Certain things are always a welcome addition to any neighborhood.
For example: an extra ATM. Or, say, the shiny new headquarters of a modeling agency. Better still: a sexy new date spot to romance those new neighbors.
Introducing Forge, your new Tribeca go-to for some good seasonal American food in a dark, attractive setting. Plus, romancing.
The Forge is the kind of room that makes you want to linger with a date and a cocktail on a summer evening: Cathedral candles are everywhere, the large floor-to-ceiling windows open up to the breezy tree-lined street, and the food starts at the nearby Tribeca farmer's market.
But the room doesn't feel overly date-y. The reclaimed wood lining the walls came from managing partner Chris Blumlo's Massachusetts sawmill, the books and knickknacks lining the shelves came from chef Marc Forgione's (formerly of the BLT empire) dad, and there's an ancient elevator shaft in the middle of the room anchoring everything—it's basically a restaurant of hand-me-downs (that actually fit).
The food, on the other hand, is completely new. Try the Free Range Chicken "Nuggets"—confit chicken breaded and formed into golden nuggets—the Wild Kampachi Tartare or, our favorite, the Leg of Suckling Pig for two. The menu will change weekly based on what's fresh and around, but will always include at least one sharing option.
Perfect for romancing…
For example: an extra ATM. Or, say, the shiny new headquarters of a modeling agency. Better still: a sexy new date spot to romance those new neighbors.
Introducing Forge, your new Tribeca go-to for some good seasonal American food in a dark, attractive setting. Plus, romancing.
The Forge is the kind of room that makes you want to linger with a date and a cocktail on a summer evening: Cathedral candles are everywhere, the large floor-to-ceiling windows open up to the breezy tree-lined street, and the food starts at the nearby Tribeca farmer's market.
But the room doesn't feel overly date-y. The reclaimed wood lining the walls came from managing partner Chris Blumlo's Massachusetts sawmill, the books and knickknacks lining the shelves came from chef Marc Forgione's (formerly of the BLT empire) dad, and there's an ancient elevator shaft in the middle of the room anchoring everything—it's basically a restaurant of hand-me-downs (that actually fit).
The food, on the other hand, is completely new. Try the Free Range Chicken "Nuggets"—confit chicken breaded and formed into golden nuggets—the Wild Kampachi Tartare or, our favorite, the Leg of Suckling Pig for two. The menu will change weekly based on what's fresh and around, but will always include at least one sharing option.
Perfect for romancing…
