Flatiron · Italian · Pasta · Emilian
Stefano Secchi's Emilia-Romagna pasta temple off Broadway — the tortellini in brodo is worth the reservation fight
Stefano Secchi cooked at Osteria Francescana in Modena before opening Rezdôra on East 20th Street, and the restaurant is an argument for Emilia-Romagna as the only pasta region that matters. Everything is made in house, the ragù is cooked long enough to stop being a sauce and start being a texture, and the tortellini in brodo is the dish that convinced New York this was not another Italian opening. The room is narrow, loud, and warm, with the pasta station visible from most of it. Reservations are among the hardest in the city and the bar takes walk-ins, which is how most people finally get in. The Michelin star it has held since 2021 is not controversial.
Rezdôra is stefano Secchi's Emilia-Romagna pasta temple off Broadway — the tortellini in brodo is worth the reservation fight. Regulars order tortellini in brodo and tagliatelle al ragù.
Rezdôra is priced at $$$ — approx. $40–$75 per person.
Rezdôra takes reservations by phone — call (646) 692-9090 to book.
Rezdôra is at 27 E 20th St, New York, NY 10003, in Flatiron. Street parking in Flatiron; garages on Broadway and Park Ave S
Rezdôra is open Mon 5–10:30 PM · Tue–Fri 12–2:30 PM & 5–10:30 PM · Sat–Sun 11:30 AM–2:30 PM & 5–10:30 PM. Hours can change on holidays — confirm on Google Maps before a long drive.