Rezdôra

Rezdôra is a Manhattan Italian restaurant devoted to the Emilia-Romagna region, where handmade pastas take center stage—think gramigna with white ragù, a standout, alongside traditional meats and the airy fried bread known as gnocco fritto. The menu also turns to the sea and local vegetables, with dishes like shrimp-topped strozzapreti and a decadent stracciatella, showing the kitchen’s range beyond pasta. Diners praise the warm, seamless service and the artful presentations, with particular applause for the fett’unta (bread) and the affettati misti board of fresh meats and cheeses. Desserts earn their own fans, especially the olive oil cake and a gelato portion generous for two. Lunch service Monday through Friday differs slightly from weekend brunch, giving repeat visitors a reason to mix it up, and while opinions vary on value, the truffle ravioli alone has won over skeptics. For those planning a longer evening, dinner service promises its own exploration of this well-regarded kitchen's craft.