• Reservations
  • Menu
  • A Casa
  • Private Dining
    • Events
    • Contact
    • Story
    • Press Room
    • Work With Us
    • Gift Cards
    • Masseria Candle
Menu

Masseria by Nicholas Stefanelli | Washington DC

1340 4th Street Northeast
Washington, DC, 20002
Phone Number
BY NICHOLAS STEFANELLI

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Masseria by Nicholas Stefanelli | Washington DC

  • Reservations
  • Menu
  • A Casa
  • Private Dining
  • Experiences
    • Events
  • About
    • Contact
    • Story
    • Press Room
    • Work With Us
  • Gifts
    • Gift Cards
    • Masseria Candle
press-room.jpg

Press Room

For press inquiries, please contact romie@cfgconcepts.com

1 RARE SPIRIT →

June 29, 2017 Romie Stefanelli
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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 →

May 30, 2017 Romie Stefanelli
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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 →

March 10, 2017 Romie Stefanelli
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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 →

March 8, 2017 Romie Stefanelli
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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 →

March 1, 2017 Romie Stefanelli
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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 →

September 14, 2016 Romie Stefanelli
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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. →

August 29, 2016 Romie Stefanelli
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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 →

June 8, 2016 Romie Stefanelli
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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 →

May 18, 2016 Romie Stefanelli
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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 →

March 7, 2016 Romie Stefanelli
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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.

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