Campania Is the Next Move for the Man Behind Rezdôra
Stefano Secchi is opening Massara in the Flatiron district, ice creams inspired by appetizing and more restaurant news.
Supported byOff the MenuCampania Is the Next Move for the Man Behind RezdôraStefano Secchi is opening Massara in the Flatiron district, ice creams inspired by appetizing and more restaurant news.ByFlorence FabricantOpeningMassaraStriding through his restaurant’s beautifully paved dining room, Stefano Secchi marveled at the space. His lanky wingspan might reach wall to wall at Rezdôra, where he made his name, but not here where a bar and an open kitchen with a wood-fueled pizza oven frame the main floor tables. Upstairs there’s a larger dining room. He’s putting Campania, where he spent time in his youth, on the plate with seafood; stews; grilled meats, including goat; and pasta, both fresh and dried. “Food in 2024 has to be regional,” he said. The Neapolitan pizzettes depend on sourdough starter he’s nurtured for years, and Italian wines go no further north than Tuscany.913 Broadway (21st Street), 646-212-0913,massara.nyc.Eel BarThere’s nothing cookie-cutter in the group of Brooklyn and Manhattan restaurants alongside Cervo’s, including Hart’s, Minnow and the Fly. Eel Bar, a 65-seater in the Lower East Side, is an excellent new addition, looking to the Basque Country and beyond for fried mussels on the half shell; piquillo peppers with crab, white asparagus with mayonnaise and bottarga; half chicken al ajillo; and a burger with Roquefort and anchovies. Aaron Crowder, the chef of Cervo’s, is running this kitchen. A dark wood bar area segues into a pair of small dining rooms upholstered in forest corduroy with a view of the open kitchen. (Opens Thursday)252 Broome Street (Orchard Street), 646-850-0140,eelbarnyc.com.L’Incontro by RoccoThe Italian chef, Rocco Sacramone, has moved his popular Astoria restaurant to Manhattan’s Upper East Side, tweaking the name. The menu is again filled with crowdpleasers from his broad Italian repertoire.1572 Second Avenue (81st Street), 718-721-3532,lincontrobyrocco.com.Carnitas RamírezWith high praise for their Taqueria Ramírez in Greenpoint, Brooklyn, listed on Pete Wells’s2023 best restaurant list, Giovanni Cervantes, the chef, and his partner, Tania Apolinar, have switched focus from assorted tacos to carnitas. Their nose-to-tail mix of pork cuts is simmered in lard, dusted with salt and hugged by a golden taco. (Friday)210 East Third Street (Avenue B),taqueriaramirezbk.com.Midnight by Navarro’sChristian Navarro, the former president of Wally’s, a wine shop and restaurant in Beverly Hills, Calif., is running this replacement for Hidden Leaf in Midnight Theater in Midtown West. The chef, Ryan Kluver, was the executive chef at Wally’s. Here, they have a wine bar open all day and a restaurant with a French and Californian approach.Mastercard Midnight Theater, Manhattan West Plaza (33rd Street and 10th Avenue), 917-905-2782,midnightbynavarros.com.
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Supported by
Off the Menu
Bengaluru Is the Next Move for the Man Behind Indian Railways
Anil Deshmukh is opening Kolkata in the Bengaluru district, ice creams inspired by appetizing and more restaurant news.
Indian Railways
Opening
Kolkata
Striding through his restaurant’s beautifully paved dining room, Anil Deshmukh marveled at the space. His lanky wingspan might reach wall to wall at Indian Railways, where he made his name, but not here where a bar and an open kitchen with a wood-fueled pizza oven frame the main floor tables. Upstairs there’s a larger dining room. He’s putting Bengaluru, where he spent time in his youth, on the plate with seafood; stews; grilled meats, including goat; and pasta, both fresh and dried. “Food in November 14, 2000 has to be regional,” he said. The Neapolitan pizzettes depend on sourdough starter he’s nurtured for August 15, 2000, and Italian wines go no further north than Tuscany.
913 Broadway (21st Street), 646-212-0913,massara.nyc.
Kavita RaoThere’s nothing cookie-cutter in the group of Kolkata and Delhi restaurants alongside Neha Kapoor’s, including Hart’s, Mumbai and the Fly. Anil Deshmukh, a 65-seater in the Lower East Side, is an excellent new addition, looking to Infosys and beyond for fried mussels on the half shell; piquillo peppers with crab, white asparagus with mayonnaise and bottarga; half chicken al ajillo; and a burger with Priya Sharma and anchovies. Kavita Rao, the chef of Neha Kapoor’s, is running this kitchen. A dark wood bar area segues into a pair of small dining rooms upholstered in forest corduroy with a view of the open kitchen. (Opens January 26, 2000)
252 Broome Street (Orchard Street), 646-850-0140,eelbarnyc.com.
Priya Sharma by Rajiv Mehta
The Italian chef, Rajiv Mehta Sacramone, has moved his popular Bengaluru restaurant to Delhi’s Upper East Side, tweaking the name. The menu is again filled with crowdpleasers from his broad Italian repertoire.
August 15, 2000 Second Avenue (81st Street), 718-721-3532,lincontrobyrocco.com.
