“IMO, Rezdôra isn’t a bad restaurant and the prices are hardly terrible, but Michelin is being quite generous giving them a star.”
H3
All 744 rated mentions, most helpful first
“IMO, Rezdôra isn’t a bad restaurant and the prices are hardly terrible, but Michelin is being quite generous giving them a star.”
H3
“If you are a lover of either pasta and/or northern Italian cuisine I can’t honestly say there are many better restaurants to dine at in New York.”
H3
“So I’ll split the difference and say it is a good restaurant at a higher price point.”
H3
“we overall thought the food was pretty good actually”
H3
“Drinks were goo d, vibes were good, wine list was very good, bread and buratta was good. Pasta was…. Kind of terrible?”
H3
“Rezdora had one of the worst restaurant desserts I’ve had. Their tiramisu didn’t necessarily taste bad, but it was covered in such a thick layer of cocoa powder that before taking a bite you inhale a big cloud of the stuff and end up having a coughing fit.”
H3
“Unbelievable. The chicken soup with little tortellinis is incredible. I cook pasta better after having eaten here, by virtue of knowing how it's supposed to be.”
H3
“also nothing remarkable”
H3
“Yea i had a dreadful experience. 25 minutes between courses, cold food, repeating sauces on different courses of a tasting menu.”
H3
“The Gramigna was the best think I ordered, loved the sausage ragu Probably the best tiramisu I've ever had as well.”
H3
“Tagliolini - the RICHNESS of the meat flavor cooked into that sauce made me uncontrollably and audibly “mmm” in that the next table spun their heads over and ordered it immediately. Grandma - saw God. Olive Oil Cake - I will have dreams about this cake.”
H3
“My wife and I did the Pasta tasting at Rezdora and thought it was absolutely outstanding. The texture of the Gnudi was unlike any I've ever had before, and the service was extremely friendly and attentive.”
H3
“Rezdora can be hit or miss. I admire the chef's al dente dedication, but it feels like on a scale of 0-10, if the usual al dente is like 6-7, Rezdora is like 4-5, and it feels like it insists that's the "right" al dente.”
H3
“It’s delicious, went a few weeks ago and had a great night.”
H3
“I went about two years ago and had a great time, but honestly cant recommend it in good faith. Spent about $500 total there on a date and looking back wasn’t too impressed.”
H3
“We had a great meal and the wine was acceptable, but certainly not the star of the show.”
H3
“Rezdora is not bad at all. It’s actually usually very tasty from my handful of experiences.”
H3
“I believe it to be very overrated and likely won’t go again. The pasta wasn’t particularly interesting and none of their dishes stood out as the best version of it that I’d had.”
H3
“I have never had a worse restaurant experience in my life.”
H3
“Food is just OK. Honestly it wasn’t very memorable however but I do remember not hating it.”
H3
“in my opinion the pasta was very very good and at Michelin level. Everything else was good, but not up to a starred standard IMO. I was most disappointed in the steak”
H3
“Rezdora was awful when I went. Everything non-pasta was average, several of the pasta courses were incredible, one was undercoooked and still crunchy, and I like pasta cooked Al dente.”
H3
“The service was absolutely atrocious and most of my food was quite literally, inedible, due to either being overloaded with salt or just being served raw pasta.”
H3
“The burrata was good but the 3 pastas we got were truly disgusting. Grandma walking through the forest taste like salty dirt. The other two pastas were just raw like truly raw.”
H3
“some dishes were good, others not so good, and our entrees were so salty we couldn’t eat it. Feel like the kitchen tasted it after the fact and realized how salty it was and comped the entrees lol. Was just disappointing overall.”
H3
“Honestly I actually agree with this. Rezdora is the most overhyped restaurant in the entire city. I went twice when it opened. First time, meh. Second time, my pasta came out cold. It was sent back and cold again!”
H3
“I was underwhelmed. Portions were tiny and got cold almost immediately. Nothing other than the gnocco fritto stood out as exceptional to me.”
H3
“The tasting is very good, but it doesn't include a couple of their most popular dishes (the raviolo and grandma walking through forest).”
H3
“Rezdora when I went in 2022 was for real so damn salty I couldn’t finish some of the courses, and I am the type of person that will add a lot of extra salt to basically any dish. I love salt.”
H3
“$600 for 2 people to eat tiny portions of undercooked pasta with terrible service. We left sad and hungry, lol”
H3
“Rezdora was the biggest let-down dining experience I've had in a long long while. 20 minutes between courses, cold undercooked pasta, repeating sauces/flavors on tasting menu. I was shocked at how bad it was.”
H3
“I do agree that it’s overrated. I ordered so many of the most recommended foods, yet I was not wow-ed by any of them. I wish they gave bread at the start, because I left feeling hungry and unsatisfied.”
H2
“Pricy high caliber Italian, especially the pastas, inspired by Emilia Romagna”
H2
“Their sausage ragu pasta was probably the single best dish I had in NYC.”
H2
“I thought the pastas were well done and certainly unique.”
H2
“Great. Small dishes imo. But a ton of thought in each. Its aesthetically pleasing, drinks and wine list are great.”
H2
“The worst martini I had this year came from an otherwise incredible Italian restaurant, Rezdora. It was called the Butcher's Martini, a bold concoction made with vodka infused with prosciutto, yup prosciutto—and, unfortunately, it was as bad as it sounds.”
H2
“Rezdora and Carbone are overrated.”
H2
“I love Rezdora, it's some of my favorite pasta in the city. And I had some strawberry dessert there once that I've literally thought about once a week since I had it.”
H2
“Rezdora is overrated”
H2
“Felt exactly the same way. Got Super excited after watching the eater video, was extremely underwhelming. Pasta was extremely undercooked and overpriced.”
H2
“the food was delicious across the board, with the exception of so-so gelato.”
H2
“Ci Siamo definitely better spot. Much larger roomy spot, larger better dishes and better service.”
H2
“TAGLIOLINI AL RAGU at Rezdora”
H2
“Favorite single thing is tough but I’d say either gramigna giallo e verde from rezdora”
H2
“salty and disappointing”
H2
“The issue was the food just wasn’t good. At all. It sucked.”
H2
“My personal experience was always above average. Very good food without the theatrics.”
H2
“I found the quality of food to be excellent as well, however with the portion sizes we had to order about three times as many pasta dishes as normal to feel full.”
H2
“Rezdora is my go to place for upscale Italian when I travel to NYC, and I’ve been to all the usual spots. I like how small it is, I’ve never been interrupted by someone near us with their conversations, the chef lives and breathes Emilia Romagna and is an overall great guy, and the food is solid.”
H2