I have been to The Modern Bar Room for Restaurant Week before, however, I had yet to bring Mike. The Modern is always one of the hardest RW reservations to get. When I saw that they were doing their Restaurant Week menu on Sunday, I was excited and scheduled immediately. I was pretty bummed a few days later when I got a call to say that there was a misprint and that The Modern was only doing Restaurant Week during the week. Damn. I put my name on a wait list and expected little. To my surprise, I received a call earlier this week saying that there was an opening at 6pm on Thursday. So we took it!
I really love the inside of the Bar Room. They have a beautiful tree mural on glass on one end and everything is super (shocker) modern. They always have gorgeous flowers and it’s always buzzing.
And I simply love that they serve their bread warm (what a difference that makes!)
The Modern serves a lot of their regular menu for Restaurant Week, just in smaller portions.
For his app, Mike chose the warm goat cheese and lamb terrine, with toasted pistachio and watercress. This was AWESOME. The lamb had great flavor and everything just went together well. And I love that this summer has been FILLED with pistachios (some in every meal this week!)
I chose the slow poached egg with eggplant “caviar” and sea urchin foam.
The waiter described it as “oozing” and he was right. The egg was perfect and combined so nicely with the eggplant. The foam wasn’t anything special, but it made it beautiful and it all tasted great. It had a nice sea salt in it too that really just brought out each flavor.
For our entrees, Mike went with the veal flank steak with chick peas in a Choron sauce. It was rich in flavor and tasted great. The sauce especially was great.
I was actually expecting the portions to be much smaller. This was plenty of food.
I chose the Maine lobster papardelle au poivre with squash blossoms. This was absolutely beautiful and tasted beautiful. Great, fresh tasting lobster in a creamy sauce that wasn’t heavy. The paradelle was modelled with green and tasted perfectly fresh. The squash blossoms added a nice freshness to it.
For dessert, Mike chose the cheesecake with fresh berries. This was awesome. Great vanilla and cheesy flavor.
I went with the caramel coffee dome with vanilla ice cream and amaretto gelee.
This was very good, but I think this is one that was more beautiful than it was delicious. It needed a bit more texture, but it was still very, very good.
Overall, The Modern remains one of my top picks for Restaurant Week. In my opinion, they do NYC Restaurant Week perfectly by allowing people to try what is actually on the menu, and just shrink the portions a bit to make it affordable for the restaurant. As someone who wines and dines clients on occasion, this would be very top of the list of where I would take a good client.
Total Nom Points: 8 out of 10