Chef Judy Joo Talks to Marc Forgione About Working With His Dad, Winning ‘Iron Chef’ and More: See His Spaghetti Vongole Recipe
usmagazine.comHe’s in a New York state of mind. When it comes to dining, there’s no greater place than New York City.“You can get any type of cuisine at any time.
From dim sum early on a Saturday morning to chicken over rice from a halal stand late at night, we have it all,” chef Marc Forgione, the mastermind behind countless eateries in the Big Apple, exclusively tells Us Weekly.In order to view the video, please allow Manage Cookies“The restaurant I’m a partner at, Khe-Yo, was actually the first Laotian restaurant to open up in NYC,” he adds. “I have people tell me all the time how much they love it, and there’s nothing else like it in the city.”Forgione recently sat down at his newly revived Italian hotspot, One Fifth, in Greenwich Village to chat with chef Judy Joo about food, family and his favorite treats. Judy Joo: You opened One Fifth last summer in a building with nearly 100 years of history.
How did that inspire the decor and menu? Forgione: Decor-wise, we gave the space a face-lift but kept a lot of the key elements the same, like the marble bar, high tops in the bar, the art deco floor.
For the menu, we took inspiration from being so close to Union Square Greenmarket. So it’s Italian but with a local, seasonal focus. Joo: You started your career at 16, joining your dad, Larry Forgione, at his restaurant An American Place.
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