Tag: North East

The Modern **

The Modern
@MOMA
9 W 53rd St.
New York, NY 10019
(212) 333-1220
Official Site

Museum dining and fine dining are pairings far less common than luxury hotels, however there are still a handful of Michelin-starred restaurants located inside museums, including several that have earned the coveted three-star distinction. In New York City, the most famous example is undoubtedly The Modern, housed inside the world-renowned Museum of Modern Art, more commonly known by its recognizable acronym, MoMA.

The Modern is the crown jewel of restaurateur extraordinaire Danny Meyer’s Union Square Hospitality Group, the hospitality empire behind some of New York’s most iconic restaurants including Eleven Madison Park (now owned by Daniel Humm), Gramercy Tavern, Union Square Cafe, and the global burger phenomenon Shake Shack. The restaurant earned its first Michelin star in 2005 during the guide’s inaugural New York City edition under chef Gabriel Kreuther, before receiving its second star in 2015 under chef Abram Bissell. Today, executive chef Thomas Allan has successfully maintained the restaurant’s two-star status since taking over the kitchen in 2020.

Prior to becoming executive chef at The Modern, chef Allan worked at several high-profile New York City restaurants including Eleven Madison Park under Daniel Humm and Per Se before moving to Paris to train under Yannick Alléno at the then three Michelin-starred Le Meurice.

The restaurant has its own dedicated entrance separate from the museum. Upon entering, guests are first greeted by The Bar Room, which operates almost as a separate entity with a more relaxed and casual atmosphere. Beyond that lies the main dining room, which overlooks MoMA’s Abby Aldrich Rockefeller Sculpture Garden. Floor-to-ceiling windows flood the room with natural light, brightening the otherwise understated interior. White tablecloths, black leather chairs, and horseshoe-shaped booths give the room a refined elegance, although the space is beginning to show its age and could benefit from a refresh.

The Modern offers several dining options. Lunch features a three-course prix fixe at $115, while dinner offers a five-course menu for $175. Both lunch and dinner also feature the restaurant’s full tasting menu priced at $275, which I opted for during this late lunch visit.

The meal began with two small snacks. The venison tartare horseradish cream was excellent — bright, citrusy, and balanced with just enough horseradish to provide bitterness and spice without overpowering the tartare itself. The potato crumble added a welcome crunch. Meanwhile, the tuna and celery was refreshing and clean with vibrant acidity.

Tasting Menu:

Next came The Modern’s signature dish and undoubtedly its most famous creation: Eggs on Eggs on Eggs. This course, normally a $75 supplement on the prix fixe menu, is included in the tasting menu. The dish combines egg yolk, egg custard, and generous amounts of caviar into one deeply indulgent bite. When mixed together, it becomes extraordinarily decadent and luxurious. It is one of those dishes that fully lives up to its reputation. Served alongside warm brioche toast, which acted as the perfect vessel for scooping every last bit, the restaurant thoughtfully provided an extra piece of toast that was equally delicious on its own.

The Chilled lobster, shiso and green radish followed. The lobster itself was cooked beautifully — firm yet tender — while the paper-thin radish slices added a subtle peppery spice. The shiso vinaigrette brought brightness and citrusy freshness that tied the dish together elegantly. The bread course consisted of Pumpkin seed sourdough and cultured butter. Freshly baked, the bread had a perfectly crackling crust while maintaining a warm and airy interior.

The Grilled madai with crosnes and shishito peppers showcased precise execution. The fish featured beautifully crisp skin with light charred notes while remaining moist and delicate underneath. The accompanying sauce carried a pleasant acidity that complemented the fish. Peas added freshness while the potato and garlic elements grounded the dish.

Another standout was the Seared scallops, white asparagus and beluga lentils. The scallops were prepared wonderfully with a delicate sweetness and mild oceanic brininess. The roasted lentils added earthiness while the parmesan foam and clam brown butter sauce contributed another layer of richness and complexity.

For the main course, I was served Australian wagyu beef,salsify, pickled red cabbage. The wagyu arrived perfectly medium rare with a beautiful rosy center. It was intensely flavorful and exceptionally juicy. The juniper and bacon sauce brought deep savory richness while the pickled cabbage provided enough acidity to balance the fat of the beef. The salsify, with its subtle earthiness, was an excellent accompaniment.

