If you ask someone where they want to go out to eat, few consider a museum. The proprietors of Modern, located inside the Museum of Modern Art, aim to change that. With a goal of taking museum dining to new heights, they turned to Alsatian chef Gabriel Kreuther to whip up some French-American dishes of a fine dining caliber. The result is dishes like grilled Sullivan county foie gras, long island duck breast, and Alaskan king crab salad with Osetra caviar. Marked by refined Bauhaus décor, consisting of a clean, black and white palette juxtaposed with elaborate flower arrangements on every table, and overlooking the museum’s sculpture garden, Modern serves the pièce de résistance.
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From Food & Wine , MAY 2011
Together they designed three reds and two whites; the zippy 2008 California PMG—an acronym for pour ma gueule, Burgundy wine slang meaning...MORE
From Food & Wine , JUL 2010
One wine pro who is as passionate about wine and perfume as I am is Belinda Chang, the wine director of The Modern restaurant in New York City and the creator of one of...MORE
From Food & Wine , DEC 2004
It's the most ambitious fine-dining restaurant in MoMA's history; Meyer's Union Square Hospitality Group will oversee the food served at three cafés, two for museum patrons and one for staff....MORE