Forsythia

After initially starting as a pop-up, the brick and mortar location of Forsythia in the Lower East Side debuted last November. Here, executive chef and owner, Jacob Siwak, and business partner, Brian Maxwell specialize in Roman comfort food and the spot prides itself on refined Italian flavors. The offerings include a variety of handmade pastas and seasonal ingredients that are typical of Central Italy, like tonnareli alla gricia (featuring guanciale, Roman pecorino and black pepper) and polpetta dal Santo Palato, a braised and then fried short rib meatball served with potato leek purée. In addition to outdoor dining and an intimate 20-seat dining room, guests are encouraged to enjoy the multi-purpose Pasta Room, which serves as a workplace for their pasta chef by day and an extension of their evening seating at night.