Forsythia is a Roman trattoria planted in New York City. Every component of Forsythia feeds the Italian soul: from our menus that offer multiple courses of traditional, handmade pastas, to ingredients selected at the peak of their season, to the exceptional bar program celebrating Italian spirits and amari. The ambiance and hospitality are nothing less. 

Forsythia takes its name from the Forsythia flower - the first flower to bloom each spring. It represents a symbol of hope, anticipation, and renewal, surrounded by an abundance of warmth; just as one should feel while dining at the restaurant.

TEAM

Jacob Siwak, Executive Chef & Owner

Charlotte Mirzoeff, General Manager & Wine Director

John Ware, Bar Director

Alex Palazzo, Chef de Cuisine

Mac Sharkey-Collins, Executive Pastry Chef