Massara by Chef Stefano Secchi: A New Chapter of Italian Excellence in Flatiron

Introduction: A New Star Rises in Flatiron’s Dining Scene

New York’s Italian dining renaissance continues—and at its center is chef Stefano Secchi, who has once again stirred excitement with the opening of Massara, a new restaurant now open in Manhattan’s Flatiron District. Following the critical and popular acclaim of Rezdôra, Secchi’s 2019 debut that earned a Michelin star for its Emilian cuisine and elegant handmade pastas, this second act arrives with great anticipation.

With Massara, Secchi shifts his lens ever so slightly—from the northern hills of Emilia-Romagna to a more expansive, rustic interpretation of Italian culinary storytelling, centered on bold flavors, southern ingredients, and seasonal elegance. The result? A deeply personal dining experience that feels familiar yet refined, grounded yet elevated.

The Story Behind the Concept

While Rezdôra was built as a love letter to Modena, Massara takes its inspiration from broader regions of Italy, particularly those whose cooking traditions thrive in home kitchens and village trattorias. The name "Massara" itself is a nod to the matriarchs of southern Italy, often the gatekeepers of family recipes and culinary heritage. Secchi wanted this restaurant to feel like a tribute to those figures—both literal and symbolic—who preserve and pass on Italian tradition through food.

Set in the heart of Flatiron, Massara offers a more expansive Italian expression than its predecessor, both geographically and stylistically. The goal, according to Secchi’s vision, is to create a space where hospitality reigns, the food tells stories, and each dish evokes the warmth of tradition while embracing the creativity of a contemporary kitchen.

A Chef’s Culinary Philosophy: Tradition Through a New Lens

Secchi’s cooking has always reflected a blend of rigor and soul. With classical training in Italy and years spent in elite NYC kitchens, his style balances the disciplined execution of fine dining with the emotional resonance of home-cooked meals.

At Massara, his approach expands. The menu still features house-made pastas, but also puts greater emphasis on vegetable-forward dishes, whole-animal cooking, and wood-fired elements that evoke the rustic charm of Italy’s countryside cuisine.

More than ever, Secchi leans into the intimacy of food as memory—not just serving dishes that are technically impressive, but ones that invite conversation, connection, and nostalgia. Massara is as much about the people in the room as it is about what’s on the plate.

What Makes the Menu Special

The Massara menu is seasonal and ingredient-driven, designed to showcase the best of Italian flavors with Secchi’s signature refinement. Guests can expect a mix of à la carte options and a multi-course tasting experience, depending on how immersive they want their visit to be.

Highlights from the Opening Menu

• Anellini al Forno: A baked ring-shaped pasta from Sicily, layered with ragù, caciocavallo cheese, and breadcrumb crust.

• Wood-Grilled Branzino: Served whole with Calabrian chili oil, fennel, and citrus.

• Ricotta Gnocchi: Light pillows tossed in a slow-simmered lamb sugo with mint and pecorino.

• Stuffed Zucchini Flowers: Fried crisp and filled with lemon-scented ricotta, served over a vibrant basil crema.

For dessert, expect classics with a twist—olive oil cake with amarena cherries, or a reimagined tiramisu semifreddo layered with espresso granita.

The wine list is equally thoughtful, highlighting natural and biodynamic selections from small Italian producers, along with curated pairings that shift with the menu’s seasonal changes.

Design and Atmosphere: Understated Elegance with a Southern Glow

Unlike Rezdôra’s intimate, almost cloistered ambiance, Massara offers a brighter, more open space. Designed in collaboration with local artisans, the restaurant blends terra cotta textures, linen tones, and warm wood accents that nod to sun-soaked southern villages without straying into cliché.

The bar is a focal point—perfect for walk-ins or guests seeking an aperitivo and a few shared plates. The open kitchen brings energy into the room, while thoughtful lighting and subtle music create a dining rhythm that feels celebratory but never overwhelming.

Why Massara Feels Like More Than Just a Second Restaurant

For Secchi and restaurateur David Switzer, Massara isn’t about duplicating success—it’s about deepening their voice in the NYC food scene. Rezdôra proved that focused regional cuisine could shine in a competitive landscape. With Massara, they’re exploring how breadth, flexibility, and generosity can elevate the experience without losing identity.

This restaurant is also a response to how diners want to eat now. It’s not overly formal, but still refined. It honors tradition, but doesn’t feel rigid. And above all, it feels genuinely welcoming, making space for locals, tourists, industry folks, and anyone in search of a soulful Italian meal.

Conclusion: Massara Is the Next Great Italian Table in NYC

With Massara, Stefano Secchi has crafted another chapter in his culinary journey—one that honors Italy’s past while embracing the present tastes and rhythms of New York City. From handmade pastas to flame-kissed proteins, from quiet moments at the bar to curated tasting menus in the dining room, every detail feels like an invitation to slow down and savor.

It’s not just a follow-up to Rezdôra. It’s a statement all its own. One that says Italian food in NYC still has room to evolve, surprise, and deeply satisfy—especially when it's told through the hands of a chef who cooks with both precision and heart.