Forge is now Marc Forgione f/k/a Forge

The news is out. The great, new, very tasty Tribeca restaurant agreed to change their name to Marc Forgione f/k/a Forge. You will have the same great food and experience the same great atmosphere but now with a longer name!

Taste of Tribeca Newcomer- Forge

Dinner at Forge was hopping on a recent Monday night. Even the seats at the communal tables didn't stay empty for long. I had the plump and tender potato agnolotti. The diver sea scallops were scrape-the-plate-clean good.

Becomingachef.com Talks About Forge

When Andrew Dornenburg and Karen Page write about a restaurant one needs to take notice. This week they wrote about a recent trip to Forge featuring some exciting desserts:

...But when it came time for dessert, we were sorry to find the restaurant so quiet: On this visit, we did want to stand up and hoot and holler a while for talented pastry chef Jenny McCoy (ex-Emeril's Delmonico), who retired her knife-and-fork doughnut dessert in favor of a new one, whose sugared and jelly-filled doughnut holes are very good all on their own, excellent with the accompanying lemon verbena creme anglaise, and extraordinary in concert with both the creme anglaise and the accompanying glass of plum-ginger soda...

Click here and scroll down to the July 29th entry to read the full review on Becomingachef.com.

Forge

One of the stars of this year's Taste of Tribeca was Forge restaurant. Chef Marc Forgione should get bonus points because he participated in Taste before his restaurant was even open. You can read this preview on eater.com.

In addition, you can find out what one of our readers has to say:

"I have been anxiously awaiting the opening of this restaurant since their amazing debut at Taste of Tribeca. Forge was definately a standout this year with their Jamison Lamb. Well I have just received word that Forge will be open tonight and I am already planning a weekend dinner. The following is from their website:

Forge features Chef Marc Forgione's laid-back yet high-style approach to New American cuisine in a comfortable and energetic atmosphere. Menus change frequently to showcase fresh ingredients and new twists on seasonal American favorites."

If you are not already convinced, read Andrea Strong's preview on The Strong Buzz.

More Offerings at Taste...

Have you seen this?

Forge will be offering the following this year at Taste of Tribeca: Jamison Farms lamb, wild leek pesto and baby sorrel.

Just three more days!