Rezdôra

Most of the press that Stefano Secchi, the chef, got when he opened this modest-looking trattoria was focused on his time cooking for Massimo Bottura, the cerebral experimentalist chef of Osteria Francescana in Modena, Italy. But what makes Rezdôra such a breath of fresh air, oddly enough, is the schooling in the pasta arts that Mr. Secchi received at a much more old-fashioned Modenese restaurant, Hosteria Giusti. He makes his pasta with discipline and serves it with obvious confidence that fresh dough, conscientiously rolled and shaped, doesn’t need bling to sparkle.

Chef Stefano Secchi's intimate restaurant, inspired by the culture and cuisine of Italy's Emilia-Romagna region, is one of my favorite places to go for a decadent plate of pasta and a glass of wine. And the energy around outdoor dining is fantastic — you never know when you'll bump into celebrities like Anne Hathaway and Danny Meyer. Don't miss the gnocco fritto or the cacio e pepe in Emilia (lettuce draped with pecorino dressing and cracked pepper). It puts the Caesar salad to shame." — Jacqui Gifford, Editor-in-Chief

Chef Stefano Secchi brings the Northern Emilia Romagna region to NYC with Rezdôra, a rustic eatery that offers regional—and seasonal—favorites. The restaurant specializes in housemade pasta with dishes ranging from classic flavors like ragu tagliolini to those with more complexity like “nuovo dolcetto scherzetto” featuring zucca ripieno, brown butter, sage, and amaretti. An entire section is also dedicated to appetizer-style cheeses, where items like truffle burrata and fresh bufala mozzarella make an appearance.

Stefano Secchi knows Italy’s Emilia-Romagna region like few NYC chefs: He cooked at three-Michelin-starred Osteria Francescana, rated the world’s top restaurant last year. At Rezdôra, he offers up an impressive array of pastas that are now available for pick-up and delivery, using quality cheeses and seasonal ingredients from farmers’ markets.

But when Rezdôra opened in a narrow and rustic brick-walled space in 2019, it made a splash and hasn’t slowed down since. Chef Stefano Secchi (who previously worked at Massimo Bottura’s legendary Osteria Francescana) and partner David Switzer have crafted a menu based on the cuisine of the Emilia Romagna region, which means utilizing ingredients like prosciutto, black truffles, and intensely rich ragus. We suggest starting with the gnocco fritto, which is a kind-of-sweet hollowed out ball of fried bread topped with cured meat, before moving on to however many portions of pasta you can handle—you pretty much can’t go wrong with any of them.

At Michelin-starred Rezdôra (which is translated from the regional dialect of Modena to mean "grandmother") the food of Emilia Romagna is the star of the show. This means excellent Parmigiano cheese (there is a tasting option on the menu for a "journey through five ages of Parmigiano"), lots of dishes featuring the famous mushrooms of the region, and prosciutto di Parma along with gnocco fritto (which is a type of pillowy, fried bread popular in Emilia Romagna). Emilia Romagna is a mountainous region in Italy, and one of Rezdôra's famous dishes pays homage to this.

This restaurant is all about the ethereal cuisine of Emilia-Romagna, featuring handmade pasta, traditional Italian seafood and meat dishes, and showcasing local vegetables. Chef Stefano Secchi and partner David Switzer welcome you in an exquisite location nestled in the heart of the Flatiron District. Affordable three-course meal suggestion:Cacio e Pepe In Emilia Salad (Little lettuces with pecorino dressing & cracked pepper); Anolini Di Parma (Pasta with traditional meat filling with a Parmesan based sauce) and Spigola Nera (Black bass, asparagus & chives)

With three stars from The New York Times, this charming Flatiron restaurant takes inspiration from the Emilia-Romagna region of Italy. The name of the eatery translates to “head of household” as a nod to nonnas who hand-roll pasta for the family, with a menu emphasizing fresh house-made pasta. Outside the restaurant now permanently lives a 20-seat outdoor dining structure that’s heated and windowed off on the street-facing sides during the winter, with plush velvet curtains along the sidewalk for easy entry and air flow.

