A spinoff of nearby Porchetta from chef-owner Sara Jenkins, East Village's Porsena emphasizes Italian pasta dishes such as pasta al ragu with maccheroncini
and slow-cooked meat ragu.
"If Porchetta is a spare and brilliant short story, Porsena is a
fantastically readable novel. Billed as a 'pasta restaurant,' it is a
crimson-painted, wood-floored space with banquettes, a comfortable bar
(serving only Italian wine and some bottled beers), and worthwhile
detours on the way to pasta."
— Julia Moskin, The New York Times
, Feb. 15, 2011
against fish and salad, but there is no case of seasonal affective
disorder so severe it can’t be cured by a serving of Jenkins’s penette
with sweetly caramelized cauliflower, briny with olives and capers and
strewn with crunchy bread crumbs."
— Robin Raisfeld and Rob Patronite, New York
magazine, Jan. 30, 2011The New York Times
: Critics' pick Zagat 2014
: 22 food rating (very good to excellent)New York
magazine: Critics' pick