food was excellent Raven our server was top rate even though we were there for RW everything and everyone was on top of their game
Heidi Liou
Absolutely incredible. Food and service were top notch. They made the night so special for our team who was celebrating a recent win.
Viviana Montdor Phelps
Excellent dinner, service.
Bradley Scott Silverbush
Comfortable, clean, and pleasant. The bar staff were terrific and our waitress was exceptional. The fried chicken may have been the best I’ve ever had.Thank you.
CK Mahmud
Great experience.
abdalla Singer
Highly satisfied.
Angela Kiepert
Great experience.
vivi Chanle
Green, green, and more green. Out of five courses, four were overwhelmingly green. I understand the chef may be celebrating spring, but as a foodie celebrating my birthday here, I found the menu rather disappointing in terms of variety.
Service: 100/100 Ambience: 100/100 Food: 59/100
Also, the restroom needs more frequent cleaning—details make the difference!
Atmosphere: 5
Food: 2
Service: 5
Jea Kim
Impeccable execution without the flash.
Recently visited for lunch during my trip. After hearing mixed reviews from friends, I opted for the three-course menu instead of the full tasting menu. With their signature Eggs on Eggs on Eggs and two drinks, the bill edged just over $300. At this price, one might anticipate daring innovation or theatrical flair, but Chef Tom Allan—an alum of EMP and Per Se, and among the youngest chefs to become chef de cuisine at a two-Michelin-starred kitchen in NYC—takes a different approach. He plays a tad safe, but not in a way that feels dull. Instead, his focus is on flawless execution, delivering dishes that are consistently refined and impeccably prepared.
This isn’t cuisine that seeks to surprise. There are no avant-garde pairings or forced whimsy—just dishes executed with unwavering confidence. (After all, creativity isn’t a formal Michelin criterion.) I walked in knowing what to expect, and the meal delivered exactly that: precise, confident, and satisfying.
The opening Smoked Sturgeon & Artichokes was the best pre-meal potage I ever had. Umami depth unfolded in layers: the richness of sturgeon, earthy shiitake, and most importantly, the scallion powder. The balance was remarkable—luxurious yet bright, with no single note overpowering another, and the scallion powder felt like pure sorcery.
Then, the iconic EEE. Compared to the potage, its flavors initially seemed subdued, though the combination of custardy egg sauce, Kaluga caviar, and a delicate fried potato stick was inherently indulgent. The potato—pillowy and crisp—acted as a subtle foil to the caviar’s salinity. As for the $75 upgrade? Tough call.
For the subsequent courses, I opted for the Diver Scallops and the Tenderloin. The former was impeccably soft and tender, but the base sauce leaned too heavily on cheesy flavors. My least favorite dish. The tenderloin, however, was the best non-Wagyu iteration I’ve ever had. It was so tender it cut like a sous-vide steak. The pairing with slightly acidic Belgian endive and tart-sweet compote added balance.
Dessert was perhaps the meal’s most inventive moment. Skeptical of cucumbers in sweets, I took a bet on the Yogurt with Kiwi and Cucumber. The cucumber’s sharpness mellowed into a refreshing, almost floral accent, and it elevated the dish beyond gimmickry.
The team elevated the experience further. My server’s gin expertise was on point—her recommendation of The Botanist Negroni (citrusy, spicy) prepped the palate perfectly as l’apertif, while the Dorothy Parker Dry Martini (berry-kissed, then warmly spiced) paired exquisitely with the tenderloin.
No, this is not the trendiest Michelin-starred table in town—nor does it aspire to be. But for a meal that’s polished, assured, and deeply satisfying, it’s a worthy investment.
Kid-friendliness: Saw children under 12 during my visit.
Wheelchair accessibility: No stairs or inclines throughout the restaurant
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Soup
Chris Arends
Really enjoyed our first visit here. The atmosphere was on point and not pretentious at all. The service was very good, especially our sommelier Monica. She made the wine pairing fun and adventurous and made us look forward each upcoming dish. I have some food allergies and they worked around them and still delivered an amazing experience. Looking forward to visiting back soon.
Best meal of my life. The service was impeccable and our server recommended the best dishes. The atmosphere was light and airy and we throughly enjoyed our experience. The drinks were great, too. We later visited Marea and my husband and I both agreed that we liked the food and overall experience at The Modern better.
Atmosphere: 5
Food: 5
Service: 5
Karmine Luciano
👀🎥
Atmosphere: 5
Food: 5
Service: 5
Sholpan Sultanbekov
Best vegetarian gluten free pasta!
Atmosphere: 5
Food: 5
Service: 5
Roy Griffin
All deserves more than five stars . As well as the food, the service and the atmosphere..
