Menus:
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Address:
9 W 53rd St
Manhattan, NY 10019
Cross Street: 5th Ave
Phone: 212.333.1220
Fax: 212.408.6326
URL: View Website
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Features:
    
Delivery/House Calls: No
Indoor Seating: Yes
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Hours of Operation:
11:30 AM - 10:30 PM (Mon)
11:30 AM - 10:30 PM (Tue)
11:30 AM - 10:30 PM (Wed)
11:30 AM - 10:30 PM (Thu)
11:30 AM - 11:00 PM (Fri)
11:30 AM - 11:00 PM (Sat)
11:30 AM - 09:30 PM (Sun)
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| About The Modern: |
Overview
Danny Meyer takes on the tired world of institutional museum food.
Recommended Dishes
Liverwurst, potato escargot gâteau, cod, roast duck, milk-chocolate dacquoise
Reservations
Recommended - Make reservations online
Prix-Fixe
Three-course lunch, $45; four-course lunch, $55; three-course dinner $85
Features
Hot Spot, Notable Chef, Private Dining/Party Space, Prix-Fixe, View
Specialties
Liverwurst; potato escargot géteau; arctic char tartare; milk-chocolate dacquoise
Atmosphere
Dress: Casual in the bar room and business casual in the main dining room, Seats: 110, Noise: Moderate to loud in the bar room and low in the main dining room
Awards
Michelin Guide New York City 2007, One Star; Gayot Top 40 Restaurants in the U.S., 2006; Food and Wine Magazine, The Go List, 2006 (The Bar Room); Forbes 2006 All-Star Eateries, Four Stars; James Beard Foundation Awards 2006, Best New Restaurant - Nominee; James Beard Foundation Awards 2006, Best Chef New York City Nominee - Gabriel Kreuther; New York Magazine 2005 Best of New York Awards, Best Midtown Lunch; New York Magazine 2005 Best of New York Awards, Get a Room; New York Magazine 2005 Best of New York Awards, Dream Meals; |
| Press Reviews: |
 New York Magazine
The Bar Room, the front room of The Modern, serves a selection of Gabriel Kreuther's Alsatian-accented small plates, just enough to whet the appetite for the main dining room.
New York Magazine, Rob Patronite and Robin Raisfeld
Danny Meyer takes on the tired world of institutional museum food with a stylish two-pronged restaurant helmed by Alsatian chef Gabriel Kreuther. The Bar Room offers small plates at smallish tabs; the Modern proper looks out onto MoMA's splendidly restored sculpture garden.
New York Magazine, Rob Patronite and Robin Raisfeld
The Modern is really two restaurants in one— a sophisticated café 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 two restaurants share the same chef, Gabriel Kreuther, a classically trained Frenchman from Alsace, who last worked at the Ritz Hotel on Central Park South. He has a taste for the earthy comfort foods of his youth, most of which he indulges on the café menu. This impressive array of food (there are thirty dishes on the café menu, not counting desserts) is meted out in fashionable "small plate" portions, which you can enjoy late in the evening, or mid-afternoon. The atmosphere in the formal dining room is much more formal, of course, and so is the cooking, although you sometimes get the impression that, in his zeal to prove himself, Kreuther strains a little too hard. Compared to the pleasing appetizers, several of the entrées seem busy and a little overworked. Dinner at the Modern is attended by every conceivable four-star flourish and accoutrement. Dishes are perambulated around the room under polished silver warmers. There are amuse-gueules and palate-cleansing intermezzi, and a gentle avalanche of petits fours to enjoy with your selection of designer teas. Desserts are good but not transcendent. They do nothing, however, to dampen that ineffable quality Danny Meyer is so expert at creating. This special sense, of polish and occasion, is heightened by the restaurant's location.
The New York Times, Top Pick, Frank Bruni (5/4/2005)
"Kreuther, who worked at Atelier in the Ritz-Carlton, can and does dazzle."
New York Daily News, Pascale Le Draoulec (4/15/2005)
"Alsatian-born chef Gabriel Kreuther, formerly of Atelier and Jean Georges, strikes that subtle balance between his classical French training and the modernism required here."
Citysearch, Allison Austin
"Chef Gabriel Kreuther's French-New American cooking is simply outstanding."
Gayot
"Gabriel's talent is to know how far he can go, sprinkling with just enough novelty, enough chinoiseries the great standards of ever."
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Subways:
1.   92 ft
53 St & 5 Ave
2.  1411 ft
57 St & 6 Ave
3.    1599 ft
59 St & 5th Ave
4.     1707 ft
48th St & 6th Ave
5.     1707 ft
51 St & Lexington Ave
6.    1836 ft
53rd St & 7th Ave
7.     2102 ft
57th St & 7th Ave
Parking Lots & Garages:
1. Icon 148 ft
666 5th Ave
(W 53rd)
2. Central 318 ft
27 W 52nd St
(5th & 6th Ave)
3. Central 408 ft
13 E 54th St
(5th & Madison)
4. Central/Kinney 543 ft
23 W 55th St
(5th & 6th Ave)
5. Champion 637 ft
527 Madison Ave
(Park & Madison)
6. Bricin 774 ft
65 W 55th St
(5th & 6th)
7. Ultra 868 ft
77 W 55th St
(5th & 6th Ave)
8. Icon 890 ft
1330 6th Ave
(5th & 6th Ave)
9. Icon 891 ft
51 W 56th St
(6th & 5th)
10. 1330 Sixth Parking LLC 897 ft
1330 Ave Of The Americas
(53rd St)
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