Housed in the Hyatt Centric Downtown Portland, the restaurant was owned by married chefs José Chesa and Cristina Baez and their business partner, Emily Metivier.

According to Portland Monthly's Benjamin Tepler, Chesa also selected the name "to represent the restaurant's devotion to the hyper-local farm-to-table movement, but also a communal, familial ethos he hopes will resonate".

[5] Eater Portland's Brooke Jackson-Glidden described Masia as "an expansive restaurant space with multiple murals and a lengthy bar",[6] and Willamette Week said the "sleek" interior was "at once rural and thoroughly modern".

Jackson-Glidden described Ivy Campbell's artwork as "a sprawling, abstract mural of disembodied hands reaching for olive branches and leaves, over sunset tones and pops of dark blue".

[3] The brunch menu included bacon-and-egg paella,[5] churros and pastries, egg scrambles with blood sausage, tortillas españolas, and glass bread with tomato also available at Ataula.

[4] Filling options for Spanish breads included tortilla española, chorizo and tomato, Mahón cheese and quince, and confit tuna and olive.

[5][2] Chef spouses Chesa and Cristina Baez, who also owned the Spanish and Catalan restaurant Ataula,[9] opened Masia with business partner Emily Metivier via White Egg Hospitality on February 14, 2020.

[6][11] For Labor Day weekend, Masia offered pre-packaged picnic baskets with charcuterie, churros, Russian potato salad, and in-house pickles, plus the option of beer, wine, or non-alcoholic mixed drinks.

"[6][11][17] Reporting on the restaurant's closure, Jackson-Glidden of Eater Portland wrote, "Masia had a promising first month, showing off some of the most beloved dishes from Ataula as well as new additions.