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Opened in 2008 in TriBeCa, Restaurant Marc Forgione serves innovative yet approachable New American cuisine by Chef Marc Forgione using the best seasonal and local ingredients. The restaurant attracts an eclectic mix of locals and visitors who come for the contemporary food and drink with friendly service in a comfortable and cozy setting.
Bold farm-to-table cuisine in candlelit, rustic-chic environs attracts romance-minded foodies.
Address and Contact Information
Address: 30 Hudson St, New York, NY 10013
Phone: (212) 941-9401
Website: http://www.marcforgione.com/
Menu Photos
Order and Reservations
Reservations: tripleseat.comresy.com
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Forgione
Chef Marc Forgione and Christopher Blumlo opened Restaurant Marc Forgione … 30 Hudson Street, New York, NY 10013 212-941-9401. Toggle Navigation. Menus …
Hours + Location – Marc Forgione
30 Hudson Street, New York, NY 10013 · 212-941-9401. Monday – Saturday 5:00 PM–10:00 …
Marc Forgione (@marcforgione) • Instagram photos and videos
This is my fourth visit to @marcforgione . First time in the new location. The food is always excellent. I haven’t been to every restaurant in New York, but …
Reviews
Eileen Ma
Everything was so perfect.
The breakfast before dinner concept with a mini bagel as pre-appetizer…
The crunchyness of the bread for duck in a jar.
The chewiness of the pasta.
The ambiance.
The service!
Thank you so much for a wonderful experience!!
… moreThe breakfast before dinner concept with a mini bagel as pre-appetizer…
The crunchyness of the bread for duck in a jar.
The chewiness of the pasta.
The ambiance.
The service!
Thank you so much for a wonderful experience!!
Harold PK
I’m not sure why the signage & menu’s say Forge & online it’s called Forgione. I know it’s the owners name. This was really the only hiccup I had.
I decided to meet up here upon advice, and with a close friend who, like me are pseudo foodies with a carnivorous appetite that day. I’ve read great reviews and was impressed that this chef has/had Michelin Star ratings.
You’ll spend serious green back here, so be prepared. Although some plates are in the triple digits, it’s really not that uncommon…at least with steakhouses. For some it included several pairing dishes. This would make great location for a power lunch during the day or date night.
This lower Manhattan location is well kept and quite close to other sites.
I found the pacing & some typical etiquette slightly off key in some cases. It’s really not a big deal, but it stuck out.
Food wise a lot of detail went into plating & rich savory dishes that were certainly bespoke. The Tomahawk steak shareable was impressive as it was timed well and rendered in a nice blend of butter, oil, & spices…memorable. We didn’t order a lot of dishes, but enjoyed what we had.
The menu selection is small, yet offered a nice balance of poultry, beef, & fish. It’s a bit comical as the food section felt hidden amongst the drink selection. Note, you’ll find an wider, higher end range of spirits to pair or enjoy solo.
Would I go here again and recommend? Yes. I’m no Andrew Bourdain, however like him I’ve traversed the globe several times, trying to savor the taste of the different regions. This isn’t my first Michelin-esque eatery. I’ll say this, impressive. Enjoy.
… moreI decided to meet up here upon advice, and with a close friend who, like me are pseudo foodies with a carnivorous appetite that day. I’ve read great reviews and was impressed that this chef has/had Michelin Star ratings.
You’ll spend serious green back here, so be prepared. Although some plates are in the triple digits, it’s really not that uncommon…at least with steakhouses. For some it included several pairing dishes. This would make great location for a power lunch during the day or date night.
This lower Manhattan location is well kept and quite close to other sites.
I found the pacing & some typical etiquette slightly off key in some cases. It’s really not a big deal, but it stuck out.
Food wise a lot of detail went into plating & rich savory dishes that were certainly bespoke. The Tomahawk steak shareable was impressive as it was timed well and rendered in a nice blend of butter, oil, & spices…memorable. We didn’t order a lot of dishes, but enjoyed what we had.
