I ended my last blog post on Forgione with, “I would definitely return”. https://dishingondining.wordpress.com/2014/02/16/mohawk-kitchen-madness/
That was February 2014, celebrating Valentine’s Day with my husband. We always talked about going back, but there were so many other Michelin-starred restaurants in NYC to visit for upcoming anniversaries. But we didn’t know we would only have two more September 16s together before Daniel would pass on. In keeping with my new tradition of revisiting – alone – one of our favorite high-rated restaurants on our anniversary, Forgione came to mind this year. This year; however, has been so upside down, and with many precautions to consider, I battled with myself over whether or not I should do it. It would have to be outdoors, and some of our favorite eateries have sadly had to shutter their doors. Marc Forgione stands strong though, even with a shorter mohawk!
As I walked up to the deck constructed on the sidewalk, I made sure to look inside to catch a glimpse of the exact table where we sat, only to notice the chairs turned upside down on the tabletops. Two menus were placed on the table, and my server Kyle wished me a happy anniversary. He had appropriately read the occasion portion of my online reservation but missed the description. I awkwardly responded with a, “Thank you, but I indicated just one on the reservation.” He rightfully appeared puzzled and asked, “Oh, but it is still an anniversary?” I said yes, and was relieved of the sadness when I looked down at my 7-lb canine companion and conjured up the scenarios that were going through Kyle’s mind. Maybe he thought I was one of these peculiar individuals who get “married” to her pet!
For my drink order, I was going to go straight to regular coffee but recalled the finger burn experience on my last visit, so to play it safe I ordered cappuccino – hot milk already in the cup. Kyle presented me with a few specials, and I abruptly interrupted him as he uttered the four-letter F word!……..FIGS! “I’m done; right there.” While this time of year, every restaurant seems to have some kind of fig special, I couldn’t pass up whatever Marc had created. I looked up from my phone, and there was a long mohawk framed by the glowing sun presenting my plate and introducing himself as Marc Forgione. My reply: “Oh yes, I know.” He offered his condolences and some additional warm words and left me to enjoy the first course. These figs were stuffed with blue cheese and dressed with a bacon marmalade surrounding braised endive. The bacon pieces were like mini dices, reminiscent of Pop Rocks candy, providing the same tingle in the mouth and explosion of sweet flavor on contact.
So as not to feel too alone waiting for the main course, I walked my pup up the sidewalk and watched across the street as someone tried to squeeze into a parking spot in front of my car, backing into it. I yelled, “Hey, you just hit my car!” The gentleman got out embarrassed and fortunately no damage done. A few minutes after I returned to sit among the bees with strategic plantings meant to attract them and keep them away from the food (my belief), my plump sea scallops appeared wading in a pool of seasoned green tomato puree. The Jerk Scallops titled dish, to me, was a subtle marriage of Jamaican and German. While the seasoning seemed to have the typical island makeup of cumin, nutmeg, allspice, smoked paprika and cinnamon with a knockout crisp on top, the rest of the plate hosted pickled peach and grilled savoy cabbage, and the mustard seeds consummated that marriage with my heritage.
Then came a dessert special that I was going to forego, but instead it had gone with me: Apple Caramel Cheesecake. Although it definitely was not the standard image of canned apple filling atop a thick cheesecake slice. For one, it was rectangular, the shape of a perfect napoleon. Two, it had the traditional graham cracker crust on the bottom drenched with and leaking caramel, then the “cheese” section, which was more like a caramel cheese dense mousse – yet light textured – and then steadied with a flat piece of graham cracker on top. Three, the apple portion sat on it. It was a gelatinous mix of fresh diced apple, caramel and cinnamon that you could actually take off whole and eat separately. It didn’t survive two blocks in the car.
I carefully selected each course so that Daniel would have enjoyed them.
lden revolving doors, it felt like an eerie dream state where I had to walk this long corridor alone where four hosts stood behind a desk waiting and watching ever step. I was led into a mostly empty dining room at 5:15 p.m. It appeared the same as I recalled from our last visit.
give my top three guys an equal number of dates for proper comparison. Eric (Ripert) and David (Bouley) each took me on three dining dates; whereas I only had given Daniel (Boulud) one chance at 65th Street. So now was the moment for him to be able to pull out all the stops to win me over as his culinary lover. I am convinced that with a concerted effort, it’ always the one freshest in your mind that will seem the best.
he chef – (oh, he’s trying hard to impress). THE FLAGEOLET was enhanced with tableside pouring of the “soup”. I should have captured the deconstructed pieces before they were covered in the sauce. It was another masterpiece. The Flageolet Beans, Black Garlic, Confit Carrots and Maine Lobster at center with the Lemon-Thyme Cream were standing orderly in the bowl before the Artichoke Veloute was gently poured in.
with a napkin basket of warm madeleines, and after she takes one, leave the whole basket for her on the table to be tempted.
possible display. I literally could eat a special loaf with just some EVOO (or even plain) as an entire dessert meal.
through the glass. It was nice to actually see through the kitchen. This cafe offers a selection of savory breakfast and lunch items too, such as quiche and sandwiches and empanadas, but it’s hard not to go directly to the dessert cases. I skipped over the fried section to dispel my preconceived notions and went directly to the small desserts that look like they could’ve been in Rocco’s or Silver Moon’s cases. I actually tried an elephant ear too just because they looked so perfect. It was the mini desserts, though, with fruit and dulce de leche that were my favorite. And yes, the coffee measured up…in this instance, a cappuccino (a real cup rather than paper would’ve made it better for staying in house). Who knew Argentinians did dessert in a European style — not too too sweet!
that transports me geographically and emotionally. It reminds me of gumbo (which can only be eaten in New Orleans in my opinion) and of my husband, who so often spoke about not being able to get good fried okra in this part of the country, and I agreed. So he made pickled jars of okra at home. Prepared any other way, it tends to have a slimy texture, but fried adds the exterior crisp needed to enjoy this vegetable. The South has a love affair that the rest of the country doesn’t understand. They fry, pickle, grill and add the green pod to stews. It contains potassium, vitamin B, vitamin C, folic acid, and calcium. It’s low in calories and has a high dietary fiber content. And Paula’s does it right, so go for it!
of a local family business. It warms my heart, and in this case, my belly. I walked into the market, doused with that country feel and in search of these outstanding donuts, and what did my wandering eyes see – PIES, rows of pies with golden, well-baked crusts and ingredients straight from the ground of this farm I was walking around on. What donuts? I saw good old covered apple pie with an open center 
unbiased opinions. It was unanimous! — This is among the best pies that my associates have tasted. A friend even called it, “Nearly as good as your Mom’s!” That’s huge! Not only do they have the freshest ingredients, but somebody there knows how to bake with them! Don’t they go hand in hand. What did they have the edge on — the edge! The crimped crust at Erie’s was a bit thicker and at moments was a little hard to get a fork through. I didn’t mind because fingers were used to break it off. But I favor the thinner, flakier pinched edge, even though both were browned to near perfection.