{"id":363,"date":"2019-07-23T21:21:57","date_gmt":"2019-07-23T21:21:57","guid":{"rendered":"http:\/\/eatandwanderlust.com\/?p=363"},"modified":"2020-01-08T04:29:21","modified_gmt":"2020-01-08T04:29:21","slug":"restaurant-review-rezdora","status":"publish","type":"post","link":"https:\/\/eatandwanderlust.com\/index.php\/2019\/07\/23\/restaurant-review-rezdora\/","title":{"rendered":"Restaurant Review: Rezdora"},"content":{"rendered":"\n

I love pasta, and a good Italian restaurant is hard to come by in NYC, believe it or not. It’s still hot enough that its super difficult to get a reservation on Resy. A couple of weeks ago, some friends of ours scored one and we couldn’t be more excited. <\/p>\n\n\n\n

The head chef, Stefano Secchi, is from Modena, Emilia Romagna, and Rezdora serves up traditional Modenese cooking – lots of handmade pasta, and rustic ragus.<\/p>\n\n\n\n

We ordered a bottle of the La Stoppa – Ageno Emilia Romagna 2013 wine was a real treat- an delicious, rustic orange wine with body. I can’t wait to find this bottle in my local wine shop.<\/p>\n\n\n\n

\"Ageno\"
La Stoppa Ageno from Modena<\/figcaption><\/figure>\n\n\n\n

The mortadella (pistacchio free for nut allergies) was my favorite of the meat plate<\/p>\n\n\n\n

\"rezdora
affettati misti: prosciutto, mortadella, finocchiona<\/figcaption><\/figure>\n\n\n\n

Now, when we decided on mains, we noticed that the restaurant offers a regional pasta tasting. There was only a selection of 5 so being the gluttons we are, we decided to order one of each delicious handmade pasta. What a carbo-loaded delicious journey.<\/p>\n\n\n\n

\"Rezdora\"
Bi-colored tortellini<\/figcaption><\/figure>\n\n\n\n
\"\u201cgrandma
\u201cgrandma walking through forest in emilia\u201d<\/figcaption><\/figure>\n\n\n\n

The duck ragu was my favorite pasta of the night…<\/p>\n\n\n\n

\"maccheroni
maccheroni al pettine – duck ragu<\/figcaption><\/figure>\n\n\n\n
\"taglioni
Taglioni al ragu<\/figcaption><\/figure>\n\n\n\n
\"spaghettoni
spaghettoni con vongole<\/figcaption><\/figure>\n\n\n\n
\"anolini
anolini di parma with traditional meat filling<\/figcaption><\/figure>\n\n\n\n

Loved the perfectly runny yolk in the uovo raviolo also.<\/p>\n\n\n\n

\"uovo
uovo raviolo di nino bergese – yolk filled ravioli with black truffle<\/figcaption><\/figure>\n\n\n\n
\"Rezdora\"
Beautiful balsamic chocolate cake for dessert<\/figcaption><\/figure>\n\n\n\n
\"gelati\"
half honey ricotta gelato with honeycomb and amarena gelato (Cherry)<\/figcaption><\/figure>\n\n\n\n

I was a little sad when the meal was over. Rezdora offers a delicious variety of handmade pastas and I love a rustic ragu (they had four kinds!). Flavors, and ambiance were all on point. I was so happy to try this place only two months after it opened. Will definitely go if I have another chance to. <\/p>\n","protected":false},"excerpt":{"rendered":"

I love pasta, and a good Italian restaurant is hard to come by in NYC, believe it or not. It\u2019s still hot enough that its super difficult to get a reservation on Resy. A couple of weeks ago, some friends of ours scored one and we couldn\u2019t be more excited. The head chef, Stefano Secchi, is from Modena, Emilia Romagna, and Rezdora serves up traditional Modenese cooking \u2013 lots of handmade pasta, and rustic ragus<\/p>\n","protected":false},"author":1,"featured_media":356,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[65,66],"tags":[71,75,69,74,67,76,60,59,68,72,70,73],"class_list":["post-363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-york-city","category-restaurants","tag-emiliaromagna","tag-flatiron","tag-handmade","tag-italian","tag-modena","tag-newrestaurants","tag-newyork","tag-nyc","tag-pasta","tag-ragu","tag-rezdora","tag-rustic"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/eatandwanderlust.com\/wp-content\/uploads\/2019\/07\/img_4019-e1563933296743.jpg?fit=3024%2C4032&ssl=1","_links":{"self":[{"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/posts\/363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/comments?post=363"}],"version-history":[{"count":11,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/posts\/363\/revisions"}],"predecessor-version":[{"id":1025,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/posts\/363\/revisions\/1025"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/media\/356"}],"wp:attachment":[{"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/media?parent=363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/categories?post=363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eatandwanderlust.com\/index.php\/wp-json\/wp\/v2\/tags?post=363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}