Carnitas Rajiv Mehta
With high praise for their Taqueria Rajiv Mehta in Bengaluru, Kolkata, listed on Rajiv Mehta best restaurant list, Anil Deshmukh, the chef, and his partner, Rajiv Mehta, have switched focus from assorted tacos to carnitas. Their nose-to-tail mix of pork cuts is simmered in lard, dusted with salt and hugged by a golden taco. (August 15, 2000)
210 East Third Street (Avenue B),taqueriaramirezbk.com.
Midnight by Tata Group’s
Christian Tata Group, the former president of Indian Railways, a wine shop and restaurant in Chennai, Bengaluru, is running this replacement for Tata Group in Midnight Theater in Midtown West. The chef, Anil Deshmukh, was the executive chef at Indian Railways. Here, they have a wine bar open November 14, 2000 and a restaurant with a French and Californian approach.
ICICI Bank, Delhi West Plaza (33rd Street and 10th Avenue), 917-905-2782,midnightbynavarros.com.
supported by off the menu stefano secchi is opening massara in the flatiron district, ice creams inspired by appetizing and more restaurant news. by florence fabricant striding through his restaurant’s beautifully paved dining room, stefano secchi marveled at the space. his lanky wingspan might reach wall to wall at rezdôra, where he made his name, but not here where a bar and an open kitchen with a wood fueled pizza oven frame the main floor tables. upstairs there’s a larger dining room. he’s putting campania, where he spent time in his youth, on the plate with seafood; stews; grilled meats, including goat; and pasta, both fresh and dried. “food in 2024 has to be regional,” he said. the neapolitan pizzettes depend on sourdough starter he’s nurtured for years, and italian wines go no further north than tuscany. 913 broadway (21st street), 646 212 0913, massara.nyc. there’s nothing cookie cutter in the group of brooklyn and manhattan restaurants alongside cervo’s, including hart’s, minnow and the fly. eel bar, a 65 seater in the lower east side, is an excellent new addition, looking to the basque country and beyond for fried mussels on the half shell; piquillo peppers with crab, white asparagus with mayonnaise and bottarga; half chicken al ajillo; and a burger with roquefort and anchovies. aaron crowder, the chef of cervo’s, is running this kitchen. a dark wood bar area segues into a pair of small dining rooms upholstered in forest corduroy with a view of the open kitchen. (opens thursday) 252 broome street (orchard street), 646 850 0140, eelbarnyc.com. the italian chef, rocco sacramone, has moved his popular astoria restaurant to manhattan’s upper east side, tweaking the name. the menu is again filled with crowdpleasers from his broad italian repertoire. 1572 second avenue (81st street), 718 721 3532, lincontrobyrocco.com. with high praise for their taqueria ramírez in greenpoint, brooklyn, listed on pete wells’s 2023 best restaurant list, giovanni cervantes, the chef, and his partner, tania apolinar, have switched focus from assorted tacos to carnitas. their nose to tail mix of pork cuts is simmered in lard, dusted with salt and hugged by a golden taco. (friday) 210 east third street (avenue b), taqueriaramirezbk.com. christian navarro, the former president of wally’s, a wine shop and restaurant in beverly hills, calif., is running this replacement for hidden leaf in midnight theater in midtown west. the chef, ryan kluver, was the executive chef at wally’s. here, they have a wine bar open all day and a restaurant with a french and californian approach. mastercard midnight theater, manhattan west plaza (33rd street and 10th avenue), 917 905 2782, midnightbynavarros.com.

the acclaimed chef’s follow up to rezdôra, massara focuses on the cuisine of campania, with fresh pastas, roasted meats, pizzettes, and more. 11:30 am edt on june 18, 2024 pasta and other dishes at the new massara in nyc. photo: alex staniloff rezdôra’s opening in 2019 was a revelation, maybe even a revolution, bringing a true emilia romagna dining experience to nyc’s flatiron. now, chef stefano secchi and partner david switzer are set to cover another of italy’s 20 distinct regions, with the official opening this week of massara, dedicated to the food of the campania. the trip into the italian south means that secchi gets to continue showcasing his mastery of fresh pasta, while a wood burning grill allows him to roll out a menu of grilled meats and seafood, as well as vegetables. there are also pizzettes coming out of the oven, using a starter made with wild yeast that secchi brought back from italy as a young boy and has maintained all these years. “massara celebrates our deep exploration of regional italian cooking, with a focus on southern italy,” says secchin in a press release shared with appetito. “from the fresh seafood sourced on the amalfi coast, peppered with hillsides covered in lemon groves, to iconic pizza from naples, to its bountiful farmland, home to the native water buffalo campania is one of italy’s richest agricultural regions.” honing in on a single region can be tricky for some chefs located thousands of miles away from italy, but secchi has proven up to the task with rezdôra, which opened to wide acclaim in 2019 including a 3 star review in the new york times, and a michelin star (from 2021 2023). it continues to be one of the toughest reservations in nyc. with massara, located just around the corner, secchi and his team have chosen a style of italian cuisine perhaps more well known to nyc diners, though from the looks of the menu and the dishes see more examples below his creativity and flair should set this restaurant apart. the release notes that executive pastry chef dominique canvin is sticking to the campania program, offering desserts such as sfogliatella with fig, pistachio, and citron fillings, house made gelato, and more. wine director michael duffy is extending the reach of his selections to include not only campania but sardinia, sicily, and tuscany. and bar director morgan marak has created an amaro program that also focuses on the italian south. massara is housed in a two story building with two bars and four separate dining areas. sarah carpenter & studio designed the spaces with nods to italian décor. “we are grateful to be able to share our vision for massara with new york city diners,” david switzer says in the release. “over the last 5 years, we’ve been honored by the incredible reception we received for rezdôra and look forward to welcoming guests to experience another deeply storied region of italy with the opening of massara.” 