Not only is Marc Forgione the son of culinary legend Larry Forgione, who revolutionized American-style cooking in the 1970s and '80s at An American Place in St. Louis, but he is also America's newest Iron Chef, having won season three of The Food Network's "Next Iron Chef" competition. The hard-won title is only the latest notch in his belt, however, as Chef Forgione has had an impressive career. A graduate of the University of Massachusetts at Amherst, he's worked for such notable restaurants as Above in New York, where he worked with acclaimed chef Kazuto Matsusake; An American Place, where he worked with his father; New York's AZ and Pazo, where he worked under noted industry luminary Patricia Yeo; and BLT Steak, also in New York, where he was sous chef for Laurent Tourondel. Later, Chef Forgione's hard work paid off, as he was named chef de cuisine at BLT Prime, and ultimately promoted to corporate chef of the BLT Restaurant Group. American is not the only cuisine Chef Forgione is familiar with, however, as he has worked abroad for a number of French restaurants, learning the nuances of classic French techniques at Eugenie les Gains, Les Pres D'Eugeneis, Ferme aux Grieves and Le Cuisine Minceur. Today, he's got his second consecutive Michelin star in the 2011 guide for his own restaurant, Marc Forgione, which makes him the youngest American-born chef to receive that honor. At Marc Forgione, the frequently changing, seasonally inspired menu proves that the newest Iron Chef has certainly earned these elite distinctions. His fanciful and imaginative New American dishes are approachable and beautiful. Add that to the 80-bottle wine list, which includes approximately a dozen wines by the glass -- all of which are generously poured at the table -- not to mention several signature cocktails, and you have a true hit on your hands. If you'd care to read Marc Forgione’s dinner menu, please read on. To read the brunch menu, please click here. To read about our delectable meal at Marc Forgione, and to get to know a bit more about the Iron Chef, please click here. Meanwhile, to read about Chef Forgione's Iron Chef battle, please click here. And finally, please click here to read about Chef Forgione's inspiration, style, mentors and favorite neighborhood eats.

Here's an interesting note about Marc Forgione's dessert menu: Even the sweets have an interesting flare. One dessert, in particular -- Tattoos & Strawberries -- features a series of small homemade ice cream cones filled with tiny scoops of unique ice cream flavors, such as peppermint brownie, banana cookie dough, candy bar, lemon ginger snap and s’mores. Head Pastry Chef Ashton Warren consistently changes the dessert menu, so she wanted to create a signature dish to remain on the menu. With ice cream, which Warren loves, she saw an opportunity to play with flavors. She makes about a quart of five different flavors at a time and, when they are gone, replaces them with new flavors. So this playful dessert was actually a take on her flaming red hair and her tattoos. Hence the name Tattoos & Strawberries. No matter what the day, the concept stays the same; the ingredients, however, are constantly changing in line with the rest of the menu! Chef Forgione also explains another reason behind this interestingly named dessert which might surprise you in our exclusive interview with him.