The Hibiscus, coconut, and tarragon palate cleanser was simple yet refreshing. Its chilled temperature and floral brightness acted as a soothing transition into dessert. Dessert was Dark chocolate cremeux, black cherries and almond. The silky chocolate custard paired beautifully with the tartness of the cherries and the crunch of chocolate crumble. Almond ice cream added nuttiness and balance. Afterwards, several petits fours including apricot with orange blossom, guava mandarin, and strawberry bites ended the meal on a high note.

This tasting menu was superb from beginning to end. The cooking was meticulous, technically sound, and consistently polished throughout the entire meal. Some diners may argue that the cuisine plays things safe, however I viewed it instead as disciplined and refined. Each course was thoughtfully composed with flavors that remained approachable without sacrificing sophistication. Ingredient quality was evident throughout the progression.

The sommelier recommended a rosé to begin the meal before transitioning into a Pinot Noir for the latter half of the tasting. Both French wines paired seamlessly with the dishes they accompanied.

Hospitality has always been one of the defining strengths of any Danny Meyer restaurant, and The Modern fully embodies that reputation. From the moment I walked in, the staff were warm, welcoming, and genuinely personable. The servers were polished, knowledgeable, and confidently explained each course while answering questions thoroughly. Despite arriving for a late lunch, there was never any sense of being rushed. The service remained attentive while still feeling relaxed and natural.

Two Michelin-starred restaurants in New York City are never inexpensive, yet The Modern remains relatively wallet-friendly compared to many of its peers. The prix fixe menus, particularly during lunch, are still accessible by fine dining standards. Including several glasses of wine, tax, and tip, my tasting menu came to just under $500 for one person. While certainly expensive, it remains more reasonable than many other two-star establishments in the city where dinner alone can easily surpass $300 before beverages.

Ever since opening, The Modern has consistently remained among New York City’s elite restaurants for more than two decades — a remarkable achievement in one of the most fiercely competitive dining scenes in the world. Over the years, many chefs who passed through its kitchen have gone on to successful careers of their own, further cementing the restaurant’s legacy and influence.

The Modern continues to thrive, and after this visit, I do not see that momentum slowing anytime soon. Its future remains incredibly bright, and the restaurant appears poised to remain a New York dining institution for many more decades to come.

Estela *

Estela
47 E Houston St 1st floor
New York, NY 10012
(212) 219-7693
Official Site

Bistronomy is a term coined in the early 2000s by French food critic Sébastien Demorand—a fusion of “bistro” and “gastronomy,” describing high-quality, creative cooking served in a more relaxed, casual setting. In essence, it delivers fine dining caliber food without the formalities traditionally attached to it. In New York City, one of the most notable examples of this movement is the one-Michelin-starred Estela in NoHo.

Opened in 2013 by Uruguayan-born chef Ignacio Mattos, Estela quickly became a critical darling, earning a two-star review from The New York Times and securing its Michelin star in 2019, which it has maintained ever since. Before striking out on his own, Chef Mattos trained at Chez Panisse under Alice Waters and worked with Argentine celebrity chef Francis Mallmann. He later moved to New York, spending time at Il Buco before opening the acclaimed Isa in Williamsburg. With Estela’s success, Mattos went on to launch Mattos Hospitality, which also operates Altro Paradiso.

Estela sits along Houston Street, tucked above a bar known for its inexpensive happy hour specials. Upon entering, a marble bar immediately comes into view, setting the tone before the space opens into a compact, lively dining room that can get quite loud. Tables are tightly packed in a mix of formats, paired with hard wooden chairs, while the worn wooden floors creak with nearly every step—adding to the restaurant’s unpolished, downtown charm.

Open for dinner seven days a week and lunch on weekends, the restaurant offers an à la carte menu with a solid range of options. For two diners, our server recommended ordering five to six dishes—a suggestion we gladly followed. We began with a Sourdough miche with butter and olives served warm. Priced at $7 and not complimentary, it delivered a deeply crusty exterior with a satisfying chew, while the olives provided a simple, briny counterpoint.

