(Bon Appetit) You know those people that say, I was born in the wrong era? The ones that wear tie-dye headbands or scratchy wool pants that they call slacks? Yeah, well they are missing out—but only if they haven’t drank vintage amaro at Officina in Washington, D.C. Because if they had, they could experience the best parts of the sixties, seventies, or eighties, all poured from bottles sitting right behind the bar.
(FSR Magazine) Last October, Washington, D.C., restaurateur and chef Nick Stefanelli gifted District residents with Officina, a three-floor trattoria, café, and market. The name, which translates to “workshop,” deftly describes the venture, which marries craft and creativity in various outlets. From a library of Italian liqueur and a specialty product shop to an expansive outdoor terrace and more traditional dining area, Officina is capitalizing on its mixed formats and Italian roots.
(Article by Carly Boers)
(Eater) The chef and owner behind Michelin-starred Masseria will open a second location of his Officina restaurant this year, expanding the franchise from the three-story multi-purpose space that opened on the Southwest Waterfront last October to a one-story cafe at 1615 L Street NW downtown.
(Article by Gabe Hiatt)
(The Washington Post) To visit Officina is to marvel at the chef’s ability to woo us day and night with a ground-floor cafe, bar and market; a second-floor trattoria whose best tables look onto the neighborhood’s past; and a rooftop terrazzo with fire pits and a forthcoming aluminum cover that will allow for year-round toasting.
(Review by Tom Sietsema)
(Eater DC) Three weeks after opening Officina, chef Nicholas Stefanelli stands in red Nike high tops and a short-sleeved chef’s coat and explains how opening a restaurant is like working on a sports car. He had been through it once with his first place; Michelin-starred Masseria just turned 3. But this building, with all its moving parts, presents a more difficult track. “You’re constantly fine-tuning it,” he says. “You’re adjusting this here. Doing that there. Just constantly training.”
What began eight years ago as an idea for…
(Article by Gabe Hiatt)
(Brightest Young Things) Calling Officina just a restaurant is not exactly accurate. The venue, which is located at the Wharf, is home to a café and market, a trattoria with an adjacent terrace, a rooftop bar and even an Amaro library where you can sample all of the Amaro your heart desires. It’s an Italian restaurant/marketplace/rooftop bar, 2.0.
(Article by PRIYA KONINGS)
(Washingtonian) Nicholas Stefanelli is a lucky chef. Many cooks dream of having an Italian restaurant on the water—let alone a three-story “culinary complex” with a market, aperitivo bar, amaro library, trattoria, and rooftop terrace. Officina will have all of the above and more when it opens at the Wharf on Tuesday.
(Article by ANNA SPIEGEL)
(Michelin Guide) Chef Nicholas Stefanelli's Italian "workshop" has been a work in progress for 5 years. "I was actually working on this project before I opened Masseria, but then Masseria presented itself, so we just kind of put it on the back burner," he says.
(Article by Lani Furbank)
(Washington Business Journal) When it fully opens next month, Officina, Masseria owner Nick Stefanelli’s multifaceted Italian eatery and market at The Wharf, should have something for all denizens and visitors to the Southwest waterfront development — no matter the time of day.
(Article by Rebecca Cooper)
(PUNCH) The change in seasons always brings with it an abundance of noteworthy openings from coast to coast. With a mix of new spaces and concepts from industry veterans and rookie owners alike, this year is no exception. In downtown Los Angeles, Eric Alperin will helm the bar housed inside of an art deco icon, while an upscale grocery store scion will try his hand at serving cocktails and food on the Lower East Side; Washington, D.C. will get an impressive collection of amaro, and a historic New Orleans restaurant will be revived by two of the city’s great bartenders.
(Article by PUNCH staff)
(Wine Spectator) Chef Nicholas Stefanelli is opening Officina later this month, a three-story destination for Italian cuisine in the city's massive new waterfront complex, the Wharf. Officina will occupy 14,000 square feet, with a market on the first floor, a trattoria-style restaurant on the second floor and a rooftop bar with an adjacent private-event space. The market will include a wine shop, butcher, bakery, pizzeria, gelato bar and more.
(Article by Julie Harans, Brianne Garrett)