The Modern is a two Michelin-starred, contemporary American restaurant at the Museum of Modern Art, featuring three separate experiences.



I opted for: THE BAR ROOM - The lively Bar Room offers Chef Thomas Allan's vividly seasonal contemporary cooking à la carte, along with an award-winning wine program and carefully curated cocktails, beer, and spirits.



This space is dark, moody and feels very high-end. The benefit is that I could order a la carte, and sinfe I was dining solo, I didn't necessarily want an hours-long tasting menu experience.



I started with their most popular dish: tarte flambée. It is an Alsatian flat bread with smoky bacon, sweet soft onions, and tangy créme fraîche. It is really quite good - like a refined, light pizza with amped up flavors.



I also ordered the hand-cut mafaldine with shaved black truffle. Malfaldine is a ribbon-shaped noodle that is like a cross between lasagna and fettuccine. It was perfectly cooked to have just a tiny bit of toothiness.



Truffles are like hard underground mushrooms that have a deep umami flavor and are hard to find, so they can be costly. But that almost pungent flavor cuts through the creamy pasta flawlessly.



This was a wonderful meal in a really cool space. It felt like an experience from a movie.



Grade: A