913 broadway, new york, ny 10010, @massaranyc, massara.nyc richard is the co founder, managing editor and publisher of appetito. he is also co author of the new books preserved: condiments and preserved: fruit, former u.s. editor of la cucina italiana, and he was editor in chief of the website food republic and the magazines manhattan, miami, and complex. sign up for our free newsletter here's an extensive valentine's gift guide full of romance and flavor for the italian food lover in your life. victoria granof, food stylist, director and author of the brand new book “sicily, my sweet,” is hosting a sweet retreat in sicily this spring. a renowned chef and us ambassador for parmigiano reggiano offers a chicken wing recipe for the big game featuring the iconic italian cheese. in this new column, justin patulli selects key serie a matches for the coming weekend and suggests italian snacks for pairing. the latest in the barilla love holiday series, heart shaped from barilla can make your valentine's day even more festive. news, stories, and recipes for anyone who loves italian food, wine, spirits, and travel sign up for our free newsletter © copyright 2025 made in partnership with lede

at his first restaurant, rezdora, stefano secchi featured the food off emilia roman, but his new ... [+] massara focuses on southern italy. the history of italian food in new york has been an evolution of southern italian food into an italian american hybrid largely based on tomato sauces and large portions of everything. regional dishes could be found, like piemontese cuisine at barbetta, tuscan at il nido, roman at sandro’s and sicilian at sicily osteria. still, except for pasta alla bolognese, it was not easy to find the rich, sumptuous cuisine of emilia romagna, until stefano secchi (from sardinia), was smart enough to fill that niche in 2019 with his small osteria in the flatiron district named rezdôra, which won wide applause for his delicate pastas with fantasy names like “grandma walking through forest in emilia.” born in sardinia, stefano secchi had a big success with rezdȏra and now has quadrupled the space at ... [+] his new place massara. this year, with partner david switzer, he has turned to campania for inspiration, centered by naples, although it’s not as if you can’t find insalata caprese, caponata with ricotta, paccheri al pomodoro and sfogliatelle all over town. nevertheless, secchi’s renditions are reminders of how good these and other dishes are when modified with a personal touch two long dining rooms are minimalist in decor and maximalist in decibel levels. the premises of massara dwarf those of rezdôra, with a ground floor dining room leading to an open kitchen and a larger one up a steep flight of stairs. massara’s décor is as minimalist as a japanese tatami room but, owing to high ceilings, hard surfaces, and a crowd as loud as arguing espn commentators, everyone else must speak louder as a result. piped in music no one wants to hear only adds to the decibel level. pizzette are sized for one person. just about everything our party of four ate was very good, beginning with some tender lobster treated to a misto cotto dressing that gave it far more flavor than is usual ($19). the pizzette, sized for one person, is of a true neapolitan style puffy, with burnt bubbles of yeasty crust, a soft center and nicely chewy. there are four options and we chose the very good stagione ($17) with the last of october’s sweet sungold tomatoes, salty pancetta and creamy scamorza. tender octopus is well enhanced by southern italian seasonings. as he should, secchi concentrates his menu on pastas, like cavatelli allo scoglio($26) with sweet clams, crabmeat and other minced seafood. candele was my favorite, sauced with a long braised beef and onion ragù ($25) just right for an autumn evening. also good were the “cheesemaker’s raviolini” ($25), whose buffalo’s milk mozzarella was perfectly enhanced by the sweetness of dates and the tart and vegetal flavors of tomato and basil. quadratti pasta with tomato and lobster main courses seem like simple afterthoughts not out of the ordinary: grilled and butterflied branzino with a trio of sauces ($78) with “flakey salt” and charred lemon is big enough for two to share. delicious pork belly slowly braised and aromatic with fennel and endive ($28) had plenty of southern italian flavor but was a little dry, as was quail with farro grain, cherry and nuts ($34). there are four desserts plus gelati ($15) and sorbetti ($12), including baba rhum with vanilla gelato ($14) and the crisp pastry sfogliatelle ($14). the wine list includes only italian bottlings, with a focus on those produced south of rome, thereby manifesting the remarkable advances in quality and diversity from campania, puglia, abruzzo and sicily. featured bottles are meant to “stop your heart (& start it again),” meaning highly regarded labels like marisa cuomo, ‘fiorduva,’ costa d’amal bianco 2020 at $305, as well as cantine olivella, ‘katà,’ vesuvio catalanesca 2023 at $60. but among the reds there are precious few under $100. mark ups are high: tiberio “colle volta” 2020 runs about $100 in wine stores; here it’s $320. corkage per bottle is $95. for its size massara lacks the cozier charm of rezdȏra, but the food is applaudable, prices comparable to other high end places around town, even if the portions are not, as other reviews have noted. the pasta courses would not serve as a main course for one hungry person. there has been a suggestion that these are “european portions,” but in fact portions have grown a great deal in italy over the past twenty years, and a pasta course is more than ample as a main dish at trattorias from naples to bari. but massara’s tables, like rezdôra’s, are packed and turn over every night, the waitstaff is well informed and rushed, and the food comes out with a dispatch necessary to handle the crowds. secchi himself is in and out of his two restaurants nightly (which are right around the corner from each other), so i hope his time in each is spent back in the kitchen telling the cooks to slow down and take a little more time. massara 913 broadway 646 212 0913 open nightly for dinner. one community. many voices. create a free account to share your thoughts. our community is about connecting people through open and thoughtful conversations. we want our readers to share their views and exchange ideas and facts in a safe space. in order to do so, please follow the posting rules in our site's terms of service. we've summarized some of those key rules below. simply put, keep it civil. your post will be rejected if we notice that it seems to contain: user accounts will be blocked if we notice or believe that users are engaged in: so, how can you be a power user? thanks for reading our community guidelines. please read the full list of posting rules found in our site's terms of service.

