Marc Forgione

Last night, I checked off another Michelin-starred restaurant, Marc Forgione. I’ve been trying to get someone to go with me for their Sunday Suppers, but there’s always some kind of scheduling conflict so I’ve put the restaurant on the back burner for a while. Luckily, my friend, Joe, is always in the mood for good food and drinks. Marc Forgione is located on a quiet, tree-lined street in Tribeca:

Marc Forgione’s Sunday Supper deal is really good – 3 courses for $39. There’s also a burger + beer deal for $15, but they ran out of burgers by the time we arrived. Luckily, neither of us were too hungry because we had a huge dim sum earlier in the afternoon so we decided to share a Sunday Supper and order another appetizer, which was definitely enough for both of us. We started off with some warm buns and herb butter:

With the Sunday supper, we started with an amuse bouche – risotto and pate:

For our appetizer, we ordered the ravioli with lamb and tomato sauce:

And the “Hangtown Fry”, Crispy Olde Salt Oysters, Smoked Paprika Aioli, Pickled Red Onions, North Country Bacon:

The “Hangtown Fry” was delicious, although there was a little too much breading on the oysters (I actually couldn’t taste them). The smoke paprika aioli was also really delicious with the perfectly fluffy omelet.

For our main entree, we ordered the Colorado Lamb Chops, Anson Mills Farro Piccolo, Black Olive Salt, Preserved Meyer Lemon, Tomato Coriander Jus:

The lamb chops were a perfect medium rare but the meyer lemon flavoring was a bit uneven and I only tasted it near the end of my meal (on the perfectly cooked farro). The portions were very generous and the three pieces of lamb chops were definitely enough for both of us.

For dessert, we ordered the Affogato Hazelnut Ice Cream Sundae, Brittle, Crunchies, Whipped Cream, Nutella Sauce:

The ice cream sundae was definitely the best part of the meal; the waiter poured espresso on the ice cream, there were brownie chunks throughout the sundae, and the nutella sauce and fudge were perfectly spread throughout. Originally I wanted to order the panna cotta with rhubarb sauce, but Joe insisted we ordered the most decadent item on the menu.

Finally, we got two brownie bits with our check:

The brownie bits in the sundae and the ones that came with our check tasted similar to the ones Thomas Keller makes in his Ad Hoc at Home cookbook; a perfect combination of cake and fudge and not too sweet.

Joe and I had a good time at Marc Forgione; it’s a casual neighborhood restaurant with seasonal ingredients and good service. The only thing we were unsure about was the restaurant’s music choices; Joe said he felt like he was at a sports bar with the music they were playing (classic rock was playing two decibels too loudly and it did kind of feel like we were in a bar, not a restaurant).