Instagram Story Save

The pasta so good I ordered seconds:
Spring pea ravioli with ricotta in a rich butter sauce. I haven’t stopped thinking about it since… congratulations to @borgonyc @jordanfrosolone on making The NY Times top 10!Love the ambiance and of course the best pasta I’ve had in years! #nytimestop100 #nytimestop10 #gourmand #bestpastanyc #bestpasta

The pasta so good I ordered seconds:
Spring pea ravioli with ricotta in a rich butter sauce. I haven’t stopped thinking about it since… congratulations to @borgonyc @jordanfrosolone on making The NY Times top 10!Love the ambiance and of course the best pasta I’ve had in years! #nytimestop100 #nytimestop10 #gourmand #bestpastanyc #bestpasta

The pasta so good I ordered seconds:
Spring pea ravioli with ricotta in a rich butter sauce. I haven’t stopped thinking about it since… congratulations to @borgonyc @jordanfrosolone on making The NY Times top 10!Love the ambiance and of course the best pasta I’ve had in years! #nytimestop100 #nytimestop10 #gourmand #bestpastanyc #bestpasta

Chef Jordan Frosolone (@jordanfrosolone), Executive Chef Chef Jordan Frosolone (@jordanfrosolone), Executive Chef of Borgo (@borgo_nyc), nominated Kevin (@krjordan21) because he's never standing still in the kitchen. He's always moving. And if he doesn't have a job to do, he'll go find one. That kind of attitude stood out to Chef Jordan immediately and made him hope that Borgo would be a place Kevin wanted to work after their first meeting.

Come taste the dishes Kevin's been developing in the basement of Borgo in his free time on
May 21st.

The Lineup Season 9 is Presented by @Resy

Kevin’s Lineup dinner is coming up soon! See you all on MAY 21ST.

Kevin’s (@krjordan21) dinner is the second in The Lineup Season 9, and he describes his menu as an homage to everywhere he’s worked (currently @borgonyc), mixed with the foods he grew up with. We can’t wait for you to get to taste it. We hope to see you there!

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Say hi to Kevin Jordan (@krjordan21), line cook at @borgonyc!

Cook great food, be a great vibe!

Kevin has learned from his time as a line cook that saying please and thank you in the kitchen goes a long way. He found his love of cooking when he was young by helping his mom in the kitchen and as a result, his menu is a blend of techniques he’s learned at all his previous restaurants with flavors from his childhood growing up on the East Coast.

We hope you can join us on 5/21 for Kevin’s dinner to taste his dishes and hear more about his journey.

The Lineup Season 9 is presented by @resy

Borgo is open for Lunch, Aperitivo Hour, and Dinner services every day of the week!
-
Lunch: 11:30-2:30
Aperitivo: 2:30-5:15
Dinner: 5:15-10:30

Spring Has Sprung! Beginning on April 13th, we will be opening our backyard patio for lunch service. Seating outside will be available on a first come first serve basis, and we will open outdoor seating for dinner in the weeks to follow. See you soon in the garden!

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

@adammarcapastry of @borgonyc shares a recipe for his Forced Rhubarb Tart on the menu at Borgo.

Built on a crunch dough — butter worked into flat discs, layered into a flaky shell — the tart is spread with almond cream enriched with noyeux and scattered with mixed crumbs before the rhubarb goes on: bright pink batons, tossed with sugar, tapioca starch, and a pinch of citric acid, then roasted until tender and caramelized at the edges.

“You don’t have to do much to it,” says Adam. “The rhubarb is amazing as is.”

The one variable: sugar in the filling, adjusted batch to batch depending on how each box tastes. No two are identical. The tart is better for it.

Best served warm with barely sweetened cream.

Tap the link in our bio for the full recipe and story.

We loved sharing the “Chef’s Story” of@jordanfrosolone of @borgonyc. Read all about his culinary journey from #chicago to #italy and #newyorkcity.

MONDAY, MARCH 2ND, we put @ariannaocchipinti in charge of stoking the fires at Borgo!

Make a reservation for dinner, or just drop in at the bar after 5pm for a glass. Flagship wines with special pricing will be open By The Glass ~ frappato, nero d'avola, zibibbo, albanello, single-contrada grillo. The new release of Cerasuolo will also be in-house, along with some of her grappa for good measure.

Arianna is a phenom... a legend in the making. It's been a pleasure to watch her grow during these 20+ years.

》Regional Sicilian specials by the Borgo Chefs!
》Dinner reservations open on RESY now!

@borgonyc

@borgonyc

@borgonyc

@borgonyc

@borgonyc

@borgonyc

@borgonyc

@borgonyc

MONDAY, MARCH 2ND, we put @ariannaocchipinti in charge of stoking the fires at Borgo!

Make a reservation for dinner, or just drop in at the bar after 5pm for a glass. Flagship wines with special pricing will be open By The Glass ~ frappato, nero d'avola, zibibbo, albanello, single-contrada grillo.
The new release of Cerasuolo will also be in-house, along with some of her grappa for good measure.

Come and chat with her about her region, her history, her dreams. Arianna's just celebrated her 20th Anniversary as an independent winemaker. Join us in toasting her for 20 more!

》Regional Sicilian specials by the Borgo Chefs!

Dinner reservations now open on RESY.