Michelin-Starred Rezdôra Opens Southern Italian Sister Restaurant In Flatiron
Since 2019 Rezdôra has been deliciously highlighting regional Italian cuisine through house-made pasta, so naturally it didn’t take them long to earn a Michelin star and a 3-star New York Times review. And now chef Stefano Secchi, partner David Switzer, and the rest of the Rezdôra team are expanding their offerings via a sister restaurant around the corner: Massara.
Sticking to their Italian roots, Massara is celebrating the cuisine of Campania in NYC’s Flatiron neighborhood.
Massara’s menu is inspired by Secchi’s childhood memories of visiting Southern Italy. That’s to say dishes explore the region’s rich abundance of farms and fisheries and are centered around cooking from both a wood-burning oven and grill.
The menu begins with Antipasto, and features a selection of items from the grill including Ricotta & Caponata, Ciabatta, Classico Antipasto with Prosciutto di parma and bufala d.o.p., and a selection of Pizzettes, including Margherita, Stagione (seasonal), Montanara Marinara, and Montanara with Crudo, all made in the wood-burning pizza oven in the heart of the dining room.
From there diners will find the Primi portion of the menu, which, of course, offers a selection of Secchi’s signature fresh pastas.
These include Corteccia with sausage ragù in bianca and brocoli rabe, Cheesemakers Raviolini with bufala d.o.p., passata, and basil, and Candele with ragù genovese.
Pasta from Gragnano in Campania is also offered, including a dish called “If Pasta Fredda was Eaten in Amalfi” with spaghetti served cold, gambero rosso (a prized red shrimp served raw), and almond.
And, finally, the menu closes with a selection of Secondi dishes, anchored by Massara’s one-of-a-kind wood-burning grill.
This includes large format meat dishes, including the Bistecca “New Yorkese” Wagyu grilled with flakey salt and olive oil from the region, whole fish such as Branzino, and shellfish dishes including the Capesanta, scallops with pine nut puree, fennel and blood orange.
Seasonal vegetables gathered from the Union Square Greenmarket daily make up the wood-grilled Contorni selection, which includes Broccoli Rabe “Stracotta” with garlic and peperoncino, and Verdure “Alla Scapece” with zucchini, mint, and vinegar finished with house-made smoked olive oil.
An inventive dessert menu inspired by pastries from Campania is delivered by Pastry Chef Dominique Canvin, while the wine program highlights Italian wines from Tuscany to the south of Italy. A cocktail menu centered around southern amaros and the citrus and herbs that grow along Southern Italy’s coastline is also offered.
Massara, which stands for head of the household, is housed in a historic two-story building featuring two bars and four distinct and intimate dining areas.
Seating twice as many as its sibling counterpart rustic charm is maintained throughout in materials such as raw Italian limestone, travertine flagstone, and deep green leather cushions.
Secchi, who, according to Eater, formerly trained in the famous three-Michelin-starred restaurant Osteria Francescana in Modena, Italy, stated:
Massara celebrates our deep exploration of regional Italian cooking, with a focus on Southern Italy. 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.
View the full menu and make reservations for Massara online here.
913 Broadway (at East 20th Street), New York
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