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 .
American Cut spotlights Marc’s rock and roll personality with a unique spin on fine dining offering signature dishes including the Tomahawk Rib Eye Chop, a show-stopping 28-day dry aged 48 ounce steak, the ultimate Surf & Turf and the Chili Lobster. Try his interpretation of classic steakhouse dishes with the OG 1924 Hotel Caesar Salad, Batch 22 Shrimp Cocktail and Marc’s signature Carrot Glazed Carrot. Dad’s Planked Salmon is anything but ordinary, brought to your table on a flaming piece of cedar wood. Desserts from Pastry Chef Tara Glick are not to be missed – from her famous Cracker Jack Sunday (a New York Magazine Favorite) to the Candy Bar Cake – her interpretation of a snickers bar, with a flourless chocolate cake base.
As part of the Manhattan Cocktail Classic, the Regent Cocktail Club teamed up with Bacardi to host a Havana Nights themed pop up at American Cut Tribeca. Julio Cabrera, named GQ’s Most Innovative Bartender of 2013 and Danny Meyer came up from Miami to host the festivities, complete with Cuban-themed cocktails, dancers and live music. Watch the video here.