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22° I Migliori Ristoranti Italiani nel Mondo 2022
50 Top Italy 2022
Rezdôra
22° I Migliori Ristoranti Italiani nel Mondo 2022
Prosecco DOC Award
Questo ristorante posizionato nel Flatiron District, è newyorkese negli arredi e nella concezione. Mattoncini rossi alle pareti, luci soffuse, il grande bancone dove è possibile mangiare. Una fotografia di come essere un locale in questa città. Invece la cucina ha un cuore italiano, anzi emiliano. Stefano Secchi ha messo al centro la golosità della cucina emiliana, la sua storia, le sue tradizioni. Gnocco fritto, strozzapreti, anolini, l’Uovo in raviolo omaggio a Nino Bergese, i Maccheroni con ragù di faraona, porcini e parmigiano, e i Cappelletti verdi intitolati alla “nonna che cammina in un bosco emiliano”. La proposta è divisa in Brunch, Lunch e dinner. Ottima la proposta dei cocktails. Il servizio ha tutto il calore dell’Italia e dell’Emilia.
This restaurant, located in the Flatiron District, has New York in its décor and concept. With its red bricks on the walls, the soft lighting, and the large counter for the diners, this place is an example of how to be a restaurant in this city. On the other hand, the cuisine has an Italian, or rather, Emilian heart. Stefano Secchi has focused on the delicacies of the Emilian cuisine in the history and traditions: fried dumplings, strozzapreti, anolini, the Egg in ravioli, a homage to Nino Bergese, the Maccheroni with guinea fowl ragout, porcini mushrooms and parmesan, and the green Cappelletti named after "the grandmother walking in an Emilian forest". The proposal is divided into Brunch, Lunch, and dinner. The cocktail proposal is excellent. The service transpires all the warmth of Italy and Emilia.
This restaurant, located in the Flatiron District, has New York in its décor and concept. With its red bricks on the walls, the soft lighting, and the large counter for the diners, this place is an example of how to be a restaurant in this city. On the other hand, the cuisine has an Italian, or rather, Emilian heart. Stefano Secchi has focused on the delicacies of the Emilian cuisine in the history and traditions: fried dumplings, strozzapreti, anolini, the Egg in ravioli, a homage to Nino Bergese, the Maccheroni with guinea fowl ragout, porcini mushrooms and parmesan, and the green Cappelletti named after "the grandmother walking in an Emilian forest". The proposal is divided into Brunch, Lunch, and dinner. The cocktail proposal is excellent. The service transpires all the warmth of Italy and Emilia.
Stefano Secchi
Aperto a pranzo e cena; lunedì e martedì solo a cena
+1 646-692-9090
giardino
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