The Oysters with yuzu kosho mignonette, at $5 each, were exceptionally fresh. They carried a clean marine brininess, lifted by bright citrus notes and a gentle heat that lingered pleasantly. The Beef tartare with elderberries and sunchoke followed, offering a balance of freshness and depth. The elderberries introduced subtle sweetness and acidity, while the sunchokes added a mild earthiness that grounded the richness of the beef.

A standout was the Mackerel with smoked torpedo onion and caviar. The fish itself was firm yet tender, with a luscious oiliness. The smoked onion contributed a soft sweetness and gentle smokiness, and when combined with the caviar, the dish became an intense, satisfying burst of flavor.

The Fried arroz negro, squid, and romesco—one of the restaurant’s signature dishes—was Estela’s take on the Valencian classic. The rice had a crisp texture while remaining approachable, delivering a deep, oceanic intensity that made it one of the most memorable plates of the evening. The Ricotta dumplings with mushrooms and pecorino sardo offered a softer, more comforting contrast: pillowy, cheese-laden dumplings bathed in a delicate leek broth, layered with thinly sliced mushrooms and sharp pecorino.

The Crescent duck with stuffed cabbage and date was beautifully executed. The duck was cooked to a perfect rosy pink, tender and succulent, with concentrated flavor. The accompanying stuffed cabbage, filled with duck, reinforced the richness, while the dates added a welcome touch of sweetness to round out the dish.

For dessert, we sampled two offerings. The Chocolate cake with sesame ganache and cream was deeply decadent—rich, dense, and thoroughly indulgent.In contrast, the Poached pear with pistachio and sobayon leaned lighter, with natural fruit sweetness complemented by a silky custard-like sabayon and a nutty pistachio finish.

Dining as a pair allowed us to experience a broad cross-section of the menu. The cooking at Estela is deceptively simple in appearance but layered in technique and thought. Each dish feels restrained yet complex, with a clear focus on flavor. Overall, the meal was cohesive, creative, and thoroughly enjoyable.

Service matched the tone of the restaurant—casual yet polished. Our server was warm, personable, and attentive, offering clear explanations of each dish with genuine enthusiasm.

For dinner for two, including two glasses of wine each, the total came to just over $400 with tax and gratuity. While certainly on the pricier side, the quantity and quality of the eight dishes we shared left us fully satisfied.

Bistronomy, at its best, offers the luxury of exceptional cooking without the weight of occasion. There are nights when one craves food of fine dining caliber without the ceremony, and Estela delivers precisely that. It’s a reminder of why New York City remains one of the best places in the world to dine.

Chambers

Chambers
94 Chambers St #1,
New York, NY 10007
(212) 580-3572
Official Site

Racine, a wine bar in Tribeca, had been on my list of places to visit, but unfortunately, it closed before I had the chance. The closure followed the departure of the former chef, who left to prioritize his family. Rather than continuing Racine, the owners chose to renovate and launch a new concept, rebranding it as Chambers.

Much of the original team remains, including the distinguished master sommelier Pascaline Lepeltier, who has stepped into the role of managing partner. Ms Lepeltier, known for her work at the Michelin-starred Rouge Tomate in New York City, brings her expertise to this new venture. Leading the kitchen is Executive Chef Jonathan Karis, formerly of the one-Michelin-starred Gramercy Tavern. Under his leadership, Chambers earned an impressive two-star review from The New York Times.

Chambers boasts an open, airy design. A bar runs alongside the dining tables, with a bench stretching the length of the restaurant, offering comfortable seating. There’s also counter seating that overlooks the open kitchen, as well as a communal table at the front, encouraging diners to enjoy their meals in a variety of settings. The decor is minimalist, with exposed red brick walls and unfinished concrete floors, giving the space a clean, understated elegance.

The menu at Chambers is à la carte, divided into starters, entrées, and desserts, with about five dishes in each category. Dining here with my wife, we were able to share and sample a variety of dishes. Among the appetizers we tried was the fluke-kohibari, jalapeño. This dish was delicate, with a bright citrus presence and a lingering spiciness that pleasantly lingered on the palate. The heirloom tomatoes-stone fruits,pistachio ricotta were light and refreshingly vibrant. The richness of the ricotta perfectly subdued the acidity of the tomatoes, a combination that was brilliantly executed.

