La Masseria

The story

Crafted with passion, served with love

A Farmhouse in the Middle of Manhattan

On West 48th Street, steps from Broadway, La Masseria transports its guests to the rural south of Italy without leaving Midtown. The concept draws directly from the masseria — the working farmhouse at the heart of Puglia's agricultural life, where produce was preserved, tools stored, and meals built from whatever the land and sea had to offer that day. That same philosophy of simplicity, freshness, and authenticity shapes everything on the plate here.

The People Behind It

The restaurant was founded by three partners with deep roots in Italian hospitality. Restaurateur Peppe Iuele, formerly co-owner of La Locanda and a native of Capri, set the tone from the start: "I want them to feel comfortable, as if they are enjoying a delicious meal at a good friend's house." His childhood friend Enzo Ruggiero oversees a wine program that reaches into lesser-known southern Italian appellations — think Falanghina from Campania — built on a passion that traces back to stomping grapes with his grandfather in Capri's local vineyards. That dedication to the wine list has earned La Masseria the Wine Spectator Award of Excellence every year since 2009, recognition for one of the most outstanding restaurant wine lists in the world.

Executive chef and co-owner Pino Coladonato grew up on a farm in Puglia, where beans were often the only ingredient available. Fava beans, chickpeas, and lentils remain a core element of his cooking today. After fourteen years as chef at Sette Mezzo, he designed La Masseria's menu to evoke "the best dishes that represent that authentic cuisine — simple, fresh and flavorful."

The Room

Interior designer Libby Langdon translated the masseria concept into a dining room that feels both rustic and considered. Oversized iron sconces were custom-made from antique wrought iron gates. Artful displays of antique farm tools share wall space with authentic Italian photographs. An eight-foot chandelier at the rear — designed by Langdon, built around three antique wagon wheels and thirty lights — anchors the space. Zagat's reviewers called it "rustic" and "lively," summing up the experience as "like a visit to Puglia."

What's on the Table

The Italian cuisine at La Masseria stays true to its southern roots. Homemade pastas are a particular strength: orecchiette with broccoli rabe and Italian sausage, gnocchi di patate with radicchio and taleggio, and agnolotti piemontesi filled with veal and parmesan in a wild mushroom sauce all speak to Coladonato's farmhouse training. The kitchen also turns out a chef's stuffed mozzarella filled with roasted peppers and marinated eggplant, daily homemade meatballs with tomato sauce and basil, and a warm apple tart with vanilla gelato to finish. Gluten-free pasta is available on request.

Beyond the dining room, La Masseria handles private parties, catering for groups up to eight with 48-hour advance notice, and offers pick-up and delivery across a broad menu — making it as practical for a pre-theater dinner as for a long, leisurely Sunday lunch.