Rezdôra
italian
zucchini
$28
basil & pine nut Gramigna Giallo E Verde
Prosciuttosourcing signal
$18
di Parma, robiola & arugula Mortazza
Squacquerone
$18
with tomatoes & stone fruit Della Zona Gnocco Fritto
Ricotta
$22
corn & sage Brunch on Modena Hillside
Enough
$20
for two, better for one "Torta D' Oliva"
Apricot
$18
almond & vanilla Fragola
Menu as captured Sep 1, 2026 · source ↗
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 12.6/100 = sourcing 2.8/50 (named-farm 0 distinct, named-region 1 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 9.8/18 (capped at 35% of the 2.8-point evidence base).
sourcing
Prosciutto di Parma
Named region“Prosciutto di parma "24 mesi" burrata Reale”
on the menu · source ↗
Dry Aged
Attribute“Halibut, fennel & sungold tomato Per Due 60 Day Dry Aged Ribeye MP Seared and served with extra virgin olive oil & pesto Modenese Cotoletta Bolognese”
on the menu · quarantined-not-a-signal · source ↗
See the week▾
| Sunday | brunch 11:30am – 2:30pm · dinner 5pm – 11pm |
|---|---|
| Monday | 5pm – 11pm |
| Tuesday | lunch 12pm – 2:30pm · dinner 5pm – 11pm |
| Wednesday | lunch 12pm – 2:30pm · dinner 5pm – 11pm |
| Thursday | lunch 12pm – 2:30pm · dinner 5pm – 11pm |
| Friday | lunch 12pm – 2:30pm · dinner 5pm – 11pm |
| Saturday | brunch 11:30am – 2:30pm · dinner 5pm – 11pm |
Hours checked Aug 24, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Authority & awards
- 12 Ways to Eat Through Our List of the Best Restaurants in ... ↗
The New York Times
National authority“Rezdôra (No. 63) can usually book a same-day table on the later side.”
- MICHELIN Guide 2026: One Star ↗
MICHELIN Guide
Award - The 100 Best Restaurants in New York City in 2026 ↗
The New York Times
National authority“Rezdôra | | | | | --- | --- | --- | | Italian | $$$ | Manhattan | Colin Clark for The New York Times At this brick-walled Flatiron osteria, pasta is all. Proof of mastery includes hand-twisted strozzapreti, a.k.a. “priest stranglers,” and moss-green cappelletti like doll-size broad-brimmed hats, stuffed with leeks roasted to buttery sweetn”