The Best Pasta In NYC
"This two-story Flatiron restaurant is from the pasta obsessives at Rezdôra, and aside from the few that are imported from the Amalfi-adjacent town of Gragnano, Massara’s pastas are all housemade. With a focus on coastal and Southern Italian cuisines, rotating offerings might include bicolor mezzalune, cavatelli-like corteccia, and firm tubes of candele tossed with an ultra-concentrated beef shank ragu. If it’s warm out, get the chilled spaghetti with uni and raw red prawn." - willa moore, bryan kim, neha talreja, carlo mantuano
