La Masseria is with Toni Di Napoli, my favorite Italian restaurant in the Times Square area. Although a bit pricey, it's menu offers some classic Italian dishes in a decor that would make you forget you are in the heart of the city. In a farm, La Masseria in Italian is the building where tools to live animals are housed, representing the freshness of ingredients and authenticity of the cuisine. This explains the decor, especially the farm tools hanging on the walls.
It is a fairly big place and we were seated in the back of the dining room, upstairs, on a corner overlooking the restaurant, but a bit difficult for the staff to reach.
We started our dinner by sharing the meatballs: polpette di manzo della Masseria.
I appreciated the fact that, knowing we were sharing, they split the dish. The meatballs were of a good size, tasty and moist, bathed in a thick tomato sauce that had a bold flavor. This is a classic that is always a crowd pleaser and if an Italian restaurant does not know how to make meatballs, it says a lot abut the rest of the food.
For the entrée, I went for the calf liver or fegato di vitello spadellato all'aceto di mirtilli:
The liver was served with onions and blueberry vinegar. It was a very good dish, the liver being perfectly cooked. I admit that I love the combination of onion and vinegar that give sweetness and acidity to the dish.
Jodi got the Scialiatelli quattro passi, that are home made short cut thick fettuccini with eggplant and smoked mozzarella.
This was a good dish, earthy and very comforting. Definitely worth trying.
For dessert, we could not leave without trying the tiramisu.
It was a good tiramisu, not the best and as creamy as I like it, but good.
Dinner was good: delicious food and excellent service. La Masseria is definitely my go to place for Italian in that area.
Enjoy (I did)!
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