Farewell FORGE, Hello Marc Forgione!

February 20, 2009 6:30 pm

Country can be both cozy and hip--and that's exactly what I discovered last Monday 2/9 at Marc Forgione's restaurant renaming opening party. Formerly known as FORGE, the Chef's nickname, this swanky, farmhouse-like New American eatery now goes by his full moniker. Why the change? His website cites the official name change in earlier this year to avoid a lawsuit. For most Marc Forgione fans I don't think it matters what the restaurant is called, as long as his heralded New American cuisine doesn't change.

A beautiful display featuring all hard-to-find Marcelli sheep milk's cheeses (direct from Abruzzo, Italy), including Pecorino di Anversa (Ricotta smoked with Juniper), Pecorino Scorza Nera (Ricotta with Italian chive), and Caciotta d'Abruzzo (Ricotta flavored with Peppercino). This, along with Gli Srani extra virgin olive oil, Miele di Melate tapenade, prosciutto, and crostini ensured that the table was regularly crowded with epicurious grazers--myself among them. Being a big turophile, I sampled the cheese more than once. If you are a fromage fan, the sheep's milk has more heart-healthy fats and extra vitamins and minerals compared to its cow milk counterparts. I'll eat to that!

Hand-passed appetizers (zesty oyster shooters!), a whole roasted suckling pig stuffed with cornbread, fennel and sausage, and vanilla bean panicotta custard with black current gelato rounded out the delicious eats.

Last, but definitely not least, where the amazing drinks! Tangerine Gin with Pomegranate, Kumquat Mojito and the house favorite Cucumber Number 4. Like a Pimm's Cup, but even better, this light refreshing drink was specifically concocted for Marc Forgione. Master mixologist George Duval from Open Bar Hospitality did very good. I'm looking forward to tasting that summer-perfection-in-glass when I most definitely return.

134 Reade Street, New York City 10013
Reservations: 212-941-9401
Hours: Monday-Saturday 5PM-11PM , Sunday 5PM-10PM

Written by Mona Buehler