If you’ve been out to dinner in NYC in the past few years, chances are you’ve been to one of chef Marc Forgione‘s spots. At the helm of the kitchen at Restaurant Marc Forgione in Tribeca, as well as nearby steakhouse extraordinaire American Cut and Laotian-inspired Khe-Yo, Marc has created quite a culinary empire. And no surprise, considering a love for the kitchen is in his blood – literally.
His father, Larry, dubbed the “Godfather of American cuisine,” was the longtime chef at An American Place in NYC, where Marc began working at age 16. After years of toiling in kitchens with chefs including Kazuto Matsusaka and Laurent Tourendel, Marc opened his eponymous (and truly delicious) eatery in 2008, earning both a Michelin-star and accolades from The New York Times.
Seven years later, Marc has opened a number of equally successful restaurants around the world, become a “Food Network” star (“Iron Chef,” anyone?) and released a cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant. With such a hectic schedule, of course he needs a couple of drinks when he’s not in the kitchen.
We caught up with Marc for this week’s Drinking With.
Favorite NYC place to hang out over a drink when you’re not working?
Dead Rabbit or Ward 3
What is your go-to drink when you are out?
It changes but it’s usually mezcal, bourbon, or High Life
What was your first job in the industry?
As a dishwasher
You have quite a family pedigree in the culinary world but what was your personal AHA moment, when you realized a career in hospitality was for you?
It was when I was cooking for my friends in college at University of Massachusetts, Amherst (editor’s note: I went to Umass with Marc and knew him through mutual friends, but, sadly, he never cooked for me) and realized that I didn’t want to go to psych class the next day and wanted to just cook instead.
Do you drink coffee or tea?
Coffee. There’s a place called Laughing Man – great coffee. They always have a cool quote by Garfield on the wall, about smiling, which I appreciate, especially in the morning.
There’s Gasoline Alley in my neighborhood. I usually go with a shot of espresso with a cup of coffee.
What’s your hangover remedy?
Cold pizza with lots of hot sauce. You feel nauseous for about 10 minutes but after that you’re good to go.
What are you into right now when it comes to cocktails?
Using whatever is in season right now: fresh juices and purees or interesting wild herbs and spices.
Favorite food and drink pairings? Any favorite pairing menus in NYC?
Best pairing I’ve ever had was when Alinea was at Eleven Madison and there was a dish with kaffir lime and a pinot from Oregon. It freaked me out in a good way.
What is your favorite spot when you want to be low-key or go on a date?
I love Chef (Soulayphet Schwader) Phet’s food at Khe-Yo and it’s also in Tribeca. I think bang bang is one of the best things I’ve ever tasted and goes well on almost everything. Peasant is also one of my go-tos. It’s elegant without trying to be elegant, and the food makes you feel great.
Hidden NYC gems or dive bars.
Racoon Lodge and Reade Street Pub
What are you most proud of in your career thus far?
My restaurant just celebrated it’s 7-year anniversary which is huge for a place in New York City to last that long, especially considering that we were able to survive the recession while being located near Wall Street.
Happy birthday to restaurant marc forgione (forge). Thank you to everyone past and present for the sweat blood and tears that go in to 7yrs!
— Marc Forgione (@MarcForgione) June 17, 2015
What’s next? What should we look out for in the next year or so for you?
I’m opening two more locations of American Cut in Atlanta and Puerto Rico.
Connect With Marc Forgione
- Twitter: Marc Forgione
- Facebook: Marc Forgione
Restaurants & Books
- @AmericanCut – Instagram | Twitter | Facebook
- Batch 22 Bloody: Purchase on Amazon
- Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant: Amazon
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