New Yorkers are mad for new restaurants.

Include me in the madness.

Rezdora is the latest hot spot and another unattainable reservation.

I secured a table on a Sunday at 5:30…who would want to dine then, especially on a beautiful summer evening.

When we arrived at 5:15pm there was a line outside…seriously?!

We showed up early to add another guest to the party.

As with many restaurants nowadays they never answer their phone and Resy is no help.

We surrendered our table and sat at the bar in the intimate, narrow, brick-walled space.

We started with cocktails.

Courtny ordered the specialty cocktail Hugo ($14).

David selected the Gin & Tonic for Jane ($14) and I went with the Aperol Spritz ($14).

The bartender was very busy since the 12-seat bar filled up quickly with the no reservation patrons.

Jackson was delightful.

We started our Italian journey with the Cacio e Pepe in Emilia, a little lettuce salad with pecorino dressing and cracked pepper…delicious, but minuscule ($14).

The Burata was creamy and delectable accompanied by delicious prosciutto ($18).

We also ordered the Fett’unta, tasty homemade grilled bread with olive oil ($5).

Grandma Walking Through Forest In Emilia was fabulous.

Translation, the al dente cappelletti verde, the house specialty comprised of little green pockets stuffed with leeks and spring peas in a mushroom purée, is a keeper ($24).

The Strozzapreti, pasta with rock shrimp in tomato sauce from Emilia’s was rich and delicious ($19).

All pastas are made in house…maybe that is why the time between courses is very long ($19).

The Vignarola, a side of vegetables with pancetta, peas, asparagus and baby lettuces was pleasant, similar to how you would describe a nice blind date ($10).

The homemade classic gelato looked refreshing as the perfect ending to a deliciously authentic meal.

Chef Stefano Secchi, an alum of Massimo Bottura’s Michelin Star restaurant, Osteria Francescana, makes his U.S. debut with Rezdora.

The cuisine is heavily influenced by his time spent in northern Italian kitchens.

The chef de cuisine is Marea veteran, Mark Coleman.

The focus is centered around the Emilia Romagna district, famous for Parmigiano Reggiano, balsamic vinegar and prosciutto, three ingredients that anchor Rezdora (Italian for grandmother).

The food is very good, the atmosphere warm and intimate.

Be aware…the pasta portions are not sharing friendly.

The patron to my left, the owner of Dinosaur Bar-B-Que, left hungry.

Rezdora is definitely worth a try, but it didn’t feed my soul.

Rezdora 27 East 20th Street New York City. Open Sunday-Thursday 5:30-11pm Friday and Saturday 5:30pm-Midnight. Reservations on Resy.