American Cut pays homage to the original and aspirational New York dining experience, the steakhouse. LDV Hospitality, in partnership with Chef Marc Forgione, capture the nostalgic glamour of yesteryear and adapt this ambiance to today’s modern social life through these restaurants.
In 2015, American Cut Tribeca ranked number one in the Fox News round-up of “Top 5 Steakhouses in America.”
In 2013, Travel + Leisure awarded American Cut Tribeca as one of the ‘Best Steakhouses in the U.S.’ The restaurant was also a finalist in the ‘International Best Designed Fine Dining Restaurant’ by Hospitality Design.AMERICAN CUT PRESS
In March 2016, American Cut will become an integral part of the growing midtown Manhattan dining scene. Opening at 111 East 56th Street, American Cut Midtown will serve as the LDV flagship restaurant, demonstrating the brand’s evolution since its inception in 2008. Tucked behind the walls of The Lombardy hotel, in the one-time private entertaining salon of Sir Randolph Hearst, The 6,000 square foot, 130-seat dining room, will include private dining options and a 40-seat bar and lounge area. The lounge will come alive with an interactive craft cocktail program, incorporating staples from the TriBeCa location such as the Plank Smoked Old Fashioned – in addition to a curated small bites menu with highlights such as the famous “In-House” Burger.
LDV Hospitality and Chef Marc Forgione’ s American Cut Bar & Grill will join the local dining scene, announcing its highly anticipated grand opening on Friday, February 19th, 2016, located at 495 Sylvan Ave (9W) in Englewood Cliffs, NJ. LDV Hospitality’s passion for providing the ultimate guest experience combined with Chef/Partner Marc Forgione’s innovative take on classic dishes promise to bring a new interactive dining experience to the neighborhood, offering a menu with options for everyone.
American Cut Bar & Grill pays homage to the modern American casual dining experience. The restaurant is an outpost of LDV Hospitality and Chef Marc Forgione’s critically acclaimed American Cut, ranked “#1 Steakhouse in America” by Fox News/Gayot. The Bar and Grill features an approachable menu with a unique and modern take on casual American classic dishes in a contemporary, casual ambiance reminiscent of the nostalgic glamour of yesteryear and adapted this to today’s modern social life offering a mix of Art Deco infused with rock & roll.
As the son of American culinary legend Larry Forgione, Marc established his unique culinary style for new-age American cuisine while working with several international powerhouses, including Laurent Tourondel of BLT and Michael Guérard of Eugenie les Bains. His innovative use of quality ingredients paired with modern twists on American classics helped to carve his own identity in the culinary world, leading to a two-star review from The New York Times, Zagat Guide’s 2009 ‘Newcomers”, Modern Luxury’s “Top 25 Restaurants in NYC,” and Forbe’s “All Star Eatery,” among other accolades. In 2010, Forgione received Star Chefs Rising Chef award and in the same year earned the coveted Iron Chef Title by winning the Food Networks Next Iron Chef competition. For more information on Marc, visit www.chefmarcforgione.com .
Chef Forgione combines bold flavors and a unique style to create his take on American classics. The restaurant sources from the finest meat purveyors such as Creek Stone Farm, and selects seasonal, local ingredients to bring to life Chef Forgione’s signature creations such as the Chili Lobster, Pastrami Spiced Ribeye and the 42 oz. Tomahawk Chop. A mix of tableside preparations, ranging from the Plank-Smoked Old Fashioned to the OG 1924 Caesar Salad and the flambéed 52 oz. Porterhouse, creates a theatrical and colorful interactive dining experience.