For entrées, we had the tilefish-broccolini, yuzu, hazelnuts. The fish was elegantly prepared, firm yet tender, and complemented by a citrusy cream sauce that enhanced its flavor. The slight bitterness of the broccolini added a pleasant contrast to the dish. We also shared the vialone nano risotto- artichoke, lemon confit, parmesan. This dish struck the perfect balance of richness, salt, and tang—an exceptional offering that we thoroughly enjoyed. The hanger steak-heirloom tomatoes, horseradish, steak sauce, while a bit messy in appearance, was cooked to perfection. The meat was beautifully pink and succulent, with the steak sauce adding a subtle spiciness that elevated the dish.

Our server recommended the peaches & pluots-clafoutis, almond ice cream for dessert. The tart, made with pluot (a cross between plums and apricots) offered a fruity sweetness, perfectly complemented by a peach compote that bordered on sugary. The almond ice cream added a smooth, nutty contrast, gently tempering the sweetness for a balanced and satisfying finish.

Dinner here was thoroughly enjoyable. The food was thoughtfully composed, with layers of complexity and an exceptional blend of flavors. While the presentation could be more refined, the remarkable taste more than made up for it. The portion sizes were ideal, leaving us fully satisfied without feeling overly heavy. One of the best aspects of dining at Chambers is the price—a dinner for two can be enjoyed for around $200.

The wine list, curated by Ms Lepeltier, is vast and expertly selected. French and European wines are well-represented, alongside an impressive selection of U.S. wines, including many from the local Finger Lakes region. The inclusion of Japanese wines is a pleasant surprise, reflecting the global reach of the list, which spans almost every wine-producing region in the world. Chambers places a clear emphasis on wine as the star attraction.

The service was relaxed, in keeping with the restaurant’s laid-back, neighborhood vibe. The staff was attentive and genuine, contributing to the overall warm atmosphere.

Chambers is more of a wine bar than a traditional restaurant, and unlike many other wine bars in New York City, where the food takes center stage, here it’s the wine that shines. The food, however, is some of the most flavorful and intriguing I’ve had in recent memory. There is much to love about Chambers, and while it’s currently listed in the Michelin guide, I wouldn’t be surprised if it earns a star in the near future.

elements

elements
66 Witherspoon St.
Princeton, NJ 08542
(609) 924-0078
Website

Seventy five miles south of the New York City is the wealthy town of Princeton New Jersey. Famous for its name sake Ivy League school, the town is also home to the restaurant, elements. Considered as the top dining venue in the Garden State, this restaurant has garnered national praise throughout the years. Its chef and owner Scott Anderson is a Jersey native and a self-taught chef. He worked at a number of New Jersey restaurant that includes the Ryland Inn before establishing elements in 2008.

Elements is located in heart of Princeton along the town’s main drag where all the main events take place. The restaurant is situated on the second floor of an industrial building that also houses its more casual sister restaurant, Mistral. The dining room has twenty eight dark oak wooden tables, ceilings with exposed wooden beams, and an open kitchen.  

There are several dining option at elements, a Chef Tasting Menu and Grand Tasting Menu available any day of the week, a four-course on week nights, and a five course on the weekend. On this visit, the Chef Tasting Menu priced at $129 was the choice. It consists of eight or so courses with three small snacks to start.

Dinner began with quail eggs presented in a nest, it had a pleasant salty smokiness to it.  Next was the local mushroom, which arrived at the table mimicking a forest ground complete with musk and tree trunk. The mushroom is gelatinous with subtle earthiness. And the final bite, crispy chicken with egg yolk and summer truffles was a terrific crispy fried chicken skin oozing in thick egg yolk with sharp truffle note. 

