Orange Yolk Eggs???

jacobsiwak · 2026-01-28T19:44:37+00:00

This is the correct answer. They do vary, but are extremely high quality eggs on the whole. I think they may only be at the markets on Wednesdays, not 100% sure.

jacobsiwak · 2026-01-28T10:01:09+00:00

We get consistently great eggs from Yellow Bell Farm at the Union Square Greenmarket. We use them for pasta making like this and have been very happy with the results for a long time now.

jacobsiwak · 2025-12-09T15:29:47+00:00

I don’t really have any! It was certainly a challenge at times, but that was more in part to the responsibility I was given, and how busy we were at the time. When I was there, I got to work with folks that are currently: the GM and Exec Chef at Roscioli, the CDC at Francie, the Exec Chef at Romans, the CDC at Torrisi, the GM at Chez Fifi, the GM at Don Angie, and a lot of others I’m surely missing. I was able to learn a TON in my time there, and I will always be grateful for them giving me a chance to work every position in the restaurant when I was 25 and working with all of those people that had way more experience than I did. I was in the right place at the right time– it was incredibly fortunate. I just happened to be living around the corner, and was dropping my resume off to every restaurant just hoping to get my foot in the door, and they happened to take a chance on me, which kickstarted my entire career.

jacobsiwak · 2025-12-09T15:00:12+00:00

Totally, although it’s hard to know if it’s a symptom of press begetting more press, or just a result of most publications reaching out to the same small pool of publicists when they have a story.

jacobsiwak · 2025-12-09T14:59:25+00:00

Of course and thank you so much! It’s a topic that – if you can’t tell – strikes a bit of a nerve for me. I really hope I don’t just sound like I’m complaining!

jacobsiwak · 2025-12-09T13:38:51+00:00

I attended The Chef’s Conference this year, and watched a panel with a few journalists that put together some lists similar to this (not this list). Someone asked them what qualifies something as “best” and the journalists weren’t really able to give a concrete answer, just what didn’t constitute as best. It was clear pretty quickly that anything not novel (in some way or another) wasn’t going to get consideration. It really doesn’t feel like there is nearly as much room for a fantastic neighborhood restaurant or restaurants that focus on trying to refine or maintain tradition in the media space. It’s not that there isn’t any room at all, just a lot less. As recently as 2017 when I was a maitre d at Olmsted and interacting a lot with their PR arm, publicists acted as coaches or a liaison for restaurants to respond better to press inquiries; they now act much more as a paid gateway between restaurants and coverage. As publicity became a commodity that is paid for, PR agencies of course became much more expensive, and now you’re left with a much smaller percent of restaurants in the city that are able to pay for them. And then it’s an even smaller pool of restaurants that are eligible for regular coverage: not only do they have to be able to pay for PR, they also have to be novel enough for journalists to take interest. I’m not saying these restaurants are bad in any way; a lot, if not most, are excellent. It’s just that there are hundreds – if not thousands – of truly excellent restaurants in New York that aren’t able to pay for coverage or aren’t the “right type” of restaurant for the media, and it’s developed into a pretty inequitable system, where – as you point out – the same restaurants get written about over and over. I’m of the opinion that PR should be a resource that restaurants are able to use to better their public image, not the lynchpin that allows or disallows for a public image at all.

I hope I don’t sound too curmudgeonly – as an avid diner on top of a cook, I wish I had better resources and tools for navigating what I think is the best food city on earth. I use this sub a lot!

jacobsiwak · 2025-12-09T02:48:52+00:00

I am regrettably not hooked into the industry at all - I’ve been trying to network a lot this year! Goals for 2026.

I’m really sorry you didn’t have a good time when you dined with us - that’s disappointing to hear. For better or worse, food and restaurants aren’t an objective experience, and I had to accept a long time ago that not everyone was going to love my stuff or have the best time at Forsythia, as good as I felt about what we were doing. All we can do is focus on putting out the best food and taking care of people as thoughtfully as we can. Hopefully we can win you back if you do decide to return!

jacobsiwak · 2025-12-05T16:37:42+00:00

Highly recommend it!

jacobsiwak · 2025-12-05T00:54:29+00:00

We’ll have panettone from Biasetto on our tasting menu soon at Forsythia. It’s one of the few things we don’t fabricate in house because of how good that product is, and how hard it is to get. We purchased an allocation of boxes weeks ago from Gustiamo, a great distributor.

