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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.
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.
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.
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.
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.
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.
10.01.2015 | DC Modern Luxury
Chef Nick Stefanelli strikes gold at Masseria, his elegant new restaurant near Union Market.
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.
