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Stefano Secchi's Flatiron ode to Emilia-Romagna; hand-rolled pasta at its highest New York level.
The Story
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Rezdôra, opened in 2019 by chef Stefano Secchi and partner David Switzer, is a love letter to Emilia-Romagna. Secchi trained under Massimo Bottura at Osteria Francescana, and the pasta here, rolled by hand daily, earned the restaurant a Michelin star and a place on every serious New York list.