The menu selection is small, yet offered a nice balance of poultry, beef, & fish. It’s a bit comical as the food section felt hidden amongst the drink selection. Note, you’ll find an wider, higher end range of spirits to pair or enjoy solo.
Would I go here again and recommend? Yes. I’m no Andrew Bourdain, however like him I’ve traversed the globe several times, trying to savor the taste of the different regions. This isn’t my first Michelin-esque eatery. I’ll say this, impressive. Enjoy.
Ivette Ulikowski
Since 2016, we have had the pleasure of dining at your original location on Reade St. This visit marked our first experience at the new location, which is truly breathtaking. Our friends from Ireland, who joined us for dinner last night during their honeymoon, said it the finest dinner they had ever had. We wholeheartedly agree. The cuisine was absolutely exquisite! The service, food, and ambiance were, as always, exceptional and consistent. Our server, Molly, was outstanding and charismatic. She kept us laughing throughout the evening and was on top of asking about food allergies, which was very important since I recently developed allergies to hazelnuts. The entire team, including the lovely hostesses that greeted us with a warm welcome, Mez, Griffin, Darren, and Robert, provided attentive service, ensuring our every need was met. Your team is truly exceptional. We eagerly anticipate our next visit. Excellent job, Chef Forgione!
… moreCharles Stetler
We really enjoyed our dinner at Forgione last night. Loved the chili lobster as well as the rabbit tartare appetizer special. The monkfish and pork chop were excellent as well. Great seasonal drinks and fun vibrant atmosphere. Service was attentive and friendly. We will definitely return.
… moreCarlos Montelara
We had an amazing experience at Forgione. From the moment we walked in, the host set the tone with a warm welcome and great service that carried through the entire evening.
The food was outstanding; the ravioli and spaghetti were perfectly prepared, the steak was cooked beautifully, and the egg dessert was one of the highlights of the night (creative, delicious, and memorable). Every dish felt thoughtful and elevated, and the atmosphere was relaxed yet special.
Highly recommend for anyone looking for incredible food paired with genuinely attentive service.
… moreThe food was outstanding; the ravioli and spaghetti were perfectly prepared, the steak was cooked beautifully, and the egg dessert was one of the highlights of the night (creative, delicious, and memorable). Every dish felt thoughtful and elevated, and the atmosphere was relaxed yet special.
Highly recommend for anyone looking for incredible food paired with genuinely attentive service.
Johnson Yan
My experience at forgione was pretty good. I believe my waiter was in training but the service was still excellent.
Virgin Cantaloupe Daiquiri was nice.
The duck in a jar was delectable, one of the better pates I’ve had. Laotian sushi was missing that green sauce underneath on the first piece but was otherwise delicious.
The hiramasu was a work of art and I enjoyed the presentation and flavors. The sichuan flower was a great touch.
Chili Lobster was more of a thin bisque but had great flavor, lobster was cooked perfectly. Enjoyed the garlic butter toasted bun. I only wish there was more.
Chicken under a brick was also delicious. Chicken was juicy, skin was crispy. Potatoes were nicely cooked and absorbed a good amount of flavor. Unfortunately, two of my broccoli rabe pieces were burnt and that messed up the start of the dish.
Mille Feuille was good enough, pastry was nice and soft, with a solid shell. I should have picked a different dessert.
Would recommend, will try again with another person this time.
… moreVirgin Cantaloupe Daiquiri was nice.
The duck in a jar was delectable, one of the better pates I’ve had. Laotian sushi was missing that green sauce underneath on the first piece but was otherwise delicious.
The hiramasu was a work of art and I enjoyed the presentation and flavors. The sichuan flower was a great touch.
Chili Lobster was more of a thin bisque but had great flavor, lobster was cooked perfectly. Enjoyed the garlic butter toasted bun. I only wish there was more.
Chicken under a brick was also delicious. Chicken was juicy, skin was crispy. Potatoes were nicely cooked and absorbed a good amount of flavor. Unfortunately, two of my broccoli rabe pieces were burnt and that messed up the start of the dish.
