Forest & Marcy is a sliver of a place with mostly counter seating and a couple tables. An open kitchen is at the end and soft music plays in the background. They have been open a year and a half and specialize in small plates and wine at dinner. At the counter you can watch the preparation of numerous dishes. We were there at lunch where they offered a 3 course tasting where you pick between two choices or a Chef’s choice 5 course menu, where the chef choses for you. We opted for the latter choice. Sitting at the bar is really fun as you not only get to watch the cooking show but you can interact with the chef there and as we were toward the back, those in the kitchen too. All the staff were friendly and glad to answer questions.
After ordering we were given a piece of fresh focaccia and pesto sauce to snack on. It was quite good and nicely seasoned.
Another snack was a crisp, thin tube filled with crab and seaweed mayo. The shell was extremely light and was a perfect container for the sweet crab. Very tasty also.
Our menu started with salmon tartar with potato, horseradish and seaweed. It had a buttermilk dressing and was served with a potato bread that was lightly salted on the top. The bread was hot, dense and doughy. A yum from me. The salmon was served like a salad with really small potato cubes and seaweed leaves. It all blended really nicely and was quite tasty.
Foie gras pavé, pear, walnut and pain d’épices was the next course. The foie gras was thinly sliced and decorated with endive and poached pears and topped with port pear jelly and served alongside some toasted brioche bread. It was creamy with a fun crunchy crust of grains. The crispy pears had a nice strong pear flavor and the endive was not too bitter. All the ingredients were good but even better when mixed together. Packed with flavor this was also very attractive.
Scallops were served with smokey mayo, cauliflower, smoked eel and kale. The scallops were cooked perfectly and combined with the delicious eel – it was a taste treat. A couple nice sauces helped bring out the flavors where once again everything blended well with one another.
Beef cheeks and beef rump roast with Jerusalem artichoke, chanterelle and hazelnut sauce was our last savory. The Jerusalem artichokes were steamed, crisp as well as puréed on the plate and were especially tasty. The roasted beef was nicely rare but not especially strongly flavored however combined with all the other ingredients it worked well. The cheek meat had more beefy flavor and was nicely tender. A good plate.
A pint of Guinness was mixed with black currants to make part of a red velvet cake. Roasted barley panna cotta, buttermilk mousse and blackberry sorbet were the components in the dish to go with the cake. The cake was crispy on the edge and filled with sweet flavors which mixed wonderfully with the stout, sorbet and berries. The cracker standing up is made of barley which is fried and puffed and it was really tasty as well as adding to the textural content of the dish. Total yummy goodness here.
With our coffee they brought out black olive and fennel cookies. What a great finish. This is a place to put on your list!