Before this trip to New York, I send over a bunch of potential restaurant recommendations to the Citybreakers chat. Alex, the now native New Yorker, offers his local knowledge. In the case of Rezdora, that knowledge is “if you can find any availability, take it”. There is one table free the whole time I am here - 2.30pm on Wednesday for two. I feel guilty about excluding Andy, but not so guilty that I, y’know, don’t. So it is Alex and I end up in a Michelin starred pasta place. We start with the gnoccho fritto, a fried, light, puffy bread served with parma ham, pancetta, and mortadella. I cannot believe there was a moment we nearly ordered two of them - so rich, so fried. Between us, we share three pasta dishes - the speciality, a gramigna dish with a sausage and white wine ragu; to complement that, the aniline di parma with a parmesan sauce; and finally, to test the classics, a tagliatelle pomodoro with parmesan cream. Personally, each of the three was a triumph. Alex felt the gramigna was maybe too salty, and I’m not saying no, but it didn’t undo it for me. A very fine, in all senses, zuppa inglese for me to finish, and a waddle back home for a carb coma.