Rezdora Reservations

Chef Stefano Secchi spent years cooking with his nonna in Sardinia and in the great kitchens of Modena and Piemonte before opening this Flatiron restaurant dedicated to the cuisine of Emilia-Romagna. Four consecutive Michelin stars and three New York Times stars. The menu is built around handmade pasta: gnocco fritto with prosciutto di Parma and mortadella, anolini di Parma with pork filling, gramigna with slow-braised sausage ragu. The restaurant's name translates to head of household, usually the nonna who hand-rolls the pasta. Walk-ins at the bar on a first come first served basis. DoorDash drops at midnight, 30 days out.