Chef Marc Forgione Continues American Cut Expansion With A New Opening In New Jersey

Food Network's Iron Chef Marc Forgione is at his best again. Not chopping and dicing on cue as we've seen him do so effortlessly on television before, but instead, this time he's focused on expanding his restaurant empire.

The chef, restaurateur, and television personality, is building upon his successful steakhouse concept American Cut to cater to the food-loving community of Englewood, New Jersey. "We actually opened our first American Cut in New Jersey at the Revel Resort in Atlantic City and we had a really great, loyal base of guests there," Forgione told The Daily Meal. "When the opportunity presented itself to open American Cut Bar & Grill in Englewood, we were excited to go back to New Jersey."

The third location of the original American Cut steakhouse is now in Englewood Cliffs and is a more casual concept compared with the location that was formerly in Atlantic City. This restaurant's concept is similar to his two existing Manhattan locations in Tribeca and Midtown, but with a more casual bar-like twist.

The latest restaurant is designed with several different concepts within it—particularly catering to local crowds with its backyard patio featuring happy hour specials and live music during the summer months. Altogether, the 10,000 sq foot bi-level restaurant includes a 150-seat dining room, three dining spaces that are thoroughly equipped with state-of-the- art A/V, and a 35 seat bar and lounge area.

The menu continues to have some American Cut favorites such as the signature cuts of beef including filet mignon, cowboy ribeye, a 44 ounce Porterhouse for two and a 42 ounce surf and turf including a Tomahwak steak, and a two pound chili lobster.

The side dishes on the menu are also outstanding such as the baked potato with classic fixings and the brass knuckle potatoes topped with a decadent pork roll and cheese fondue. For those who choose vegetarian options, there are dishes such as the sautéed broccoli with aged balsamic vinegar and the sautéed kale with a delicious tomato compote.

American Cut also offers lighter fare to cater to lunch crowds and those looking for a shorter meal, as opposed to sitting for a several hour steak house dinner. Menu items include large salads such as traditional OG 1924 Hotel Caesar Salad that is prepared table side and a sight to behold, as well as the classic BLT blue cheese wedge topped with bacon and sun-dried tomatoes.

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Other must-try intriguing items include a pastrami spiced rib-eye sandwich, the chili prawn dish (a house-favorite), and the American Cut burger which is topped with beer cheese and bourbon onions and served with a side of fries.

No matter which way you slice it, Marc Forgione, the renowned Iron Chef, continues to serve outstanding quality food in a cozy, relaxed atmosphere to cater to the American food lover in all of us.

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