Rezdôra
Italian restaurant · Flatiron District ·
Emilia-Romagna inspired handmade pasta, traditional meat & fish dishes
/cdn.vox-cdn.com/uploads/chorus_image/image/69245740/Rezdora_14.0.jpg "Rezdôra by Alex Staniloff/Eater NY")
Emilia-Romagna inspired handmade pasta, traditional meat & fish dishes
"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
"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." - The MICHELIN Guide
"For pasta‑focused fine dining, this sits near the top of my MICHELIN‑filtered list." - Edward Barsamian
"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
"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