I Ate at the ONLY Michelin Starred Museum! (The Modern NYC)
Indulge in the ultimate culinary journey at the world-renowned Museum of Modern Art's 2-Star Michelin restaurant! Join us as we explore the delectable Tasting Menu that's been captivating food enthusiasts and art lovers alike. From innovative dishes to the elegant ambiance, this gastronomic adventure promises to elevate your dining experience. Discover the perfect fusion of art and cuisine in the heart of New York City's cultural epicenter.
In this video, we'll take you on a mouthwatering tour of The Modern's carefully crafted dishes, each a work of art in itself. Our expert culinary team will walk you through the exquisite flavors and culinary techniques that make this restaurant a Foodie's Dream.
Prepare your taste buds for an unforgettable journey through gastronomy, and get ready to be inspired by the intersection of food and art. Don't miss this exclusive peek into The Modern's 2-Star Michelin Tasting Menu. Like, subscribe, and share if you're a fellow foodie with a passion for extraordinary dining experiences!
🍽️ Restaurant: The Modern at MoMA
🌐 Location: New York City, USA
🌟 Michelin Stars: 2 Stars
🔥 Foodie Rating: ⭐⭐⭐⭐⭐
#MichelinStar #TastingMenu #FoodieAdventure #TheModernMoMA
You enter into a curved wall of light to meet the maitre de, and it immediately opens into the room called the Bar Room that serves an excellent ala cart menu.
0:00 Walking In The Modern Restaurant
0:15 Tour the Kitchen of the Michelin 2 Star Restaurant
1:00 The 1st Course of the Tasting Menu Review
1:40 Zero Proof Drinks
2:30 Love Truffles?
4:43 Sweets Time!
We enjoyed looking through the 3 story high wall of glass that overlooked the Abby Aldrich Rockefeller Sculpture Garden.
Shortly after, the amuse bouche made with Peekytoe Crab over a savory apple, basil, tapioca sauce layered on top of a oyster cracker covered under a canopy of a single green oyster leaf sitting on a bed of himalayan red rice crispies. This starter was refreshing. A great way to start!
Before continuing down the menu, we received our zero proof drinks aka non alcoholic. The tall glass had a hint of grape 🍇 flavor from the pinot noir, while the tumbler had a smokey yuzu flavor.
The first official course was called Eggs on Eggs on Eggs, a fried egg 🍳 sauce as a base, then on top of that was a poached hen egg 🥚 and then those eggs were covered by salty popping Schrenckii Caviar. You eat this combination with the help a toasted brioche finger.
The second course continues the story. Underneath the grated white truffles is Hiramasa 🐟, a yellow tail amberjack fish is layered over english peas, pickled strawberry and foie gras. This combination of earthy truffles and fish balanced well bringing together land and see.
Before the next course was served, here is the bread 🍞 service had a very uniform cake like crumb, really fluffy with tight air pockets and tasty develop crust. The normandy butter was super creamy,decadent and sweet as if the flavors swirled around the palette.
Next gallery comes the first lobster dish of the evening, a roasted lobster with glazed artichokes, brined olives, charred ramps in a sauvignon sauce that was a rich savory dish that you want to lick the sauce off the plate. We should have saved the bread to scrape every drop of sauce. This reminded me of the tree reaching into the swirls in the nights sky leading to the moon
How lucky are we to get another lobster dish with the tastiest and hardest to crack part of the lobster, the knuckle, laid next to 2 inch diameter perfectly cooked cheese and potato filled ravioli and green asparagus. The smokiness of the cheese filling, surprisingly left me wanting more.
The last savior course from the kitchen was a dry-aged duck breast cooked medium, grilled maitake mushrooms, broccoli flower, and cherries with a cherry reduction drizzle finished our non sweet entrees leaving us feeling satisfied, but still room for what is still to come. Ultimately, where did the time.
Before the dessert, a counter balance in a glass bowl filled with sweet California’s Famous Harry’s Berries wild strawberry comsume 🍓 topped by the tartness from cucumber lime granita acting as a palette refresher.
For our final beverage, we went with the Genmaicha Green Tea that was poured into a vacuumed sealed glass cup that kept the beverage very hot and a calming effect
Dessert One was a chocolate torte, crunchy almond praline wafer topped with vanilla ice cream. Now who does not enjoy a sundae for a final treat.
The next dessert plate was a mint chocolate 🍫 ganache mini Oreo cookies 🍪 and a candy made of Passion Fruit and Lime Caramel.
For a bonus dessert, an Anniversary Cake 🎂 with a candle to celebrate. It was made of light vanilla cake with a mandarin orange sponge center with a basil crostini on the outside that was not overly too sweet.
Check out my other Michelin Starred Restaurant reviews here! • I Ate at the ONLY Michelin Starred Museum!...