A Stir The Pots Post

The Modern

Celebrating my recent birthday on a Saturday afternoon, my wife brought me to one of the places where I started my career, the “members’ only dining room ” at New York’s Museum of Modern Art. I had been back a few years ago at The Modern, the new public restaurant that took it’s place and when Gabriel Kreuther was head chef, and whose Alsatian fare was delicious. The new chef is Thomas Allan who’s an alumni of Danny Meyer’s restaurant group. Hungry because we didn’t have breakfast, luck delivered us seat at the Bar Room. Here’s what we had. It was great.

Alsatian delicacy
Tarte Flambé
Going Morel
Gnudi isn’t nude
Head Cheese
Textured and herbed
Spread the labneh
Roasted chicken

Glass view
Chocolate and nuts
Rhum and foam
Magnificent PEI Oyster
Foam, no net.
Perfectly executed


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