"I’m not sure why the signage & menu’s say Forge & online it’s called Forgione. I know it’s the owners name. This was really the only hiccup I had. I decided to meet up here upon advice, and with a close friend who, like me are pseudo foodies with a carnivorous appetite that day. I’ve read great reviews and was impressed that this chef has/had Michelin Star ratings. You’ll spend serious green back here, so be prepared. Although some plates are in the triple digits, it’s really not that uncommon…at least with steakhouses. For some it included several pairing dishes. This would make great location for a power lunch during the day or date night. This lower Manhattan location is well kept and quite close to other sites. I found the pacing & some typical etiquette slightly off key in some cases. It’s really not a big deal, but it stuck out. Food wise a lot of detail went into plating & rich savory dishes that were certainly bespoke. The Tomahawk steak shareable was impressive as it was timed well and rendered in a nice blend of butter, oil, & spices…memorable. We didn’t order a lot of dishes, but enjoyed what we had. The menu selection is small, yet offered a nice balance of poultry, beef, & fish. It’s a bit comical as the food section felt hidden amongst the drink selection. Note, you’ll find an wider, higher end range of spirits to pair or enjoy solo. Would I go here again and recommend? Yes. I’m no Andrew Bourdain, however like him I’ve traversed the globe several times, trying to savor the taste of the different regions. This isn’t my first Michelin-esque eatery. I’ll say this, impressive. Enjoy."

"We really enjoyed our dinner at Forgione last night. Loved the chili lobster as well as the rabbit tartare appetizer special. The monkfish and pork chop were excellent as well. Great seasonal drinks and fun vibrant atmosphere. Service was attentive and friendly. We will definitely return."

"Since 2016, we have had the pleasure of dining at your original location on Reade St. This visit marked our first experience at the new location, which is truly breathtaking. Our friends from Ireland, who joined us for dinner last night during their honeymoon, said it the finest dinner they had ever had. We wholeheartedly agree. The cuisine was absolutely exquisite! The service, food, and ambiance were, as always, exceptional and consistent. Our server, Molly, was outstanding and charismatic. She kept us laughing throughout the evening and was on top of asking about food allergies, which was very important since I recently developed allergies to hazelnuts. The entire team, including the lovely hostesses that greeted us with a warm welcome, Mez, Griffin, Darren, and Robert, provided attentive service, ensuring our every need was met. Your team is truly exceptional. We eagerly anticipate our next visit. Excellent job, Chef Forgione!"

"We had an amazing experience at Forgione. From the moment we walked in, the host set the tone with a warm welcome and great service that carried through the entire evening. The food was outstanding; the ravioli and spaghetti were perfectly prepared, the steak was cooked beautifully, and the egg dessert was one of the highlights of the night (creative, delicious, and memorable). Every dish felt thoughtful and elevated, and the atmosphere was relaxed yet special. Highly recommend for anyone looking for incredible food paired with genuinely attentive service."

"My experience at forgione was pretty good. I believe my waiter was in training but the service was still excellent. Virgin Cantaloupe Daiquiri was nice. The duck in a jar was delectable, one of the better pates I’ve had. Laotian sushi was missing that green sauce underneath on the first piece but was otherwise delicious. The hiramasu was a work of art and I enjoyed the presentation and flavors. The sichuan flower was a great touch. Chili Lobster was more of a thin bisque but had great flavor, lobster was cooked perfectly. Enjoyed the garlic butter toasted bun. I only wish there was more. Chicken under a brick was also delicious. Chicken was juicy, skin was crispy. Potatoes were nicely cooked and absorbed a good amount of flavor. Unfortunately, two of my broccoli rabe pieces were burnt and that messed up the start of the dish. Mille Feuille was good enough, pastry was nice and soft, with a solid shell. I should have picked a different dessert. Would recommend, will try again with another person this time."