This sleek TriBeCa spot is a fitting venue for Marc Forgione's ambitious American menu.
Openings: Dinner Tues.-Sat.
Features
- Dress code: Casual
- Full bar
- Outdoor dining
- Private room(s)
- Reservations suggested
- Romantic setting
Marc Forgione Restaurant Review:
As the son of Larry "the godfather of American cuisine" Forgione, Marc Forgione might have a lot to live up to. But he has been on a steady path to his own culinary success, having spent time in kitchens with Laurent Tourondel and Patricia Yeo. The menu at his first venture is, not surprisingly, loaded with ambitious American cuisine: an ultra-tender rib-eye accented with black trumpet mushrooms, kohlrabi and garlic confit; swordfish au poivre with potato gnocchi and Brussels sprouts; and chicken and Yukon potatoes. The thoughtful wine list includes bottles from California and Europe. It is yet to be determined if Marc Forgione is going to be the godfather of anything in the culinary world, but he clearly knows what he's doing in the kitchen.
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