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 42 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 – known for her famous Cracker Jack Sunday - a New York Magazine Favorite - a different sweet treats that change on a regular basis.
Our burger blend consists of prime brisket, short rib and dry aged rib eye. We can only serve a limited number every day, because the kitchen uses the trim from our NYC cut. Topped with bourbon caramelized onions, a beer cheese of Brooklyn lager mixed with fontina and cheddar, and resting on a house-made sesame seed soft roll, this above average burger is right at home among the quality cuts of beef on the menu. Follow us on Twitter to find out how many we have in house daily.