When Massa’s opened its first restaurant location nearly 50 years ago, Jack and Bill Massa never dreamed the operation would grow to include locations in Ballwin, St. Charles and Winghaven. The only expansion they envisioned was adding lunch service.
“When Bill and I opened The Old Place (the restaurant’s first location in Bridgeton) we were only open for dinner,” Jack said. “We decided once we got our feet wet we would open for lunch. But I guess we never got our feet wet because we never opened up for lunch. We have never had lunch at Ballwin, either. But I guess we got our feet wet in St. Charles because both locations there are open for lunch and dinner.”
Each location has its own unique vibe, complimented by Bill’s signature crystal chandeliers.
The Ballwin location offers a throwback, Rat-Pack retro charm. St. Charles and Winghaven have a casual chic hipster vibe. All three boast well-stocked bars, cozy dining rooms and patio seating where guests can linger over hand-crafted cocktails and local brews while enjoying one of Massa’s’ signature plates. The Cannelloni is legendary.
“Everybody tells us we have the best cannelloni in town, and we do,” Jack said. “We make it ourselves in house by hand. That includes the sauce. It’s been on the menu from the beginning.”
Cannelloni may get top menu billing but it’s only one of the hard-to-resist pastas that Massa’s offers. Guests craving red sauce should consider the Spaghetti Bolognese, known for its rich, tomatoey meat sauce accented with sautéed mushrooms, green peppers and a kiss of garlic. Tomatoes also star in the Lasagna, which is the perfect stack of noodles, meat, cheese and sauce, and its Eggplant Linguine, Massa’s’ twist on Eggplant Parm. Made with generous slices of lightly breaded eggplant, this unique dish is oven roasted with a tomatoey marinara and topped with mozzarella before being plated on a bed of perfect linguine.
White sauce devotees can choose from specialities that include a Carbonara laced with bacon and mushrooms, and not one, but three Fettuccines: Alfredo, Pollo and Broccoli Mushrooms. Customers looking for a bit of spice should order the Cajun Pasta. A customer favorite since it hit the menu, this white sauce variation is spiced with a custom Cajun spice blend, then tossed with penne pasta, shrimp and chicken.
If you can’t decide between white or red sauce, choose the Gamberi. A seafood leaden linguine available with either a light garlic white sauce or a Marinera sauce on request.
Beyond pasta, the eclectic menu can satisfy cravings for appetizers, salads, pizza, sandwiches, steak, chicken and seafood not easily found on other menus. One such item is Blue Mussels, steamed in a garlic, white wine and clam sauce. Another is the Seafood Stuffed Portabella, a mushroom masterpiece served bubbling to the brim with clams, shrimp and cheese. Served with toasted crostini, it’s one of the best apps to share, along with a cold beer.
Beef Pepe, a nine-ounce filet draped in peppercorn cream sauce, is another Massa’s original. At Winghaven and St. Charles, look for Pepe Medallions, one of several tenderloin variations that also include Modigo-style medallions and Bistro Medallions, which are topped with Dijon-tarragon butter.
If you’re craving chicken or the freshest catch, consider Chicken Bolognese, Chicken Spiedini or Italian Stuffed Pesce, white fish wrapped around a shrimp and scallop stuffing.
“Come on in and see us,” Jack invited. “We’re going to have what you’re hungry for!”
Dining and Cooking