Forsythia NYC

Forsythia NYC Pasta makers, bakers & cooks focused on Roman cuisine. Open now at 9 Stanton Street!

Zabaglione Gelato | marsala, strawberriesKnicks in 5
06/12/2026

Zabaglione Gelato | marsala, strawberries

Knicks in 5

New maritozzo alert! Chocolate hazelnut spread from & , chantilly cream, and more hazelnuts.
06/08/2026

New maritozzo alert! Chocolate hazelnut spread from & , chantilly cream, and more hazelnuts.

Rigatoni alla carbonara
06/04/2026

Rigatoni alla carbonara

Tagliatelle al mattarello | nettle pesto, english peas, ricotta di capra
05/15/2026

Tagliatelle al mattarello | nettle pesto, english peas, ricotta di capra

Join us on this Wednesday May 13th and meet Norbert Reinisch, export director and part of the Bologna family at , a hist...
05/11/2026

Join us on this Wednesday May 13th and meet Norbert Reinisch, export director and part of the Bologna family at , a historic Piemontese winery known for their stellar Barberas. Norbert will pour a few of Braida’s iconic selections while immersing you in the history and terroir of their landmark estate. Make a resy or swing by the bar and join us for a glass or two (or more!).

Lemon curd gelato, meringue
05/08/2026

Lemon curd gelato, meringue

Durum gnocchi, mushrooms, fava beans, & bottarga. We make the gnocchi by first cooking semolina and milk together, cooli...
05/06/2026

Durum gnocchi, mushrooms, fava beans, & bottarga. We make the gnocchi by first cooking semolina and milk together, cooling it, and then ricing it and folding it into more semolina. We’re able to achieve an incredible texture this way, and is a rare (potato-less) form of gnocchi we’re excited to put on the menu for the first time.

Fazoletti | porchetta, herbs, pork jus, arugula rabeTasting menu only
04/24/2026

Fazoletti | porchetta, herbs, pork jus, arugula rabe

Tasting menu only

One of our most popular dishes is back and better than ever. Vignarola | green chickpeas, peas, fava beans, charred aspa...
04/22/2026

One of our most popular dishes is back and better than ever. Vignarola | green chickpeas, peas, fava beans, charred asparagus, baby artichokes, & pea shoots. Spring on a plate.

L to R: Roee, Sydney, and Alex. Our Sous, CDC, and Exec Chef, respectively. 💪
04/21/2026

L to R: Roee, Sydney, and Alex. Our Sous, CDC, and Exec Chef, respectively. 💪

Fagottini | duck confit, robiolina, mushroom jus
04/20/2026

Fagottini | duck confit, robiolina, mushroom jus

This is our $98 pasta focused tasting menu. Six dishes in total, three of which are exclusive to the tasting menu (parmi...
04/14/2026

This is our $98 pasta focused tasting menu. Six dishes in total, three of which are exclusive to the tasting menu (parmigiano ‘gelato’ with aged balsamic, fagottini with duck confit and mushroom jus, and lemon posset), as well as three you can select yourself from our à la carte menu and try smaller portions. We recommend coming with a friend and sharing two menus so that you try almost the entire menu for less than $100/pp. Above is our misticanza, paccheri with lamb genovese, and rigatoni cranked from the torchio all’Amatriciana.

As ever, we offer a full à la carte menu all the time and always serve the four Roman pastas, our agnolotti, and our suppli. See you soon 🇮🇹

This is our $98 pasta focused tasting menu. Six dishes in total, with three exclusive to the tasting menu (parmigiano ‘g...
04/14/2026

This is our $98 pasta focused tasting menu. Six dishes in total, with three exclusive to the tasting menu (parmigiano ‘gelato’, fagottini with duck confit and mushroom jus, and a lemon posset), as well as an antipasti and two more pastas you can choose from our à la carte menu and try a smaller portion of.

