At his namesake restaurant in TriBeCa, chef Marc Forgione showcases the innovative New American cuisine he has become so well known for, in dishes that bring together seasonal ingredients from the region. With specialties like chili lobster with Texas toast and Colorado lamb barbacoa with fiddlehead ferns, carrot and black garlic tortilla on the menu, the food here is celebrated for its bold flavors and playful touches. And with seasonality in mind, the menu here changes continually in accordance with the fresh produce that’s brought in by the local farmers and puryeyors. The extensive wine list here predominantly places the focus on French, Italian, and Californian wine regions, featuring bottles that have been sourced from lesser known wineries, as well as the world-renowned wine-makers. Described by our judges as trendy, 2017 is the first year that Marc Forgione has been awarded with the prestigious three-star award.