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Marc Forgione’s Next Move: $89 Steak and Eggs

Marc Forgione’s Next Move: $89 Steak and Eggs

Photo: Courtesy of Marc Forgione

Marc Forgione gets some play today in the obligatory Daily News article about hot-headed chefs, but he tells us the whole Ron Lieber debacle is “behind us now,” and he’s more worked up about something he plans to add to his brunch menu this Sunday. At $89, it may be tempting to put his “hardcore, over-the-top steak and eggs,” as he describes it, in the category of a $1,000 paella, but Forgione says “the restaurant doesn’t even make money on this thing,” since he pays about $9.50 a pound to secure the 30-ounce cut of Creekstone Farms 28-day dry-aged rib eye (you’ll recall Creekstone is all the rage these days). “It costs me $30 just to get the steak on the plate,” says Forgione. The dish, which serves two, comes with two Feather Ridge farm eggs, two hash browns, North Country applewood smoked bacon, homemade maple-and-fennel-pork sausage, and country toast. It comes with a bloody or mimosa. No, they are not unlimited.

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