxed Sunday brunch. The menu is built around locally sourced seafood, seasonal vegetables, fresh pasta, and the finest USDA Prime steaks and Japanese wagyu — a steakhouse kitchen that clearly takes its range seriously.

The Team

The culinary leadership includes Ming Cao as President of Culinary and Kevin Long as Vice-President of Culinary, with Robert Gonzalez heading the pastry program. CEO Jimmy Liang oversees the broader operation. The stated goal is straightforward: "to be exceptional in everything."

The Wine Program

The Wine Spectator recognition is anchored by a Wine Locker Program that goes well beyond a standard by-the-glass list. Members receive a private bin holding up to 12 bottles, a custom brass nameplate, preferred table placement, first access to wine dinners at a 20% discount, and three exclusive tastings per year curated specifically for locker holders. A Beverage Director assists with personalized selections, and bottles are presented tableside at each visit. It's a genuinely considered program for guests who want a deeper relationship with what they're drinking.

Events and Gatherings

The historic space accommodates private events for five to 265 guests — weddings, corporate functions, anniversary dinners, and more — with customizable menus and dedicated event management. On Sunday mornings, the dining room shifts to an all-you-can-eat Prime Rib Brunch Buffet, a weekly ritual that has earned its own following on the South Shore.

A Steakhouse With Range

What distinguishes Masons from a conventional steakhouse is the breadth of the kitchen's ambition. Fresh pasta and seasonal vegetables sit alongside Japanese wagyu on the same menu, creative cocktails are made to order, and the wine cellar is described as the South Shore's trendiest — a claim the Wine Spectator's judges have now validated.