Mille Feuille was good enough, pastry was nice and soft, with a solid shell. I should have picked a different dessert.
Would recommend, will try again with another person this time.
Shahzad Ali
The food is excellent, the service is good, and the upscale, rustic room has always been one of our favorites in NYC. Marc Forgione is Perfect For those times …motivated on this job. Marc Forgione is an open guy to cool techniques and brings them to the menu of the …
… moreAma A
Hands down, one of the best restaurants I’ve ever been to, and I truly hope this review does it justice.
Let’s start with our amazing server, Tara. From the moment we walked in until we left, every single person we interacted with was warm, attentive, and genuinely welcoming. The service alone set the tone for an exceptional experience.
Then came the food, wow!! I didn’t expect to be taken on such a journey through flavors, textures, and delightful surprises, but that’s exactly what happened.
What we ordered:
* Hiramasa – MUST try. This is a full experience, not just a dish.
* Sourdough – Absolute perfection.
* Black Pepper Cavatappi – The description on the menu doesn’t even begin to do this justice. Incredible.
* F.V. Ivy Rose Halibut en Croute – Every bite delivered a different flavor. Truly mind-blowing.
And I’m not usually a dessert person… but THE EGG was such a fun, delightful surprise that I couldn’t stop smiling.
Literally one of my favorite restaurant experiences to date. Unforgettable.
… moreLet’s start with our amazing server, Tara. From the moment we walked in until we left, every single person we interacted with was warm, attentive, and genuinely welcoming. The service alone set the tone for an exceptional experience.
Then came the food, wow!! I didn’t expect to be taken on such a journey through flavors, textures, and delightful surprises, but that’s exactly what happened.
What we ordered:
* Hiramasa – MUST try. This is a full experience, not just a dish.
* Sourdough – Absolute perfection.
* Black Pepper Cavatappi – The description on the menu doesn’t even begin to do this justice. Incredible.
* F.V. Ivy Rose Halibut en Croute – Every bite delivered a different flavor. Truly mind-blowing.
And I’m not usually a dessert person… but THE EGG was such a fun, delightful surprise that I couldn’t stop smiling.
Literally one of my favorite restaurant experiences to date. Unforgettable.
Nicholas Recchione
Amazing food!! My fiancee and I gone every year for our anniversary and it never disappoints! Be bold and get the tomahawk for 2 for yourself!!
… moreAgustin Caffarelli
The food was decent, I would just say they are trying to be more sophisticated than they can.
Duck pate was incredible, really rich and delicious, unfortunately the bread portion is not enough for the amount of pate, so just put one more slice which would be great or serve less pate to reduce leftovers.
The lamb didn’t have much taste, the sauce wasn’t correctly ligated and the gnocchi was flavourless and the artichoke tasted like canned artichoke.
The mille-feuille potato wasn’t crispy, just had a good butter taste. I loved the burnt flavor on the mini onions and the hanger steak was ok but It definitely needed more salt.
Presentation on the plates were really bad on my opinion.
So overall for a 200$+ dinner I would expect or less fancy stuff and more correct flavors, or something better.
Hope they take this to improve, because on a Saturday night most of the tables were empty.
… moreDuck pate was incredible, really rich and delicious, unfortunately the bread portion is not enough for the amount of pate, so just put one more slice which would be great or serve less pate to reduce leftovers.
The lamb didn’t have much taste, the sauce wasn’t correctly ligated and the gnocchi was flavourless and the artichoke tasted like canned artichoke.
The mille-feuille potato wasn’t crispy, just had a good butter taste. I loved the burnt flavor on the mini onions and the hanger steak was ok but It definitely needed more salt.
Presentation on the plates were really bad on my opinion.
So overall for a 200$+ dinner I would expect or less fancy stuff and more correct flavors, or something better.
Hope they take this to improve, because on a Saturday night most of the tables were empty.