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The Modern

Critic's Pick Critics' Pick

The Museum of Modern Art
9 W. 53rd St., New York, NY 10019 40.760559 -73.976099
nr. Fifth Ave.  See Map | Subway Directions Hopstop Popup
212-333-1220 Send to Phone

    Reserve a Table

  • Cuisine: American Nouveau, French
  • Price Range: $$$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: ***

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    25 Reviews | Write a Review

Photo by Nathan Rawlinson/Courtesy of The Modern

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Official Website

themodernnyc.com

Hours

Mon-Sat, 11:30am-10:30pm; Sun, 11:30am-9:30pm

Nearby Subway Stops

E, M at Fifth Ave.-53rd St.

Prices

The Dining Room: $138-$198, prix-fixe The Bar Room: $22-$44

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Hot Spot
  • Notable Chef
  • Private Dining/Party Space
  • Prix-Fixe
  • View
  • Design Standout
  • Special Occasion

Alcohol

  • Full Bar

Reservations

Required

Profile

The Modern is really two restaurants in one a sophisticated café (a.k.a. the Bar Room) and a formal dining room. The two spaces are separated by a partition of frosted glass: One thrums with a general, if mildly self-conscious hipness, while the other is stately, almost august, in that clean, slightly dated, modernist way. In the dining room, groups of murmuring patrons can admire the Calders in the museum’s expanded sculpture garden while sipping their special MoMA Blend after-dinner tea. The opening chef was the highly skilled Gabriel Kreuther, a classically trained Frenchman from Alsace with a taste for the earthy comfort foods of his youth, most of which he indulges on the café menu. In 2013, Kreuther left to (eventually) open his own place, and Abram Bissel, who was formerly the chef de cuisine at the NoMad, took over. Under his direction, the food has taken on a more contemporary American bent while retaining French inspiration. That style is exhibited in dishes that change seasonally, like hamachi cured in juniper and served with charred onions and butter, beef crusted in comte, a Key-lime sundae, and banana bread pudding. But dinner is still attended by every conceivable four-star flourish and accoutrement. Even more important, it has that ineffable quality of all Danny Meyer spots, that special sense of polish and occasion, heightened by the restaurant’s location.

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