Marc Forgione
134 Reade St.
(bet. Greenwich and Hudson)
American (New)
More fancy than casual

The restaurant is a mix of rusticity (it’s paneled with wood reclaimed from partner Chris Blumlo’s family home in Massachusetts) and ambition (an appetizer might come with Szechuan buttons to be eaten first, in order to prepare the palate). It’s also surprisingly lively, with a demo that skews a bit younger than you see at Tribeca restaurants with entrées north of $30. The New American food is bold and generally rich, as you might expect from a young chef clearly having a ball. The industry has caught on: In 2010, Marc Forgione (the man) won the Food Network’s “The Next Iron Chef” and Marc Forgione (the restaurant) received two stars from the New York Times. Note: Weekends can get crowded.

Marc Forgione



  1. He may be an Iron Chef, but his staff pours wine with an Iron Fist. I hate to whine, but how about using part of the other 99% of the glass when pouring? 1% doesn’t = $15….in this economy try pouring another 2-3%.

  2. had dinner (at least tried to eat dinner) at Forgione–inedible! we ordered every appetizer on the menu and did not finish one. all of them were too salty with unbalanced sauces. there was nothing soft about the soft-shell crab, it was deep fried way too long and tasted like bacon. every pasta dish was gummy and cold. the foie gras PB&J was so oily we had to strain it before taking the first bite.
    one more thing- when pouring wine, measure out what a normal six ounce pour looks like. i understand the wine glass is large but the pour was exceptionally small..
    waste of a meal…and $300.