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arc Forgione earned his title as "Iron Chef" after winning Food Network's "Next Iron Chef" competition, in 2010.
I first met Iron Chef Marc Forgone, in Atlantic City, NJ, when he partnered with LDV Hospitality, a leading hospitality group headquartered in New York City, to open the doors to his steakhouse, American Cut… A modern American steakhouse, American Cut, in AC, marked Chef Forgione’s first restaurant outside of his Michelin-starred, Restaurant Marc Forgione, in New York City. We thought it would be fitting to feature Iron Chef Marc Forgione in this issue of Taste of Schenectady® and Beyond™ magazine — that highlights Certified Black Angus beef, artisan butchers, and dry-aged steaks. American Cut Steakhouse pays homage to the best original and aspirational New York dining experience, the steakhouse. LDV Hospitality, in partnership with Chef Marc Forgione, captures the nostalgic glamour of yesteryear and adapts this ambiance to today’s modern social life through these restaurants… American Cut combines bold flavors and a unique style to create Marc Forgione’s take on American classics. Iron Chef Marc Forgione shows his culinary skill for creating beautiful and bodacious surf and turf flavors. His ultimate twist on surf and turf is his show-stopping 28-day dry-aged, 40-ounce Tomahawk Rib-Eye Chop served with his delicate yet fulfilling Chili Lobster — as well as his famed Snowdance Farms Chicken Under-A-Brick dish for two — that he serves at his famed New York City restaurant. A mix of tableside preparations, including the OG 1924 Caesar Salad, creates a theatrical dining experience. In his eponymous restaurant, Chef Marc Forgione showcases his innovative yet approachable New American cuisine using the best seasonal and local ingredients. Opened in 2008 in TriBeCa with partner Chris Blumlo, Restaurant Marc Forgione attracts an eclectic mix of locals and visitors who come for the contemporary food and drink with friendly service in a comfortable setting. As the son of renowned chef Larry Forgione, Iron Chef Marc Forgione has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place and then with notable chefs Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel, executive chef and partner in the BLT ("Bistro Laurent Tourondel") Restaurant Group. Taste of Schenectady® and Beyond™
Prior to opening up Restaurant Marc Forgione, Marc served as chef de cuisine at BLT Prime, and played a key role in the openings of BLT Fish and BLT Market as well as the Washington, DC, San Juan, Puerto Rico and Dallas, Texas locations of BLT Steak… From these varied experiences, Iron Chef Forgione has created a straightforward American-style with bold flavors and playful touches. At Restaurant Marc Forgione the menus change frequently to showcase fresh ingredients, local farmers and purveyors, and new twists on seasonal American steakhouse and seafood dish favorites. On Monday, March 7, 2022 New York City lifted the Key to NYC Vaccine Mandate for indoor dining and at that time no longer required restaurant patrons to show proof of vaccination. At Restaurant Marc Forgione masks are now optional for the dining public and staff. 13
