Well it's snowing like hell again but we've cleared the walkways and parking lot so you can come and enjoy some fabulous tapas treats like our saffron-leek pizza, confit duck, smokey pork ribs, plump mussels in sofrito, beef tenderloin po'boy, white beans and chard, and much more. i know it's messy outside but after your first rita or hot toddy, you'll get the hang of it and we'll all toast the snow away. at least until tomorrow, when, sadly, we will really be closed.

Despite the pummeling we've been taking of late by the snow gods on high, we have endeavored to be open most nights so far this January and now February. While i am very happy and excited for the Spring prospects of wild asparagus, mushrooms, ramps, et all that come from moisture-laden soils, enough already! i'm colder than a scantily-clad barbarian in a Frazetta mountain pass skirmish. we're planning to be open this friday and saturday with a full array of tempting tapas including ginormous sea scallops, sweetbreads and shortribs, octopus, stonecrab, baby pig, pizzas, smoked tongue bocadillos and many of your MAS favorites. watch your step outside, drive carefully and when you arrive, we'll take care of the rest. the kitchen never rests.

Under cover from chilly rainstorms, regulars, neighbors and friends gathered tonight to celebrate the seventh anniversary for MAS. To be sure it was a packed house and those in attendance were treated to groovy music, sumptuous tapas treats and the cava flowed like water. There's something magical about a room full of people just having fun and christening MAS with their laughter, hugs and dance moves as i write this. Thank you to all who have supported us, continue to do so, and thank you to all our neighbors and supporters who came out in chilly January to celebrate. It's been quite a ride and we couldn't have done it without you. Now i've got to head back to the dance floor - that's my joint playing!

The glow is gone, but the memories remain from what had to be one of our funnest New Year's crowd evuh. there was a patrick reed sighting, maybe next time he can spin for us. It would be hard to imagine a better-dressed, or better-looking group on NY's Eve - everyone was resplendent in their finest threads, beads, sequins, tuxedos and taffeta. Much food was consumed and we especially liked the wood-fired pizzas, tandoori lamb shanks and shrimp and mango samosas. DL Ty was kicking and we danced the night away to cava bubbles, blinding dervishes and the delightful sounds of laughter, joy and relief that 2009, the year of the devil, was now gone. welcome 2010, and a humbly offered thank you C'Ville for keeping us in the black once again. let's keep the party flames burning! Viva MAS!

well it's almost over, 2009 that is, the year that just wouldn't go away. we've broken all our snow shovels, cleared a place for you to come and feast, dance and drink the decade away come Thursday's Nuevo Año celebration. we have alot to be thankful for and we want you to come help us ring in the new year right.

we'll be featuring most of your MAS faves like datil con tocino, gambas a la parilla, solomillo de Akaushi, but we're also bringing some spice and far east flavor to the scene like shrimp and mango samosas, a tandoori of lamb shanks, duck confit w/ cherry-ancho chili and chocolate glaze, our wood-fired thin-crust cocas w/fig, guindale, jamon and manchego, lobster w/ saffron, garlic and pumpkin sauce, spicy calamares w/ chickpeas, hamahama oysters w/ sparkling Cava foams, mussels in lemongrass, red curry and coconut, tender and very vindaloo chicken wings and much more. we'll also be serving some fancy cocktails and of course, our second-to-none wine list of fabulous Spanish selecciones. the kitchen is open till 11 and the dance party starts around then so come join us for what is always a fun, frenzied explosion of funk, fusion, food and festivity. MAS opens it's doors at 5.30 pm and as always , there is no cover.

after throwing in the shovel Saturday, we are toiling to clear everything up for tonight, Monday, Dec 21, so that we can all tapas again in warm, cozy surroundings. keep in mind that tonight we will clip our hours back so service will begin at 5.30 pm and go until 11 pm tonight so you and our staff can navigate safely home. we'll fire up the brick oven too just for that smoky Belmont vibe. Hope to see you here - Tomas

Come join MAS for a fascinating, furious, fusion of funk, fun and food at our NY's Eve Bollywood Nights party. No cover charge ever and this year features our own Fists of Curry Cooking Team, the Whirling Dervishes of Belmontistan, splendid cocktails from the far east, tremendous tapas of the highest order, copious pourings of Cava, joyous celebrations for no good reason, and always an unfettered expression of dance idioms. if you like Picasso or are a fan of Shiva, Ganesh and over-the-top cinema from Bollywood you won't want to miss one scintillating moment of waiting for the clock to hit midnight.

