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.
