| |  | | |  | | Posts (40) | |
| | | | | | For some restaurants, a favorable New York Times review is make-or-break. Alain Ducasse fired chef de cuisine Christian Delouvrier after Frank Bruni demoted his restaurant from four stars to three, and not long thereafter he closed the restaurant altogether. The owners of Gilt fired Paul Liebrand... Read More | | | | | | Address: The Museum of Modern Art, 9 West 53rd Street, New York http://www.themodernnyc.com/modern/modern.html Phone: 212-333-1220 The interior of The Bar Room at the Modern restaurant, with its well-lit dining room and small tables and chairs, looked very much like an upscale modern cafeteria.... Read More | | | | | | Great Food In A Great Setting.... Is There More? There is something amazingly clever about eating at a museum. For years, I have loved eating at museums… in Europe (where the food is just downright great) and in the US (where the food can sway between terrific and a sandwich shelf at 7-11). Eat... Read More | | | | | | It’s just after 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio... Read More | | | | | | great menu, great space, great service, great time had by all Read More | | | | | | I can't stop thinking about a dish I had at Danny Meyer's latest restaurant, The Modern. We spontaneously called for a reservation in the dining room on a Saturday night and were seated only twenty minutes later. While I enjoyed many of the dishes I tasted, I can only remember one thing - layer... Read More | | | | | | Getting ready for his Beverly Hills Bouchon, Saint Thomas Keller pens an entire piece for the Los Angeles Times in which he discusses, among other items, the ever-evolving role of the modern chef: "Chefs today are businessmen as much as they are cooks. Rather than just preparing dishes in a kit... Read More | | | | | | Lost in Translation New York City Entry #76 The Modern When friends visiting New York inquire where they should eat, I ascertain how important is it that they have the very finest, very most creative food that this city has to offer. If they waver, I direct them to one of Danny Meyer's Union Squ... Read More | | | | | | Open now for almost two years, the Modern’s Bar Room is nearly as packed with eager eaters as it was when it opened. This is after all a Danny Meyer restaurant, the same restauranteur behind the visionary Union Square Cafe, Tabla, 11 Madison Park, and five other restaurants across town and, together... Read More | | | | | | By Pastry Chef Marc Aumont Ingredients for Vanilla Dough: 500 g. Unsalted Butter, softened (room temperature) 500 g. Confectioner’s Sugar 1 Vanilla Bean, scraped 6 large Eggs 500 g. All Purpose Flour Preparation: 1. Cream together the butter, sugar, and scraped vanilla bean in a stand mixer ... Read More | | | |
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