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Forgione
American restaurant · Tribeca ·
Forgione
American restaurant · Tribeca ·
@foodandwine
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New York City's Best Latkes
"For many, latkes are a main course or a side dish, set next to a juicy braised brisket to soak up the sauce. At chef Marc Forgione’s eponymous Manhattan restaurant, the latke takes on a new role as a luxe garnish. Served with the pastrami-seasoned prime hanger steaks, Forgione’s latke is topped with ginger apple and rosemary puree instead of traditional apple sauce, and “sauersprouts,” which are shredded and fermented Brussels sprouts that mimic sauerkraut." - Melissa Kravitz Hoeffner
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Farm-to-table cuisine in rustic-chic environs attracts romance-seeking foodies
