Chef and owner of Officina and Masseria, Nicholas Stefanelli shares how "the talent on display [at the Hirshhorn Museum] from artists and sculptors worldwide is simply outstanding." Additionally, Nicholas adds that the museum admission is free of charge.
Read moreThe 10 Best Italian Restaurants in DC Right Now
From tried-and-true haunts to Michelin-starred standouts and even new openings that have managed to make an impact, these are the 10 best Italian restaurants in the D.C. area worth sinking your teeth into over and over again.
Read moreThe 25 D.C.-area restaurants to receive Michelin stars this year
At Masseria, one of the first stand-alone restaurants in the Union Market District, Nicholas Stefanelli evokes a house in the Italian countryside with its low couches, fire pits, and enclosed porch area. Its food is equally as warm, including flavorful appetizers and satisfying pastas.
Article Source: https://www.washingtonpost.com/dc-md-va/2023/11/08/dc-michelin-star-restaurants-list/
The Ultimate Union Market Guide
Another Nicholas Stefanelli hit in this hood explores his Italian heritage. Masseria’s eight and six-course tasting menu invites guests to enjoy the exquisite flavors of the country through fresh fish creations and decadent pasta delights.
Read more100 Very Best Restaurants: – Masseria
The culinary pleasures are many at Nicholas Stefanelli’s rustic-chic Union Market restaurant, an ode to the farmhouses of Puglia.
Read moreChef Nicholas Stefanelli Talks Ever-Evolving Style
Whether it’s a suit jacket or a side of beef, Nicholas Stefanelli knows a good cut when he sees one. A native Marylander and graduate of L’Academie de Cuisine, the stylish chef heads some of the District’s most refined restaurants, praised for their elevated cuisine, curated wine lists, and sumptuous interiors.
Read moreCelebrate a Special Occasion With D.C.’s Fanciest Takeout Meals
The spirit of chef Nicholas Stefanelli’s coastal Italian tasting menu translates to takeout via “Masseria a Casa,” an $85 dinner for two available for delivery within the Capital Beltway or pickup at sister restaurant Officina. The menu changes each week, with choices like slow-roasted pork loin and belly, poached halibut, or Sunday ragu, (optional wine pairings are available too).
Recapture the spirit of date night — remember that? — with takeout for 2 from these restaurants
April 2020 | Washington Post, by Fritz Hahn
The Michelin-starred Masseria used to offer guided tasting menus with four to six courses in its dining room near Union Market. Now, the “Masseria a Casa” takeout menu offers one multicourse meal for two each day. Diners can check the restaurant website on Monday to see a week’s worth of dinners and plan ahead. The reduced number of options is the result of both a leaner team in the kitchen and the challenges of getting ingredients. “We used to get deliveries from the West Coast every day, or overnight from Italy,” chef Nick Stefanelli says. Now, “some deliver once a week, some every other day.” But the intent is still there: “We’re trying to stay within what Masseria’s experience was — being able to bring happiness through food,” he says.
7 Michelin-Star Chefs Share Their Top Home Cooking Tips
April 2020 | Departures, by Jordi Lippe-McGraw
We've all heard the saying, "when life hands you lemons, make lemonade." But in this cooking hack you will be able to turn stale bread into a Michelin-level soup recipe. "If there's any time to use every last ingredient or grocery item you bought at the store, it's now," said chef Stefanelli of Masseria and Officina in Washington, D.C. "In Pancotto (Italian Bread Soup), the key and main ingredient is—you guessed it—stale bread. Toss in other 'scraps' like carrots, celery onions, and tomatoes, and add some herbs and pecorino cheese. It's a delicious, cost-effective, and inventive recipe for the quarantine ages (and beyond)."
25 of America’s Best Restaurants Are Now Serving Takeout
April 2020 | Fodor’s Travel, by Giulia Pines
This D.C. one-star specializes in rustic Italian cooking of the Puglia region, including complex pasta dishes and lots of fresh seafood. Due to the shutdown, chef Nicholas Stefanelli is now leading his entire staff in a team effort to conceptualize, source, cook, and hand-deliver a different meal every day, which might include a meaty main like pork shoulder or braised short ribs, a pasta dish, and a salad, plus a bottle of wine. The weekly menu is posted online, and diners can order via Tock.