MAS will serve tapas from 5.30 pm- 11 pm, drinks till 2 am - the party begins when you arrive. MAS will be closed NY's day, re-opening Saturday, Jan 02 at 5.30 pm

It's rare when i get to look back on all that has passed in Charlottesville for the past 20 years i have been a part of this village/town/community, but last night was definitely the high point of a very eclectic experience. I've been blessed to have been around town for Kurt Vonnegut, Fumihiko Maki, the Dali Llama, several presidents, Howard Zinn, Geraldine Brooks, Derek Walcott, Noam Chomsky, and many other distinguished giants in their fields. Last night MAS hosted a dinner for Wendell Berry, American author and spokesperson for sustainable agriculture and intelligent discussion of the issues of the day. With the generous support of The Bridge Arts Initiative and UVA's Brown College, and many of our area's best organic and sustainable farms, MAS prepared a seven course meal with locally produced ciders, organic wines and desserts.
A bona fide original like Thomas Jefferson, Wendell Berry is a writer, farmer, father, mentor and activist for sustainable development for the past 50 years, Wendell Berry epitomizes the true spirit of innovation, respect for the land and the culture it supports. Along with Wendell Berry representatives from SubRosa bakery, Manakintowne Growers, Charlottesville Food Hub, Feast!, Roundabout Farm, Polyface Farm, Perfect Flavor Creamery, Elena Day Pastries, Planet Earth Diversified were on hand to join the salute and break bread with this pioneer from Kentucky.
Unanimously we felt that the night was special, even magical in that the intimacy in which we were celebrate his accomplishments, meet him, and isalute his inspirational body of work. If you are interested in this event or Wendell Berry i encourage you to contact The Bridge Arts Initiative, or your local bookstore for some of his works.

i have recently received several exasperated comments about out seating policy, so let me elaborate on how it works. we do not accept reservations, for any reason, because we reward those who are actually here at MAS, and do not allow for favoritism, table-holding, call-aheads, or any other last-minute reservation trolling techniques. what you see is what you get. our lower room accomodates private parties of 25 or more by arrangement beforehand. our policy stipulates that when you arrive we then place you in line for seating , and then seat you according to the order you arrive. sometimes this takes longer than you expect, and we cannot prevent that. seating is also determined based upon how many are in your party, whether or not they are actually there to be seated (no call-aheads), inside or out in warm weather, and until december 1st 2009, smoking or non-smoking. since we do not limit people's time on a table you may find that turnover is longer than expected. such is life when you are having a good time, eating remarkable food, drinking delicious wines and adult beverages. we will never give you an arrival time or seating time because it is impossible. what we can do is with total honesty, tell you what the outlook is for a table or bar seat, and not deviate from that. this entire process is based upon trust so you must trust us when we are trying to put you in the mix. I realize, after seven years of frustrated comments, that this is not what some people want to hear. especially when it comes to smaller parties wanting a big party table. we'll put two smaller parties together if they are amenable, and this happens often.
but the truth is, if you come to a busy restaurant, on a busy night, you cannot expect them to carve out a space for your party in the midst of such demand. be patient, behave, and patiently wait your turn. it will come. the most fun part of visiting Spain's still-thriving tapas joints are the crowds, cheek to jowl, clamoring for food, sangria, cider, food! it's often done without any seating at all, just space to get a shoulder towards the bartender or cook, or close enough to grab some snails or tortilla sitting on the bar. like Spain, we serve you while you are waiting, then transfer everything to your table so you are never empty-handed when at MAS. just remember, we open at 5.30 but serve a full menu until the wee hours of the morning. most people in charlottesville like to eat at 8 pm. it defies explanation but everywhere in town has the same problems. because we serve later than most spots, we offer a wider range of seating options should time be a concern.

we are thrilled for each and every customer that walks throught the door, rest assured we are doing our best to get you to your desired seating option, with food and drinks, as soon as is possible.

Something wonderful is going on in our little village. Check it out online at : 2009 Belmont Mandala Project. This is proof caring people are out there doing totally wonderful projects and work for everyone one of us.

The Vision of City Repair
City Repair is an organized group action that educates and inspires communities and individuals to creatively transform the places where they live. City Repair facilitates artistic and ecologically-oriented placemaking through projects that honor the interconnection of human communities and the natural world. The many projects of City Repair have been accomplished by a mostly volunteer staff and thousands of volunteer citizen activists.

