Tag Archives: best of restaurant week

Restaurant Week Summer 2011: The Modern Bar Room

24 Jul

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.

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And I simply love that they serve their bread warm (what a difference that makes!)

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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!)

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I chose the slow poached egg with eggplant “caviar” and sea urchin foam.

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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.

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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.

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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.

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For dessert, Mike chose the cheesecake with fresh berries.  This was awesome.  Great vanilla and cheesy flavor.

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I went with the caramel coffee dome with vanilla ice cream and amaretto gelee.

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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.

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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

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Restaurant Week Summer 2011: 10 Downing

22 Jul

I try to blog about Restaurant Week here in New York each season.  For my previous NYC Restaurant Week adventures, check out this link.

Our first stop for Summer 2011 was to 10 Downing.  I had heard very mixed reviews.  I felt like a few years ago, everyone said this was one of their top places… but recently there were a number of people who called it a “let down.” I figured Restaurant Week was a good time to try it out.

When we arrived, we noticed that tucked in the corner, chatting away, sat Emma Stone and Kieran Culkin. Pretty cool sighting!

The Restaurant Week menu included a choice of 3 apps (chilled pea soup, sweet shrimp with grits, and heirloom tomato & watermelon salad), 3 entrees (sauteed wild striped bass, chicken with summer squash, and braised short ribs), and 2 desserts (spiced chocolate torte or almond & pecan panna cotta).

Mike chose the sweet shrimp and Anson Mills cheddar grits, which came with garlic, jalapeno, and fried leeks.  He very much enjoyed it.

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I went with the chilled English pea soup with buttermilk ice, summer fruits, and puffed barley.  It also had beautiful orchids floating on top.  It was refreshing and the fruit was an awesome pair with the soup.  Perfect for summer.

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Mike went with Hudson Valley Farms chicken with summer squash, eggplant, fingerling, and pistou (which is a cold sauce made from cloves of garlic, fresh basil, and olive oil).  It was filled with flavor and surprisingly not “boring” for chicken.

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I wanted the short ribs, but was disappointed to hear that they were still 2 hours from being done with the slow cooking (which I found especially strange since our dinner reservation was at 7pm, and while I know people eat late in NYC on a Friday, 9pm to START serving a dish seemed weird).  But they were doing the same preparation (broccoli, bearnaise sauce, and shallot confit) with skirt steak.  So I went for it.  It was delicious and tender, with a great sauce… but…

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…There were a number of inedible things on the plate.  From a gob of fat on the steak to a shallot and garlic still in the peel, I found it weird that they didn’t seem to have completed the prep and just threw things on the plate that were supposed to be there but someone didn’t know what to do with them.

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Mike went with the spiced chocolate torte with muscato reduction and chipotle cream.  It sounded good, but I couldn’t have it.  Mike said it was “just okay.”

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I chose the almond and pecan panna cotta with roasted cherries and madeira.  Now this was AWESOME.  This is how panna cotta is supposed to taste. I have had a lot of panna cottas over the years, and always found it just… eh… But this was a fantastic texture, flavor, and rich in goodness. And the cherries were mmm mmm good!

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Overall, 10 Downing was pretty good, and we enjoyed their Restaurant Week selection.  Some things felt just a bit “off” about the service and the prep, but it was quite good food and I’d return for a non-RW meal without hesitation.

Total Nom Points: 7 out of 10

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NYC Restaurant Week- Winter 2011: The Modern Bar Room

28 Jan

Still wondering where to go for Restaurant Week this time around (thru February 6th, as of now)?  This year there is a slight change:  No more Saturdays, and Sundays are optional (I’m sure a lot of restaurants are happy about that).  There are still plenty of reservations available on Open Table (though some places aren’t on there, so you have to call.)

Every year, one of the hardest Restaurant Week reservations to get is at The Modern.  I was browsing who had some openings, and was shocked to see a spot for 2 at The Modern Bar Room (in MoMA, the Museum of Modern Art) on the first day of Restaurant Week for 6pm.  I jumped on it, and invited That Lori (of Stuff I Ate) to join me.  She was more than happy to oblige.

I was slightly obsessed with the floral design in the entry-way.

Beautiful purple lilies (I think) of some sort.   It looked like a dark purple calla lily.  Simply lovely.

Right behind that was a bar, that had thoroughly stocked glass shelves.

A view of “The Bar Room.”  It was simple, tasteful, and (shocker) modern.

The menu was quite lengthy for Restaurant Week.

I had trouble choosing because so much sounded great!

It was as we were browsing this menu that we started running into the problem of the evening… our waitress was MIA.  And continued to be MIA for at least 30 minutes before taking our order, which she rushed through.  We noticed she gave everyone else a shpiel about restaurant week and how you could pick one thing from each category, however, the entrees were half portion and you could pick a full-sized portion of anything on the menu for $17 additional.

I was famished, so I scarfed through both pieces of bread quickly.  The butter was obviously homemade and delicious, but lacking in salt.  And there was none on the table… and no one to ask…

Lori decided to begin with a dish she had tried in the past, but was so enamored by it that she just had to get it again.  It was roasted Long Island duck breast with peppercorn-crusted apples and toasted pistachio-truffle dipping sauce.

The peppercorn-crusted apples were very good, and Lori LOVED them, however, I’m not a huge pepper fan.  The duck was perfectly ducky.  But the sauce… HOLY CRAP.  Now THAT was good sauce.  What could possibly be bad about pistachios and truffles?
I decided to go with the artichoke soup, since I can’t get enough archies.  The combination of the artichokes with pearl barley, toasted almonds, and ricotta was very nice, and didn’t overpower the artichoke flavor.  The biscuits had rosemary in them and were deliciously buttery.
I’m glad I had a hearty portion of soup… we proceeded to watch someone sit down, give their order, and receive BOTH apps and entrees before our entrees even came out.  The manager came over to apologize… our waitress did not.  She didn’t seem to have any problems with her other tables, however, we were the forgotten children all night.  Literally the red-headed step-children.  And SHE was a red head! (Perhaps she’s a self-hater!)
Lori chose the squab for her entree.  When it came out, it was VERY tiny, even for squab (as was mine… though I have to say, both of us left completely satisfied and perfectly full without being too full… I wish portion control was always that easy).  The squab was spice-dusted and I LOVED the cinnamony tang it had.  It also came with braised romaine, haricots verts and bacon salad.  (Did somebody say bacon salad?)  Delightful little squab.
I went with the pork belly that came with rutabaga choucroute and ginger jus.  It was a decadent few bites of porky goodness.
For dessert, I chose the dark chocolate tart that came with chocolate ice cream.  It had a delicious, crackly top like creme brulee (though made out of chocolate, not sugar).  It was scrumptious!  I even liked the chocolate ice cream, which is rare for me.
Lori chose the coffee caramel dome with vanilla ice cream and amaretto gelee.  It hinted a bit towards Star Wars…
The layers were awfully tasty, however, I forgot to take a pic.  D’oh!  I’ll link to Lori’s pictures once she posts.
I wish the light was better, but the gelee made for a very artful decoration.
Overall, besides the AWFUL waitress, the food was sensational and this ranked very high on the Restaurant Week experiences list.  The selection is fantastic and while the portions are small, they are packed with flavor, very satisfying, and in no way did I leave wanting.  If you can secure yourself a RW reservation at The Modern, DO IT!  (In fact… they have been extending Restaurant Week during the final week lately, so go ahead and snag a reservation for the week following while you can and see if they extend… you can always cancel!)
Total Nom Points: 8 out of 10

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