Review by

  • Masseria
  • Masseria
  • Masseria
  • Masseria
  • Masseria
  • Masseria
  • Masseria
  • Masseria
  • Masseria
  • Masseria

Contact Info

Address: 1340 4th Street NE (Map)
Neighborhood: NoMa
Cuisine: Italian
Phone: (202) 608-1330
Price: $$$$

NoBread Facts

Gluten Free Menu: Yes

Cross Contamination: Yes

Malted Rice: N/A

Gluten Free Pasta: Yes

Gluten Free Bread: No

Gluten Free Taco Shells: N/A

So here's what we think...

Masseria is by far one of the most impressive restaurants I’ve visited all year. From the stunning, light-filled interior to the carefully curated rotating menu, Masseria is the perfect place to celebrate any special occasion. While Masseria does come with a price tag, I can attest that it’s worth it. The restaurant functions prix fixe-style, but offers multiple packages – 3 courses for $69, 4 courses for $78, 5 courses for $89 or the 6-course chef’s tasting for $95. Each package also has the option for an added wine pairing…

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One of the most impressive things about Masseria is that any given time, majority of their menu is gluten-free. They even make their own gluten-free pasta in-house, which you can request for any of the restaurant’s pasta dishes. The rendition I ordered was made with Masseria’s seafood-based XO sauce, and was deliciously savory. The pasta itself was exquisite. This is a pretty steep accolade, but I can say for certain this was the best gluten-free pasta I have ever eaten. I also greatly appreciate that Masseria makes their own gluten-free dough in-house, as many restaurants outsource their gluten-free pasta out of ease. Masseria isn’t afraid to go the extra mile, and it shows.

Another fantastic aspect of Masseria is their cocktail program. I ordered the Fiore di Jalisco cocktail, made with Peligrosso tequila, sour guava, and jasmine. Not only was this drink delicious, but it was visually stunning. I especially liked the usage of sour guava juice ­– it gave the drink a fruit-forward flavor profile without being too sweet. I also tried the Fumo di Uva cocktail, which has been recognized in the DC-area as one of the most innovative alcoholic beverages on the market. This drink could not be executed without the immense skill and creative minds of the Masseria bar team. It’s made with cognac, fennel liqueur, and a lemon and star anise-infused glycerin smoke. The drink arrives to the table with the brim covered, but when it’s placed at the table, the drink is unearthed to reveal spooky yet exciting billows of glycerin smoke.

For the main course, I ordered the Turbot, which came with zucchini, squash, lemon, almonds, and oregano. This white fish was cooked just how I liked it – very citrus-forward with plenty of lemon. Throughout the meal I also had a chance to nibble on Masseria’s take on the falafel, which was the creamiest chickpea fritter I’ve ever had the pleasure of tasting.

The dessert round did not disappoint, and was abundant with fresh fruits like figs, peaches, and other stone fruits. My favorite was the Torrone, which typically comes with pistachio semifreddo, stone fruit Macedonia, peach and chamomile sorbet, and a pistachio crisp. However, Masseria knew that I have a dairy intolerance, and happily altered the dish to my necessary specifications.

Masseria may not be the type of place you go on a weekly basis, but it’s one that should be added to your list nonetheless. The restaurant relies heavily on fresh, farm-to-table produce, which gives way for a very seasonal and naturally gluten-free menu. Above all, you must go to try the gluten-free pasta, because it is out of this world.