Ambience: brick walls and dim lighting make this upscale restaurant have a cool downtown vibe.
Iron Chef, Marc Forgione’s restaurant in Tribeca is one of my favorite restaurants for inventive high-end cuisine in a cool downtown space.
American fare with creative twists feature French, Asian and Italian influences. Ideal for a thoughtful date or dinner with the parents.
Try: Kampachi Tartar, Octopus, Halibut, Filet Mignon
Kampachi Tartare, Avocado, Sechuan Buttons, Toasted Pinenuts, Saratoga Chips: this journey of a dish starts with the Sechuan Buttons (buds) that should be rolled in your mouth for 30 seconds to numb your mouth. Afterwords, the delicate kampachi is a fresh, light, tartare with little asian and citrus hints. A stimulating appetizer!
Octopus, White Beans, Cranberry Salsa Verde, Baby Arugula: tender, generous chunks of octopus tentacles, with italian inspired flavors. Delicious!
Hampshire Pork Tenderloin, Speck, Cherry Tomato Confit, Cipollini Onion, Basil: a small portion, but lovely earthy porky flavors.
Filet Mignon, Dry Aged Potatoes, Dinosaur Kale, Smoked Blue Cheese, Wild Mountain Huckleberry: tender steak with a meaty depth of flavor, served with a bit of blue cheese, heavily jus’d kale. Gorgeous!
Delicate, white Halibut Filet sitting in a creamy, nutty sauce with hints of sweetness from the raisins. The perfect blend of heavy and light for a fall dish.
What to wear to Marc Forgione? Your eating upscale but Tribeca is pretty chill and the brick-walled room is not overly glossed up. Play it safe and pretty with a Little Black Dress and a few delicate accessories.
Little Black Dress is the perfect amount of “dressed up” with simple accessories