The Modern

Upscale dishes and cocktails Inside MoMA. Plates are served in categories by size – small, medium, large.

What We Had

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Tarte flambĂ© with creme fraiche, onion & applewood smoked bacon – This was like a very tasty, very smoky pizza. Good flavor.

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Slow poached farm egg in a jar with Maine lobster, hon shimeji mushroom & sea urchin froth – Good, but not the belle of the ball I wanted it to be. The egg could have gone a hair longer. The lobster was perfect & the mushroom was fabulous. The uni taste was so subtle I was sad to have missed it. I liked; DH not so much.

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Foie gras terrine with muscat gelee & toasted brioche – Crazy good and very decadent. The gelee was a perfect bright and snappy counterpoint to the silky and sexy foie. The toast was a little brittle. This was the hit of the day and a dish we are both still thinking about.

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Black angus beef tenderloin with Munster gratin, onion confit & cumin jus – nice sauce; something different. Really great beef. A very solid dish.

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Saffron tagliatelle with cider braised rabbit, chanterelle mushrooms and kale – fantastic. Perfect pasta, tender rabbit, jus I wanted more of. Wanted more rabbit – only 3 tiny pieces – but overall a success.

Decor

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About what you’d expect – very modern and clean-lined, but very busy and a little in the noisy side.

Service

Slow service. The restaurant was packed, but the service was still slow.

Overall Impressions

A good find in a museum. Not somewhere I would want to spring for every museum visit, but good. The atmosphere was a little too institutional cafeteria feeling for the food and price for me, despite the nice decor. This would be a great happy hour spot, or nibbles on a date after seeing an exhibit, but not a full dinner – too noisy for that.

Rating

4 out of 5 for really great food, but slow service. A little pricey for what it was. Trying but just short of mark for the price point.

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