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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
