The restaurateur duo, passionate and dedicated chef Stefano Secchi, and his partner David Switzer are embarking on a new culinary adventure with the launch of Massara. This two-story, 105-seat restaurant on Broadway is a testament to their unwavering commitment to the culinary customs of Campania. It serves a diverse range of cuisines prepared with fire, smoke, and fresh fish.
Massara wants to create what Secchi calls a “contemporary farmhouse” atmosphere in New York City. The focus is the open kitchen, which features a shiny dark-teal tile wall behind a Naples-made Acunto pizza oven—a significant improvement over Rezdôra’s equipment. A specially made wood-burning barbecue for grilling steaks, veggies, and reverse-butterflied branzino is also included in this kitchen.
One of the many unique elements of Massara’s menu is the use of a 35-year-old family pizza starter, which has been meticulously refined over the last two years. The restaurant offers a two-hour pizza-tasting menu and tiny, saucer-sized pizzettes. The pasta selections, distinct from the Modenese characteristics of Rezdôra, are a true testament to the new technique, as seen in dishes like the Cheesemakers Raviolini, which is filled with passatas from two varieties of tomatoes and stuffed with smoked buffalo mozzarella.
With a deliberate concentration on Campania’s culinary legacy, Secchi and Switzer have eschewed classic Modenese pasta like tortellini, pici, or agnolotti. This includes a menu segment with imported noodles from Gragnano, a town known for its low-heat, 48-hour pasta-drying method. A noteworthy meal is “If Pasta Fredda Was Eaten in Amalfi,” a fanciful $32 cold spaghetti dish with crimson shrimp.
Massara proudly presents a strict regional wine list, exclusively serving wines from Sicily and Sardinia in southern Italy. This deliberate choice, in contrast to the standard Italian ‘hits’ offered in other New York restaurants, is a testament to the restaurant’s commitment to highlighting Campania’s ‘deep tracks.’ Removing high-margin wines such as Champagne further exemplifies this dedication to regional authenticity.
The expanded dining area of the new restaurant is a significant improvement over Rezdôra, which frequently couldn’t hold larger parties. Massara can accommodate big meetings and private events without interfering with regular service because of its two stories’ worth of dining rooms and bars. The finest view of the pizza oven is from an eight-person table next to the open kitchen, which makes for a more enjoyable dining experience.
Secchi intends to use the extra room to serve more ambitious fare, such as a goat meal that costs $50 per person and is served in four different ways: braised, roasted, grilled, and in cannelloni. Though he’s still working out a reliable source for entire goats, Secchi’s commitment to showcasing the culinary possibilities of each component is evident in this presentation.
Rezdôra’s customers have frequently asked for additional fish and tomato-based meals, and Massara vows to satisfy their requests. The cuisine is full of dishes that complement the regional specialties of Campania, such as langoustines, scallops, and tomatoes from San Marzano and Datterini.
Massara is a noteworthy addition to the culinary scene in New York City. With its emphasis on the rich culinary traditions of Campania, larger dining area, and commitment to local authenticity, Massara is expected to draw both Rezdôra regulars and new diners looking for a classier Italian dining experience in the Flatiron District.
