Cuisine:

• American

Marc Forgione Description:
As the son of Larry "the godfather of American cuisine" Forgione, Marc Forgione might have a lot to live up to. But he has been on a steady path to his own culinary success, having spent time in kitchens with Laurent Tourondel and Patricia Yeo. The menu at his first venture is, not surprisingly, loaded with ambitious American cuisine: an ultra-tender Prime boneless rib-eye accented with creamy potatoes and a chimichurri sauce, grilled octopus paired with hearts of palm, flaky black sea bass, and crispy free-range chicken "nuggets" that are loaded with poblano chilies, red peppers and chives. The thoughtful wine list includes bottles from California and Europe. It is yet to be determined if Marc Forgione is going to be the godfather of anything in the culinary world, but he clearly knows what he's doing in the kitchen.


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