The Iron Chef & Michelin-starred food stylist Marc Forgione, best known for remaking New American cuisine, announced the resurrection of his namesake restaurant in Tribeca. Now simply Forgione, the restaurant now occupies an old food hall on 30 Hudson Street. Having housed David Bouley’s Danube and Brushstroke, this restaurant epitomises Forgione’s respect for New York’s culinary history as much as his desire to transform its future with his hospitality company, Respect Hospitality. Forgione was established in 2008 on Reade Street, and a move to Hudson Street marks the beginning of a new chapter in its rich history, while paying tribute to its beginnings.
The revamp, under the imaginative direction of the creative 71 Collective, presents the restaurant as a seamless mix of old-school character and modernity. Forgione maintains the old-fashioned charm of the original Reade Street site but injects contemporary elements from reclaimed materials. It includes elements such as columns and shutters from the original space – plus unique items such as a hutch taken from the Vanderbilt Mansion and powerful paintings by Peter Tunney. These add a sense of authenticity to the room and simultaneously anchor it to its history while celebrating New York City.
Forgione’s new menu reflects his philosophy of food: a carefree devotion to seasonal, locally sourced produce. The menu combines inventive originals with beloved favorites, capturing the restaurant’s 16-year history. Favorites include the signature Hiramasa, a sensory experience that begins with the dizzying heat of a Szechuan button and finishes with the harmonious combination of hiramasa tartare, avocado, pine nuts and Saratoga chips. Other standouts are the Grilled Tomahawk Steak for Two and Pastrami Hanger au Pierre Poivre. Favorites like Chili Lobster and Snowdance Farms Chicken Under a Brick still win old-timer fans, while playful desserts like The Egg offer a silly ending to a meal.
Its kitchen is directed by Chef de Cuisine Connor Pratt, a protégé of Forgione’s from his time as a student six years ago. Pratt’s leadership keeps Forgione’s reputation for cooking high-quality food intact and grown.
Forgione’s bar menu is just as inventive as its menu and features seasonal cocktails and an expertly selected wine list. The wines, overseen by Wine Director Grace Phillips and Head Sommelier Kyle Sachs, hail from France, Italy and California, but fit seamlessly with the menu’s up-and-down flavors. Drinkers will enjoy Bitter Bliss and Shiso Sunshine, and the cult classic Banana Jameson will never be far from everyone’s heart.
Combining history and innovation, Forgione’s resurrection is both a tribute to the restaurant’s roots and a bold foray. Its new Hudson Street location is bound to excite loyal and unfamiliar customers, and cemented Marc Forgione’s reputation as a New Yorker food legend.
For reservations and updates, visit marcforgione.com or follow on Instagram: @restaurant_marc_forgione and @marcforgione.
