Masseria
Italian restaurant · Capital City Market ·
Puglian-inspired prix fixe menus served in Italian country-chic setting
Puglian-inspired prix fixe menus served in Italian country-chic setting
"With its seamless blend of indoor and outdoor spaces, this is a shining beacon amid high-rises, restaurants and stores. Donning that requisite brick walls and farmhouse vibe, the former warehouse feels glam yet spartan—with a stainless-steel kitchen, chrome accents and an impressive glass-encased wine cellar. Such a feel-good sense extends to the staff, who clearly like working here as much as diners enjoy lingering over meals. Chef/owner Nicholas Stefanelli's Puglian heritage comes through in the menu. His dishes hit all the right notes, balancing playful with serious elements, as in the turbot with mazza frissa and brown butter-poached artichoke hearts or creamy risotto packed with parmesan, butter and fermented black truffle oil. Lemon souffle with lemon verbena gelato is a strong finish." - The MICHELIN Guide
"I recently went to a huge dinner to celebrate Masseria’s 10-year anniversary . Nick Stefanelli’s upscale Italian spot that first put Union Market on the map as a dining destination is still making some over-the-top dishes, and while I was wooed by the savory cannoli filled with foie gras mousse, what stuck with me was the “pasta explosion” course. An addition to the tasting menu, small bowls of every pasta on the menu will show up on the table to share. The classic linguine with house-made XO sauce has been on the menu since the opening, layered with umami rich flavors of dried scallops and shrimp plus a kick of Calabrian chili. Chestnut-filled ravioli shaped like wrapped candies and covered in brown butter and chanterelles evoke the cozy fall season, while a breadcrumb-crowned, hand-rolled pasta filled with rich octopus ragu made me pause. The decadent five-part pasta option can definitely make a special occasion shine, but you can also order these lush pastas a la carte at the bar, along with one of their fantastic glasses of Italian wine." - Tierney Plumb
"With a spectacular Roman cocktail menu (available now through the end of the summer) it makes sense that beverage director Jonathan Henriquez insists on putting on a show for every guest. For the menu that took him over a year to put together, he made sure that every drink has a performative element and he made no exception here. As a small plume of smoke billows out from the top of the skull-shaped goblet, you’ll notice a custom-made ice cube (courtesy of the Ice Queen) with a picture of Mount Vesuvius frozen into the center. Henriquez even made sure it was laminated so guests could bring it home as a memento. The drink itself leans on the delightfully smoky side thanks to a port-finished Woodinville bourbon, porcini mushrooms, and Ardberg Uigeadail." - Graham Steinberg
"Chef/owner Nicholas Stefanelli's Puglian heritage comes through in the menu. His dishes hit all the right notes, balancing playful with serious elements, as in a cigar box filled with focaccia. You’ll want to save room though for the maccheroni with goat ragù. Even dessert strays from the pack—beet ice cream anyone?" - The MICHELIN Guide
"This warm and rustic Michelin-starred Italian gem offers prix fixe tasting menus, with several dishes drawing inspiration from chef Nicholas Stefanelli’s Italian background in Puglia. Opt for an eight-course chef’s tasting menu ($245) or six-course “La Cucina” menu ($178). The constantly evolving menu loops in unique pasta shapes like maccheroni and lorghittas. Reserve a seat via Tock. Stefanelli also showcases his Italian roots at the Wharf’s tri-level Officina." - Mekita Rivas