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dinner
Javier Acevedo
Very nice place, staff is excellent and the food is great!
food was excellent Raven our server was top rate even though we were there for RW everything and everyone was on top of their game
Absolutely incredible. Food and service were top notch. They made the night so special for our team who was celebrating a recent win.
Excellent dinner, service.
Comfortable, clean, and pleasant. The bar staff were terrific and our waitress was exceptional. The fried chicken may have been the best I’ve ever had.Thank you.
Great experience.
Highly satisfied.
Great experience.
Green, green, and more green. Out of five courses, four were overwhelmingly green. I understand the chef may be celebrating spring, but as a foodie celebrating my birthday here, I found the menu rather disappointing in terms of variety.
Service: 100/100
Ambience: 100/100
Food: 59/100
Also, the restroom needs more frequent cleaning—details make the difference!
Atmosphere: 5
Food: 2
Service: 5
Impeccable execution without the flash.
Recently visited for lunch during my trip. After hearing mixed reviews from friends, I opted for the three-course menu instead of the full tasting menu. With their signature Eggs on Eggs on Eggs and two drinks, the bill edged just over $300. At this price, one might anticipate daring innovation or theatrical flair, but Chef Tom Allan—an alum of EMP and Per Se, and among the youngest chefs to become chef de cuisine at a two-Michelin-starred kitchen in NYC—takes a different approach. He plays a tad safe, but not in a way that feels dull. Instead, his focus is on flawless execution, delivering dishes that are consistently refined and impeccably prepared.
This isn’t cuisine that seeks to surprise. There are no avant-garde pairings or forced whimsy—just dishes executed with unwavering confidence. (After all, creativity isn’t a formal Michelin criterion.) I walked in knowing what to expect, and the meal delivered exactly that: precise, confident, and satisfying.
The opening Smoked Sturgeon & Artichokes was the best pre-meal potage I ever had. Umami depth unfolded in layers: the richness of sturgeon, earthy shiitake, and most importantly, the scallion powder. The balance was remarkable—luxurious yet bright, with no single note overpowering another, and the scallion powder felt like pure sorcery.
Then, the iconic EEE. Compared to the potage, its flavors initially seemed subdued, though the combination of custardy egg sauce, Kaluga caviar, and a delicate fried potato stick was inherently indulgent. The potato—pillowy and crisp—acted as a subtle foil to the caviar’s salinity. As for the $75 upgrade? Tough call.
For the subsequent courses, I opted for the Diver Scallops and the Tenderloin. The former was impeccably soft and tender, but the base sauce leaned too heavily on cheesy flavors. My least favorite dish. The tenderloin, however, was the best non-Wagyu iteration I’ve ever had. It was so tender it cut like a sous-vide steak. The pairing with slightly acidic Belgian endive and tart-sweet compote added balance.
Dessert was perhaps the meal’s most inventive moment. Skeptical of cucumbers in sweets, I took a bet on the Yogurt with Kiwi and Cucumber. The cucumber’s sharpness mellowed into a refreshing, almost floral accent, and it elevated the dish beyond gimmickry.
The team elevated the experience further. My server’s gin expertise was on point—her recommendation of The Botanist Negroni (citrusy, spicy) prepped the palate perfectly as l’apertif, while the Dorothy Parker Dry Martini (berry-kissed, then warmly spiced) paired exquisitely with the tenderloin.
No, this is not the trendiest Michelin-starred table in town—nor does it aspire to be. But for a meal that’s polished, assured, and deeply satisfying, it’s a worthy investment.
Kid-friendliness: Saw children under 12 during my visit.
Wheelchair accessibility: No stairs or inclines throughout the restaurant
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Soup
Really enjoyed our first visit here. The atmosphere was on point and not pretentious at all. The service was very good, especially our sommelier Monica. She made the wine pairing fun and adventurous and made us look forward each upcoming dish. I have some food allergies and they worked around them and still delivered an amazing experience. Looking forward to visiting back soon.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Wine Pairing, Dinner
Restaurantji Recommends
Best meal of my life. The service was impeccable and our server recommended the best dishes. The atmosphere was light and airy and we throughly enjoyed our experience. The drinks were great, too. We later visited Marea and my husband and I both agreed that we liked the food and overall experience at The Modern better.
Atmosphere: 5
Food: 5
Service: 5
👀🎥
Atmosphere: 5
Food: 5
Service: 5
Best vegetarian gluten free pasta!
Atmosphere: 5
Food: 5
Service: 5
All deserves more than five stars . As well as the food, the service and the atmosphere..
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dinner
Very nice place, staff is excellent and the food is great!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Wine Pairing
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