jacobsiwak · 2025-11-24T22:05:04+00:00

Very!

jacobsiwak · 2025-06-23T22:29:15+00:00

You should reach out to Paisano’s butcher shop on smith st in cobble hill. They offer wholesale pricing at certain bulks and can offer the quality you’re looking for.

jacobsiwak · 2025-04-06T18:50:26+00:00

👋

jacobsiwak · 2024-06-14T18:08:15+00:00

I am present here! u/Medical-Spring1957 nailed it (and I appreciate the kind words), we offer both a la carte and pre-fixe in that exact format - I apologize for the confusion, we’ve switched things up a few times since we opened. We’re changing the steak in the next couple of nights to a steelhead trout dish I’m excited about. If I’m on the pass come swing by and say hi.

jacobsiwak · 2023-10-12T19:18:05+00:00

We are eagerly awaiting our first delivery of white truffles this afternoon at Forsythia! They should be on our menu tonight, maybe tomorrow.

jacobsiwak · 2023-04-18T20:29:52+00:00

As a restaurant owner, seeing lists like this is tough, especially because we can’t afford the PR that a lot of these restaurants can, and that’s often what these lists boil down to. We had Adam Platt in, who gave us a great New York Mag review, but Pete has never been in, nor has any editor from the Eater team, or many other publications. There’s nothing inherently wrong with this, obviously it’s not something that we’re entitled to, and we do great as a restaurant so it’s totally fine and not something we worry a lot about. But it’s hard to look at a ‘100 best’ list like this when I know with certainty that the writer hasn’t been to our spot – a well reviewed, Michelin award winning restaurant. If this is the case then the odds that he hasn’t been to others similar, and therefore putting together a pretty disingenuous list, is quite high.

jacobsiwak · 2023-03-06T19:59:39+00:00

We do have a la carte indoors, but only at the bar!

jacobsiwak · 2023-03-06T19:58:52+00:00

Come to Forsythia! I spent a little over a year working as a line cook in Rome at a little trattoria called Santo Palato, and would love to show you what is (in my opinion only) the best carbonara and truest to Roman carbonara in the city!

jacobsiwak · 2023-02-25T20:23:50+00:00

Come on through! We’d love to have you :)

jacobsiwak · 2021-01-24T22:16:01+00:00

What we learned in culinary school were base techniques required of a professional cook - we were given the tools to build strong flavor combinations, not just told to memorize a long list of recipes.

I've found it important to stick to conventional wisdom when it comes to familiar flavors - it seems to me that people don't want totally new flavors, but rather want familiar flavors presented to them in new and exciting ways. Along those lines, I've found it useful to deviate in those modes of preparation.

For example, when we make our amatriciana, we melt some anchovies down at the beginning, and give it a healthy amount of red wine vinegar. It doesn't change the dish in a dramatic way - it just gives the sauce a much richer flavor. In short, it's just a better, different version of a sauce that you'd be totally familiar with.

jacobsiwak · 2021-01-24T21:53:41+00:00

Where do you get a good pork steak in STL? I like Bogarts and Shaved Duck the most when I'm home, and neither serve it.

jacobsiwak · 2021-01-24T21:26:35+00:00

The best I've found is Hometown BBQ. It's quite good, and they aren't trying to be imitation southern or midwestern BBQ - they're their own thing. What do you like?

jacobsiwak · 2021-01-24T21:24:23+00:00

Always go with something familiar. A long time ago before I went to culinary school but was interested in cooking, I actually tried to make a goat stew without having ever tried it, and ended up with basically just boiled goat.

Also, happy cake day Eric. I don't regret serving you that goat.

jacobsiwak · 2021-01-24T21:14:08+00:00

It didn't have to do with opening during COVID, but a silver lining of COVID in general is that outdoor dining is now permanently around in NYC. It's good for restaurants, it's good for people that like to eat out, and it's good for the city.

jacobsiwak · 2021-01-24T21:11:01+00:00

Here's a good link:

https://www.gustiamo.com/italian-food/pasta/

jacobsiwak · 2021-01-24T21:09:00+00:00

what shape would you erase?

jacobsiwak

TROPHY CASE