Department of FoodieDepartment of Foodie
From Google Maps reviews.
I started with a champagne Brut on the house along with a small bite. I had their version of the expresso martini which was quite good. I decided to do just pasta for dinner and what a pleasant choice. The match maker ravioli was great, solid dish, simple but very tasty and fresh. The ragu genovese was the best dish by far, super flavorful and balanced. The desert was quite good, light and not too sweet. Over all service was great, super attentive and the food was good as well. A bit pricey but
Massara certainly did not disappoint! People will probably knock this place for the cost. However, “you get what you pay for”! The food was phenomenal and the wait staff and Sommelier Brandon were just as good! Stefano Secchi knows what he is doing. Also, the restaurant here on 26th Park Avenue is very well done from a decor and ambiance standpoint. Especially given that they were displaced from their original place due to a fire. Thank you to all of the Massara staff and keep doing what you are
Massara has quickly become my go to for Italian food in NYC. There isn’t one thing on the menu that I don’t love. Lunch has some familiar items to dinner so it’s nice to see a cross over (because I always want the pasta from here). It’s perfect for a family style meal, and the size of the dishes make it perfect to share. The wine of the week is my favorite thing about their menu, and I always love the story behind the selection. I already can’t wait to go back!
From the Apr 10, 2025 health inspection. Lower-priority items are listed after the serious ones.
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.