Marc Forgione restaurant in Tribeca, NYC, New York
The last and only time we went to Marc Forgione, the eponymous restaurant of the celebrity Chef was in 2011; but trust me: I still remember a phenomenal meal there and could talk about most of the dishes we had with detail, although they are not anymore on the menu. It was time to go back and they welcomed us back after we sat, not because I am someone you would never forget, but because they probably keep the names of their customers in a database that is checked whenever somebody makes a reservation. I have to say that they definitely made us feel welcome, in such a way that shows they definitely understand the difference between service and hospitality.
Dining room at Marc Forgione restaurant in Tribeca, NYC, New York
Decor wise, it is a warm and rustic place, with a noisy side, close to the bar, that has dimmer lights than where we were seated. In fact, we sat at the table next to the one we sat the first time we went, and next to a couple who had apparently too many drinks...
Dining room at Marc Forgione restaurant in Tribeca, NYC, New York
After we ordered, they brought us some very good potato buns, that were homemade.
Potato buns at Marc Forgione restaurant in Tribeca, NYC, New York
Potato buns at Marc Forgione restaurant in Tribeca, NYC, New York
As well as some amuse-bouche composed of an everything bagel with crème fraiche and a salmon rillette.
Everything bagel with crème fraiche and a salmon rillette at Marc Forgione restaurant in Tribeca, NYC, New York
Everything bagel with crème fraiche and a salmon rillette at Marc Forgione restaurant in Tribeca, NYC, New York
It started well and I was looking forward for the foie gras that I ordered for the appetizer.
Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York
Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York
Brioche for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York
Smoked almond jam for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York
It was served with two brioche, husk berries with either cilantro, mint or basil, and a fantastic smoked almond jam that I ate even without the foie; although, with the foie, it was succulent, the sweetness of the jam complementing well the foie gras and the crunchiness of the almonds adding a nice texture to the dish.
Jodi did not order any appetizer and went straight to her entrée. She chose the halibut en croute, without the hazelnuts. It was served with a sauce "proposal". I do not know what proposal it was but I accepted it, digging a bit more than I should have in her dish...
Halibut en croute at Marc Forgione restaurant in Tribeca, NYC, New York
The fish was fantastic: perfectly cooked and flakey.
On my side, I got the dover sole with lobster mousse, brussels sprouts and truffle. It was their interpretation of a lobster roll apparently. I liked it, not as much as the halibut, but still. The fish was good and well cooked.
Dover sole with lobster at Marc Forgione restaurant in Tribeca, NYC, New York
Before bringing us dessert, they brought a ginger pomegranate shot that was a nice way to clean our palates before finishing our meal on a sweet note.
Ginger pomegranate shot at Marc Forgione restaurant in Tribeca, NYC, New York
So, then was dessert. We decided to go for the S'mores.
S'mores at Marc Forgione restaurant in Tribeca, NYC, New York
S'mores at Marc Forgione restaurant in Tribeca, NYC, New York
It was composed of a sort of brownie with a Graham cracker crust, a toasted marshmallow and a vanilla ice cream. I loved it and just wished there were more marshmallow. I definitely recommend this dish.
At the end of the meal, they brought us some peppermint chocolate, another occasion to have palate cleanser...
We definitely had a great dinner at Marc Forgione: the food was original, creative and delicious. Would I go back? For sure!
Enjoy (I did)!
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