Home >> Food >> Massa’s offers a trio of locations for good food and fun – of course!

Massa’s offers a trio of locations for good food and fun – of course!

Jack Massa with his daughters, Kim (Massa) Rubenstein (left ) and Tammi (Massa) Ruzicka

Jack Massa with his daughters, Kim (Massa) Rubenstein (left ) and Tammi (Massa) Ruzicka

Reputation. It’s central to a restaurant’s success, especially those restaurants that operate multiple locations.

Massa’s, Of Course! is such an operation. Its stellar reputation has allowed the brand to flourish from Ballwin to its two St. Charles locations at Winghaven and New Town.

“Good people, good food and atmosphere is what keeps brining people back, – no matter where they are,” said Jack Massa, who established Massa’s, Of Course! with his brother Bill.

“Each Massa’s location is a little different – of course,” Jack said. “Each place has its own personality. While the menus may be a little different, the food is the same. At Winghaven and New Town they have more sandwiches and appetizers. And they have entertainment with DJs and small bands. Maybe they party a little bit harder out there than we do (at Ballwin).”

Winghaven, with its lakeside patio, and New Town both serve lunch and host happy hours from 3-6 p.m. To accommodate the extended service, both St. Charles area locations offer menus sporting more small plates. Added to the St. Charles menus are such  pub grub favorites as wings, chicken strips, fried pickles and onion rings. All are offered beside Massa’s signature appetizers such as Blue Mussels swimming in a garlic, white wine and clam sauce and the Seafood Stuffed Portabella, brimming with a medley of clams, shrimp, scallops and cheeses.

Garlic Cheeseburgers are the standout at all three Massa’s’ locations with the Patty Melt and the Tony Burger (rolled in bacon and topped with cheese and a fried egg) only found at Winghaven and New Town. A total of seven burgers are offered along with a dozen sandwiches. Included in the count are the Massa’s Italian (a multi-meat and cheese combo dressed and sauced with house-made sauce) and the St. Louis Club or Chicken Club layered with bacon and cheese on cranberry raisin bread.

Pastas remain a Massa’s specialty, especially at Ballwin where choices include Linguine Tamara and Chicken Pesto Pasta. However, while many of the pastas on the menu are the same, if you’re hungry for Butternut Squash Ravioli you’ll only find it at New Town and Winghaven.

“Our customers love our pastas,” said Jack. Massa’s’ pastas are imported from Italy and all Parmesan is grated by hand on site. “Our Cajun Pasta and our homemade Cannelloni have been customer favorites for years that you can order at any of our places.”

Beyond the pasta, pizza, sandwiches and starters, Massa’s provides stellar entrée selections featuring beef tenderloin, chicken and seafood. Heading the menu is the beef tenderloin served as medallions.

Jack reports using only beef tenderloin for his steak entrées because it is the best, most tender cut. Medallions, the specialty of the house, are prepared as Bleu, Modiga and the Massa’s exclusive Pepe Medallions, sauced with a rich pepper cream.

Bistro Medallions, another specialty found only in St. Charles, pairs custom grilled tenderloin medallions with a topping of Dijon Tarragon Butter. All entrees are paired with the best side dishes Massa’s offers.

“It’s all about using the best. That’s what makes the difference,” Jack said. “Good ingredients, good food and having fun. That’s what keeps people coming back.”

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