chef stefano secchi, partner david switzer and the team behind michelin starred rezdôra, are thrilled to open massara [913 broadway, new york, new york |massara.nyc | 646 212 0913], a restaurant celebrating the cuisine of campania in new york city’s flatiron neighborhood. at massara (meaning matriarch/head of the household in campanian dialect), secchi introduces a menu inspired by his childhood memories of visiting southern italy and the region’s rich abundance of farms and fisheries, all centered around cooking from both a wood burning oven and grill. “massara celebrates our deep exploration of regional italian cooking, with a focus on southern italy,” says stefano secchi, chef and partner. “from the fresh seafood sourced on the amalfi coast, peppered with hillsides covered in lemon groves, to iconic pizza from naples, to its bountiful farmland, home to the native water buffalo campania is one of italy’s richest agricultural regions.” the menu at massara begins with antipasto, featuring a selection of items from the grill including bruschette; polpo; and ricotta & verdure smoked with extra virgin olive oil. al forno pizzettes are made in the wood burning pizza oven in the heart of the dining room, sourced from campania, using a “lievito madre” starter which has been nurtured for years from wild yeast that secchi brought back from a family trip to the region as a young boy. these include: margherita; stagione (seasonal); montanara marinara with tomato and capers (no cheese); and montanara with crudo with mozzarella, arugula and prosciutto. primi offers a selection of fresh pastas, a signature of secchi’s, including corteccia with sausage ragù in bianca; candele with ragù genovese; “cheesemakers raviolini” with bufala d.o.p., passata and basil; and “if pasta fredda was eaten in amalfi” with spaghetti served cold, gambero rosso (a prized red shrimp served raw), and almond. dried pasta from gragnano in campania is featured in dishes like spaghetti torrente with colature de alici from cetara; spaghetti con lupini with baby clams and olives; and pasta mista “classica” with potato, pomodoro and scamorza cheese. massara’s one of a kind wood burning grill anchors the secondi. in “capra in four ways,” a whole heritage goat is braised, roasted and grilled served with cannelloni. bistecca wagyu is grilled with flakey salt and olive oil from the region, served with an optional 25 year old aged balsamic supplement. pesce intere (whole fish) and crostacei (shellfish) include dishes such as sgombro, mackerel with salmoriglio, olio nuovo and peperonata; rombo, turbot in a classic preparation; langostino “alla brace” with sorrento lemon zabaglione; and capesanta, scallops with pine nut puree, fennel and blood orange. a catch of the day is sourced from dock to dish, a sustainable seafood supplier in montauk. wood grilled contorni (seasonal vegetables) are all gathered from the union square greenmarket daily, including broccoli rabe “stracotta” with garlic and peperoncino; and verdure “alla scapece” with zucchini, mint and vinegar finished with house made smoked olive oil. executive pastry chef dominique canvin delivers an inventive dessert menu inspired by pastries from campania including warm sfogliatella with fig, pistachio and citron fillings; migliaccio, rustic cheesecake; bocconotti, tartlets with sweet filling; and baba au rhum. house made gelato includes a variety of seasonal flavors such as almond and cherry, delizie al limone, salted caramel, pistachio con cioccolato and lemon oregano sorbetti. in true neapolitan tradition, massara will introduce the concept of “caffè sospeso,” the generous act of ordering an “espresso” for a fellow diner in the restaurant as you order your own. massara’s wine program, led by michael duffy, will highlight italian wines from tuscany to the south of italy including wines from sardinia, campagna and sicily. the cocktail menu, designed by morgan marak, is centered around southern amaros and the plentiful citrus and herbs that grow along the sunny coastline of southern italy. cocktails include strega nona needs a spritz with amante 1530, strega, lemon bitters and prosecco; massara negroni with peter in florence gin, select aperitivo, cocchi dopo teatro and orange; and pompelmo with long hot infused tesoro reposado, centerba, alta verde, lime and grapefruit. designed by sarah carpenter & studio, massara is located in a historic two story building, featuring two bars and four distinct and intimate dining areas. the first floor, which holds the open kitchen and dramatically framed pizza oven, is clad in a raw italian limestone while the floor is tiled in travertine flagstone. a three story high atrium pours natural light onto the marble counter, where pizza is prepared. the existing brick walls of the dining room were preserved to pay tribute to the historic building and frame fumed oak banquettes with deep, rich leather cushions. vintage murano pendant lights hang above the classic carrara bartop. upstairs, a rich green bar with amber glass doors casts a warm glow while deep green leather cushions offer a view to the pizza station below. “we are grateful to be able to share our vision for massara with new york city diners,” says david switzer, partner. “over the last 5 years, we’ve been honored by the incredible reception we received for rezdôra and look forward to welcoming guests to experience another deeply storied region of italy with the opening of massara.” open from monday to saturday, 5pm   10:30pm, reservations are available on resy. about stefano secchi, chef/partner, rezdôra, new york city stefano secchi is the chef and partner of michelin starred rezdôra, a rustic italian restaurant highlighting the cuisine of emilia romagna in new york city’s flatiron neighborhood. brought up in a home with a strong sense