Marc Forgione

The menu may be New American, but everything else at this new Tribeca eatery screams vintage, from the reclaimed cedar wood to the rare cookbooks (once owned by James Beard) that line the shelves to the antique elevator shaft leading down to a private dining room. It’s the first restaurant from former BLT Prime chef Marc Forgione—son of renowned American-cuisine stalwart Larry Forgione—and he describes his food as “approachable fine dining.” Pop would be proud: Forge’s menu fuses Forgione Jr.’s classical French training with a strong American sensibility, with dishes like chicken “nuggets” (shredded confit chicken thighs with poblano chiles and smoked onion remoulade) and suckling pig with natural jus, garlic confit and whole grain mustard.

See more: Tribeca restaurants, American contemporary restaurants