Masseria

“Masseria was the culinary highlight of our trip to DC. The wine pairing was excellent. The gnocchi was pillowy and light. The burrata gelato was a standout. The service and staff were wonderful. By the end of the evening, I had lost count of how many dishes we had tried. It’s a great place for a special celebration or intimate evening.”

“Visited Masseria on January 19, 2022. This one-star Michelin restaurant offers a tasting menu built around regional Italian dishes. Courses included branzino with sunchoke, agnolotti del plin filled with lobster and finished with basil and breadcrumbs, and strascinati with guinea fowl ragù and Parmigiano. Antipasti featured gnocco fritto with mortadella and pistachio, burrata with Wellfleet oyster and Kristal caviar, and carne cruda of Roseda Farms striploin. Dessert was torta al cioccolato with mascarpone and Okinawan black sugar gelato, followed by a Sicilian blood orange and green tea course.”

“This restaurant exceeded my expectations. To start, the service was amazing. Each staff member we encountered was incredibly kind and knowledgeable on the food and drinks that were being served. Our server, Mo, was also one of the better parts of the experience as he was both friendly and genuinely funny. The atmosphere was very pleasing and their playlist was top tier. As for our food, everything was cooked to perfection and the wine pairing complimented each dish nicely. I loved each with the execution of one course, the lamb lasagna (To note, I am personally not a huge fan of lamb). Something else to note, they also sell really nice candles which was a pleasant surprise.”

“All around great experience. Went with the 8 course chefs menu and was pleasantly surprised. Only had a small part of one dish that was just a little too salty, which i mentioned to Chef, and he appreciated the feedback. They have multiple pairing options, as well. I had caviar added to my fish dish, and added 5 cheeses with my dessert. All were delicious. Highly recommend giving this spot a try.”

“I am not sure why this restaurant has such hype. For spending $500/p, most of the dishes were inedible. Pasta was chewy and octopus overcooked, the quail was not supposed to have bones but definitely did and was way over peppered, the softshell crab sauces were tasteless and the crab itself devoid of almost any meat. The best part of the meal were the things not cooked - the rare wines and the caviar service.”