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Massa’ vitals

The fare: “We look to get the freshest ingredients available. We have a classic Italian menu with a coastal Italian theme. We have a lot of fish, and the fish are sourced throughout the whole world. We go down to market ourselves three to four times a week to the (New Fulton Fish Market at Hunts Point), and handpicked Dover sole gets shipped to us twice a week from KLM (Dutch Airlines) and we get it fresh. We don’t use any frozen product, from the branzino to the orata from Greece to the seasonal fish from Italy.”

The alcohol: “Our most expensive (wine) would be a ’94 Vega-Sicilia. I believe it’s $800. We do infused vodkas. We’re partnered up with Diageo and Ketel One is our ‘well.’ We don’t have well alcohol. If someone orders a vodka cranberry, they’re getting Ketel One. We’re not putting Fleischmann’s in there. We also have many artisanal beers. We have Captain Lawrence on tap, because I want to do the local stuff.”

The mission: “If people come in here and they want to remember their youth because of their mother or their grandmother or the restaurant their parents took them to and in their mind they want a classic, Italian dish, as long as we have the ingredients, the kitchen is very versatile. We will accommodate every request. As long as the ingredients are there and it’s within reason, our whole philosophy is, ‘We’re only as good as the people coming through the door.’ It’s not about us, what a critic says about us.  It’s about what the people say. We’re here for them and without them, we’re nobody.”