Forsythia has been offering four-course takeout meals from 107 E. Seventh St. between Avenue A and First Avenue since the beginning of the month.
This is a temporary arrangement for owner-executive chef Jacob Siwak, who had been planning a new restaurant on Stanton Street when the city went on its COVID-19 pause.
Per the Times the other day:
The menu is based on a working sojourn in Italy [management] took before the coronavirus pandemic, and has Roman overtones. Focaccia with mortadella, short rib meatballs, supplì cheese and rice balls with asparagus and mushrooms, stuffed pastas like scarpinocc and tortellini, and a brioche bun filled with whipped cream are some of the dishes they’re planning and preparing for four-course takeout menus, $30 per person. The kitchen is open from 4:30 to 6 p.m. daily, except Sundays.
Forsythia is using the space that belongs to the currently closed Atelier Sucré, which offers a studio kitchen for cooking classes, catering, and pastry and wine tastings.
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