For the first course, the Scallop-horseradish, soy calamansi were chunks of scallop served on the shell awash with vibrant acidic yellow sauce. The sauce acidity and the spiciness of horseradish were paired nicely with the scallop clean sweetness. Also served on the shell was the Surf Clam-celery root, shallot, cured pork. The clam was drenched in foam of celery root then topped off with fried onions and fresh shallots. The cured pork not only provided the much needed saltiness but also fat to balance the dish. An off the menu course of sashimi of surf clam was served immediately after. Raw clams are usually tasteless but here it was beautifully flavored with soy sauce and citrus.

Next was the Sable Fish- tomato, miso, eggplant, tomato sauce. Also known as cod, the sable fish was delicate and buttery. The tomato sauce created an extra layer of flavor that elevated the fish while the spinach crisp added a pleasant bitterness as well as crunchy texture. That was followed by Princeton Mushroom- taleggio, leeks, truffle which were locally grown mushrooms freshly picked on that day. This enjoyable dish contains plenty of diverse earthiness.  

The meal continued on with land proteins, Pheasant- sauce albufera, mustrad, tarragon features the dark and white meat of the pheasant which were prepared accordingly. The mustard distinct presence on the plate gave the pheasant meat an extra dimension of taste.  Venison-sassafras, celery root, huckleberry was a scrumptious flavorful piece of venison decorated with petals and herbs.  The huckleberry syrup contains a berry sweetness that complemented the venison. There was a slight spiciness in the background that managed to blend in with other component on the plate. Ribeye-hickory smoked, mushroom, herbs was the main course. The ribeye was tender and extremely moist. It had a wonderful woody smokiness and a delightful touch of sweetness.

Presented in a whole green lime the Citrus-sorrel and buckwheat had a soothing creamy zest that cleans the palate of all the savory residue.  Dessert was the Farmer’s Cheese- hazelnut,plum,caramel, frozen tangy cheese sweetened with sugary caramel and fruity plums. Helping to restrain the sweetness and add texture to this dessert were the hazelnut crumbles. Finally chocolate with sea salt marked the ending of the meal.

The Chef Tasting Menu at element was enjoyable. It was well put together and shows the kitchen’s skillful art of cooking. They utilize mainly local ingredients from New Jersey to produce dishes with mixture of flavors that works. The pairing of eight glasses of European wine cost an economical $89 were curated to complement each course.

Service was hard to complain about at elements. The staff was efficient and professional. At times the chefs from the kitchen including Chef Anderson himself brought out the food to the table. They were engaging to some degree and every individual staff were able to explain every course clearly.

Wine Pairing:

Having the richest GDP in any metro in the US, the supply of terrific restaurant are in abundance, but most of them are  usually confined within the five boroughs of New York City. However for Princeton residents there’s no need to travel to have a fine meal. Elements offers and delivers a solid dining experience that are comparable of that of New York City. Being in a small town, it’s easy to stand out but there is no doubt that this restaurant can shine with the with the finest in the Northeast.

The Restaurant at Spicer Mansion

The Restaurant at Spicer Mansion
15 Elm St.
Mystic, CT 06355
(860) 245-4621
Website

Mystic, Connecticut is a charming small town in New England within driving distance from New York City. To be exact, the travel time is less than three hours. It makes an ideal weekend escape away from the hustles and bustle of New York City. This town is known for its seaport, the aquarium, and Mystic Pizza; a pizzeria popularized by a 1988 movie starring Julia Roberts. It also has a developing dining scene that was notice by the Boston Globe. The newspaper published an article last September on the growing restaurant community in Mystic and how it is slowly becoming a foodie town.

The Historic Downtown is where most of the restaurant are concentrated. The one that peaked my interest was The Restaurant at Spicer Mansion, located up the hill on a residential street, and a seven minute walk from the main drag. Spicer Mansion is a luxurious eight room hotel, and a Relais & Chateuax member property. The restaurant is the only one in Connecticut to received four stars from Forbes travel guide.

Built in 1853 as a summer home by renowned ship captain Elihu Spicer, the mansion had sadly fallen to despair until the Gates family purchased the property in 2003. It underwent an extensive renovation. Some of its old motif was kept while also giving the interior a fresh new look. All eight rooms were modernized, a dining room was added, the basement was turned in to a speakeasy bar called Room 9 Speakeasy, and the top floor was converted to a lounge.