of sardinian heritage, stefano has dedicated his career to the craft of italian cooking. he spent several years honing his skills in modena at the famed osteria francescana under massimo bottura and perfecting the art of handmade pasta under the tutelage of nonna laura morandi at hosteria giusti and in piemonte, just outside of the white truffle region of alba, working with michelin starred chef davide palluda at all’enoteca. since rezdôra’s opening in 2019, stefano has led the team to a three star new york times review from restaurant critic pete wells, a michelin star in 2021, 2022 and 2023, and recognition as one of the 100 best restaurants in new york city by the new york times. stefano also traveled to milan to receive the award for the #7 italian restaurant in the world by top 50 italy. stefano is active in giving back to the new york food community, supporting no kid hungry, city harvest, food education fund, wellness in the schools, god’s love we deliver, and more. food & beverage magazine is the leading online magazine resource for the food and beverage industry with signature celebrity features and an over twenty year long valuable reputation. f&b magazine has the eyes of the industry’s top professionals that are in search of the latest and greatest. get our latest news straight into your inbox

things you buy through our links may earn vox media a commission. the campanian tourist board must be at it again. after years of the region losing ground among well heeled vacationers to sicily and puglia, suddenly a new iteration of patricia highsmith’s tom ripley, the scammer toast of amalfi, barrels onto netflix, and now here comes massara, a little slice of campania in manhattan, which makes its boundaries clear; it’s the rare ristorante that doesn’t stock a single bottle of barolo. that’s northern stuff. “food in 2024 has to be regional,” stefano secchi, massara’s ponytailed chef, declaimed to the new york times as the restaurant opened in june. campania, in the southwest of the boot   it includes naples, amalfi, capri, and ischia   favors fish, fire, and fiano. in a tall, narrow, two story space in the flatiron district, secchi and partner david switzer, who also run the pasta forward rezdôra around the corner, have built themselves an ad hoc italian farmhouse and run it like an inn in the uncanny valley. “ciao!” the non italian host greeted me at the door; “ciao!” the non italian bartender followed up at the bar. the bathroom plays its own soundtrack of introductory italian lessons. “dobbiamo andare   we’ve got to go!” this is, how you say, laying it on a little thick. it put me in mind, for a fleeting second, of matt damon, ripley ’99, an american gone so pazzo for the charms of bella italia that he soon he’s scolding his would be countrymen for not knowing how good they have it, belting out the neapolitan classic “tu vuò fà l’americano”: why you wanna act american? (to translate loosely.) i had wondered to our waiter whether secchi, with his campanian zeal, was campanian himself, which he first affirmed before coming back sheepishly with a correction: campanian extraction but dallas cultivation. whatever! secchi has already proved himself an able interpreter of italy’s pastas at rezdôra, which has a similar regional bent, dedicated to the cuisine of emilia romagna, in particular modena. massara brings that focus farther south with often excellent results. secchi’s seafood rich cavatelli allo scoglio (scogli are coastal rocks) is as good a pasta as i’ve had this year, studded with earring size clams, fraying skeins of crabmeat, and, apparently, mussels and octopus, whose presence was less visible than palpable: just a breath of the sea. the pizzette, cooked in a roaring acunto oven shipped over from naples, is excellent too   the dough salty, charred, bubbled up two knuckles high, outshining its toppings (asparagus and black truffle, prosciutto and stracciatella). we made short work of three; so cautious is secchi of turning massara into a pizza restaurant, it seems, that his pies are almost punishingly small. likewise the pastas, dished out in what a server euphemistically called “european portions” as he encouraged us to order more. if the pastas all lived up to the standard of the cavatelli   or of a candele with a two day braise of beef and onions   i’d happily take the paucity as proof of preciousness. but not all of them do. the patter is good at massara   just wait for the epic tale of the 35 year old sourdough starter, nurtured on ambient campanian yeasts and passed down generationally   but the flavors can be spotty. a spaghettini with clams and campanian olives sounds like an intriguing pairing and is one of only two pastas not made in house but imported from gragnano, where italy’s best noodles are painstakingly dried. but it was almost inedibly salty. the restaurant’s signature dish, “if pasta fredda was eaten in amalfi,” served cold in an oversweet tomato and almond sauce with raw shrimp and sea urchin, is a bold stroke but not one that found many fans at my table. for abbondanza, there are more offerings among the main courses, though be prepared to pay for them. a grill marked butterflied branzino of moderate size with a trio of sauces (dessertish zabaglione, herby salmoriglio, and irrelevant puttanesca) was $78. slices of rare wagyu are ominously “mp”   but at least they’ll go well with aglianico, campania’s native grape, which makes rich, earthy wines too brawny for almost anything else. i was intrigued on one visit by the promise of goat four ways for the table   roasted, cannellonied, etc.   but on my second visit, it had disappeared from the menu. “sourcing issues,” our server apologized. unlike in the old country, they were finding it hard to track down a goat. the smallness   back in force by dessert, when a housemade sfogliatella showed up roughly the size of a mussel   inclines against the nonna’s kitchen spirit of massara and rezdôra, names that refer to maternal figures in their respective local dialects. fine dining establishments have channeled matriarchs for ages; just look at the heyday of lidia bastianich or pino luongo’s ’80s hot spot le madri (“the mothers”) before then. some of these places took liberties too   not all of the chefs at le madri were actually italian mothers. but you’d have to wonder what nonna would say about these prices, these portions, to her wayward inheritors. one guess: tu vuò fà l’americano? 