Chef Stefano Secchi sits outside of Massara, which reopened its doors in Manhattan’s Flatiron District this summer.
Paola Baylon
In a year after a kitchen fire led to its temporary closure, Chef Stefano Secchi has reopened Massara at its original home at 913 Broadway, in Manhattan’s Flatiron district.
“Massara was always meant to be in that space,” said Secchi. “When the fire happened, our first priority was making sure our team stayed together and that we could keep cooking, which is why Massara on Park became so important. It gave us a chance to continue serving guests, keep the team together and keep evolving, but it was never intended to replace what we had originally built.”
That foundation is now laid upon familiarity in that its dining room at the 913 location was designed around the way Secchi and his staff cook; especially with its wood-burning oven and grill. Massara comes back within a refreshed space inspired by Campania, a region in southwestern Italy known for its ancient ruins and striking coastline.
At Massara, wood-fired pizzettes.are a house specialty.
Paola Baylon
“And there’s an energy in that space that’s difficult to recreate elsewhere; we were so happy to get back,” said Secchi. “We can finally present Massara the way we always envisioned it, while welcoming back the community that supported us through an unexpected year.”
Why Massara Is Influenced by Campania
It’s also this history with Campania that is very important to Secchi.
Stefano’s father and mother met while working on a European cruise line and later moved to the U.S. They initially ran a restaurant in Westlake Village, Calif., before moving to Texas in 1982, where they opened another restaurant, Ferrari’s. Stefano’s father ran the front of the house, and his first chef was Dino Borrello, whom the family called “Uncle Dino.”
Secchi and his brothers would spend their summers in Italy, flying into Calabria and then making their way to Campania, where they would fish with Dino and spend time cooking and eating together.
Massara’s menu and interior is inspired by Campania, a region in southwestern Italy.
Brian W. Ferry
“He was inspirational in me starting to cook, so the connection and food of the region are very nostalgic,” remembered Secchi. “Also, there is this culture of incredible seafood along the coast, amazing vegetables and citrus, world-renowned mozzarella, pizza, and an extraordinary agricultural tradition all within one region.”
Along with Massari, Secchi co-owns Rezdôra, also an Italian restaurant in the Flatiron district centering on cuisine of Emilia Romagna and around housemade pasta.
“I spend time in both restaurants every day because I enjoy being part of the process, whether that’s tasting, mentoring the team, or talking with guests,” he noted. “It also helps that both restaurants are in the same Flatiron neighborhood; I can always run over from one restaurant to the other within a couple of minutes.”
It was Massari’s unexpected closing that led to subsequently operating a temporary pop-up residency called Massara on Park. It was also located in Flatiron.
“When we returned to our original home, we brought some new dishes with us but most of all, we were able to come back with a nice group of our original team members; that made it very worthwhile,” said Secchi. “Massara is now a more confident and fully realized version of itself.”
Along with pasta choices and a grilled section, the menu at Massara includes a Whole Grilled Branzino with Maldon salt and charred lemon, and Braciola Di Maiale, a pork chop with pickled mustard seeds and stone fruit.
Paola BaylonMassara’s Upcoming Plans
For Massara, Executive Pastry Chef Dominique Canvin is delivering an inventive dessert menu inspired by pastries from Campania including warm Sfogliatella and Torta di Ricotta e Pistacchio. A selection of housemade gelato features lemon basil, chocolate coffee, hazelnut and pistachio chocolate chip.
Massara’s wine program highlights Italian wines from Tuscany to the south of Italy as well as labels from Sardinia, Campagna and Sicily. The cocktail menu is centered around southern amaros and citrus and herbs that grow along the sunny coastline of Southern Italy.
On Thursday, Sept. 24, Secchi will welcome San Diego chef Travis Swikard, chef and owner of Callie and Fleurette, for a one-night collaboration dinner at Massara.
The evening will bring together Swikard’s California-Mediterranean cooking and Secchi’s deeply rooted approach to regional Italian cuisine for a multi-course prix fixe menu highlighting seasonal ingredients and flavors from both coasts.
In the future, Secchi plans to introduce at Massara both an expanded pizza program and a special guest pizza oven takeover series welcoming acclaimed pizzaiolos and Italian chefs alongside him.
Business hours for Massara are Monday through Sunday from 5 to 11 p.m.
