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Marc Forgione |
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New York City, NY |
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(212) 941-9401 Destination Bottles |
| Cuisine Description The New American cuisine is internationally inspired, using locally sourced ingredients when possible. The wine list changes seasonally with the food: whites and rosés in the warmer months; robust, full-bodied reds in the winter. Get Marc Forgione's Watermelon Soup with Crab Ceviche recipe. View the menu » |
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| Wine List Description The wine list highlights producers who respect the land and the value of the fruit. The wines are true to their terroir, with little intervention by man. View the wine list » |
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| Riot-Worthy Dish Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2012 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is… “Roughly three months after introducing our Chicken Under a Brick for two, [Marc Forgione] took it off for an evening and three tables protested at the front desk. It went on the next day and has never come off in three years,” says Matthew Conway, general manager and sommelier. |
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| Perfect Pairing A popular pairing is Alain Gueneau’s 2009 Sancerre Rouge with Halibut en Croute, Cauliflower, Golden Raisins, Hazelnuts and Sauce Proposal. |
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