The Modern

I realize there are about 4 months worth of food to write about, so let's take a trip back in time to July 24, 2009 when the boyfriend and I tried The Modern (MoMA) for Restaurant Week. For $35, you get a 3 course prix-fixe dinner at the beautiful Bar Room. While I think most museums are notorious for overpricing their cafeteria menu of sandwiches/wraps/soups and think most restaurant week prix-fixe dinners are a rip-off (smaller portions, not the best choices for menu and rude waitresses at Butter, etc.), The Modern has chef Gabriel Kreuther who won the James Beard award for best NYC chef. (For the record, Tom "did not see why he won best NYC chef", while I think I've had better fare elsewhere, I think his creativity and experimentation should be recognized and respected.)

I read the reviews beforehand and the Tarte Flambée Alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon was recommended as the appetizer. I decided to order that and the Duck Confit with shishito pepper hash, passion fruit and natural jus as my second course. I forgot what Tom ordered as an appetizer, but he decided on the Saffron Tagliatelle with cider braised rabbit, wild mushrooms and baby zucchini.

Since I assumed portions were going to be small, I was pleasantly surprised when the Tarte Flambée came out. It was about the size of a personal pan pizza- which is basically what it turned out to be; albeit a fancy pizza. I admit I ended up just picking slices up to eat it instead of a fork and knife but I don't care; it was gooood.



The duck confit was cooked perfectly with a slightly crispy skin and fatty tender duck meat underneath.

For dessert, he ordered the Pistachio Dark Chocolate Dome with pistachio ice cream and amaretto gelée


and I got the Hazelnut Dacquoise with milk chocolate chantilly


I didn't know what chantilly was, but according to wikipedia, it is "a sweetened whipped cream". From now on, I will refer to whipped cream as "crème Chantilly".

and here's us!