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Forge: Although it’s also his nickname, Forge adequately describes chef Marc Forgione’s effort to distinguish himself from his renowned New American chef father, Larry. The younger Forgione (former executive chef at BLT Prime) channels his taste for all things rustic, serving inventive American fare in a vintage, sexy cabin-like setting. Reclaimed circa-1900 cedar lines the walls, butcher block tables are juxtaposed with black leather banquettes, and candles inside glass lanterns hang from the ceiling. From free range chicken nuggets with smoked onion remoulade to suckling pig for two, dishes are flavorful and sophisticated. Even the house-made potato rolls with carmelized onion butter are impressive—they’re kept warm in a 1906 cast iron oven, a focal point of the dining room. Prices are on the high side (average entree is $30), so consider a cocktail at the bar if you’re just curious to check out this nostalgic space. |
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