Forsythia NYC

"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

"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

"A Roman-style restaurant called Forsythia opened on the Lower East Side from a chef who used to work at Olmsted and Rezdora (although they’re currently operating takeout service out of an East Village location on East 7th Street). Forsythia has a weekly-changing meal kit that comes with four courses and costs $30 per person. Check out their menu and pre-order here." - hannah albertine

"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, some well-executed Roman classics like carbonara and cacio e pepe, 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, kenny yang, carina finn koeppicus, neha talreja, will hartman

"This intimate, little nook in Lower East Side is all about pasta. Set menus clock in at just under $100 per person and begin with warm, pillow-like slices of fresh-baked focaccia. The excellent fried cacio pepe risotto suppli is a must, but seasonal preparations can be as satisfying as they are generously portioned. Recent highlights include fried sweet potatoes with stracciatella and chili oil or chestnut soup with porcini. From here, guests choose two different pastas to close out the savory portion of the meal. Truly, Chef Jacob Siwak’s agnolotti packed with short rib and tossed in butter has few equals, and his carbonara never disappoints either. All pastas are made in-house, and aspiring home cooks can sign up for weekly classes." - Michelin Inspector