Masons Steakhouse — Restaurant in Quincy

It's more like a 3.75 than a 4. Table for three on a Monday night. Restaurant was full. First impression is the atmosphere was excellent and we were greeted promptly by the waitstaff. I thought there was music playing through speakers but soon realized it was a person playing an acoustic guitar on the balcony! A very nice touch. We were also treated to a complimentary Hors d'oeuvre/appetizer. Salmon Ikura on 4 very small crouton like bases. Was OK, all I could taste was "crouton" but presentation was nice. Brioche dinners rolls came and they were warm and soft with some fancy spread. So far so good....

Ordering was fine, food came promptly but for a high end steakhouse like this, there was one major mistake. They gave the steaks orders to the wrong persons. The server ran away before we could ask if it was a NY Bone-in Strip or Bone-in Ribeye. Imagine if we ordered different cooking temperatures as well!?! We finally figured it out ourselves and swapped dishes around. A high end place should never have this kind of mix-up. Reading other reviews it seems to have happened a lot. No one also came around to make sure the steaks were cooked properly.

One other thing I would suggest is better knives. A couple of the steaks were a little bit tough and sharp serrated knifes would have been better than the fancy straight blade knives. Which brings us to the food quality, it seemed inconsistent even though we ordered the same steak. My Bone-in Ribeye medium rare was really fantastic, great seared flavor + juicy. 9.0 out of 10. A friends same Bone-in Ribeye lacked the seared flavor and was actually somewhat tough and dry, overall a 6.5 out of 10 and the NY Bone-in Strip a 7.0 out of 10.

We also ordered 3 sides to share. The Mushroom Medley, Mac & Cheese & Creamed Spinach. They were mediocre at best. Would probably just stick to the steaks only in hindsight. The portion size for all dishes was as expected for a high end restaurant.

Finished it off with dessert. We understand it's the same pastry chef as Niveaux at the old Yocha location (Which always seems to be closed when we drive by?) Ordered a Cherry Blossum.. An appealing dessert to the eye! However, I'm not a Yuzu fan so I'm not going to comment on the taste. The Niveaux de Chocolat was fairly mediocre.

Overall cost for us was about $150 per person including 20% tip WITHOUT alcoholic drinks. If one ordered Wagu and alcohol, I could see the bill reaching over $200 per person. Would I come here again? Probably not in the near future until the food quality is on par with the high cost. Also why...

What a disappointment. I had been looking forward to my first visit to Mason’s for a while. I purposely waited, thinking by now they would have worked through the typical new restaurant opening kinks. Unfortunately, that wasn’t the case.

Food • Lobster Bisque – Came out cold. Not the end of the world, it happens… but not a great start. • Hamburger – Ordered medium-rare, but what came out was essentially raw with an odd flavor. Whatever blend they’re using with the wagyu just didn’t work. Honestly, it was the worst-tasting steakhouse burger I’ve ever had. • NY Strip – Looked fantastic when it hit the table, but ended up being tough and overly fatty. Not what you’d expect from a high-end steakhouse cut. • Roasted Half Chicken – A complete miss. It was raw and cold in the middle when we cut into it. They took it back, but instead of replacing it, they re-cooked the same piece and reassembled it before sending it back out. Very surprising for a steakhouse of this caliber. A chicken entrée isn’t exactly a costly item—replacing it would have been the right move. • Positives – The oysters were great, and the spinach was excellent.

Service • Bartender – Fantastic, really on point. • Staff – The team delivering food was attentive, friendly, and charming. • Management – Unfortunately, very “green.” When a manager stopped by to ask how things were, I explained what happened. He apologized, offered a dessert, and then excused the issues by saying, “We’ve only been open seven months, we’re still working things out.” That floored me. Seven months is not an excuse for a high-end steakhouse. Even more disappointing: despite sending back a raw chicken and barely touching the burger, nothing was comped—not even a round of drinks.

Atmosphere

This was the highlight. Dark, classy, and stylish. Beautiful bar and seating—really well done.

⸻

I grew up working in restaurants, so I know kitchens can have bad nights. I also know Sunday–Tuesday can be “B-team” shifts. But Mason’s missed the basics across the board. Worse than that, the management showed poor judgment and didn’t seem trained—or empowered—to do what’s right for the guest.

For me, bad food is forgivable if the service and management shine. Here, both failed. Mason’s not only lost me as a customer, but also as someone who would have recommended them to others.

A real...

I had the chance to go back a second time, the service and food felt much more refined. Im glad they were able to take in my considerations to train the staff more and better prepare them.

Food: we ordered lobster bisque, which was very flavorful with a hint of nutmeg. Delicious! For entree we got A5 Japanese Wagyu beef and Bone in Ribeye. Both were very juicy and tender. My wagyu was full of flavor itself and did not need any sauce or other condiments to add flavor to it. The masons steak sauce accentuated the ribeye and was very delicious and full of flavor as well. We also got side dishes of Carrot and Asparagus super yummy! Lastly, for dessert we ordered an affogato vanilla ice cream and earl grey pavlova. Was not entirely a fan of the earl grey pavlova because I don't like berries in general, but it's definitely worth to give it a shot! For drinks we ordered the Quincy classic and Clos du Val. I like my drinks very sweet so the Quincy classic was PERFECT for me. It was like drinking juice haha, I know... it's not healthy, but that's how I like my drinks!

Service: the service provided by our server Perry (sorry if I spelled your name wrong!) was excellent! He was very knowledgeable with the menu and so was the manager for the steakhouse! Perry was also very attentive like seeing that one of the food runners did not bring a soup spoon for my lobster bisque, he saw from afar and brought it over immediately. He was very nice and friendly, I would definitely like him to serve us again!

Ambiance: this time we got seated in the main dining room which I was looking forward to the first time. It got very busy starting around 6-6:30. The place was packed at this time and we got here at 5pm. It was lively and very spacious still even with the room packed. Food still came out in a decent amount of time and people around seemed to really enjoy the food. The bathroom was also VERY clean and smelled so refreshing! I was in love with the candle smell that they lit lol.

Overall, thank you for providing a better experience for me and I will be sure to bring my family next time...