Kona Kampachi Tartare at Restaurant Marc Forgione in New York, NY. There are few things I love more than a good tartare (wife and kids, mom and siblings, hoops, tennis, and pickleball), so I will virtually always order tartare if it’s on the menu. This kampachi tartare, which has been on Marc Forgione’s menu since day one, was outstanding, and a great start to a terrific meal. The Hawaiian kampachi, which is in the yellowtail family, was ultra fresh and mixed with avocado, pine nuts, red radish, and micro cilantro. The pine nuts were toasted, which gave the dish a slight smoky taste. The entire tartare rested on top of a yellow sauce which had a bit of an Asian flair, and was comprised of honey, lime juice, olive oil, mustard oil, and teriyaki sauce. As a prelude to eating the dish, we were given a “Sechuan button” in a spoon, which acted as a palate cleanser once we placed it on our tongue and swallowed (the button provided a tingling sensation, which the server explained heightens your sense of taste). Served with Saratoga potato chips, the kampachi and sauce complemented each other well and resulting flavors were Bigtime! Iron Chef winner and Michelin Star recipient Marc Forgione serves New American cuisine at his namesake restaurant in the TriBeCa area of Manhattan. Open for dinner daily and brunch on Sundays. I also loved their amazing Chicken Under a Brick dish and Laotian Sushi.