IN THE PRESS:
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"Other Borgo triumphs rely less on invention than virtuosity."
Melissa Clark, The New York Times
"One of the Most Underrated Chefs in New York City."
William Li, town and country
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"The food is exciting not for its novelty but for its proximity to perfection..."
Helen Rosner, The New Yorker
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​"This is food that shows off by not showing off, the more difficult path to pursue."
Matthew Schneider, New York Magazine
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"New York's 14 Best New Restaurants of 2024."
The New York Times
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Borgo is NYC's best new Italian restaurant in Eons
Steve Couzzo, New York Post
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One of the city's best Italian chefs...
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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"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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"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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