Forsythia NYC

The 31 Best Private Dining Rooms In NYC - New York - The Infatuation

"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

The Best Pasta In NYC - New York - The Infatuation

"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

The 24 Best Restaurants On The Lower East Side - New York - The Infatuation

"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

Yes, You Should Make Your Own Wedding Cake | Eater

"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

"This intimate, Lower East Side nook 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, though à la carte is also available. 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 roasted bone marrow with beef tartare and pillowy, house-made cappelletti tucked with chestnut puree in a brown butter sauce. 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." - Michelin Inspector