Ribeye at Masseria
Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.
District Cuisine recently had a delicious spring dinner at Masseria in Union Market. While several of the dishes were great (Masseria features a several course tasting menu and does not offer a la carte except at the bar), the ribeye was particularly memorable. Dry aged for 30 days and then cooked rare-medium rare, it was one of the most tender pieces of meat we had every had and truly melted in your mouth. It is lightly drizzled with a cheese fonduta as well. Plated with “crushed” (basically mashed) potatoes, spring onions, and fresh flowers it was a real taste of spring. Definitely check it out before it disappears from their frequently changing menu!
District Cuisine 
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