Daniel S. Meyer reviews two new restaurants helmed by celebrity chefs named Marc: Marc Forgione's American Cut and Marc Murphy's Kingside. He gives the former three stars and the latter one for a menu where "unmitigated clunkers drop like a bag of bricks. Grilled kale salad ($15) is doused in lemon vinaigrette as overwhelmingly sour as a Warhead candy, while chitarra pasta with tomato sauce ($25) is three exits past al dente and rife with salt." [TONY]
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