Massara

The story

Massara in New York City: Campanian Italian Cooking at 913 Broadway

Massara, an Italian restaurant at 913 Broadway in New York City, received the Wine Spectator Best of Award of Excellence in 2025 and was listed as Recommended by Michelin in 2026. The kitchen cooks the regional food of Campania, and the menu is built around the wood-fired oven and grill.

Campanian cooking from the wood oven

Massara takes its name from a word in the Campanian dialect meaning "matriarch" and "head of the household." Chef Stefano Secchi drew on childhood visits to Southern Italy when writing the menu. The region's farms and fisheries supply most of the produce and seafood, and much of the cooking happens over a wood-burning oven and grill.

Dishes from the grill and the pasta

The grill turns out a whole branzino with flaky salt and charred lemon, and a 60-day dry-aged ribeye served for the table. Among the pastas, cavatelli verdi arrive with braised duck sausage ragù and pecorino, and spaghetti comes with bottarga, anchovy and sea urchin. For dessert, the sfogliatella is offered in citron, chocolate or pistachio, and the ricotta and pistachio torta closes the meal in a lighter way.