A poetic dish that leans into herbaceous flavors—spinach-based pasta with green vegetables and a subtle, grassy sauce. It's become an Instagram favorite and represents the chef's playful side while maintaining technical precision.
Tips from diners
The name is memorable and the plating is beautiful. The herb flavors are subtle—don't expect bold greens, it's more refined.
Ultra-creamy leek filling packed into tender pasta, served in pools of brown butter. Multiple Reddit and review threads call out the cappelletti as the signature dish—the leek intensity paired with butter creates a silky, savory sensation.
Tips from diners
This is the dish to order. Reviews across multiple food blogs single it out as the standout.
The ridges trap rich, slow-cooked beef ragu that simmers for hours. The meat-forward sauce has so much umami that even pasta without meat tastes flavorful. Food critics consistently praise the sauce-to-pasta ratio as excellent.
Tips from diners
One of the best ragus in Manhattan. The cook time shows in every bite.
A singular, theatrical raviolo served over spinach puree, crowned with morel mushrooms and shaved black truffle. The bright orange yolk runs when you cut into it, creating a silken sauce. It's seasonal and worth ordering when available.
Tips from diners
This is the splurge dish. Ask if morels and truffles are in season before ordering.
Cloud-light fried bread barely kissed with oil, paired with the finest cured meats. It's a warm-up course, but reviewers call it worth ordering as a standalone—the feather-light texture contrasts perfectly with salty, rich charcuterie.
Tips from diners
Don't skip the gnocco fritto, even if you think you're full. It's remarkably light and the mortadella is top-tier.
A handmade pasta temple helmed by a Sardinian-heritage chef who treats each shape—tortelli, tagliolini, strozzapreti—with obsessive precision. The menu rotates nine or so modestly-sized pastas that punch above their weight. Rezdôra earned its MICHELIN Star for uncompromising technique and ingredient sourcing.
Book well in advance on Resy. This place fills up weeks ahead, especially for weekends.
The intimate brick-walled space is romantic but narrow—tables are close together. It's ideal for two, less ideal for groups.
Skip the mains (scallops and sirloin get mixed reviews) and stick to the pastas. That's what this place does best.
Lunch service (Tuesday–Friday, 12–2:30pm, Saturday–Sunday 11:30am–2:30pm) has shorter waits than dinner. Same quality, better availability.
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