Massara
Italian restaurant · Flatiron District
913 Broadway, New York, NY 10010
Highlights
Handmade pasta, pizza, traditional meat & fish dishes
Handmade pasta, pizza, traditional meat & fish dishes
"A temporary relocation of the Southern Italian restaurant will operate at 48 E. 26th Street (at Park Avenue South) beginning June 19 and remain open until further notice, with reservations available on Resy. The pop-up will feature many familiar signature dishes inspired by the coast of Campania as well as new summer-forward items, with a particular emphasis on crudo. The residency is being hosted in the former Time and Tide space with support from Kent Hospitality Group while the original location undergoes repairs." - Emily Venezky
"Stefano Secchi and his partner, David Switzer, have opened this bigger follow-up to sibling to Rezdôra. It emphasizes rustic charm and the dishes of Southern Italy with live-fire cooking and a grill. Consider starters like octopus with beans and the sweet mosto cotto, pizzette, and a chicory salad. Move on to share a couple of Secchi’s famous pastas with sausage and broccoli rabe or with tomatoes and scamorza and potatoes. There’s also whole fish and meaty bistecca wagyu." - Melissa McCart
"This two-story Flatiron restaurant is from the pasta obsessives at Rezdôra, and aside from the few that are imported from the Amalfi-adjacent town of Gragnano, Massara’s pastas are all housemade. With a focus on coastal and Southern Italian cuisines, rotating offerings might include bicolor mezzalune, cavatelli-like corteccia, and firm tubes of candele tossed with an ultra-concentrated beef shank ragu. If it’s warm out, get the chilled spaghetti with uni and raw red prawn." - willa moore, bryan kim, neha talreja, carlo mantuano
"Maybe you’ve heard of Rezdôra, the Flatiron spot that’s been serving little portions of fussy pasta to a packed house since 2019. We’re fans, but the sequel is so much better. Massara is just down the street in a bi-level space that makes us feel like we're intruding on someone’s Neapolitan villa. The menu is inspired by Campania, and, once again, there’s a rotating menu of obsessively engineered pastas, like mezzelune stuffed with peas, caciocavallo, and diced soppressata. But they also have great wine, puffy pizzettes, and pistachio gelato that’s 50% chocolate chip." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta
"This Italian restaurant from chef Stefano Secchi and his partner, David Switzer, is a larger offshoot of their nearby restaurant Rezdôra. The Flatiron restaurant also spotlights pastas, but in this case, the menu is centered on the food of Southern Italy, specifically, Campania. Order the cheesemakers raviolini stuffed with burrata, a pizzette, the polpo, and the capesante." - Nadia Chaudhury
