Rezdôra

Chef Stefano Secchi trained at Osteria Francescana in Modena, and his Flatiron restaurant cooks the pasta of Emilia-Romagna, the region that gave the world tortellini and tagliatelle. The site lists a Michelin star from 2021 through 2025.

Pasta is the meal. The leek-filled cappelletti are the signature; the maccheroni al pettine, ridged on a comb, is a quiet favorite; and the spaghettoni with clams is the one to order if you came for seafood. Start with gnocco fritto — puffed fried dough with cured meat — and plan on two or three pastas between two.