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IN THE PRESS:

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"One of the Most Underrated Chefs in New York City."

william li, town and country

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"...Akin to Miles Davis..."

andrew cotto, appetito magazine

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Sapori con un’anima (Flavors with a Soul)

antonella iozzo, bluearte

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"Italian Cuisine Close To The Best In Florence And Venice."

john mariani, forbes

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"...More of an Italian Grandmother and Less of a New York Chef.”

richard conti, la cucina italiana

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"Jordan Frosolone is an artist at work..."

 lola cristall, lucire magazine

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"A trip to Enna, Sicily..." rob patronite and robin raisfeld, new york magazine

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"The Best of New York 2019: Cacio e Pepe" 

 adam platt, rob patronite and robin raisfeld, new york magazine

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"Introducing Struncatura: the Calabrian Dish That Should Be On Every Pastavore’s Bucket List"

 rob patronite and robin raisfeld, new york magazine

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"Jordan Frosolone poco piu’ che quarantenne, con nonni originari di San Gregorio Magno (Salerno) sara’ il nuovo master chef di un mega progetto commerciale." vincenzo pascale, corriere della sera

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"The best burrata dishes in Manhattan..."  kristine jannuzzi, la cucina italiana

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"This Italian Chef Is Using 'Ancient Pastas' To Breathe New Life Into The Cuisine" raphael madrid, food beast

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"Is Italian Cuisine Lost in Translation?" all about italy

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"Jordan Frosolone is The Real World Version of Tony Shalhoub."

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"NYC’s best new Italian restaurants 2019-  ...high aspirations and frequent successes are a miracle" steve cuozzo, ny post

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The Most Italian Restaurant in New York City." maria yagoda, food and wine

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"Every pasta of several we sampled was impressive for its authenticity, especially in the ideal texture for each shape and sauce." john mariani, forbes

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“Mr. Frosolone brings out ingredients and flavors that you don't taste at many other Italian restaurants.”  pete wells, ny times

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"It's like nonna's lasagna- turned up to 11." Timballo di Zanghi. christina izzo, time out

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"...in NYC's SoHo, Jordan Frosolone doing truly bold riffs on southern Italian cooking..." frank bruni, ny times

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"His time in Italy brings true authenticity to each dish..."  nancy koziol, santé

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"Terrifically, for Chef Frosolone has a knack for sourcing ingredients and a memory for Sicilian flavors." ny michelin guide

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"When Lasagna Goes Sicilian" kristine jannuzzi, la cucina italiana

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"...Frosolone taps into his father’s Sicilian lineage" time out new york

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"The Future of Italian Restaurants." casa italiana zerilli-marimo NYU

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"Frosolone was promoted to chef de cuisine and given the keys..." josh ozersky

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"10 Best Restaurants That Opened In NYC In 2018.'" shari gab, inside hook

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"Frosolone makes a Sicilian rendition, dubbed Timballo di Zanghi... with an interior of ring-like anneletti and pork ragù." matt gross, the guardian

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"How to make the best cacio e pepe in NYC"- chow-to

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"I had heard about chef Jordan Frosolone’s unique creations from a friend." christina ohly evans, financial times

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"Jordan Frosolone assembled a team of renowned chefs for this unique Italian-inspired dinner." james beard foundation

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"It was my first encounter working with people who had made the conscious decision to be cooks and pursue a career in the kitchen. " project blackbird, plateonline

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"And with Frosolone's sensibility, I'd say that the best is yet to come..."  follow the chef

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"Frosolone's new menu is full of hearty, Italian-accented food..." rebecca marx, village voice

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"Marcus Samuelsson’s hunt for the world’s best restaurant found Chef Jordan Frosolone, of New York City’s..." foodiecrush

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 "...Sorghum...Frosolone swaps it for rice in a chewy risotto, garnished with a few popped grains for texture."  robin raisfeld and rob patronite, new york magazine

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"New York Italian restaurants you should definitely try..." food and wine

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"Sicilian street food is another atypical feature on the menu..." sara ventiera, village voice

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"The menu is straightforward, with none of flights of fancy so often found on Italian menus in this country." charles scicolone

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