Along these lines MAS is organizing a mural project for Spring of '10 to engage young artists and local businesses in cooperative projects that benefit everyone, and reinforce the principles of heads, hearts, and hands. Simple craft and artisan construction are pillars of MAS' core mission, giving back to the community is another. we are looking forward to this and other worthy endeavors as a way of saying "thank you" Belmont and Charlottesville for your support.

At MAS we are not content to sit and wait for Springtime and have been busy tasting and selecting new wines, sherries, and brandies to enhance your tapas experience at MAS. The new selections all have one thing in common - they are delicious! from simple, by-the-glass value wines to a new exotic French varietal from Lebanon, all selections are very food-friendly, many fruit-forward, and some sublimely smooth and elegant from barrel-aging. we think you'll agree that there is something for everyone on our list from earthy, biodynamic and organic wines to sparkling, light effervescent cavas and rosados. we also made an effort to represent the older, more suave old-style wines that don't come on strong from the nose but are more subtle in their aromas and how they feel texture-wise. these should all be released by December.

MAS in observance of the national holidays, will be closed Thanksgiving day, November 26th, and will re-open for regular hours Friday, November 27th. MAS will then close Christmas Eve and Christmas day, reopening the following Saturday, December 26th for regular hours. New Year's Eve we are open for our New Year Celebration and close the following New Year's day. Then our MAS-Aversary, M7, will be on Sunday, January 25th, look for your invitation soon! Please enjoy a safe, fun and wonderful holiday season and from all the MAS Mamacitas and Chamos, the very best to you and yours. Buen Provecho, Tomas

you may not realize but you are being asked to step up again and support candidates for office who believe in meaningful healthcare reform, sustainable land-use policies, infrastructure and transportation re-fitting, neighborhood development that is slow, kind, and resident friendly, and a myriad of other issues that never seem to go away. Please make a difference it's not too late - polls are open late for those who work in the mornings. and please keep those emails, letters and phone calls coming - we can make a difference - si podemos!

Thievery Corporation, the sound of MAS and many other night spots across the globe, will be playing tonight, Thursday October 29th from 8-11 at the Charlottesville Pavillion. Tickets are on sale online and at the gate. Thievery has amassed a huge following for its unique spin on old standards, genre-bending remixes and other-worldly takes on traditional music from around the globe. It's a sexy, fun and interesting way to spend the night together, you and MAS and Thievery - come to the show, eat tapas after like a rock star at our warm, cozy bar.

the Commonwealth's newly designated statute banning smoking in doors at restaurants will come into full effect this December 1, 2009. while we've always had a separate no-smoking room, and a large, negative ionizer smoke-eater system, MAS will officially join the ranks of restos banning smoking indoors, proving once again that all things must pass.

Humbly noted, MAS has taken and been voted "best of" in C'Ville's annual readers' poll for 2009. Awards include Best dish, bacon-wrapped dates(the nirvana of tapas bites), best place to take a date (of course), hardest working waitstaff (amen), best small plates,(we are a tapas bar after all), and best restaurant, (truly blessed). we owe all of it to our amazing customers, their patience and loyalty and ability to appreciate hand-crafted foods, locally sourced, dutifully executed, and readers who once again recognized our effort, and for that we are truly grateful and salute you. here's to another amazing year of bringing sunny España to C'ville. It has been our pleasure to do so. Tomas

With the return of Winter we find that local farms are beginning their transformation into preparations for the Spring, vineyards have completed their harvests, with the remaining cold-weather crops still growing for harvest. we've been receiving kubotcha pumpkins, gala apples, brussel sprouts, collards, last of the sweet peppers, last of the padron peppers, with radicchio, chard, kale and more pumpkins on the horizon. chickens, ducks, baby goats, quail and rabbits aren't far behind. we also received over 100 pounds of pawpaws, an intoxicating native fruit like a cross between a ripe pear and a mango. we'll be trying to make some custards out of these ancient and delicious fruits.

the change of season also means a return to more slowly-cooked, richer and more substantial cocino like our Nieman's Ranch pork cheeks, creamy pumpkin bisque, leeks roasted in duck fat and saffron, brussels sprouts simmered in heavy cream, fresh thyme and smoked bacon, cold-smoked Coho Salmon, rabbit confitado with fennel, Manilla clams in a spicy green mole, and of course, our wood-fired cocas (crispy, smoky flatbreads). the lush green Spring made this year truly green and perhaps next year we'll see a nice wet Spring as well.

