Rezdôra

Chef Stefano Secchi's homage to Emilia-Romagna turns hand-rolled pasta into the main event, plated with a precision that never feels fussy.

The open kitchen at the center of the room is where the real show happens, sfoglini pulling sheets of dough thin enough to read through before folding them into tortellini by hand. Broths run deep and unhurried, butter sauces cling rather than pool, and the wine list leans into Lambrusco and Emilian reds that most menus overlook. It's the kind of place where you order more pasta courses than seems reasonable, and regret none of them.

Best for: A special-occasion Italian dinner built around pasta made in full view