In a tall, narrow, two-story space in the Flatiron District, Secchi and partner David Switzer, who also run the pasta-forward Rezdôra around the corner, have built themselves an ad hoc Italian farmhouse and run it like an inn in the uncanny valley. "Ciao!" the non-Italian host greeted me at the door; "Ciao!" the non-Italian bartender followed up at the bar. The bathroom plays its own soundtrack of introductory Italian lessons. This is, how you say, laying it on a little thick.
Stefano Secchi, Massara's ponytailed chef, declaimed to the New York Times as the restaurant opened in June. Campania, in the southwest of the boot - it includes Naples, Amalfi, Capri, and Ischia - favors fish, fire, and Fiano. Food in 2024 has to be regional, which is a significant departure that speaks to a push for authenticity in dining.
Collection
[
|
...
]