Restaurant Marc Forgione (Forge)

Chef Marc Forgione opened his first Tribeca restaurant on Reade Street in 2008; a rent hike later pushed the kitchen a few blocks to Hudson and Duane, into a building that once held David Bouley's restaurants. The relaunched dining room seats 60 around a round leather banquette on the Duane Street corner, with an outdoor space for up to 50 more. Chile lobster and hiramasa tartare carried over from the old menu, joined by additions like Crowley agnolotti and bucatini verde. A dry-aged tomahawk, cut for sharing, anchors a market-driven menu that changes often.