The Modern

"A sophisticated interpretation of tiramisu, comprised of a creamy light base of mascarpone and delicate chocolate sponge, capped off with a crisp chocolate tuile and quenelles of a light espresso ice cream and malted milk chocolate crémeux. This dessert offers a lovely balance of coffee, chocolate, and sweet dairy flavors with a light touch, while the note of liqueur and spice lend a bit of intrigue." - MICHELIN Guide

"Get a taste—literally—of chef Thomas Allan’s elegant dishes that zhuzh up familiar favorites over The Modern’s three-course $150 per person lunch." - Shivani Vora

"The Modern’s executive chef Thomas Allan describes The Bar Room as a high-energy space and neighborhood restaurant designed for everyday dining. Separated from The Modern by a frosted glass wall, the restaurant within a restaurant features a 20-seat marble bar and a menu that reflects Chef Allan’s seasonal contemporary cooking." - Shivani Vora

"Danny Meyer's Midtown restaurant with chef Thomas Allan has two stars." - Eater Staff

"The Modern is designed to capture the iconic feel of the MoMA in which it is housed. Art enthusiasts can't help ogling at its glorious surrounds; while excellent acoustics facilitating quiet conversations ensure a steady stream of couples and globe-trotters. The kitchen is state of the art, so for a truly special experience book the chef's table inside. The staff perform a veritable ballet as they present diners with such appealingly nuanced dishes as a seed cracker with aged cheddar and butternut squash butter; or eggs on eggs, starring none other than soft-boiled eggs with sturgeon caviar. Turbot roasted on the bone may then arrive alongside rich parmesan cream.Nurse a digestif—and marvel at the timeless sculpture garden view —for serenity embodied." - Michelin Inspector