Masseria

With its seamless blend of indoor and outdoor spaces, this is a shining beacon amid high-rises, restaurants, and stores galore. 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 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?

Michelin Star Dining at Home

• Masseria offers a Michelin-starred home dining experience: a curated 4-course dinner that can be enjoyed at home, with pre-paid reservations and seasonal ingredients.

Three immersive tasting formats with kitchen views

• The restaurant features three distinct dining experiences: an 8-course Chef's Table tasting with a view of the open kitchen, an 8-course Chef's Counter tasting, and a 6-course La Cucina tasting at Bar, Sala, and Pergola (with a capsule 4-course variant).

A rustic yet industrial, multi-space setting in NoMa

• Masseria blends a Puglian masseria aesthetic with the Union Market district’s industrial vibe, featuring an open-air courtyard, a covered pergola, and an indoor sala that overlooks the seafoam-green tiled open kitchen.

Signature Ingredients

• Lobster (including lobster roe and meat): A cornerstone of Masseria’s seafood-forward tasting menus, lobster is featured prominently in courses such as julienne of lobster and dishes that incorporate lobster roe, underscoring the restaurant’s commitment to pristine, luxury seafood. The lobster is prepared to highlight delicate sweetness and briny depth, often complemented by light emulsions or reductions that let the lobster’s natural sweetness shine.
• Golden Ossetra caviar: Listed among the luxurious components in the Chef’s tasting constructions, the Golden Ossetra caviar provides briny, brassy richness and a luxurious finish. Used sparingly as a garnish or incorporated into delicate preparations, it elevates courses with a textural contrast and oceanic brightness.
• Castelmagno cheese (Fonduta): Castelmagno fonduta appears in the menu, bringing nutty, grassy notes and melt-in-your-mouth creaminess typical of this Piedmont cheese. The fonduta serves as a luxurious base or component that anchors pasta, vegetables, or seafood with a deeply Italian, regional character.
• Tajarin egg yolk pasta (egg-enriched tagliolini): The Tajarin egg yolk pasta exemplifies Masseria’s homage to Italian regional technique and texture. Enriched with egg yolk, the pasta delivers a silkier, richer bite that pairs beautifully with seafood, earthy sauces, and delicate emulsions, reflecting the restaurant’s emphasis on handmade, seasonally inspired pasta.
• Brandade (salt cod): Brandade appears as a refined, olive-oil-rich cod preparation, representing Masseria’s nod to classic sea-focused Italian cooking with a French-influenced technique. The cod provides a creamy, briny contrast that complements seafood-forward courses and showcases a refined approach to preserving briny flavors.
• Scallop glaze (fabergé egg scallop glace): The scallop component, often presented with a refined glace, highlights the sweet, pristine sweetness of scallops and employs precise glazing techniques to achieve a glossy, concentrated finish. This ingredient underscores the restaurant’s dedication to showcasing seafood with elegant, meticulous preparation.
• Lobster roe and lobster preparations (paired with other luxury ingredients): The inclusion of lobster roe in several tasting components, sometimes alongside lobster meat, illustrates a signature use of lobster-derived elements to heighten decadence and texture, reinforcing Masseria’s seafood-centric, high-lidelity Italian menu philosophy.

Tasting Menus

• Four-Course Tasting Menu — $158 per person. Available in Sala, Veranda, and Bar. Tuesday, Wednesday, and Thursday.
• La Cucina Tasting Menu — $220 per person. Six-course experience exploring the flavors of Puglia, Southern Italy, and beyond. Available in Sala, Veranda, and Bar.
• Chef’s Tasting Menu — $270 per person. Eight-course immersive experience. Available in Sala, Veranda, Bar, Chef’s Counter, and Chef’s Table. Tuesday–Saturday.

Note: Enhancements such as Caviale are offered as add-ons to tasting menus or at the bar a la carte; no dish-level prices are listed in the provided content.