Rezdôra

The 15 Best Restaurants In Flatiron - New York - The Infatuation

"Rezdôra is a nice, but relatively plain restaurant that excels at exactly one thing: pasta. Specifically, those of Emilia-Romagna. The little brick-walled spot has built a strong following with its meaty modenese ragu, wallet-sized raviolo topped with black truffle, and leek-filled cappelletti that are al dente enough to sharpen your teeth. And rightfully so. We do wish the starters, mains, and sides were more exciting. Still, this is a top-tier date-night destination for pasta nerds." - bryan kim, hannah albertine, molly fitzpatrick

Best Dishes NY Editors Ate This Week: February 18 | Eater NY

"My New York spidey senses told me that I might have decent luck walking in on the Monday night of a long weekend, and we were rewarded with two bar seats less than 15 minutes after we put our names on the waitlist. I absolutely love the quick service you get from sitting at the bar, and the fact that the full menu is available. While you can’t go wrong with any of the pastas, the dish that truly stood out this time was the extremely simple burrata and prosciutto ($28). The burrata was creamy and topped with a dash of olive oil, with the cured meat providing plenty of salt as a balance — a pitch perfect showcase of just how much you can do with a few simple ingredients. — Stephanie Wu, editor-in-chief" - Nat Belkov

Emeril Lagasse and His Son Are Making a Stop in the Twin Cities This Summer | Eater Twin Cities

"Chef Stefano Secchi, affiliated with a New York restaurant, is scheduled to appear Thursday, April 10 and Friday, April 11 as part of the Synergy Series' lineup of guest chefs collaborating on special dinners and conversations." - Serena Maria Daniels

NYC’s Michelin-Starred Restaurants for 2023, Mapped | Eater NY

"Stefano Secchi’s wildly popular Italian restaurant serving pastas, pork chops, and prosciutto now has one star." - Eater Staff

"If you’ve been lucky enough to sample the ethereal cuisine of Emilia-Romagna, you’re in for a treat at Chef Stefano Secchi's cherished osteria. Nestled into a well-designed space in the Flatiron District, this cheerful spot brings the Italian region’s signature cuisine stateside.Rotating specials and pastas top the charts, and the regional pasta tasting is a sleeper hit. It takes guts to serve a handful of penne with pomodoro sauce or two tortellini in chicken brodo, but when pasta is as refined as this, nobody is complaining. Starters like the feather-light gnocco fritto with mortadella and Prosciutto di Parma, bookended by an appealingly restrained dessert like parmesan cheesecake crowned by citrus gelée, all but guarantee a return visit." - Michelin Inspector