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Marc Forgione – Brunch, NYC


Marc Forgione

Chef: Marc Forgione
Cuisine: American Nouveau
Neighborhood: Tribeca
Price: $50 total per person for a brunch entrée and bottomless mimosas!
Phone: 212-941-9401
Address: 134 Reade Street, NY, NY 10013
Brunch Hours: Sunday 11:30AM – 3:00PM

Natalya already wrote about the dinner scene at Marc Forgione back in April 2011, but we have been several times for brunch since then and I think this meal warrants its own post. So for full coverage, see the main post; for brunch, keep reading!

Marc Forgione aka Forge is Natalya’s and my favorite brunch spot in TriBeCa.   The food is brilliant, the bottomless mimosas for $16 are a bargain, and the ambiance and wait staff are lovely.  I am always amazed with the value Forge offers; I honestly have loved every dish I have tasted here and the affordable prices only further my affection.  Reservations are highly recommended as the wait times can really stretch beyond your stomach’s patience; but if you can manage to arrive before 12:30pm, you can usually snag a seat at the communal dining tables.  When the weather is nice, there are also a few tables out on the patio in front, for a little al fresco dining.

We adore this cozy neighborhood restaurant and we never find it difficult to convince our friends to come down to TriBeCa to dine here.  Forge is perfect for all occasions and all parties; a must try for anyone in NYC.

Seasonal Mimosas $9, Bottomless $16
Right now the restaurant is serving Spring Rhubarb Mimosas which are so dangerous as they drink like juice.  Since the mimosas are bottomless, you will no doubt lose track of how many you have downed…

BREAD

Cheddar Chive Biscuits with Caramelized Shallot Butter
I always try to not to eat any of the table bread before a meal as I don’t want to get too full but it is far too difficult to resist Forge’s melt-in-your-mouth cheddar chive biscuits.  Atkins who?

BRUNCH

Eggs Benny: Lani’s Green Garlic “Homefries”, Crispy La Quercia Prosciutto, Meyer Lemon Hollandaise
One of my favorite eggs benedict dishes in the city!  The crispy prosciutto really wins on this dish — it’s almost like candy; and the lemon hollandaise has beautiful, bright flavors.

Bacon, Egg & Cheese: Soft Scrambled Eggs, Sun Dried Tomato, Applewood Smoked Bacon, Parmesan Popover
Sweet and savory all over!

“The Sandwich”: Pork & Fennel Sausage, Bacon, and Fried Egg sandwiched between two Buckwheat Pancakes and drizzled with Maple Syrup
I know the restaurant doesn’t like the comparison but c’mon… The Sandwich is like a McGriddle.  But a really decadent and gourmet McGriddle and that is a very important distinction.  I love all the sandwich layers individually, especially the pork & fennel sausage; all together can be a bit overwhelming but my party still managed to take down two of these.

Creekstone Farms Burger: Pepper Jack, Bacon, Caramelized Onion, Fried Egg, Parmesan Fries

Tête de Cochon: Smoked Onion Remoulade, Feather Ridge Farm Egg
This was described as “porkcake” which is pretty accurate.  There’s all sorts of pig parts mixed together in “cake” form.  Clearly a lot denser than a crabcake, but not as thick as a terrine.  The seasoning was intriguing (was is cumin or coriander?) and I loved the smoked onion remoulade.

Special: Lobster and Soft Scrambled Eggs in a Sriracha sauce with toast
Our server was raving about this special and how it would make you want to lick the plate clean.  He said he could bring us more toast though so we could soak up all the Sriracha goodness, and we did just that… and then Natalya proceeded to lick the plate anyway.  The sauce was that good.  The succulent poached lobster didn’t hurt either.

Suck You Sliders, Beer, Bacon & Butter, Housemade Pickles, Charleston Slaw, Potato Roll
Nat claims this might be her new favorite brunch dish at the restaurant. The pulled pork is so juicy and she is obsessed with pickles.

SIDES

Maple Glazed, Pork & Fennel Sausage
Best.sausage.ever.  I love the fennel flavor and the sticky maple glaze is just heaven.

Thick Cut Bacon
This is some serious thick cut bacon… mhmmmm

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