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The Modern's $228 Tasting Menu in Photos

Dishes that match the art and style of MoMA
October 8, 2017
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by Kelly Dobkin

Photos by Wendy George

Creating a restaurant impressive enough to match the art and style of a museum like MoMa is no easy feat. But since opening in 2005, Danny Meyer's The Modern has wowed diners and critics alike with stunning, flavorful dishes (hello two Michelin stars and three from the NY Times). After taking over the stoves in 2014, chef Abram Bissell had big shoes to fill after James Beard winner Gabriel Kreuther departed. But with his inspired ingredient combinations, rich flavor profiles and artful plating techniques, The Modern is more on top of its game than ever before. For $228, the very best expression of chef Bissell's skill is the eight-course tasting menu (hospitality included). Below, check out each course in photos and note that dishes are subject to change based on seasonality and availability. 

9 W. 53rd Street; 212-333-1220

First course: Fried egg purée, warm egg yolk, Kaluga caviar, warm brioche, dill and pickled shallots

Second course: Olive-oil poached lobster, pistachio and radish vinaigrette, pistachio purée, lobster stock and dashi, celery leaves, pistachio powder

Third course: Foie gras tart with wild huckleberries and sunflower seeds

Fourth course: Sweet corn fricassee, sautéed chanterelle mushrooms, Anson Mills polenta, Parmesan froth

Fifth course: Brittany wild turbot (rare, bought at French auctions), artichoke with squash blossoms, "petit farcie" with fin meat, artichoke and shallots, "minestrone" water aka "summer nage" made with veggie stock, tomato, lemon, verbena, Parmesan rind, basil; bow tie pasta.

Sixth course: Crescent Farms duck dry-aged for seven days; rendered lettuce and tomatoes, peeled, sliced and marinated in shallots, olive oil and red wine vinaigrette; crispy duck skin, braised lettuce rosettes with "lettuce" dressing, duck jus with smoked duck fat, tomato water

First dessert: Mango coconut shumai with tequila caviar and lime zest

Second dessert: Tête de moi cheese, almond tart, apricot jam, pluot Burgundy truffle

Third dessert: Green tomato sorbet with guacamole, charred avocado cream, semolina sable, corn kernels, micro cilantro, red pepper

Fourth dessert: Milk chocolate caramel cremeux with salted liquid caramel, Butterbeer ice cream

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