A “soft opening” for a new restaurant once meant easing into business with limited reservations for friends, family and staff. But, in today’s world, it means starting with takeout. Such is the case for Forsythia at 9 Stanton Street.
“In the middle of construction everything went on pause,” said Jacob Siwak, formerly of Olmsted, who is the executive chef and owner. For the rustic Italian restaurant, where Mark Coleman, formerly of Rezdôra, is sous chef, and Brian Maxwell, of Gulfstream in Newport Beach, Calif., is baking, they are waiting until indoor dining restrictions are lifted before opening.