As ever, we offer a full à la carte menu to all guests as well (pastas are double the pictured size), and always serve the four Roman pastas, our agnolotti, and our suppli. See you soon 🇮🇹

bunet alla piemontese, dark chocolate, caramel gelato
04/09/2026

bunet alla piemontese, dark chocolate, caramel gelato

Incredible weekend. Pictured in order: agnolotti pizza, super margherita, mr. toni (pizza), our Gozney | Outdoor Pizza O...
04/07/2026

Incredible weekend. Pictured in order: agnolotti pizza, super margherita, mr. toni (pizza), our Gozney | Outdoor Pizza Ovens ovens being awesome rain or shine, fluffy brioche, Jacopo Mercuro making incredible pizzas, mr. toni (person) and then Vittorio Giuliani being absolute joys to work alongside. Thank you to the whole 180grammiPizzeriaRomana team and Gozney for making this happen!

This weekend only we’ll be doing two things we normally don’t do: serving lunch and making pizza with our friend from ....
04/03/2026

This weekend only we’ll be doing two things we normally don’t do: serving lunch and making pizza with our friend from . If you didn’t get a chance to make a reservation, we’ll be taking as many walk-ins as possible. Big thanks to for the beautiful ovens we’re cooking in. 12-2:30 seating both days - see you there.

Our spin on a classic: cotoletta alla bolognese. Thinly pounded and fried bone-in veal chop, crema di parmigiano, prosci...
04/01/2026

Our spin on a classic: cotoletta alla bolognese. Thinly pounded and fried bone-in veal chop, crema di parmigiano, prosciutto di parma, and beautiful radicchios from .

Our spin on a classic: cotoletta alla bolognese. Thinly pounded and fried bone-in veal chop, crema di parmigiano, prosci...
04/01/2026

Our spin on a classic: cotoletta alla bolognese. Thinly pounded and fried bone-in veal chop, crema di parmigiano, prosciutto di Parma, and some awesome radicchios from . Swipe to see it go from the pass to the table!

You guys rock. We’re fully booked both days, but will be taking as many walk-ins as we can at our bar. First come, first...
03/24/2026

You guys rock. We’re fully booked both days, but will be taking as many walk-ins as we can at our bar. First come, first served. We’ll be ready to sling some pies right at noon both days. Can’t wait.

03/20/2026

We are turning into a pizzeria (for lunch) over Easter weekend! We’re setting up two ovens at the restaurant and will be welcoming friend of the restaurant and incredible pizza maker of for what is shaping up to be an incredible weekend. Link in bio, limited availability already. We will@be open for dinner both nights with the standard Forsythia menu.

Cacio e pepe, always on the menu
03/12/2026

Cacio e pepe, always on the menu

Lamb neck cappelletti with carrot cream and lamb demiglace, only available March 16 & 17 as part of our collab with . Wi...
03/04/2026

Lamb neck cappelletti with carrot cream and lamb demiglace, only available March 16 & 17 as part of our collab with . Will be available à la carte alongside all of the forsythia classics, or as part of a special tasting menu with an incredible juice pairing Rudimante is creating. Link in bio or book on Resy.

Sorrento lemon posset. Available only on the pasta tasting menu.
03/01/2026

Sorrento lemon posset. Available only on the pasta tasting menu.

We are so stoked for this one. We are welcoming our friend Rudimante Belardi Galeone from 3 Michelin Star Maaemo in Oslo...
02/25/2026

We are so stoked for this one. We are welcoming our friend Rudimante Belardi Galeone from 3 Michelin Star Maaemo in Oslo for two incredible dinners. Rudimante was born in Siena, and was raised and studied art history in our favorite city: Rome. After pivoting to hospitality and wine, and after a few jobs in Tuscany and Rome, Rudimante moved to Oslo and joined the team at Maaemo, where she has been for over 4 years now. She is bringing an incredible juice pairing featuring some ingredients from Norway like green juniper, blackcurrant wood, gooseberry, and more, and is taking over our wine list for two nights with some of her favorite choices. It’s been fun working with her and we’re excited for you to meet her! We’ll have both à la carte and tasting options available for all guests - swipe for menu. Reservations live through Resy, link in bio.

With a few days left before the Olympics are over, come celebrate with a taste of northern Italy (we’ll have it until it...
02/18/2026

With a few days left before the Olympics are over, come celebrate with a taste of northern Italy (we’ll have it until it starts to get warmer). Pizzocheri | buckwheat noodles, potatoes, montasio cheese, & cabbage.

Address

9 Stanton Street
New York, NY
10002

Opening Hours

Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

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