Sunday, October 26, 2008

Lunch at the Modern Bar Room - NYC

The entry to The Modern at the MOMA - NYC

When I researched restaurants for this trip, recommendations for The Modern at the MOMA popped up over and over again. After viewing the lunch menu, I decided that I couldn't swing the fine dining room - but the Bar Room definitely seemed doable. The menu is still fine dining, but the prices are a little more moderate - in the high teens and twenties, where The Modern's prices are twenties to forties. On Monday, when the festivities of the Gourmet Institute were over, I met fellow bloggers Lisa of Homesick Texan, Deb of Smitten Kitchen, and Amy of Cooking With Amy there for lunch with Ian Knauer - a Food Editor at Gourmet who I've become friendly with since last year's event.
Chicken Liver Pate at the Modern Bar Room

We started with a couple of items to share, the Modern Liverwurst with pickled vegetables, and the Alsatian Tart Flambee - essentially a flatbread pizza. The liverwurst was very mild, and the Alsatian pizza was crisp and rich. We then moved on to two dishes per person - a starter and a main course. The scallops for me, salads for Deb and Ian, a housemade sausage for Amy, and a veal terrine for Lisa. These were good - but the real showstopper was the duck confit.
Duck Confit at the Modern Bar Room

It was the best I've ever had - perfectly crisp and rich, in a wonderful sauce dotted with passionfruit seeds. The potatoes were a "hash" of perfect cubes fried in duck fat with onions and shishito peppers, with a bundle of arugula to balance the richness. Three of us at the table had this dish, Deb had a mushroom soup, and Ian ordered the paprika laced foie gras torchon, which was rich and delicious.
Beignets with Maple Ice Cream, Caramel and Mango Marmalade

For dessert we shared an order of beignets, which worked perfectly because there were five of them and five of us, and they were rather large. The little ramekins held maple ice cream, caramel sauce and a mango compote with vanilla. They were all good, but the maple ice cream was amazingly creamy with a flavor like complex caramel - not as overly sweet as some maple confections I've tried.
Dessert menu at the Modern Bar Room

The Modern has an exterior entrance so you can dine without going to the museum. Inside the museum is another option, the Cafe 2, which serves Italian style cafe food. I didn't get a chance to eat there, but it's very artful and interesting looking, and the food is a bit higher level than your ordinary museum cafe. I posted a couple of photos over here.
The MOMA was fabulous as well, of course - I especially enjoyed the Kirchner exhibit "Kirchner and the Berlin Street." Did you know you can view these exhibits online? It's not the same as seeing it in person, but it's still pretty cool. You can check it out here.

The Modern Bar Room
at the MOMA
9 W. 53rd Street
New York, New York
212.333.1220
reservations on Open Table.


5 comments:

  1. Hmm - interesting. The best Duck Confit I have ever had [including many in France over the years] was also in NYC - but at Balthazar.

    they look like dfifferent beasts, though, the Balthazar version would be more homey, for sure.

    ReplyDelete
  2. No photos with Deb and Ian? Bummer! I really would have liked to have seen everyone at that lunch.... Looking forward ot seeing you when you get back!

    ReplyDelete
  3. I have to agree, the duck was insanely good! Nice company too.

    ReplyDelete
  4. oh my that all looks good. Saw it on cooking with amy, also.

    very hungry now

    ReplyDelete
  5. This comment has been removed by a blog administrator.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...