Rezdôra

The story

Crafted with passion, served with love

The Spirit of Emilia-Romagna on East 20th Street

Rezdôra sits at 27 East 20th Street in Manhattan's Flatiron district, and its name signals exactly what it stands for: in the dialect of Emilia-Romagna, rezdôra is the matriarch of the household, the keeper of pasta-making traditions passed down through generations. That spirit shapes everything on the plate.

The Italian cooking here is rooted firmly in one region — Emilia-Romagna — rather than the broad sweep of the Italian peninsula. The result is a focused, confident menu where handmade pasta is the undisputed centerpiece.

Pasta as the Main Event

The primi section reads like a tour through the region's most beloved shapes and fillings. Anolini di Parma arrive with a traditional meat filling and parmigiano sauce. The Uovo Raviolo di Nino Bergese — a single large raviolo enclosing a whole egg yolk, finished with brown butter, asparagus, and black truffle — has become a signature worth seeking out. Tagliolini al Ragù comes from Modena; Gramigna Giallo e Verde is paired with a slow-braised sausage ragù in bianco. For those who want the full picture, a regional pasta tasting (with an optional wine pairing) lets the kitchen take the wheel across multiple courses — the table commits together and allows two hours.

Beyond pasta, the menu moves through antipasti anchored in the region's charcuterie tradition: Affettati Misti brings prosciutto di Parma, mortadella, capocollo, and guanciale alongside squacquerone, parmigiano, and tigelle. A Parmigiano Reggiano tasting — five ages of the cheese side by side — is a quiet statement of intent.

Secondi include a 60-day dry-aged ribeye served for two with extra virgin olive oil and pesto modenese, a Cotoletta Bolognese of pork chop with prosciutto and parmigiano, and seasonal fish preparations built around grilled polenta and spring vegetables.

A Wine List Worth the Recognition

In 2024, Wine Spectator awarded Rezdôra its Best of Award of Excellence — recognition that places the restaurant among a select tier of dining rooms whose wine programs demonstrate depth, breadth, and thoughtful curation. The cocktail and wine list runs alongside the food menus, and an optional wine pairing is offered with the pasta tasting, making it easy to let the two work in concert.

Lunch, Brunch, and the Full Week

Rezdôra serves lunch Tuesday through Friday and brunch on weekends, with the dinner service running nightly. The brunch menu leans into the same Italian pantry — warm focacce topped with prosciutto and pesto modenese, or mortadella with stracciatella and pistachio paste — while keeping the pasta menu largely intact. Private events are accommodated as well, for those who want the full Emilia-Romagna experience in a more exclusive setting.