Chef Nicholas Stefanelli is opening Officina later this month, a three-story destination for Italian cuisine in the city's massive new waterfront complex, the Wharf.Read More
01.28.2018 | Washingtonian
Washingtonian’s 100 Very Best Restaurants issue hits newsstands this week. Our team of reviewers anonymously visited more than 300 eateries across the District, Virginia, and Maryland to narrow down the the top spots—all ranked.Read More
01.18.2018 | Washingtonian
Chef Nick Stefanelli lets diners mix and match dishes to build their own tasting menus at his dining room near Union Market—we’re tempted simply to choose four plates of the cappelletti.Read More
01.01.2018 | Capitol File
When chef Nicholas Stefanelli opened Masseria in a back alley near Union Market he bucked all conventions of "location, location, location." He let his food do the talking and the word of mouth proved to be delicious - the accolades that followed, including a Michelin star, didn't hurt either.Read More
08.04.2017 | Restaurant Association of Metropolitan Washington
On Sunday, July 30, 2017 Jemil Gadea of Masseria was named Pastry Chef of the Year at the 2017 RAMMY Awards Gala of the Restaurant Association of Metropolitan Washington.Read More
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.
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.
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.”
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).