The dining room is bright and refreshing. The interior is welcoming with colors of  white and light grey pattern against the dark wooden fixtures for  contrast. Rectangular tables covered in crispy white cloth on top of burlap sack are paired with comfortable benches. The walls are decorated with framed oil paintings, and an oversized Persian rug covers most of the wood flooring.

A set menu and a six course tasting menu priced at $130 are the dining options. On my visit, I had the tasting menu that began with a terrific amuse bouche of Wagyu tartare with truffle aioli. This bite-size snack was great way to make an impression.

The first course was the Pan Seared Bombster Scalllop-preserved cucumber, pickled mustard seeds, sunflower seeds.  The top layer of the scallop was seared a bit too much, and was almost burned. What a pity, since I like the thought and the taste of the scallop and its deep sea sweetness with the different sour and pickled notes on the plate. The next course was the Pan Seared Foie Gras – quince, brioche crouton, honey comb, which overall, could have been better. The foie gras was over cooked and dry. A would-have-been great combination of richness from the foie gras, the honey comb sweetness and the quince citric zing if executed properly.

The first two dishes were a let-down so far but all was not lost. My meal was redeemed by the remaining courses starting with the Squash & Wild Mushroom Risotto-grana padano, shaved squash, autumn leaf smoked walnuts.  The creamy risotto had a nice sweetness to it. The mushroom imparted an enticing earthiness while the walnuts added crunch to the texture; all the while, also rendering a touch of nuttiness with a smoky element. This was the best dish of the tasting.

For the main course I was served the Roasted Venison-Blueberry Compote, sweet potato hash, baby fennel pistachio. The plating could have used a little refinement, but as far as the dish itself, it was excellent. Lean venison was sous vide then roasted, creating a wonderful tenderness and flavor. In addition, there was also some delightful ground venison meat mingling with other ingredients. Giving the dish a nice touch of sweet berry tartness were drops of blueberry compote.

The cheese course Grand Formage-dried fruits, house mustard, pickles and bread. I trusted the recommendation of my server who chose two different types of cheese locally sourced from New England which surprisingly were very good.

Prior to dessert, I was presented with a cup of hot apple cider from Mystic’s very own Clyde’s Apple Cider Mill.It was fitting for the cold evening.  Dessert was the Butternut Squash Ice Cream-gingersnap, brown butter, roasted pears, maple. The ice cream distinctively tasted like a butternut squash, and the roasted pear was a pleasant fruity cohort. Serving as sweetener were dehydrated caramel and crumbs of ginger snap cookies which is also being used for textures. This well-rounded dessert dish has a cold fruity, and sugary features that works together. For the finale a gelatin with a subtle sweetness was served.

The disappointment was hard to hide since I really wanted to like this meal as a whole. The food had an interesting concept and different flavor elements that complements one another. But it simply lacks the execution which is such a shame, since the kitchen is capable in doing so, shown with the risotto, venison and the dessert. The presentation also needed a little bit of refinement. On the other hand, the $95 wine pairing consisting of six glasses did its job.

I find the staff at Spicer Mansion to be genuinely welcoming and eager to please. The same can be said to those who work in the restaurant. The dining room has trained servers that are well informed and their undivided attention is focus on the diner. Service is a definite strong point of this property.

When Spicer Mansion opened, OHM Hotel Management Inc. managed the operation and assigned one of their own in the kitchen. The cooking at the restaurant was received with positive review. Media outlets like the luxury lifestyle magazine Robb Report, did a write up calling The Restaurant at Spicer Mansion as the answer to French Laundry in the east coast. However,  when the owner ended the contract with the management company,there has been multiple chef changes, which more than likely led to the inconsistency of the kitchen.

Wine Pairing:

During my stay at the Spicer Mansion, I saw the owner Brian Gates quite a few times lingering in the property. At dinner he came by my table while I was in between courses and chatted a bit. He mentioned why he purchased the mansion, his future plans and why he decided to take over the day-to-day operation. I realized that he is a hands on owner who wants to truly provide a complete experience for every guest.  As much as I was disappointed with my dinner, I see the potential of the restaurant.  If I am ever around the area, I would certainly visit The Restaurant at Spicer Mansion again.