Shortly after schooling me and a bunch of other drooling foodies last month about how to fix a proper pan of paella, Iron Chef Jose Garces sat down with me at Revel resort, where he’s operating three eateries – Amada, Village Whiskey, and Distrito Cantina.
When Garces isn’t in Atlantic City or Kitchen Stadium he’s often traveling between major cities to tend to his other restaurants, so we began our chat by touching on some quintessential city snacks.
Philadelphia is associated with cheese steak, but I feel like you can easily leave there and miss something else. What would that something else be?
Marc Forgione is an Iron Chef, restaurateur, and New Yorker, which by definition makes him intense three times over. But like most New Yorkers (and many chefs) he’s introspective if you slow him down for a minute, which I did earlier this month at American Cut, Forgione’s steakhouse at Atlantic City’s Revel resort.
While traveling I feel like there’s an enormous amount of pressure to eat food that’s memorable and local. What kinds of foods would you recommend to someone going to New York City?