Massara

Chef Stefano Secchi and partner David Switzer, the team behind Michelin-starred Rezdôra, run Massara, a Campania-rooted restaurant in the Flatiron neighborhood. Grounded in Southern Italian tradition and shaped by Secchi’s personal connection to the region, Massara centers its cooking around fire, family, and a deep respect for place.

The name Massara refers to the matriarch, or head of the household, in Campanian dialect, a concept that quietly shapes the restaurant’s approach to hospitality. The experience is rooted in warmth and generosity, drawing from Secchi’s memories of Southern Italy and the rhythms of cooking that happen slowly, deliberately, and in service of others.

The food at Massara reflects Campania through restraint rather than excess. Cooking revolves around fire, with dishes moving between the wood-burning oven and grill, and an emphasis on seasonal vegetables, fresh pasta, seafood, and meats handled with clarity and purpose. Ingredients are allowed to speak plainly, guided by technique rather than embellishment.

The experience extends beyond the kitchen. The wine program, led by Michael Duffy, leans heavily Italian, with a particular focus on southern regions, while cocktails draw on amaros, citrus, and herbs native to Campania under the direction of Morgan Marak. Set across multiple levels, Massara pairs an open kitchen and wood-fired pizza oven with warm materials and softly lit rooms that invite guests to linger.