With Spring rains come delicious earthy treats from the forest in the form of wild Morels, the cousin to truffles, wild garlic known as ramps in these parts or rampos in Espana, and local wild asparagus. The cooling, steady rainfall and mild temperatures coax these delights out of their winter hibernation and onto our tables. We love this time of year specifically because of their basic, essential flavors of woodlands, soil, pungency and sweet tender shoots. MAS features them often wild a plump grain like Farro or spelt from Espana, or with a three-minute duck egg and grey sea salt. try them with a crisp, floral Albarino a lightly aged Oloroso sherry, or go all out with a spicy, minerally Priorato. we think you'll agree that Spring is special.

Recently i had the opportunity to enjoy an evening of tapas and wines with Pam and Peter Dewitz, two regular neighborhood customers who shared their comments and impressions with me on a cold January evening.

our menu was as follows:
grilled ♠asparagus and olives w/ La Gitana Manzanilla;
paleta de bellota w/ Passenau Ceps Nous Priorato '06;
fresh Virginica oysters w/ Can Blau Monstant '07;
spinach salad w/ pine nuts, golden raisins and Manchego;
grilled baby lamb chops, chicken and pork meatballs all also with the Can Blau '07; and finally some bocarones and Chateau Doisy Daine Sauternes de Barsac.

the pairings followed along complimentary lines but some were very contrasting like the bocarones and Sauterne, or the Ceps Nous w/ oysters. as always at MAS, we didn't really have an agenda and ordered whatever struck our fancy. such is the freedom of expression at MAS. Viva la differencia!
♠
La Gitana Manzanilla. Asparagus is always tough to pair but the high alcohol and crisp acidity of the sherry was a good compliment.

Next we switched to a medium-bodied red wine for the acorn pork. the rich marbling of the bellota was beautifully mirrored in the silky, fruit-forward Priorato. the Manchego cheese that accompanied the paleta or shoulder, added a nice tartness to the buttery cured meat. I could have drunk this red wine all night but we switched to a more full-bodied wine w/ a little more gravitas in terms of texture and finish, the Can Blau Monstant '07, a cousin of the Priorato.

The oysters were deliciously pristine, crisp and briny, which was a nice compliment to the black cherry, toasted oak and astringent notes of the Monstant. you don't need any condiments for these oysters, a hybrid of eastern chesapeake oysters grown in around the San Juans near Vancouver.

we followed the oysters with our classic spinach salad w/ pine nuts, mango vinaigretta, golden raisins and Manchego cheese, again allowing the sweetness of the dressing to contrast w/ the astringency of the wine for a pleasant palate cleansing. Next was our grilled lamb chops w/ herbal mojo verde, a smoky, earthy compliment to the toasty oak and leather of the Monstant. as with all pairings different facets of a wine are revealed by different pairings, all a testament to the skill of the winemakers. we finished the meal with some of our stalwart tapas, the albondigas or meatballs, made from chicken and pork with our smoky, pungent Romesco sauce, and our Cantabrian white anchovies or bocarones. if you haven't tried these anchovies you won't believe how fresh, clean and delicious they are. they'll make a seal out of anyone!

at last we tried the Chateau Doisy Daine, a remarkable dry Sauterne from Barsac in Bordeaux, from the pre-eminent family of white wine in France. i know, we only serve Spanish wine at MAS and that is true but this, like the Tokai on our dessert wine list are just too scrumptious to pass up.

The world-renowned acorn ham from Spain has arrived at MAS and what a revelation. Moist, tender and oh so delicious the flavor of wild acorns and mast melt in your with the richness one would expect from an old, dry-aged steak. We are pleased to offer the 2 year-old Jamon Iberico de Belotta and the Palleta de Iberico, a shoulder cut, and are awaiting the chorizo. We still feature the 18 month old Reserva Jamon Serrano as well. These are arguably the best Jamon in the world and sustainably produced. Years back when MAS was a big baby a local gentleman, Steve Provence had the vision to produce these Jamon locally and the effort, while noble, soon ended with one Jamon for MAS. The fabled pata negra, or blackfoot pigs are the secret and their meat is extraordinary for its suppleness and beneficial omega-3's and "healthy" fats, i.e., not hydrogenated, or industrially manipulated for weight gain, flavor or effect. As well they are free-ranging pigs with acorns and hot summers on the Dehesas strewn with Holm Oaks. Come see what the fuss is all about. You can thank me later.

