Arts & Entertainment
Up the ladder to the roof
New Masa 14 space shows off chef’s bold creations
Chef Adam Goldman’s new fall menu makes for great patio dining on the Masa rooftop. (Photo courtesy Masa 14)
Change abounds at Masa 14 (1825 14th Street NW) where a new-ish (it opened in May) patio features an updated menu and a new executive chef is on board.
At a rooftop reception on Sept. 17, restaurant partners Richard Sandoval, Kaz Okochi and Ivan Iricanin introduced Adam Goldman who’s at the helm of this popular Latin-Asian-inspired restaurant that’s been a 14th Street mainstay since it opened in the fall of 2009.
Goldman graduated from Johnson and Wales University in Norfolk, Va., in 2003, but Goldman has always been interested in the culinary arts.
“I grew up cooking with my mom and grandma,” says Goldman, “but I started really cooking about 13 years ago at Boy Scout camp when the cook at camp refused to make meals for vegetarian campers.”
After graduating Goldman started working in Rockville, Md., where he served in numerous positions at Addie’s Restaurant. Goldman says he has experience with all types of cuisine since starting his career, “from barbecue to fine Italian.” He joined the Masa 14 team two years ago and served as sous chef under former executive chef Antonio Burrell.
Goldman believes that the new rooftop at Masa 14 will bring a different clientele and a different flair to the restaurant. It offers a different type of menu as well — it’s designed so patrons enjoy bites that can be eaten with one hand while enjoying a beverage with the other.
The new rooftop is impeccably done and on a warm autumn evening a couple dozen people, including a guest and myself, kept the patio buzzing with activity. We were served tasting portions of five of the six new dishes that were recently added to the downstairs dinner menu prepared by Goldman. We were also handed two delicious new fall-inspired drinks. The Masa Smoked Cider made with Mezcal, cinnamon-infused whiskey and mulled cider and the Autumn on 14th, which is bourbon, balsamic syrup (yes like balsamic vinaigrette in a drink) brown sugar and ginger beer. Just to make sure that I liked them both, I consumed two of each over the course of the evening. These drinks were rich and warm, perfect for the fall and they paired very well with the spicy flavors of the bites that were served.
Goldman says he loves the Thai flavor profile, “sweet, spicy and salty hitting all the right taste buds, without one being overwhelming.” Goldman wants to keep with the Latin Asian theme of Masa 14, but also introduce different styles of cuisine with this theme. The new flavors can be tasted in the new items we dined on. The cream of corn soup with sweet corn tomato relish, scallion lump crab and cayenne chili oil is a tasty example of the Thai flavor profile, this was also my favorite dish at the reception.
Other great new dishes include the roasted beet salad with curried goat cheese, the wok stir fried mussels with aji Amarillo cream sauce and crumbled chorizo, and cornmeal-crusted oysters with green papaya slaw and pickled Fresno chilies. Finally, there was the perfectly balanced salmon tartar with roasted red pepper, green mango chimichurri and togarashi-toasted wonton crisps. Both my guest and I had a couple servings of the salmon.
Goldman’s favorite new item on the menu however, is none of the items we tried at the reception — the brussels sprouts. He came up with the recipe just a couple days before the new menu was premiered.
“If you want to try them you will have to come back,” says Goldman. There seem to be plenty of reasons to go back to Masa 14. They have new drinks, new food, a new patio, and of course a new executive chef. Goldman brings his unexpected and spicy flavors to this Latin-Asian fusion restaurant that brings fine dining in a laid back atmosphere to 14th Street.
Iran and Egypt on Friday faced off during the World Cup’s “Pride Match” in Seattle.
Iran is among the handful of countries in which consensual same-sex sexual relations remain punishable by death. Discrimination and persecution based on sexual orientation and gender identity is commonplace in Egypt.
Friday’s match coincided with Pride weekend in Seattle. The Egyptian Football Association and the Football Federation Islamic Republic of Iran both objected to playing in the “Pride Match.”
Egypt and Iran tied 1-1.
FIFA, for its part, allowed Pride flags inside the stadium during the match.
“The FIFA World Cup 2026 is an inclusive event that welcomes people from all backgrounds,” a FIFA spokesperson told the Washington Blade in a statement. “Fans of all sexual orientations and gender identities are welcome at matches and events. General statements of human rights, including rainbow flags and other flags representing sexual orientation and gender identity, are permitted under the FIFA World Cup 2026™ Stadium Code of Conduct and may be displayed inside stadiums provided they are used in a manner consistent with the code.”
Human Rights Watch welcomed FIFA’s decision to allow Pride flags inside the stadium. Outright International, a global LGBTQ and intersex rights group, distributed Pride flags in Seattle on Friday, which was Pride Match Day.
“Visibility matters,” said Outright International Executive Director Maria Sjödin. “Pride is now being celebrated in more than 100 countries, including this weekend in Seattle. For many LGBTIQ people, seeing a Pride flag in public is a reminder that they are not alone, and that their rights and dignity are recognized.”
FIFA President Gianni Infantino earlier this year told Die Weltwoche, a Swiss magazine, that “there will be no ‘Pride Match’ at the (FIFA) World Cup.”
“There will be a FIFA World Cup match in Seattle, and on the same day, events organized by external organizations will be taking place in the city,” said Infantino. “But that has nothing to do with the match itself.”
