This spring, Iron Chef Marc Forgione is taking his talent to Atlantic City as he opens a new restaurant at Revel, a beachfront resort. American Cut is Chef Forgione’s first restaurant outside his Michelin star winning outpost in New York City.
“American Cut gives me the opportunity to redefine and reset the bar for the American Steakhouse experience,” he says.
The 300 seat restaurant will feature a lounge, a grand meat bar and seafood raw bar, two private dining areas and a main room with views of the Atlantic Ocean.
Chef Forgione’s decadent menu spotlights his take on the ultimate surf and turf — a 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with Chili Lobster. The Chicken Under-A-Brick dish for two served at his namesake restaurant in New York will also make an appearance on the menu.
The name American Cut is a nod to Marc’s father, Chef Larry Forgione who owned An American Place in New York City.