Taking Museum dining to sophisticated new heights, The Modern is a fine dining restaurant located at the Museum of Modern Art featuring the original French-American cuisine of Alsatian-born Chef Gabriel Kreuther, with desserts by Marc Aumont. The Modern offers two distinct dining experiences:
The Dining Room – The stunning space overlooking the Abby Aldrich Rockefeller Sculpture Garden features a multi-course prix-fixe menu of Chef Kreuther’s elegant, creative French cuisine.
The Bar Room – The casual, vibrant and bustling space serves small plates of rustic, Alsatian cuisine. In addition to accepting reservations. the Bar Room welcomes guests on a walk-in basis.
In the Dining Room, Chef Gabriel Kreuther’s menu offers a tasting journey of seasonal ingredients and pure, clean, intense flavors. A prix-fixe menu is offered at dinner, while lunch is à la carte.
The Bar Room features an array of over 30 savory dishes served as small and large plates inspired by Chef Kreuther’s Alsatian roots.
A carefully chosen international wine list features more than 900 selections deep in Alsatian choices, including wines by-the-glass, and an innovative cocktail menu.
Inspired by the Bauhaus movement, The Modern was created by architects Bentel & Bentel with design playing a major role in every aspect of the dining experience. Open, elegant and filled with light, the Dining Room offers views of the Abby Aldrich Rockefeller Sculpture Garden. Both the Dining Room and Bar Room are adorned with furniture and tableware from modernist greats, with a focus on Danish design. Some of the designers are represented in MoMA’s architecture and design collection, and a number of the pieces are available in the MoMA Design and Book Store.
The Dining Room looks onto 31 sculptures in the Abby Aldrich Rockefeller Sculpture Garden. A single, majestic photograph entitled “Clearing” by German artist Thomas Demand hangs in the Bar Room.
Gabriel Kreuther, Executive Chef
A native of Alsace, Gabriel Kreuther is the opening Executive Chef of The Modern. From 2002-2004, Gabriel served as the Executive Chef at Atelier at the Ritz Carlton New York, Central Park. Prior to Atelier, Gabriel served as chef de cuisine at Restaurant Jean Georges from 1999-2002. In 1997, Gabriel arrived in NYC as a sous chef at La Caravelle. For several years before, Gabriel worked in some of Europe’s leading kitchens: as executive sous chef at the Michelin two-star Switzerland’s L’Ermitage de Bernard Ravet; chef de partie at the one-star Le Fer Rouge in Colmar; and sous chef for renowned Chef Franz Keller in Germany. In 1988, Gabriel served as the chef de partie at Le Caprice in Washington DC, where he remained for 18 months until returning to France to serve in the armed services. Gabriel attended culinary school at Ecole Hoteliere in Strasbourg from 1984-1987. Among several awards and honors, in 2003, Gabriel was named a “Best New Chef” by Food & Wine.
The Modern’s private dining room is a stunning location for private events. Overlooking the Sculpture Garden, the spare and elegant space is adorned with Danish furnishings and tableware, and can seat up to 64 people.
To inquire about a private event at The Modern, please contact
Additionally, the Bar Room welcomes guests on a walk-in, first-come-first-served basis.