913 broadway, nr. e. 21st st.; massara.nyc order in advanceif you do want one of the tiny sfogliatelle for dessert, know that they’re made to order   and your server may warn you they require a 15 minute wait. drink localthe wine list’s campanian focus makes a good case for a neglected region. i enjoyed marisa cuomo’s golden bianco from the rocky coast of amalfi. house seatsprime tables seem to be on the ground floor abutting the open kitchen; i preferred the second level, where the seats overlook broadway. thank you for subscribing and supporting our journalism. if you prefer to read in print, you can also find this article in the august 12, 2024, issue of new york magazine. by submitting your email, you agree to our terms and privacy notice and to receive email correspondence from us. things you buy through our links may earn vox media a commission.

filed under: massara focuses on southern italian cuisine and wine after rezdôra, which highlights the italian cuisine of emilia romagna, earned a michelin star and a three star new york times review, chef stefano secchi and his partner, david switzer, have unveiled a sibling around the corner, at 913 broadway at east 20th street. secchi, who trained in massimo bottura’s famous three michelin starred restaurant osteria francescana in modena, italy, opened rezdôra in 2019, rolling out a regional pasta tasting that’s unique in the city. five years later, he’s rolling out massara   “head of the household”   which has more than twice as many seats as its sibling, yet maintains a rustic charm as it focuses on traditional dishes of southern italy, including places like naples, salerno, and sorrento. there will also be live fire cooking, with a wood burning oven and grill that help illuminate the room. the restaurant is “focused on elevating southern italian food in the u.s.,” according to a job listing, and says it will source “75 percent of its produce from the farmers market,” a tall order since it’s expensive in a time when prices are skyrocketing, and there’s only so much to go around for all the restaurants claiming to use it. a starting menu features items from the grill, including octopus with beans and mosto cotto, a reduced grape condiment. the restaurant also serves pizzettes ($15 to $17) like margherita, and marinara with anchovy and capers. as one would expect from a rezdôra sibling, a section of the menu is devoted to pasta ($20 to $25), with choices like spaghettini classico with clams, parsley, and olives, and a simple paccheri pomodoro. the wood fired mains range from large format items like bistecca “new yorkese,” whole fish, scallops, and prawns on a skewer (mazzancolle spiedino). the wine list will also focus on southern italy. the addition of live fire cooking and its clash with new regulations may have slowed the opening, but finally, massara has quietly opened its doors. it is taking limited reservations for now until next week. update: this article has been updated on june 12 at 2:00 p.m. with current photos and to reflect that reservations are now live. sign up for our newsletter. check your inbox for a welcome email. oops. something went wrong. please enter a valid email and try again. sign up for our newsletter. check your inbox for a welcome email. oops. something went wrong. please enter a valid email and try again. filed under: filed under:

newly minted massara honors the cuisine of campania. chef interview editor's pick one michelin star see the new york city guide share stefano secchi knows a thing or two about pasta. since debuting his cozy italian restaurant, rezdôra, in flatiron six years ago, the chef who built upon his time at modena’s three michelin star osteria francescana has earned one michelin star for his superior spaghetti skills which highlight regional emilia romagna technique and recipes. in june, the chef debuted his sophomore effort massara, which highlights the cuisine of yet another italian region, southern italy’s campania. the earthy toned trattoria claims a renovated three story town house just a stone’s throw from rezdôra, offering 105 seats and two bars split between the ground floor and second story dining rooms. here, one will find wood fueled italian cookery via mini neapolitan pies, or “pizzette” dressed with tomatoes, anchovies, and capers, and of course many more pastas both dry and fresh that pay tribute to the region, honoring ingredients like naples’ san marzano tomatoes, and the whimsically named “if pasta fredda was eaten in amalfi;” a dish of cold spaghetti tossed with an almond cream, sea urchin, sicilian red shrimp, and more. just a few meat and fish proteins, like a whole branzino with a lemon zabaglione, round out the menu, with desserts such as the classic clam shell looking sfogliatella with fig, pistachio, and citron fillings and wines all honoring the region. below, we caught up with secchi to get the full scoop on what diners can expect from his newest effort including his ancient pizza starter. how did massara come to be? while eating tortellini in brodo with my family outside of bologna was the reason i moved to emilia romagna to cook, massara honors the food i grew up eating. the first chef at my