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Divine Puglian cuisine in a chic Washington DC restaurant

07.07.2017 | Financial Times

With its charming courtyard entrance – the perfect spot to savour one of the delicious sorbet-infused cocktails – and bustling dining room, Masseria offers a multicourse dining experience that is one of my culinary highlights of the past year.

1 Rare Spirit

06.29.2017 | Modern Luxury

Perched over the bar at chef Nick Stefanelli’s chic Italian tasting-menu restaurant Masseria, a collection of old-fashioned bottles with yellowing labels draws the eye. It’s more than two-dozen antiquated amari, including a trio from the 1950s.

Behind the Bar at Masseria

05.30.2017 | Brightest Young Things

You come for the cocoon of linguine coated in spicy XO sauce. Or the dainty cannoli filled with foie gras mousse and bookended with black truffles. Or the colorful cocktails with colorful names like “I’m the King of Brooklyn… For All She Knows” and “Tonight Let’s Dance the Tarantella.”

15 Dishes That Came Straight from the Chef's Childhood

03.10.2017 | bon appétit

At Masseria, part of the bread service includes a ”Tomato Fondue,” which pays homage to Stefanelli’s grandmother’s gravy (marinara).

Chef Series - Hot Washington, DC Chef Nick Stefanelli of Masseria

03.08.2017 | The Huffington Post

Nick Stefanelli is the chef/owner of one of Washington, D.C.’s hottest restaurants, Masseria. Located steps from Union Market, the restaurant is a hub of hipster activity, but it also happens to be a temple to those pilgrims in search of the city’s best food.

A Guide to Washington DC's Union Market

03.01.2017 | Culture Trip

The importance of Masseria, one of DC’s first Michelin-starred restaurants, can’t be ignored. Yes, it’s hidden away in a dreary warehouse area, but behind the walls is chef Nick Stefanelli’s stunning new restaurant.

15 City-Inspired Thanksgiving Menus from Local Chefs

09.14.2016 | ELLE Decor

This all-American holiday dinner varies greatly throughout the country—and we don’t just mean baked versus fried turkey. Here, we asked top chefs from 15 cities for their own take on local Thanksgiving cuisine.

Masseria's Chef on One Year of Italian Cooking in Northeast D.C.

08.29.2016 | Eater DC

When Nicholas Stefanelli opened Masseria last year at 1340 4th St. NE, it was a unique entity — a free-standing, destination restaurant near Union Market. Since then, crowds have flocked to the chef’s elevated Italian cuisine — served in three- to six- course tasting menus — as well as for cocktails and wine al fresco.

GQ's Favorite New Dishes of 2016

06.08.2016 | GQ

We ate our way across the country to find the Best New Restaurants of 2016. These were the best things on the menu. As we spent months bouncing from restaurant to restaurant, eating non-stop for our annual Perfect Night Out piece, some things became clear. That we need to work out more. That the burger is rarely the way to go. And that sometimes a restaurant isn’t amazing, but there’s one thing on the menu that rises above the rest, and leaves you drooling whenever you think back on the first bite. For us, these were those dishes.

Super-stylish Italian in Union Market

05.18.2016 | Bon Appétit

When the hottest restaurants in town require an Olympian trial of line-waiting, Masseria is an oasis of “takes reservations” in the industrial Union Market neighborhood. You arrive on a sloped street lined with wholesale fashion importers. Then you step into Masseria’s gated courtyard and are transported to Puglia. Chef and owner Nicholas Stefanelli serves traditionally inspired, impeccably modern Italian dishes with a garnish of whimsy: Breads arrive in treasure chests and are ringed around porcelain octopus tentacles. A signature sparkling cocktail is served with a scoop of Belvedere-infused sorbet. And your receipt appears alongside a postcard of Sophia Loren. Come for the linguine with XO sauce, stay for the buttery branzino—or really, any of the seafood dishes. Ambitious stomachs should go for the five-course option with wine pairings, but with the surprises that pop up in between courses, you’ll be more than full.

Why gluten-free fresh pasta’s hard to make — and how one D.C. chef mastered it

03.07.2016 | The Washington Post

Conventional wisdom says the silky, slippery charms of fresh Italian pastas are lost to those who need or choose to avoid gluten, because that very protein is what puts the “give” in doughs that are stretched and rolled and shaped to glorious effect. Once cooked, fresh pasta absorbs a sauce, while dried pasta provides a clingy surface for it. There’s nothing quite like it.

Michelle Obama, Hipster Diner, Eats At Masseria

03.07.2016 | The Washington Post

Hey, isn’t that… First lady Michelle Obama hanging out with a gal pal at Italian hot spot Masseria on Friday night? Not that FLOTUS typically eats crumpets off the Truman china service, but the restaurant in the once-gritty Union Market neighborhood is still a pretty edgy choice for a diner whose meals sometimes take place in the ornate state dining room of 1600 Pennsylvania Ave.

Where To Find Feasts Of The Seven Fishes Around Dc

12.15.2015 | Washingtonian

Chef Nick Stefanelli’s hot new tasting room near Union Market will serve a prix-fixe menu complete with fritto misto (a seafood mixed fry); curried linguine al farouk; and poached cod with tomatoes, onions, and potatoes. As a bonus, every guest is sent home with a house-made pannetone cake.

Americas Best Food Cities: Washington Dc

12.08.2015 | The Washington Post

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent.

