Chef Marc Forgione has reopened his award-winning Restaurant Marc Forgione with a simpler name, Forgione, and a new address: 30 Hudson St. in New York City’s Tribeca neighborhood. The move represents a new era for the James Beard Award winning chef’s first restaurant, which he opened in 2008 around the corner from its new location with partner Chris Blumlo. The original restaurant earned Michelin stars, a two-star review from The New York Times, and many other accolades. At Forgione, the chef plans to continue to showcase innovative yet approachable New American cuisine that reflects his evolution over the past 16 years. His signature focus on the best seasonal and local ingredients will remain at the core of the frequently changing menu. The new address is a famous one in the history of New York City restaurants, having once housed the late chef David Bouley’s Danube.

Forgione signage. Photo credit: Evan Sung

Forgione now offers a private dining room, with a separate entrance, decorated with punchy, colorful graffiti with a number of “Easter eggs” in the design, such as ‘L.T.’ for Marc’s mentor, chef Laurent Tourondel; a nod to Danube; ‘Seek’ for Marc’s graffiti tag in his youth; and many others.

Entrées at the restaurant are around $42, pastas start at around $22, and snacks are priced between $12 and $15. Wines by the glass start at $18 and cocktails are around $19.

Forgione recently discussed the reboot.

The Dover Sole. Photo credit: Evan Sung

How are you approaching the menu design at Forgione?

Our creativity has always been inspired by the ingredients first and foremost. You can't create something extraordinary without starting with the right ingredients. We've always been known for our creativity throughout our menu, but it all starts with what we're working with. We love using seasonal and local ingredients whenever possible, and the inspiration stems from what is in season.

Elysian Fields Lamd Roadhouse. Photo credit: Evan Sung

Are there any dishes you feel fully represent that ethos?

The hiramasa [kingfish] dish is particularly special, as it is unique to Forgione and the only dish that's been on the menu since day one of the restaurant. It is also what we recommend each diner starts their meal off with. This dish is served in multiple parts, beginning with a Szechuan button guests first put in their mouth to create a tingling sensation. This feeling is an indication that the rest of the night is going to be a party! 

Inside Forgione. Photo credit: Evan Sung

You were at your original location for so long. What was the impetus to move to this location for this reconcept?

I've been in Tribeca for over 20 years, and there's no other space that holds its beauty the way 30 Hudson St. does. I've always had my eye on this particular space, as it's housed historic restaurants such as Danube and Brushstroke, and it felt like fate once it became available.

The bar at Forgione. Photo credit: Evan Sung

What are some of the key features of the design of the new space?

The new space is intended to maintain the same soul, look, and feel as Reade Street, but embraces the essence of the new location as well. I like to say that Reade Street was the 28-year-old me; 30 Hudson is like the 40-year-old me. We brought over nods to the former space, such as heirlooms, mementos, and gifts from family and friends collected over the years, making the new space feel familiar. One exciting element is the windows that completely wrap around the entire space, and the high 20-foot ceilings. Even though 30 Hudson has the same number of seats, guests feel like the space is much bigger. The space was designed by 71 Collective, who we have worked with before. The new location embodies the same well-worn, vintage feel as the “old Forge” [the original name of Restaurant Marc Forgione] with winks and nods to the former space, while also introducing new signature design moments.

Artwork includes a piece by local artist Peter Tunney, titled “Fearless” which greets guests as they enter, referencing a mantra we lived by during COVID: “If you fear less, you become fearless.” We also feature drawings from students at nearby PS 234. 

Chile lobster on a bun. Photo credit: Evan Sung

What was the driving force behind the reconcepting?

Since originally opening in 2008, I felt that we outgrew Reade Street and had been looking for more space. We also really wanted to have a private dining space, which we now have with the new location. 

What would you most want diners to know about this new space and refresh?

For everyone who has been to [the original restaurant], it holds a special place in their hearts. Don't be scared of the new space! We're keeping the soul of Forge alive, from the design elements to the dishes and music. We haven't changed; we've just evolved and moved a few blocks over.