Marc Forgione Tribeca

We had an amazing experience at Forgione. From the moment we walked in, the host set the tone with a warm welcome and great service that carried through the entire evening. The food was outstanding; the ravioli and spaghetti were perfectly prepared, the steak was cooked beautifully, and the egg dessert was one of the highlights of the night (creative, delicious, and memorable). Every dish felt thoughtful and elevated, and the atmosphere was relaxed yet special. Highly recommend for anyone looking for incredible food paired with genuinely attentive service.

My experience at forgione was pretty good. I believe my waiter was in training but the service was still excellent. Virgin Cantaloupe Daiquiri was nice. The duck in a jar was delectable, one of the better pates I’ve had. Laotian sushi was missing that green sauce underneath on the first piece but was otherwise delicious. The hiramasu was a work of art and I enjoyed the presentation and flavors. The sichuan flower was a great touch. Chili Lobster was more of a thin bisque but had great flavor, lobster was cooked perfectly. Enjoyed the garlic butter toasted bun. I only wish there was more. Chicken under a brick was also delicious. Chicken was juicy, skin was crispy. Potatoes were nicely cooked and absorbed a good amount of flavor. Unfortunately, two of my broccoli rabe pieces were burnt and that messed up the start of the dish. Mille Feuille was good enough, pastry was nice and soft, with a solid shell. I should have picked a different dessert. Would recommend, will try again with another person this time.

The food was decent, I would just say they are trying to be more sophisticated than they can. Duck pate was incredible, really rich and delicious, unfortunately the bread portion is not enough for the amount of pate, so just put one more slice which would be great or serve less pate to reduce leftovers. The lamb didn’t have much taste, the sauce wasn’t correctly ligated and the gnocchi was flavourless and the artichoke tasted like canned artichoke. The mille-feuille potato wasn’t crispy, just had a good butter taste. I loved the burnt flavor on the mini onions and the hanger steak was ok but It definitely needed more salt. Presentation on the plates were really bad on my opinion. So overall for a 200$+ dinner I would expect or less fancy stuff and more correct flavors, or something better. Hope they take this to improve, because on a Saturday night most of the tables were empty.