Simoneink is pleased to announce chef Nick Stefanelli as the newest member of our definitive boutique PR firm’s collection of clients. Stefanelli has garnered high acclaim from his days at Bibiana, earning a “Rising Star” nomination from the James Beard Foundation, and contributing to the restaurant’s success as one of Esquire’s “Best New Restaurants”, aWashingtonian “100 Best Restaurant,” and receiving 3 stars from The Washington Post. It is with great excitement that we share the news on Stefanelli’s first solo venture, Masseria, opening early Summer 2015 in theUnion Market district of Washington, DC. We look forward to this exciting partnership, and being chosen to share more with you on the highly anticipated arrival of Masseria!
– MASSERIA –
Masseria, a new restaurant and a first for chef Nick Stefanelli, will be a celebration of big, harmonious flavors and the finest Italian cooking that shaped his palate as a child. The restaurant’s name carries a heartfelt meaning, defining the charming agricultural farm of the Puglia region, which is heavily rooted in Stefanelli’s heritage. All of which means that running his own restaurant will now be more of a lifestyle than a profession, by taking the pretense out of fine dining and keeping it to just a whisper through its service. Entering into a handsome courtyard with relaxed seating, Masseria, an exclusive restaurant for 60 guests, will combine the raw and simple look of an Italian country estate, the industrial grit of the Union Market district, and the undeniable chic of its fashion-savvy chef-owner. Italian food that sings with touches of coastal cultures will be a fitting reward for all who dine at Masseria, because Stefanelli and his skillful team – comprised of General Manager and Advanced Sommelier David Kurka, formerly of Brabo and CityZen, and head bartender Julien-Pierre Bourgon of the acclaimed cocktail lounge PX – believe so passionately in both provenance and taste.
A Warm Welcome for Chef Nick Stefanelli
