Complimentary bubbles and sweets at Chef Dale Talde’s NoMad spot

By Hannah Howard

You’re going to have a tough decision to make at Massoni, chef Dale Talde’s colorful, buzzy restaurant at the Arlo NoMad hotel. Make that a few tough decisions.

You’re going to want to try the Tuscan kale salad, which is a revelation in a city full of boring kale salads, crispy with green papaya and peanuts and savory-sweet with smoked saba-nuoc mam. But then again, you’re also wise to order their oozy burrata, strewn with croutons.

You can’t miss the square pizza pies, crispy on the outside and gooey on the inside. Good luck choosing between one piled high with wild mushrooms and French onion mascarpone, and one topped with spicy Buffalo chicken and buttermilk blue cheese.
Pastas are made in-house, and a gorgeous whole steamed orata manifests the restaurant’s Italian and Asian inspirations. It’s flaky and delicate, made bold (and delicious) by marcona almonds, caper-ginger relish, and hot olive oil soy. While you eat, admire the funky murals, super modern lights, and very cool crowd.

Getting to choose two complimentary desserts only makes the last decision of the meal marginally easier. There’s an epic Nutella ice cream sundae (pictured below), that peeks out from a mound of whipped cream and rainbow sprinkles. Apple crostada is salty-sweet and caramely, served with a scoop of Odd Fellows vanilla ice cream. And there’s even Snickers cannoli! When in doubt, the Torta della Nonna (Grandma’s cake) with salted pine nut caramel and a gooey interior will never do you wrong.


Dinner: Sun–Thu 5 PM–11 PM; Fri–Sat 5 PM–midnight
Breakfast: Mon–Fri 7 AM–11:30 AM
Brunch: Sat–Sun 7 AM–3 PM
Lunch: Mon–Fri 11:30 AM–3 PM

price range

$15 (cheese pie) to $46 (dry-aged rib eye)