Last weekend I finally ate at Marc Forgione's restaurant named after himself in Tri-BeCa. Marc Forgione, is a New york native and winner of The Next Iron Chef in 2010. His restaurant is Modern American. He uses bold flavors and very inventive - something I look for when eating out.
Stephen Wambach, who hails from Pennsylvania and the Executive Chef of Barclay Prime is now the Chef for Marc Forgione's. It was a privilege to have met Stephen in the kitchen after our brunch last weekend.
Tribeca's Marc Forgione restaurant welcomes chef Stephen Wambach as its new chef de cuisine. Wambach comes from stints at the Four Seasons Beirut and Manrey Hotel in Panama City. [Grub Street]
The quail is lightly battered and deep fried (I think that's what he did with it) served on the lightest crispiest waffles ever yet. A slab of bacon accompanies the dish.
We also tried the eggs Benny on the left. It was served over potatoes instead of the usual English Muffin. We loved it!
If I had more room to spare, I would have also ordered the lobster dish which was special for the day.
Will definitely eat here again. I read that they do prepare a pig's head with crisp skin on Thursdays. I should call in advance to make sure they're making it before I go.
I'm glad that Marc Forgione added Stephen Wambach to his restaurant!
Stephen Wambach, who hails from Pennsylvania and the Executive Chef of Barclay Prime is now the Chef for Marc Forgione's. It was a privilege to have met Stephen in the kitchen after our brunch last weekend.
As usual, I deviated from the regular menu list, whereas my companions ordered from it.
We had to order the quail and waffles. This way I fulfill the craving for a quail and try his very light and crisp waffles.
We had to order the quail and waffles. This way I fulfill the craving for a quail and try his very light and crisp waffles.
The quail is lightly battered and deep fried (I think that's what he did with it) served on the lightest crispiest waffles ever yet. A slab of bacon accompanies the dish.
We also tried the eggs Benny on the left. It was served over potatoes instead of the usual English Muffin. We loved it!
 |
| The special for today was a sandwich with foie gras, pork belly with crispy skin and 2 eggs on top. It was hearty and as a foie gras fan, what can go wrong! |
Will definitely eat here again. I read that they do prepare a pig's head with crisp skin on Thursdays. I should call in advance to make sure they're making it before I go.
I'm glad that Marc Forgione added Stephen Wambach to his restaurant!
MARC FORGIONE
134 Reade St
(between Hudson St & Greenwich St)
New York, NY 10013
Neighborhood: TriBeCa
(between Hudson St & Greenwich St)
New York, NY 10013
Neighborhood: TriBeCa
No comments:
Post a Comment