Forsythia NYC

House-made pasta

The kitchen's clearest strength — fresh pasta with well-balanced sauces that avoid the heavy-handed excess common at lesser Italian spots in the city

Cacio e Pepe Suppli

Fried risotto balls with buffalo mozzarella and pecorino — shatteringly crispy outside, molten cheese inside.

Antipasti selection

Rotating starters that set the tone for the meal — typically well-sourced and simply prepared, letting ingredients carry the weight

Short Rib Agnolotti

Delicate pasta pockets stuffed with braised short rib, tossed in brown butter — rich, meaty, and elegant.

Carbonara

Textbook Roman carbonara with silky egg sauce, guanciale, and pecorino — the benchmark version.

Seasonal vegetable dishes

Market-driven sides and starters that reflect an Italian sensibility toward produce — roasted, dressed simply, and often a highlight of the table

Desserts

Italian-leaning sweets that round out the meal without being the reason to visit — competent but not a destination in themselves

Lasagna

Layered sheets of handmade pasta with rich ragu and bechamel — a comforting, deeply satisfying classic.

Fresh Focaccia

Warm, just-baked focaccia with a golden crust and olive oil sheen — the table's first casualty.

Grilled Octopus

Charred octopus tentacles with jimmy nardello peppers — tender, smoky, and bright with seasonal produce.

Chef's Tasting Menu (4 Courses)

A curated four-course journey through the chef's best seasonal preparations — the ideal way to experience Forsythia.