We're thrilled to announce we’re starting outdoor brunch this weekend! Chef Stefano Secchi has created a new menu inspired by breakfast & early lunch dishes enjoyed in the North of Italy and traditional pastas from Emilia-Romagna. You can now make reservations via Resy 💙

A new award — the green star, for sustainable gastronomy — was given to Blue Hill at Stone Barns, which has two stars. nyti.ms/3xNJJmS

Why pasta 🍝 is so important for Italians? #DYK that Mediterranean Diet is #UNESCO Intangible Cultural Heritage? Amb. Maurizio Massari & Rezdora’s Chef Stefano Secchi tell you more in this video to celebrate 🇮🇹#WorldPastaDay with you all!

We did our own tasting at Rezdôra and it was great

How chef Stefano Secchi makes king crab Girasole at Michelin-starred Rezdôra eater.com/22791767/chef-…

Thank you to all the amazing chefs who made tonight so special!  Daniel Boulud Sébastien Rouxel PJ Calapa mokbar Pig & Khao Marc Forgione Nobu Restaurants Rezdôra Michael White Rocco DiSpirito #SUSDinner4NYC

COW GRAZING IN EMILIA ROMAGNA Sirloin steak, sauces from emilia romagna & herb salad

Raising a glass (and a spritz!) to the long weekend.