Peter Tatchell, a long-time LGBTQ activist from the U.K. who is director of the Peter Tatchell Foundation, was among those who traveled to Seattle for Friday’s match. Tatchell accused FIFA of not vetting World Cup teams — specifically Iran, Egypt, Saudi Arabia, Ghana, Senegal, Qatar, Tunisia, Morocco, Iraq, Uzbekistan, and Algeria — over whether they would allow gay players.
“FIFA is protecting LGBT+ visibility in the stands while failing to protect LGBT+ players on the pitch,” said Tatchell.
The second annual Frederick Pride Parade was held in the streets of downtown Frederick, Md. on Friday, June 26.
(Washington Blade photos by Michael Key)
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Theater
Carla Hall goes from ‘Top Chef’ to the stage
Solo show ‘Please Underestimate Me’ premieres at Olney
‘Please Underestimate Me’
Through July 12
Olney Theatre Center
at Mulitz-Gudelsky Theatre Lab
2001 Olney-Sandy Spring Rd.
Olney, Md.
$47-$101
Olneytheatre.org
Carla Hall gained celebrity status from Bravo TV’s “Top Chef.” She was funny and fun, and with her kooky signature catch phrase “Hooty hoo” and the southern-inspired recipes she lovingly cooked, Hall stood out in a kitchen crammed with contestants.
Now the D.C.-based Hall is taking revisiting her earliest love with the world premiere of her solo show “Please Underestimate Me,” currently running at Olney Theatre Center’s intimate and revamped Mulitz-Gudelsky Theatre Lab.
In the 90-minute piece (written by Hall, Lori Kaye, and Kaye’s partner Leslie Thomas; and directed by Lili-Anne Brown), Hall leads with food but quickly swerves into her personal and other aspects of her professional life. Built around an immersive fictional TV cooking show, her new play draws on experiences from her seven seasons (2011-2019) co-hosting cooking/chat show “The Chew”an ABC daytime proving ground, and her heady years on “Top Chef.” (2008, 2010).
Born and raised in Nashville, Hall wanted to attend Boston University to major in theater, but was rejected. Instead, she went to Howard University at her mother’s urging, where she ultimately majored in accounting. After graduating in 1986, she donned a bespoke business suit and briefly worked as a CPA for Price Waterhouse.
Business wasn’t for Hall. Tall and slender, she walked the runways in Paris for a while before ultimately finding her niche as a chef. Cooking seemed to come from her heart, something she learned from her grandmother who not incidentally bankrolled Hall’s way through culinary school.
Now she’s bringing the vibrancy and good humor that made her a “Top Chef” fan favorite and a popular TV host to the stage with “Please Underestimate Me.”
WASHINGTON BLADE: You seem a natural live performer. Were at all you nervous about doing this?
CARLA HALL: Anytime you step outside of what you’re known for you have to take a risk and make it happen. I’d been working on this the idea for seven years. I decided that I really wanted to do a variety show and really wanted to step back into my original love of theater.
I didn’t know what that looked like so I was asking a lot of people, actors and friends, about how to break into it. Can they see me as more than a chef? So, I told my agency to book me for voice overs, cameo roles. I got an acting coach and I was seeing a lot of single person shows. I literally embodied the thing that I wanted.
BLADE: Have you always been a vocal and public ally of the queer community?
HALL: For me, it’s natural. I came from the theater and dance world. I have a lot of gay and queer friends.
There’s something about people being gay and queer that goes with a need to be authentic to yourself. I think that’s why you find a lot of queer people in the arts. Dare to be you. Dare to be different, right? I like that.
BLADE: Long ago, I remember stopping by a Safeway in Wheaton to grab a sheet cake for a party. Your second or first episode of “Top Chef” had just aired. I wanted to yell “Hooty hoo” across the aisles, but was too shy.
CARLA HALL: My catering kitchen was near that Safeway.You should have yelled. I’d have given you a hug. I’ll hug almost anyone.
BLADE: Thanks. I think. You hear actors saying there’s nothing quite like TV fame because you’re invited into people’s living rooms. What were those days like when you started being recognized?
HALL: I like people. I tell Matthew [Matthew Lyons, Hall’s husband of 20 years], when fans say hello it’s my chance to get to learn about them. I owe them a lot; without them I wouldn’t be working.
BLADE: At Olney, Lauren M. Nichols’ surprise-filled set and Kelly Colburn’s projections of your personal snapshots from over the years are really wonderful.
HALL: It becomes really emotional. At the end of the show, I see 12-year-old me. I’m looking at that girl, and they did a put a little crown on my head, and I’m living her dream 50 years later.
BLADE: Is the pace hard?
HALL: Seven shows a week isn’t easy. I used to say “Top Chef” was my most grueling experience…well, that was before I did this.
BLADE: And is it gratifying?
HALL: At the end of the day, yes. Look, this play is filled with personal highs and lows and emotionally it’s exhausting. It’s also rewarding. Two weeks before the show started, I wasn’t sure I could do this.
BLADE: But of course, you are doing it. And you’re doing it so well.
HALL: A while back, I reached out to the executive producer of “The Chew” and thanked him for being the messenger of my lessons. Without those experiences I wouldn’t be here now doing “Please Underestimate Me.” My confidence has definitely grown. I’m a firm believer that everything that happens to you is for you.
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