Masseria takes its name from the masserie of Puglia — the walled agricultural estates of the region where chef-owner Nicholas Stefanelli traces his family's roots. It's his first restaurant, and both the name and the room reach for that world: the spare, sun-washed look of an Italian farmstead built inside the industrial shell of a Union Market warehouse.
The cooking pulls from Puglia's coastal Italian flavors, served through a course menu that includes caviar and chef's table seating, with a sommelier on hand for wine pairings.
Michelin has awarded Masseria one star every year it's appeared in the Washington DC guide — 2017, 2018, 2019, 2022, 2024, and 2025.
The cooking pulls from Puglia's coastal Italian flavors, served through a course menu that includes caviar and chef's table seating, with a sommelier on hand for wine pairings.
Michelin has awarded Masseria one star every year it's appeared in the Washington DC guide — 2017, 2018, 2019, 2022, 2024, and 2025.