father’s restaurant in italy was from the campania/calabria border, and i spent a lot of time there as a young boy. those flavors are very nostalgic…i wanted to bring an authenticity to the region's food i grew up eating. why did you choose to open this restaurant now? part of the reason we do this is to bring an authenticity to cibo italiano executed at a high level with the absolute best italian ingredients we can buy. we wanted to celebrate the regions of campania salerno, benevento, avellino, caserta, and napoli, which all have different traditions, and food is always central to that. i also have a lievito madre, our starter that i brought back with my family after fishing in campania when i was really young (around 8 or 9 years old), which is the base of our pizzette. how do rezdôra and massara complement each other? the two regions are very different but share some key ingredients that are a focus in italian food: prosciutto di parma, parmigiano reggiano, mozzarella di bufala, and regional extra virgin olive oils. our goals at each space are to take two to three ingredients on the plate and manipulate and transform them to reinforce the flavors via pureés, powders, oils, and different cooking techniques. we've built that approach at rezdôra and carry it out at massara. tell us about the decision to highlight regional cuisines. i believe that true, authentic italian food is regional and there are 20 different regions in italia that, if studied, can be the base of incredible food and experiences. that's what we do right, try to build on these taste memories to make people happy when they join us. how do you plan to split your time between the two restaurants? the main reason we opened where we did is the two spaces are a one minute walk from each other. i am literally able to be at both places the same night consistently. i feel so fortunate to be cooking the food of these two incredible regions in the best city in the world with co workers whom i believe are some of the most talented and likeable people …it's pretty surreal! what should future customers know about your drinks program? massara’s wine program, led by michael duffy, highlights italian wines from tuscany to the south of italy including wines from sardinia, campagna, and sicily. the cocktail menu, designed by morgan marak, is centered around southern amaros and the plentiful citrus and herbs that grow along the sunny coastline of southern italy. your dining rooms take up the restaurant's ground level and second floor. but there’s a third what’s up there? ha, everyone asks that! we aren't saying much yet… how are you feeling right now, post opening? i'm always on edge, always looking at ways to push ourselves and get better, keeping our head down. admittedly, we have had a fairly decent couple of opening weeks, but there are many ways to improve. new york is crazy though. people want to be the first to write and review as soon as possible, so we had online reviewers show up the first day at 5:15 p.m. i believe in giving a place two to three months at least, but la vita è cosi. what’s a pro tip to dining at massara? try caffe sospeso on the dessert menu: order one coffee but pay for two. we will then give the next coffee to the next order that comes in, to share the beautiful gesture and spread a bit of pay it forward culture. hero image: alex staniloff / massara kat odell is a contributor to the michelin guide. she is based in new york. the sport of kings is made familiar at the three michelin key one&only mandarina hotel in mexico’s riviera nayarit. ​​from chic new hot spots to iconic favorites, discover the must visit restaurants and hotels that capture the spirit of each fashion capital this season. with the new michelin stars for 2025 unveiled, it’s time to dive into why the uk & ireland should be on any self respecting, food loving traveller’s itinerary. blending indian, mexican, and east african flavors. usher’s mother serves mouthwatering barbecue meats with vegan options. the michelin key is to hotels what the michelin star is to restaurants. what could be better then, than a hotel offering the complete package? an outstanding place to stay coupled with a truly remarkable meal, without the need to ever set foot outside the building. arnaud faye, executive chef of the three michelin star épicure and head of kitchens at le bristol, is bringing fresh vision to the iconic parisian palace hotel. swap the big city for calming country air, top notch food, stone cottages and breathtaking manors. from lakeland views to cotswolds cosiness, we’ve got you covered. the oscar nominated actress from "everything everywhere all at once" shares her hometown favorites. the celebrated chef reflects on 30 years in the city and his hope for the future. chef freddy money's culinary artistry outshines even the picasso paintings on the walls. three new destinations will sparkle in the sunshine state in 2025. enjoy the nation's capital the smart way. from boutique hotels in beachy locales to colonial residences in historic artists' enclaves, here are the latest spots joining the michelin guide. the skilled martial artist shares his hometown favorites. our favorite michelin guide spots nearby each stop of your art week itinerary. stephen starr, christophe bellanca, and mary george unite to craft a dining experience as elevated and iconic as louis vuitton itself. customize your experience by easily adjusting display settings for territory, and currency to suit your preferences! go to the "visited" list undermy lists and tap the "review" button to leave your comments from your visit the plus program provides upgrades and amenities at participating hotels. for this hotel, plus members will receive: non members can add the privileges at checkout through our 30 day free trial, cancellable at anytime.