The 10 Best Things We Ate In 2015 Linguine With Masseria Xo Sauce

12.07.2015 | Zagat

For this dish, chef-owner Nick Stefanelli marries his love for the traditional Italian pasta preparation of aglio, olio e peperoncino — or “garlic, oil and chiles” — with his time spent cooking in Shanghai. He swaps the chile flakes with his own housemade XO sauce. He sources the prosciutto, dried scallops and dried shrimp from the wholesale markets in the neighborhood, then cooks them with olive oil and garlic for three hours to make a flavorful paste.

Washington’s Surprise Attraction: Urban Farmers’ Markets

11.23.2015 | The Wall Street Journal

Chef Nick Stefanelli makes almost daily visits to Union Market, in Northeast Washington, to pick up ingredients for Masseria, the industrial-chic eatery hidden behind a high wood-plank fence that he opened 2 miles north of the Capitol in July. He turns out winning Pugliese-inspired fare from an open kitchen using his market finds.

An Escape to Puglia

10.13.2015 | Washington Post

A banner year of cooking in Washington has been matched by one of transporting interiors. Consider Masseria, modeled after the country houses in Puglia, Italy, and the first stand-alone restaurant amid the warehouses outside Union Market.

The Sexiest Restaurants in the U.S. Cities

10.12.2015 | Zagat

Chef-owner Nick Stefanelli worked with DC-based design firm Grupo-7 to achieve a space that feels modern yet cozy, industrial yet classic — and the result is pure sexy. Plus, the place practically mimics a striptease considering the high wooden wall out front that hides the secret dazzling patio decked with couches and a fire pit.

Brave New World

10.01.2015 | DC Modern Luxury

Chef Nick Stefanelli strikes gold at Masseria, his elegant new restaurant near Union Market.

The Hottest New Restaurants Around the US

09.26.2015 | Zagat

The indoor/outdoor setting combines the feeling of the Italian countryside with snazzy urban design details, like distressed cement and wood and hip lighting, with a lounge-y courtyard for sipping cocktails and an exhibition kitchen to boot.

First Bite: Masseria Offers Diners an Out of the Way Escape to Puglia

08.08.2015 | Washington Post

The space, says Stefanelli, was designed with both luxury and grit in mind. Think Carrara marble, Wishbone chairs, cement floors and scarred walls or, as Stefanelli puts it, Sophia Loren in post-war Italy.

Chef Stefanelli Goes Solo with Masseria

08.01.2015 | On Tap

Masseria is Stefanelli’s first restaurant – a project that has been more than a decade in the making. “Ever since I started cooking, my end goal was always to open up my own place, so we’re finally bringing that dream to fruition,” Stefanelli said in a recent interview.

First Look: Masseria Opens Near Union Market

07.29.2015 | Zagat DC

Executive chef and owner Nicholas Stefanelli made a name for himself as the longtime head of the kitchen at Bibiana, and the chef worked with design firm Grupo 7 to balance the rustic-industrial look he was going for with his first solo outing.

Breakfast isn't a sport. Zeke, one of the Emanuel brothers, would beg to differ.

07.27.2015 | Washington Post

This spring, Emanuel hosted a dinner party for Sarah Weiner, head of the Good Food Awards, and friends from Union Market in Northeast. He went off on yet another rant about lousy brunches in the District, and his friends basically dared him to be a guest chef for a pop-up breakfast at chef Nick Stefanelli’s new restaurant Masseria. “Five minutes later, we had two weekends” planned, Emanuel says.

This Was a Warehouse. Now It’s This.

07.21.2015 | Urban Daddy

You’ve seen the big metal door that leads in here, the lights hanging from ropes, the benches modeled after sports-car seats. It’s all a little bit Los Angeles, a little bit 1950s Italy.

Take a Look at That Courtyard - Inside Masseria from Nick Stefanelli

07.17.2015 | Eater DC

Masseria has a huge indoor/outdoor courtyard that will be open for a large portion of the year, with flower planters and fire tables - they’ll have blankets in the colder months. There’s an entire cigar menu for the outdoor diners to peruse.

Union Market is about to get its first standalone restaurant in Nick Stefanelli's Masseria

07.15.2015 | Washington Post

Stefanelli shrugs it off. No matter how you look at it, he figures, people were going to be closely watching the Italian-inspired restaurant from the former Bibiana chef anyway.

Masseria Brings Prix-Fixe-Only Italian Menu to Union Market Area

07.15.2015 | Washington City Paper

The inside 42-seat dining room will offer no à la carte options. Diners must choose from three- and five-course menus, which will cost $62 and $85, respectively.

Sneak Peak: Inside Masseria, a Stunning Italian Tasting Room Near Union Market

07.15.2015 | Washingtonian

The design of the space, located in the midst of working warehouses near Union Market, takes industrial chic to a new level. A heavy, rust-hued door opens into a courtyard set with outdoor sofas, fire pits, and planters growing basil, rosemary, and sage for the kitchen.

Look Who's Talking

07.01.2015 | Modern Luxury DC

Nick Stefanelli is back. This time with his own venture: The bold and brash Masseria at Union Market.

Chef Nick Stefanelli Opens Masseria and More Foodie News

06.22.2015 | Capitol File

Born and raised in Maryland, Stefanelli made a name for himself at a number of restaurants specializing in Italian cuisine (Maestro in McLean, Fiamma in New York, and Bibiana in DC), where he developed his modern take on classic Italian fare.