We at MAS have had what can only be described as a record year for local produce, poultry, wild harvested and game foods. With several years of srought behind us we finally broke through with Spring and Summer rains plentiful enough to help sustain local growers and farms through two full seasons. Notwithstanding the rains, the skill and diversity of local artisan and heritage farmers is extraordinary and much appreciated. I would personally like to thank the following for helping MAS preserve and present some very tasty and traditional tapas through their undying support for organic and sustainable practices: Piedmont Environmental Council, Double H Farm, Roundabout Farm, Manakintowne Specialty Growers, Gryffon's Aerie Heritage Meats, Bessette Farm, Planet Earth Diversified, United Export Services, Caromont Farm, and all the little wild harvesters that brought us beautiful morels, hen-of-the-woods, matsutake, and chanterelle mushrooms. Did I mention the numerous neighbors who generously shared their tomatoes, basil and herbs with us. We salute you and support all you are doing. See you next Spring!

MAS, and Charlottesville has lost one of it dearest and most talented friends, Marion Kingdon. Marion was instrumental in helping MAS from its inception on the drawing board, shepherding MAS through the birthing process and establishing it as one of Charlottesville's most unique destinations. I could never do her justice in such a small space but she was loved by all. Her dedication to MAS was without question as we spent many cold days in our warehouse staging area plotting and planning our creation. I don't know what I would have done without her resolute and positive contributions which ranged from the sublime of estate antique silverplate flatwear and sterling candlelabras on the concrete bar, to her input as we developed the innovative menu of tapas and brought PBR on draft back to Charlottesville's working classes. Marion loved Belmont so much that she and her husband Jim bought and remodeled a lovely house down the street from MAS where they have been raising their young son John, a prolific devourer of MAS Tapas lamb chops, broccolini and gambas al parilla.
Always ready to help whoever was in need, she displayed an unselfish, generous and kind spirit with a genteel and elegant flair. Many may remember her boutique, "Golightly" where she often schooled me on pocketbook issues and Audrey Hepburn. I'd like to think she and Audrey would have gotten along famously. Her wit and wisdom, media savvy and love of family, good wine, life and friends endeared Marion to all who knew her. She was a friend, a great mom, loving wife, a founder and a dear friend and we will sorely miss her. Tomas

At last we have been given the greenlight to serve our traditional sangria again after an absence of over six months. The General Assembly in all its wisdom has seen fit to modify the original pre-prohibition law forbidding the mixing of spirits with wine or beer. Unfortunately this change of heart took many months and hundreds if not thousands of letters from customers and restaurants. So come on by, the patio is open and the sangria is chilled. Saludos!

Chef Tomas Rahal got a chance to sit down with Kate Malay of the UVA Alumni Association and Juan Esteves a web analyst for Crutchfield Electronics. Over the course of the evening they got to sample ten different tapas and several wines. Here's what they thought.

Brick Oven Bread: "Moist, chewy, delicious with the extra virgin olive oil"

Cebollas Asados: Our oven roasted baby Vidalia onions "Please don't ever change these. They are creamy, a little smokey, and very tender"

Paquettes de Uvas: Grapes Leaves Stuffed With Lamb "Meaty, with a lemony tang, I enjoyed the lamb and rice filling"

Ensalada de Radicchio: Green Salad of Frisee, Radicchio, Walnuts, Blackberries, and Blue Cheese "Simply great!"

Ostras Frescas: Fresh Mirada Oysters from WA State "These were perfect oysters. Briny, a little sweet too, perfect with our cava"

Vierias Chamuscadas: Pan Seared Sea Scallops with Pequillo Mojo "Nicely done and perfectly seared."

Mollejas Salteadas: Veal Sweetbreads with Ham, Star Anise, and Fig Glaze "Delicious, what a unique dish"

Pescado con Ensalada de Hinojo: Hand Caught Mahi-Mahi with Fennel Blood Orange Salad " You had an uphill battle getting me to eat Mahi-Mahi and fennel, but I really liked these two together a lot."

Montidito de Carne: Open Faced Wagyu Sandwich with Spicy Mustard and Radicchio "Good, but maybe more salt next time."