The Modern

The Modern Restaurant Review:

Architects Bentel & Bentel created The Modern’s cool and subdued space of black and white and glass, leaving room for the food to express itself. Executive chef Abram Bissell helms the kitchen. You may find marinated hamachi, potato gnocchi fricassée, and bone marrow-crusted beef with carrot and horseradish. Meanwhile, the less formal (and more affordable) Bar Room features a rowdy and warm ambience. For a sweet finale, one might encounter truffle cornbread pudding with Gianduja ice cream or a green apple vacherin. More delights follow on the custom-made mignardise cart. The wine list is a stronghold for uncommon Alsatian wines as well as Burgundies. A good selection of wines by the glass is available.