You’ll find Rezdôra in the heart of the Flatiron district, serving as a delightful homage to pasta aficionados. ThisMichelin-starred establishment, led by Chef Stefano Secchi, who honed his skills at Massimo Bottura’s Osteria Francescana, focuses on the rich culinary traditions of Emilia Romagna, with an emphasis on handcrafted pastas. In addition to its celebrated pasta offerings, Rezdôra also showcases a selection of fine Italian wines and artisanal desserts, perfectly complementing your dining experience.

Rezdôra – This Michelin-starred restaurant, tucked down a few stairs on 20th street, pays homage to hearty, flavorful, stuffed-pasta-driven Emilia-Romagnan cuisine. Head chef Stefano Secchi, who trained under Massimo Bottura at Osteria Francescana, creates a top-notch menu of luscious handmade pastas, rich meaty mains, and Northern Italian wines. Despite the high rating, it’s quite unfussy, and the food and vibe are on par with our favorite trattorie in Bologna, Modena, and Parma.

In Italian, rezdôra means “head of household”—who, more often than not, is a nonna who hand rolls pasta. So describes the ethos of this rustic osteria, beloved for its handmade taglioni, spaghettoni, raviolo, and more. “Our team is incredibly humbled to be recognized by Michelin and will continue to do what we do best—create special experiences for all of our guests—in addition to focusing on the greater recovery of the industry that we all love,” chef Stefano Secchi says.

Since 2019, Rezdôra has been serving elevated home cooking in an intimate, warmly-lit ambiance. This Flatiron hotspot celebrates the food of Emilia-Romagna and its name translates, in the local dialect, to “head of the household,” or perhaps “queen of the kitchen,” a nod to the region’s Grandmas who have perfected the art of pasta-rolling. The pasta is indeed the star of a kitchen that offers a $98 pasta-tasting menu as an option from the excellent à la carte lineup.

Pasta is a love language, and if it happens to be the one you speak, there's no better place to indulge than this hot-ticket table in the Flatiron. The Michelin-starred spot from Chef Stefano Secchi, who trained at Massimo Bottura’s former World's Best Restaurant winner Osteria Francescana, focuses on the cuisine of Emilia Romagna, especially handmade pastas. For the ultimate experience, opt for the all-pasta tasting menu; it's guaranteed not to disappoint.

You might not expect this low-key brick-lined eatery to be one of the best restaurants in NYC to visit right now, but Rezdora brings something special to the table. This 2020 Michelin star restaurant brings flavor and quality most often only found in the quaint osterias of the Emilia-Romagna region. Using the highest quality cheeses and seasonal ingredients, each pasta is crafted with true expertise and passion while sticking to the region’s rustic roots.

Rezdôra, an upscale Italian restaurant located in the Flatiron district of New York City, offers an authentic taste of Emilia-Romagna cuisine. The chef, who previously worked at the famed Osteria Francescana, brings a menu rich with a variety of house-made pastas, each incorporating ingredients typical of the Emilia-Romagna region, such as prosciutto and black truffles. Highlights include the anolini, cappelletti, and the noteworthy shredded duck ragu.

Last but by no means least on our list of the best restaurants in New York is Rezdôra. This pasta-centric Italian eatery is a showcase of the traditional cuisine of the Emilia-Romagna region and has quickly become a staple of Flatiron’s dining scene. Chef Stefano Secchi has wowed New Yorkers with his range of seasonal pasta dishes inspired by his origins in Modena, with dishes such as spaghetti allo scoglio (ink spaghetti with seafood) and duck ragu.

Nestled on a cozy side street in Manhattan’s Flatiron District lies Rezdôra, an intimate Italian restaurant that celebrates the authentic cuisine of the Emilia-Romagna region. As the culinary love child of esteemed chef Stefano Secchi and partner David Switzer, Rezdôra’s niche is tradition. From house-made pasta to traditionally prepared meat and fish, Rezdôra immediately immerses guests into the rich heritage of this northern Italy region.

A graduate of NGI in NYC and with over fifteen years of experience working as a pastry chef, Jessica has worked at Brooklyn institution Poppy’s Catering, food styled for various cookbook and editorial projects, created the pastry program for Bon Appetit best new restaurant Agi’s Counter and was the opening pastry chef of Michelin star restaurant Rezdora in NYC. Jessica is a Food Network Chopped Champion.

