New York City’s Restaurant Marc Forgione is reopening Friday with a new “classics” menu.
The restaurant, currently located at 134 Reade St. in the Manhattan neighborhood of Tribeca, is moving around the corner to 30 Hudson St. this summer. The new location was previously David Bouley’s Danube, and later housed his Brushstroke.
To mark the upcoming move, Restaurant Marc Forgione is reopening with a new “classics” menu featuring some of the most popular dishes from the restaurant’s history, as well as items that honor key moments and milestones in chef Marc Forgione’s career. The physical menu itself features anecdotes behind each menu item.
Some of the menu items include:
- Hiramasa, Avocado Pine Nut, Saratoga Chips, Szechuan Button — an appetizer that has been on the menu since the restaurant’s 2008 beginning
- Chili Lobster, Texas Toast — A menu item that became popular after then-New York Times restaurant critic Sam Sifton praised it in a review
- Pastrami Hanger Steak, Ramp Kraut, Smoked Gouda, Caraway — an homage to a sandwich Forgione ate twice a week in college, from a deli in Amherst
- Reade St. Chocolate Cake — An ode to a cake the cake that inspired Forgione to promote executive pastry chef Ashton Warren from her previous role as hostess
Since its original opening, restaurant Marc Forgione has earned consecutive Michelin stars and a two-star review from The New York Times. The restaurant had closed in January so the piping in the kitchen could be updated.
