Forsythia NYC
Italian restaurant · Lower East Side
9 Stanton St, New York, NY 10002
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/23229376/bar.JPG "Forsythia NYC by Madeline Mark/Forsythia")
.jpg "Forsythia NYC by Courtesy Forsythia")
Highlights
Housemade pasta, creative mains, and a charming, light-strung outdoor seating area.
Housemade pasta, creative mains, and a charming, light-strung outdoor seating area.
"During the day this low-key LES restaurant uses its pasta room to mix, knead, and roll out the dough in preparation for dinner service. But they also host private events here that show off the full lifecycle of the pasta. Each family-style experience costs $250 per person, and includes unlimited wine." - neha talreja, bryan kim, hannah albertine, will hartman
"There are about a million places in NYC to have a bowl of pasta at the bar, but there are a few reasons why you should skip most of them and head to Forsythia. The LES Roman spot has a constantly changing menu, with options like agnolotti with braised short rib, a very good and classic carbonara, and rotating specials like pici with anchovy butter." - willa moore, bryan kim, neha talreja, carlo mantuano
"There are about a million places in NYC to have a bowl of pasta at the bar, but there are a few reasons why you should skip most of them and head to Forsythia. The LES Italian spot has a great lineup of seasonal fresh pastas and a perfect, low-lit atmosphere that works for dates or some solo carbs if you just want to read a book and occasionally bother the bartender." - bryan kim, neha talreja, will hartman, willa moore, molly fitzpatrick
"Hannah Mandel, the owner-operator, used her wedding cake to reflect both partners’ origins and tastes: “The inspiration was tri-state area Jewish deli flavors, with the aesthetics of aCal Earth building,” Mandel says. She incorporated bicoastal nods—marzipan apples and citrus—and made abstract marzipan shapes, producing a malted black sesame and almond marble cake filled with pickled berry jam and tahini buttercream. One of the most special parts was a ceramic cake topper made by the artist Janie Korn. Like other seasoned bakers, Mandel relied on practiced timing and kitchen muscle memory—prebaking, tightly wrapping and freezing layers, and staging frostings and garnishes—to make the day run smoothly." - Alicia Kennedy
"On Sunday, October 24th, Lower East Side Roman restaurant, Forsythia, is throwing a block party to raise funds for God’s Love We Deliver (a non-profit providing meals for New Yorkers). In addition to Forsythia’s pastries and cacio e pepe suppli, Dame will be there serving cups of smoked whitefish chowder, Evil Katsu has chicken katsu nuggets on deck, and Smashed is making their signature burgers and fries. Plus, you can expect mini ice cream pints from Caffe Panna, and drinks courtesy of Dante and Bonnie Vee. Everything is priced individually, so all you have to do is show up with enthusiasm and money. The party goes from noon to 5pm." - hannah albertine
