For my first course, I ordered the Burrata - a large ball of burrata cheese from Puglia topped with oysters, cipollini onions, and chives. The brininess of the oysters paired well with the sweet onions and creamy cheese. This dish was surprisingly tasty and left a smile on my face.
I also enjoyed a lovely vegetarian plate of Barbabiatola - beets with walnuts and mint and a light dressing made with anchovy. The textures in this dish were fun and I liked the tart and tangy flavors.
Next, Keith ate the Carne Cruda - a tartare of Chapel Hill Farm Ruby Veal with black truffle, parmigiano cream sauce, chervil, radish, and celery. There was a balance of flavors when you ate each ingredient together in one bite, with a clean and peppery finish from the celery and radish.
For my pasta course, I devoured the Linguine made with Masseria spicy XO sauce, olive oil, and garlic. The XO sauce is made with seafood that gave an umaminess to the dish. The pasta had lots of bite to it and the extra crunch on top was interesting.
Keith ate a more creamy Agnolotti with cacio di Roma, egg, black pepper, and guanciale. It had a breakfasty (bacon & egg) feel and was heavier than a carbonara pasta.
Keith ate the Piccione - roasted squab with pink lady apples, red onion leeks, and spring onions. The jus was very intense but the onions were a bit overkill. Everything tasted great, but he only wish he had a larger portion of the squab meat. The claw sure looked menacing though, ha.
As a segue into dessert, we were treated to a Cider Sorbetto with cinnamon apples and cream. It tasted like apple pie - appropriate for Fall/Thanksgiving - and the sorbet was very refreshing.
For my dessert, I chose the Bombolini. This artfully plated dish was comprised of little donuts stuffed with coconut cream, and various creams and dollops of persimmon, lime, and a limoncello gelato. This was a lovely and light way to end the meal.
Keith chose a more traditional flavor combination with the Oro Cioccolato. A flourless chocolate cake coated with gold served with chocolate crema, Piedmontese hazelnut brittle, and coffee gelato. This dessert was not super sweet, and again was a nice ending to his meal.
The inspired tasting-menus are rooted in the flavors of Chef Nick's Italian heritage and showcase the organic, exploratory sensibility of the country’s cuisine emerging from its daily markets and seasonality of ingredients. Each course was a virtual trip to the pretty seaside of Puglia. We were treated to some sweets with our check - cannolis and raspberry gelees. Masseria is a chic and cosmopolitan Italian enclave within the Union Market area that prepares modern interpretations of cherished dishes and authentic favorites of Italy. Nestled amongst warehouses in a sketchy area, I suspect it won't be too long before the surroundings are developed more soon, as is the case with our ever sprawling city.
UPDATE: This restaurant was awarded one Michelin star in October 2016.
Total Rating: 4.33
Food: 4.5, Price: 4, Service: 4, Ambience: 4.5, Accessibility: 4