Read previewStefano Secchi, chef and owner of Rezdôra in New York, has many opinions when it comes to what differentiates a high-end Italian restaurant from a gimmick. It's never a good sign when a restaurant is serving out-of-season ingredientsCaprese isn't always in season. If the classics aren't prepared and labeled properly, the restaurant is a hard sell for SecchiA good Italian restaurant wouldn't drown its pasta in sauce or butter. But it's a good sign if the oil is bursting with really rich and complex flavors and fragrances. A quality Italian restaurant should have a proper coffee serviceCoffee service is often the last chance for a restaurant to leave diners with a good impression.

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Persons: —, Stefano Secchi, Secchi, It's, you've, balsamic, She's, she's, Mats Silvan, he'd, it's, Alfredo, carbonara, Feifei Cui Organizations: Service, Michelin, Business, fugazi, Staff Locations: New York, Italy