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The Forge Restaurant Wine Bar Restaurant Review: This oak-paneled temple of beef housed in a former 1920s blacksmith shop underwent a $10 million dollar renovation a few years back, returning as a celebrity magnet with updated gilded age décor and Murano glass chandeliers. Chef Christopher Lee was hired to revamp the menu. Steaks stayed but a new purveyor was engaged: Pat LaFrieda of Bergen, N.J., specializing in exact cuts of dry-aged Prime beef. A high powered gas grill was also installed ensuring a perfect crust on the Cadillac of steaks here, the “super” 16-ounce center-cut N.Y. strip loin, served with a choice of sauces from horseradish butter to pickled vegetable chimichurri. The extensive and varied international wine list for which The Forge has been famous over the years remains.