134 Reade Street – TriBeCa
New American Cuisine
http://www.marcforgione.com/index.php
* Michelin Star Restaurant

12/25/11

Those of you who follow us know we are big fans of Restaurant Marc Forgione. I was highly disappointed to see he did not make the Adam Platt 101. But I guess restaurants come in and out of fad. This one will hopefully be around for a long time. We had a quite lovely Christmas Eve dinner at Forgione last night. We went there for Christmas a couple of years ago and had such a wonderful experience we decided to do it again.  They served the regular menu, which we appreciate rather than a prix fixe on holidays.  Many are not included in the menu online so my descriptions are not quite as elegant as the menu!

OUR MENU:

Nantucket Bay Scallop, American Caviar,  Clementine, & Extra Virgin Olive Oil

The scallops in this dish were served raw, my favorite way to enjoy fresh scallops.  The clementine served as a bit of a ceviche.

Foie Gras Terrine with  Pepper Chutney, Salt & Pepper

 

This is a fantastic appetizer to share.  It is a bit much for one person, but it is truly fantastic.  I was happy my scallop dish was small so I could have a few bites!

Rib Eye with Spinach, Hollandaise and topped with Grilled Onion & Fried Oysters

There was a hint of bacon flavor in the spinach which was out of this world.  I cannot say enough good things about this dish.  I was afraid a rib eye would be huge and the portion size was really just right.  Forgione serves all of his meats in a circular shape, which is quite interesting (generally tenderloins).  This was layered beautifully and toped with really juicy piping hot fried oysters with a bit of a kick to them.  The flavors of this dish really worked together.  Truly a special entree.

Pork Chop with Baked Beans and Slaw

The description may sound pedestrian, but this could not be further from  a picnic pork chop!  The baked beans were so nicely prepared, still firm with a sophisticated flavor.   The ‘slaw’ was vinegar based with a pickled flavor.  And of course the 2″ thick chop was prepared pink in the center.  Wow.  This was the special of the evening, so I am not sure how often it is available on the menu.

Pumpkin Cheesecake Panna Cotta, Maple Caramel & Gingersnap

The texture and flavor of the pumpkin cheesecake was so smooth and perfect for a holiday dessert.   The addition of the maple caramel took this over the top.  We shared it and also paired with after dinner drinks.  My favorite there is a fortified wine, I believe called Nocino (but that is a walnut liqueur, so not really sure).  But there are only two fortified wines on the menu, so it is not hard to find.  Steve has been trying grappas with our desserts of late.  I just cannot do it.   Too strong for me!!

This was yet another fabulous meal at Marc Forgione!  We will always go back.  This may be our most frequently visited fine dining establishment in NYC.

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6/27/11

While there is really only one review here, we’ve now been to Marc Forgione enough times to be considered ‘regulars’.  We’ve had practically all items on the brunch and dinner menus in the past year and a half, but have not taken the time to share on this website.

Our most recent visit was brunch with Dad as part of an early Father’s Day celebration.  The menu and the photos speak for this meal.  My mouth is watering as I re-live the experience.

BRUNCH MENU

Grandma Forgione’s Spicy Bloody Mary – featuring a shrimp, pepper jack cheese, an olive, a pepperocini, lemon and lime

House-made biscuits

The Sandwich – this item is not defined on the menu – you need to consult your server for the contents.  It is like a Michelin star McGriddle.  Fantastic.

Two Buckwheat Pancakes, Feather Ridge Eggs, Maple Fennel Sausage, Pepper Jack Cheese, North Country Bacon & Maple Syrup

Chili Lobster & Texas Toast Brunch Special – this is the star dinner menu appetizer converted to a brunch item with Soft Scrambled Eggs

Eggs Benny – Butternut Squash Homefries, Crispy La Quercia Prosciutto, Preserved Lemon Hollandaise

Side of Thick Cut Black Pig Meat Company Bacon

Please check out our first review below.  We did a very special Chef’s Tasting, but Marc Forgione has many other menu options available at all prices.  There is outdoor seating in the summer, the bar is a great spot for snacking, and they make a hell of a burger too.

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What an amazing experience! Once we all decided to do the Chef’s Selection Tasting Menu with the Wine Pairing, the attention and service we received was incredible (as it should be for $108/person). Upon the arrival of the amuse bouche and our Cava (Spanish sparkling wine like prosecco), out comes Marc Forgione to walk us through the course! With each progressive course, and it was quite extensive, the food got better and better. We all agreed our favorites were the Kona Kampachi Tartare (environmentally sustainable sushi grade Hawaiian yellowtail), the Baked Potato Agnolotti (potato ravioli, essentially) and the Baby Halibut (farm raised and plucked while small instead of hundreds of pounds) served with a caper, hazelnut and white raisin sauce. The bones were removed and deep fried as a special treat and dipped in parsnip puree. Yum.

Thanks, John and Ann Marie Kuzmich for joining on this VERY SPECIAL Culinary Tour stop. Next time, Cheap Eats!

MENU + WINE PAIRING (to the best of our memory!!)
Amuse Bouche:
Ulacia E Hijos Txacolina Sparkling Wine, Spain
Beet Tartare
Brussels Sprout Slaw
Hazelnut Mousse

Appetizers:
Nigl, Austria
Kona Kampachi Tartare

Chimay (yes, the Trappist monk beer)
Mac & Cheese Beer Spaetzle
Pacifico (yes, the Mexican beer)
Baked Potato Agnolotti
Entrees:
Domaine de Monpertuis, Rhone Valley
Baby Halibut w/Caper, Hazelnut & White Raisin Sauce
Served w/parsnip puree for dipping deep fried bones
Tempranillo
Rack of Lamb
Barbera d’Alba
Squab
Dessert:
Sauternes from Burgundy
Banana Souffle w/Chocolate Sauce
Olive oil Cake w/Blood Orange
French Toast Snicker Doodle Sandwich
Hazelnut Ice Cream Sundae
Nocino Walnut Liqueur