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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.
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).
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.
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.
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.
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.
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.
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.
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.