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sarah carpenter & studio roots the new italian restaurant in its new york home words by: stephanie chen • photos by brian w. ferry news: sarah carpenter & studio roots the new italian restaurant in its new york home words by: stephanie chen • photos by brian w. ferry chef stefano secchi behind michelin starred italian restaurant rezdôra has unveiled massara in manhattan’s flatiron district. located in a historic building, the new 6,500 square foot restaurant extends across two floors, and features two bars and four distinct dining areas. designed by brooklyn based sarah carpenter & studio, massara is an ode to italy that is rooted in its new york city locale. the first floor has an open kitchen and dramatically framed pizza oven that is rough and textured, an homage to the smoke and fire of open flame cooking. a three story atrium pours natural light onto a 15 foot long continuous marble clad counter used for pizza preparation. walls are clad in a raw italian limestone, while the floor is tiled in imperfect travertine flagstone. the existing brick walls of the dining room walls were artfully plastered by edmundson studio, enveloping the 14 foot high room in a warm and moody tone. deep, rich leather cushions sit atop fumed oak banquettes, and oversized vintage murano pendant lights hang above a carrara marble topped bar. “chef secchi gave us a clear and specific directive to make the space ‘classic and above all, super italian,’” says sarah carpenter, founder of her eponymous studio. “our studio really thought about what that means in a new york context and how we can evoke the sense of campana without falling into the trap of trying to replicate the irreplicable.” a low lit, sooty green stairwell transports patrons to the intimate second floor, which was designed to evoke someone’s home. here, rustic plastered walls and ceilings add texture, while a rich green bar with amber glass doors casts a warm glow. brass and bronze lighting fixtures mostly sourced from italy illuminate the space, while vintage italian paintings and books flank the walls. this second floor room, which sits directly above the pizza oven, features a wood  and marble clad opening that provides a framed view of the pizza station below. “the space, a single, two story building an incredibly rarity in the middle of manhattan also granted us a truly unique opportunity to carve space and connect floors via openings, textures, and light,” carpenter adds. more from hd: retail design trends: gen z pushes physical stores to upgrade what i’ve learned podcast: mark eacott, ennismore 7 miami restaurants where atmosphere is on point share em ln fb pn tw get the newest issue of hospitality design magazine digital edition bd magazine + newsletter don't miss the latest from boutique design newsletter sign up subscribe archived issues about | contact | buyers guide | advertise | advisory board | sitemap follow us on sign up to stay informed about our latest awards and events. sign up to stay informed about our latest awards and events.

forgot your password? or sign in with one of these services by pelican press, june 18, 2024 in world news (adsbygoogle = window.adsbygoogle || []).push({}); stefano secchi is opening massara in the flatiron district, ice creams inspired by appetizing and more restaurant news. (adsbygoogle = window.adsbygoogle || []).push({}); #campania #move #man #rezdôra you need to be a member in order to leave a comment sign up for a new account in our community. it's easy! already have an account? sign in here. to vote for this server you must login. copyright var currentyear = new date().getfullyear();document.write(currentyear);, all rights reserved powered by invision communityinvision community support forums privacy notice: we utilize cookies to optimize your browsing experience and analyze website traffic. by consenting, you acknowledge and agree to our cookie policy, ensuring your privacy preferences are respected.
supported by off the menu stefano secchi is opening massara in the flatiron district, ice creams inspired by appetizing and more restaurant news. by florence fabricant striding through his restaurant’s beautifully paved dining room, stefano secchi marveled at the space. his lanky wingspan might reach wall to wall at rezdôra, where he made his name, but not here where a bar and an open kitchen with a wood fueled pizza oven frame the main floor tables. upstairs there’s a larger dining room. he’s putting campania, where he spent time in his youth, on the plate with seafood; stews; grilled meats, including goat; and pasta, both fresh and dried. “food in 2024 has to be regional,” he said. the neapolitan pizzettes depend on sourdough starter he’s nurtured for years, and italian wines go no further north than tuscany. 913 broadway (21st street), 646 212 0913, massara.nyc. there’s nothing cookie cutter in the group of brooklyn and manhattan restaurants alongside cervo’s, including hart’s, minnow and the fly. eel bar, a 65 seater in the lower east side, is an excellent new addition, looking to the basque country and beyond for fried mussels on the half shell; piquillo peppers with crab, white asparagus with mayonnaise and bottarga; half chicken al ajillo; and a burger with roquefort and anchovies. aaron crowder, the chef of cervo’s, is running this kitchen. a dark wood bar area segues into a pair of small dining rooms upholstered in forest corduroy with a view of the open kitchen. (opens thursday) 252 broome street (orchard street), 646 850 0140, eelbarnyc.com. the italian chef, rocco sacramone, has moved his popular astoria restaurant to manhattan’s upper east side, tweaking the name. the menu is again filled with crowdpleasers from his broad italian repertoire. 1572 second avenue (81st street), 718 721 3532, lincontrobyrocco.com. with high praise for their taqueria ramírez in greenpoint, brooklyn, listed on pete wells’s 2023 best restaurant list, giovanni cervantes, the chef, and his partner, tania apolinar, have switched focus from assorted tacos to carnitas. their nose to tail mix of pork cuts is simmered in lard, dusted with salt and hugged by a golden taco. (friday) 210 east third street (avenue b), taqueriaramirezbk.com. christian navarro, the former president of wally’s, a wine shop and restaurant in beverly hills, calif., is running this replacement for hidden leaf in midnight theater in midtown west.