Rezdôra in the Flatiron District is a quaint Italian restaurant highlighting the cuisine of Emilia-Romagna, a region in Northern Italy, and holds one Michelin star. All of the housemade pastas at Rezdôra are worth sampling, but we have a soft spot for Grandma Walking Through Forest in Emila, which features bright green cappelletti filled with the sharp sweetness of sautéed leeks and black mushroom puree.

27 E 20th St, New York, NY 10003Phone: 646-692-9090 Visit Website. One of the best Italian restaurants in NYC to find house-made pasta with Northern Italian wines is Rezdôra, located on East 20th Street, minutes from Madison Square Park and the National Museum of Mathematics. You can also enjoy this intimate restaurant’s dishes on their covered, heated outdoor patio year-round.

This Italian eatery’s menu highlights handmade pastas, traditional dishes, and local veggies. What’s more, Rezdôra received a Michelin Star in 2020 and was rated three stars by The New York Times. Can’t decide what to choose from the menu (seriously, everything sounds delicious!), get the table to try the regional pasta tasting, and splurge for the wine pairing.

Rezdôra, a standout among upscale Italian eateries, breaks the mould with its innovative take on Emilia-Romagna cuisine. Helmed by Chef Stefano Secchi, formerly of Osteria Francescana, Rezdôra offers rustic Northern Italian fare with impeccable technique and premium ingredients. Highlights include the signature gnocco fritto and cappelletti verde.

Do your holiday up with Rezdora, a lauded pasta-centric spot in the Flatiron district. They will be seating guests between noon and 4:00 pm for their family-style prix fixe that’s priced at $150 for each person. The menu offers prosciutto and burrata, turkey leg osso buco-style, cappelletto with chestnut and squash, as well as squash panna cotta.

But if you have to go to only one, this one-star Flatiron spot might be the place. Chef Stefano Secchi, who logged time in the kitchen at lauded and legendary La Francescana in Modena, Italy, serves up inventive and extremely flavorful pasta dishes that will make the majority of the city’s Italian eateries seem subpar and mediocre afterwards.

Rezdôra is an intimate Italian restaurant in Flatiron serving handmade pastas and more!. They’re best known for their cappelletti verde (formally known as “Grandma Walking Through Forest in Emilia”) but my favorite pasta dish here is the Pisarei with duck ragu. The pisarei pasta was dense and chewy, and the duck ragu tender and flavorful.

Rezdôra is a cozy, award-winning spot that celebrates the rich flavors of Emilia-Romagna, Italy’s pasta capital. The star of the show here is the house-made pasta: simple, soulful, and expertly crafted. The menu also includes traditionally prepared meat, fish, and veggie dishes, all paired with a solid list of Northern Italian wines.

Rezdôra is a rustic Italian restaurant that specializes in the cuisine of Emilia Romagna. It is highly recommended for its well-executed, delicious pasta and an impressive wine list. With a focus on simplicity and authenticity, Rezdôra ensures a memorable dining experience with its service that matches the quality of its food.

Rezdôra brings the specialized Emilia Romagna chefs d’oeuvres to New York with dishes so authentic you will travel closer and closer to the region’s tuff houses with every bite. From the delectable menu, Beckerman recommends the ravioli filled with egg and ricotta, supreme in their simplicity.

Specializing in cuisine from the Emilia Romagna region, Rezdôra is 1 Michelin star restaurant in NYC. This rustic Italian establishment focuses on house-made pasta, a nod to its name, which translates to “head of household.

Rezdôra brings the romance of Emilia-Romagna straight to NYC. This Italian gem is a pasta lover’s dream. Why it’s romantic: The intimate dining room and homemade pasta make every bite feel like home.

Located in the Flatiron district, the recently opened Rezdôra serves house-made pasta and other Italian fare. Rezdôra's pasta dishes all cost under $25 — its regional pasta tasting costs $90.

Excellent pasta dishes, knowledgeable staff, cozy atmosphere. Pricey, reservations can be hard to get, limited vegetarian options. Italian food Pasta Fine dining Wine New York City