Photos: Emily Adler
Started as a pop-up, Forsythia now has a permanent home on the Lower East Side offering rustic Italian fare with pasta made fresh daily and freshly baked breads and desserts.
Diners will discover starters likes Suppli, Roman-style rice balls made with fried Cacio e Pepe risotto stuffed with mozzarella di bufala, and Polpetta dal Santo Palato, short rib meatballs that are braised and then fried. They are served atop a root vegetable puree. Pasta dishes run the gamut from Spaghettone alla Carbonara, thick spaghetti with egg yolk, guanciale, pecorino Romano and black pepper to Maccheroni al Ragu Bianco, medium tube pasta served with a white pork ragu, and Scarpinocc, shoe-shaped noodles stuffed with pumpkin, telleggio and a honeynut squash puree. Mains include pan-roasted duck breast and Roman-style gnocchi with chanterelle mushrooms, dandelion greens and sunchokes. For dessert there is Maritozzi, a sweet yeasted Roman buns with a cream filling and dusted with powdered sugar.
Enhanced safety procedures have been implemented at Forsythia during the pandemic, including plexiglass screens, as well as a new heating and cooling system designed to optimize air flow. Indoor and outdoor dining is currently available.
Forsythia is located at 9 Stanton St, New York, NY (646) 450-5406
