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, please 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.
In Fall 2015, the brand will expand to Puerto Rico with its first American Cut Bar & Grill, a more casual concept that will feature an eclectic mix of American bar and grill cuisine that incorporates local, tropical ingredients. In the November 2015, American Cut will open an impressive multi-level, 15,000 square foot space in Buckhead Atlanta. The top floor will include an indoor and outdoor rooftop setting that will showcase an outpost of LDV Hospitality’s award winning Regent Cocktail Club featuring one of the best views in Atlanta.
Our burger blend consists of prime brisket, short rib and dry-aged rib eye. Chef Forgione uses the trim from our NYC Cut, making it available in limited quantities and at the bar only. Topped with bourbon caramelized onions, a beer cheese made of Brooklyn lager mixed with fontina and cheddar, and resting on a house-made sesame seed bun, this above average burger was named one of NYC's "50 Most Important Burgers" by New York Magazine. Follow us on Twitter to find out how many we have in house daily.