Article by Becky Fillinger, photos provided
A discussion with Ed McDevitt, Executive Chef of Masa & Agave
Looking for a wide selection of agave-based spirits in a beautiful, intimate atmosphere? Would delicious Mexican cantina food enhance the experience? Look no further than Masa & Agave, located in the Ivy Hotel at 201 S Eleventh Street. We talked to Executive Chef Ed McDevitt about blending ancient traditions into the modern world to create an unforgettable dining experience.
Chef Ed McDevitt Q: What is your experience in the restaurant industry, and have you specifically worked in Mexican cuisine before?
A: I have been cooking since I was fifteen. I’ve worked in fast food to fine dining and everything in between. I spent 7 years as the executive chef for the flagship Rosa Mexicano on the Upper West Side of Manhattan. I was also the corporate chef for a small restaurant group in Brooklyn which specializes in Mexican and Colombian cuisine.
Q: I read in your bio that your mother and grandmother were instrumental in instilling an ethic of “putting everything into your efforts” as you were first learning to cook. How does that impact your approach at Masa & Agave?
A: It all starts with research, looking for the highest quality ingredients, looking into the history of a dish or ingredient. I have the utmost respect and admiration for Mexico, the diversity of flavors from region to region, the culinary traditions, the mix of ancient traditions blended into the modern world all play a part in a rich and vibrant culture.
Elote
Q: The Masa & Agave website tells us that your restaurant is “not just a place to eat and drink, it’s a cultural journey.” Can you tell us more about that idea?
A: We’re an authentically-inspired, absolutely delicious Mexican cantina boasting one of the Twin Cities’ largest collections of agave-based spirits, fantastic Margaritas and exceptional craft cocktails. We pay homage to Mexican cuisine with bold flavored, regionally-inspired recipes prepared in a scratch kitchen. And we celebrate generations of mezcaleros and their craft with classic mezcal pairings and presentations, handcraft agave-based cocktails mixed with regional ingredients.
Q: Can you recommend any must-try dishes or drinks for first-time visitors?
A: The Huitlacoche quesadilla is a must try. It’s a fungus that grows on the ear of corn, and which blends the sweetness of fresh corn with the earthiness of an oyster mushroom. For beverages, the Masa and Agave – it’s a play on Mexican street corn in cocktail form.
Q: What’s the décor of Masa & Agave?
A: A little dark, a little moody. You’ll find intimate gathering spots for groups or couples. The spotlight is on our hand-picked collection of agave spirits, which fill shelves behind the bar and throughout the space.
Q: Will you offer happy hour specials?
A: Not happy hour, but we will be launching industry and DJ nights! Follow us for updates! For happy hour, check out the daily happy hour at Breva, our sister restaurant located inside the Hotel Ivy.
Q: You mention that we should follow for updates – how may we stay up to date on what’s happening at Masa & Agave?
A: Follow us @masaandagave, check out our website masaandagave.com and join our email list!
Becky Fillinger
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