We’ve always wanted to dine at Osteria Francescana in Modena, which for several years has been rated the number one restaurant in the world. You may have seen it on Chef’s Table or Master of None, and we still haven’t succeeded in coordinating a trip with a reservation.
Now you don’t have to go to Italy for a taste of true Emilia-Romagna fine dining. When we heard that Osteria Francescana alumnus Chef Stefano Secchi had just opened a new pasta restaurant in New York City, we jumped at the chance to check it out. Chef Secchi has worked under both Mossimo Bottura at Osteria Francescana and Nonna Laura Morandi at Hosteria Giusti.
Rezdôra is located in a beautiful lower level space in the Flatiron District and is focused on Emilia-Romagna cuisine (particularly pasta) and has a small but incredibly curated Italian wine list. Their picks include wines that you wouldn’t often find by the glass or quartino like Guissepe Mascarello and Cavallotto.
Our favorite pasta we tried was the “grandma walking through forest in Emilia.” It’s a beautiful green cappelletti pasta (little caps) filled with roasted leeks and black mushroom and topped with freshly shelled spring peas.
We can’t wait to go back and try their full pasta tasting menu along with wine pairings.
Rezdôra, 27 East 20th Street, New York, NY 10003
