In his eponymous restaurant, Chef Marc Forgione showcases his innovative yet approachable New American cuisine using the best seasonal and local ingredients. Opened in 2008 in TriBeCa with partner Chris Blumlo, Restaurant Marc Forgione attracts an eclectic mix of locals and visitors who come for the contemporary food and drink with friendly service in a comfortable setting.
As the son of renowned chef Larry Forgione, Chef Marc Forgione has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place and then with notable chefs Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel.
From these varied experiences, Forgione has created a straightforward American style with bold flavors and playful touches. Menus change frequently to showcase fresh ingredients, local farmers and purveyors, and new twists on seasonal American favorites.
Restaurant Marc Forgione’s wine list is an ever changing, eclectic mix of artisanal wine producers from the world’s best and most exciting wine growing regions. The award-winning list focuses on wines that pair well with the dishes from that season and honor the region, history and culture of their origin. Our wines are always selected with quality and food in mind and are available at various price points.
Designed by Jun Aizaki of Crème Design, Restaurant Marc Forgione exudes a vintage, well-worn feel. Reclaimed cedar wood from Blumlo’s circa-1900 Massachusetts sawmill line the walls and custom-made glass lanterns with glowing candles are suspended by elevator cables throughout the space. Various heirlooms, mementos, and gifts from family and friends over the years decorate the large shelf wall at the front of the restaurant.
In 2010, Marc Forgione earned his first coveted Michelin star at just 30 years old, making him the youngest chef/owner in New York City to receive that honor. Along with the distinction of a two-star New York Times review from Sam Sifton in October of 2010, Chef Forgione was also awarded "Rising Star of the Year Award" by StarChefs, "Rising Star" from Restaurant Hospitality magazine and "New Formalist" by Esquire magazine. In 2010, he competed against 10 of the best Chefs from around the country and was ultimately crowned the winner of the Next Iron Chef on Food Network, joining the exclusive group of Iron Chefs on Iron Chef: America.