IN THE PRESS:
​
"One of the Most Underrated Chefs in New York City."
william li, town and country
​
"...Akin to Miles Davis..."
andrew cotto, appetito magazine
​
Sapori con un’anima (Flavors with a Soul)
antonella iozzo, bluearte
​
"Italian Cuisine Close To The Best In Florence And Venice."
john mariani, forbes
​
"...More of an Italian Grandmother and Less of a New York Chef.”
richard conti, la cucina italiana
​
"Jordan Frosolone is an artist at work..."
lola cristall, lucire magazine
​
"A trip to Enna, Sicily..." rob patronite and robin raisfeld, new york magazine
​
"The Best of New York 2019: Cacio e Pepe"
adam platt, rob patronite and robin raisfeld, new york magazine
​
"Introducing Struncatura: the Calabrian Dish That Should Be On Every Pastavore’s Bucket List"
rob patronite and robin raisfeld, new york magazine
​
"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
​
"The best burrata dishes in Manhattan..." kristine jannuzzi, la cucina italiana
​
"This Italian Chef Is Using 'Ancient Pastas' To Breathe New Life Into The Cuisine" raphael madrid, food beast
​
"Is Italian Cuisine Lost in Translation?" all about italy
​
"Jordan Frosolone is The Real World Version of Tony Shalhoub."
​
"NYC’s best new Italian restaurants 2019- ...high aspirations and frequent successes are a miracle" steve cuozzo, ny post
​​
" The Most Italian Restaurant in New York City." maria yagoda, food and wine
​
"Every pasta of several we sampled was impressive for its authenticity, especially in the ideal texture for each shape and sauce." john mariani, forbes
​
“Mr. Frosolone brings out ingredients and flavors that you don't taste at many other Italian restaurants.” pete wells, ny times
​
"It's like nonna's lasagna- turned up to 11." Timballo di Zanghi. christina izzo, time out
​
"...in NYC's SoHo, Jordan Frosolone doing truly bold riffs on southern Italian cooking..." frank bruni, ny times
​
"His time in Italy brings true authenticity to each dish..." nancy koziol, santé
​
"Terrifically, for Chef Frosolone has a knack for sourcing ingredients and a memory for Sicilian flavors." ny michelin guide
​
"When Lasagna Goes Sicilian" kristine jannuzzi, la cucina italiana
​
"...Frosolone taps into his father’s Sicilian lineage" time out new york
​
"The Future of Italian Restaurants." casa italiana zerilli-marimo NYU
​
"Frosolone was promoted to chef de cuisine and given the keys..." josh ozersky
​
"10 Best Restaurants That Opened In NYC In 2018.'" shari gab, inside hook
​
"Frosolone makes a Sicilian rendition, dubbed Timballo di Zanghi... with an interior of ring-like anneletti and pork ragù." matt gross, the guardian
​
"How to make the best cacio e pepe in NYC"- chow-to
​
"I had heard about chef Jordan Frosolone’s unique creations from a friend." christina ohly evans, financial times
​
"Jordan Frosolone assembled a team of renowned chefs for this unique Italian-inspired dinner." james beard foundation
​
"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
​
"And with Frosolone's sensibility, I'd say that the best is yet to come..." follow the chef
​
"Frosolone's new menu is full of hearty, Italian-accented food..." rebecca marx, village voice
​
"Marcus Samuelsson’s hunt for the world’s best restaurant found Chef Jordan Frosolone, of New York City’s..." foodiecrush
​
"...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
​
"New York Italian restaurants you should definitely try..." food and wine
​
"Sicilian street food is another atypical feature on the menu..." sara ventiera, village voice
​
"The menu is straightforward, with none of flights of fancy so often found on Italian menus in this country." charles scicolone
​
​