At Rezdora ($$$), our food critics consistently recommend: Tortellini in Brodo, Tagliatelle al Ragù, Tigelle. Tortellini in Brodo scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Handmade tortellini floating in clear capon broth
"Tortellini in brodo at Rezdora is the dish that justifies the reservation. The pasta is hand-folded, tiny, one bite. The capon broth is clear, light, intensely savory. The ratio of filling to broth is…"
Classic Bolognese on hand-rolled egg tagliatelle
"Tagliatelle al ragu at Rezdora is the reason the restaurant exists. The pasta is hand-rolled egg tagliatelle — wider than fettuccine, with a rough surface that holds the sauce. The ragu is cooked for …"
Small round flatbreads served with lardo and tigelle cream
"Tigelle are small round flatbreads from Bologna — this is the correct regional reference. They are sliced and served with lardo and a cream spread. This is a dish that exists because the region decide…"
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