Recent social media posts
10/21/2026
Our regional tasting is a journey through the pastas of Emilia-Romagna.
Tortellini in brodo: Filled with prosciutto, mortadella, and pork shoulder. Served in a rich capone stock that’s simmered for ten hours.
Garganelli: Classic tomato sauce, basil, and grated Vacche Rosse Parmigiano.
Gnudi: A mixture of Parmigiano and ricotta rolled in semolina, then dried for two days. Cooked in a brown butter sauce and garnished with black truffles.
Tagliolini al ragù: Ragù from Modena made with prosciutto, mortadella, pork sausage, and pork shoulder.
Anolini di Parma: Stuffed with a traditional meat filling and cooked in a rich Parmigiano sauce. Served with Aceto Balsamico DOP from Pedroni.
10/06/2026
Antipasti, primi, secondi, dolci… dinner at Rezdôra!
Burrata & Prosciutto di Parma
Cacio e Pepe in Emilia
Grandma Walking Through Forest In Emilia
Cotoletta
Tiramisu
09/07/2026
A celebration of olive oil from Emilia-Romagna, “in quattro modi.” Chef Dominique Canvin’s torta d’oliva brings four expressions of one ingredient together in this longtime favorite on our dolci menu.
08/31/2026
There’s nothing more satisfying than a tray of freshly made anolini. Ours are stuffed with a traditional meat filling and cooked in a rich Parmigiano sauce.
08/19/2026
A traditional pasta from Emilia-Romagna, Gramigna “Giallo e Verde” is named for its resemblance to “little weeds.” Handmade each morning and served with slow-braised sausage ragù “in bianco.”
08/06/2026
Here for a good time, not a long time. Basil gelato with a mix of pickled and fresh tomatoes, plus perfectly ripe peaches. On our dessert menu only while tomatoes and peaches are in season at GrowNYC Greenmarket.
07/23/2026
Never skip dessert.
Strawberries in four ways: cream, sauce, tuile, and fresh. And a black pepper cake for a subtle savory edge.
Inspired by the flavors of Bologna’s beloved torta di riso: almond sbrisolona, Sassolino liqueur, and apricot in every bite.
07/14/2026
Doppio = double, cappelletti = little hats.
Our doppio cappelletti is handmade with two fillings of rabbit and crema di pecorino e parmigiano. They’re cooked with lemon butter and peas, then plated on top of pea purée.
07/08/2026
We’re pretty spoiled having Union Square Greenmarket just around the corner.
Romano beans from Norwich Meadows Farm, fennel from Chris Field & Jessi Okamoto, and sungolds from Eckerton Hill Farm made it home with us, and onto our summer menu:
Grilled halibut with braised baby fennel and sungold tomatoes
Fennel salad with pickled nectarines and a pine nut crumble, tossed in a nectarine dressing
Lightly dressed grilled Romano beans over agrodolce alla parma
06/23/2026
An Emilia-Romagna classic. Our team hand-rolls fresh garganelli each morning, then sends it down the line to be cooked and plated with prosciutto, peas, and a sauce of crema di parmigiano. Perfect for lunch!
05/10/2026
Today we celebrate 7 incredible years!
Grazie mille to our hardworking team and everyone who has shared meals and memories with us over the years. We’re so grateful to call NYC home and honored to serve this beautiful city every day.
Address
27 E 20th Street
New York, NY
10003
To reach the Italian restaurant located on East 20th street, take either the subway or bus. Alternatively, if you are driving, street parking is available in the vicinity but may be limited due to high traffic.
Opening Hours
| Monday |
5pm - 11pm |
| Tuesday |
5pm - 11pm |
| Wednesday |
5pm - 11pm |
| Thursday |
5pm - 11pm |
| Friday |
5pm - 11pm |
| Saturday |
11am - 11pm |
| Sunday |
11am - 11pm |
Alerts
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What people say
Italian restaurants are known for their delicious and authentic cuisine, and Rezdôra on E 20th Street in New York is no exception. This Italian restaurant has been making waves with its delectable dishes and impressive wine selection.
One of the standout features of Rezdôra is their 'Wine of the Week' program, which introduces customers to a wider array of Italian wines. The Ezio Trinchero's 'Vigna del Noce' Barbera d'Asti 2012 is a recent highlight, with its ample dark fruit and savory elements that make it stand out from other Barberas.
But it's not just the wine that impresses at Rezdôra. Their Strozzapreti dish with tomato sauce from Emilia, lobster, and basil is a must-try for seafood lovers. And if you're looking for a refreshing cocktail, the Hugo made with elderflower liquor, lemon, rosemary, mint, sage, soda, and sparkling wine is a perfect choice.
Overall, Rezdôra offers an exceptional dining experience that showcases the best of Italian cuisine. From their impressive wine selection to their mouth-watering dishes, this restaurant is definitely worth a visit for anyone looking for an authentic taste of Italy in New York City.
