Last week I had two meals that were on completely different ends of the price spectrum. On Wednesday night I met up with a friend who had a dumpling craving and we went to New Green Bo on Bayard Street for soup dumplings, pan fried dumplings and chow fun. The total cost of our meal, including two Tsingtaos came to $25 dollars. The soup dumplings were both soupy and savory and very satisfying and the pan fried dumplings had a nice layer of crispness contrasting the soft texture of the rest of the dumpling shell. For $25 dollars, the meal was a bargain.
On Friday I got together with some people for a mini celebration. The terms of our restaurant choosing specified that our destination had to have lobster and had to be on the water; the only restaurant that came to mind was The Water Club.
This was my first visit to The Water Club and while the setting and location with views of the East River is a very nice one, I can’t help but feel that the restaurant is incredibly archaic in a fine dining sense. Walking around the place one gets the sense that the crowd isn’t a particularly food knowledgeable one and that the restaurant is a place where people go to show off how much money they can spend on very large lobsters.
When we sat down and inquired about the ‘market price’ of lobster we were told that it was $30 dollars a pound. I haven’t had steamed lobster in a restaurant recently, but $30 dollars a pound seemed a little high. What made this pricing incredibly awkward however, wasn’t the high price per pound of lobster but the fact that the smallest lobster a diner can order is two pounds, making the price of lobster $60 dollars and up. That’s right, a $60 dollar entrée. A steamed two pound lobster has no business costing $60 dollars--the preparation involves buying a lobster, dunking it in boiling water and cracking it table side. $60 dollars is $14-$16 dollars more than the lobster served at Aquagrill, Joel Robuchon, Gotham Bar and Grill, some of the cities most expensive and revered restaurants…Their preparations also involve a lot more effort and thought than steaming the lobster and serving it.
The funny thing about the lobster at The Water Club is that people other than myself didn’t seem fazed by the pricing. The man sitting behind me was visibly upset when he was told that the restaurant had recently sold its last 4 pound lobster. I guess he really wanted to show his date (who looked like she wasn’t going to be eating anything) that he could spend enough money for the two of them. The sad part about it is that anyone who appreciates lobster (and isn’t ordering it to show the size of his____) knows that lobster loses both flavor and texture when it gets to a certain size. You’re better off ordering two 2 pound lobsters than ordering one four pounder.
I’m never spending $60 dollars at the water club again but just for fun, here’s a list of foodie things I can spend $60 dollars on and feel satisfied.
4 corned beef sandwiches and 4 egg creams at Katz’s Delicatessen
3 Prix fixe lunches at Blaue Gans
1 Six course tasting menu at Devi (one Michelin Star)
20 oysters and a glass of Muscadet at Aquagrill
Lunch for two with wine at Gotham Bar and Grill
A three course dinner at The Bar Room at The Modern w/ Champagne and Rosewater cocktail
One Bistro Burger and 21 beers at Corner Bistro
It’s now my personal quest to find cheaper and better lobster (because I can never stay mad at lobster for too long.)
Showing posts with label The Bar Room at The Modern. Show all posts
Showing posts with label The Bar Room at The Modern. Show all posts
Monday, August 6, 2007
Friday, August 3, 2007
Restaurant Review: The Bar Room at The Modern
This is the first formal review I have written in some time. Before I start, let me explain why. First, I tend to only review places that I really like to go to. Why is this? Since I am not a professional, I have to eat on my own dime, thus the only places that I go often enough to warrant a credible, well thought out review tend to be places I like. At this point in my life I wouldn’t want to spend money at a place that I didn’t like to go to enough times to write a credible review.
I was first drawn to the Bar Room at The Modern as I was browsing through restaurants that offered summer Restaurant Week Dinner. The Bar Room, a Danny Meyer Restaurant, headed by Alsatian born Chef Gabriel Kreuther (Jean-Georges and Atelier) immediately caught my eye. I remembered reading the New York Times review several months ago and found it fascinating that the Modern Bar Room garnered one more star than The Modern Dining Room, the much fussier, more formal restaurant that shares a location and kitchen with The Bar Room.
The menu which has three sections of about 10 choices each, offers courses served hot or cold in appetizer portions and what the restaurant calls half sized entrée portions. The most expensive item is $28 dollars, but most of the menu items range from about $12 to $19 dollars. Not only does the Alsatian themed menu offer a plethora of interesting choices, like the deliciously creamy and rich ‘poached egg in a jar’ with lobster and asparagus and the perfectly cooked charred octopus with complimenting salsa verde and crispy capers, but it also offers several ‘safer’ more traditional choices. The tomato and almond gazpacho appetizer was about as good as I believe gazpacho can be, with the almonds adding sweetness, and taking enough acidity away from the tomato to let the rouget stand out and add a little more heartiness and texture to the soup. A duck confit I had on one visit was also more substantial than the title ‘half size entrée’ would indicate and was perfectly crispy on the outside with a soft center and frisee to help the palate enjoy the richness of the duck without letting it get overwhelming.
The pricing and portion size of the dishes also offer the diner some versatility and help make planning a meal a little more fun. Most restaurants with food of this caliber have appetizers in the same range but offer entrees in full portions for higher prices. I can definitely eat a lot if I need to but I felt perfectly sated with one appetizer, one half size entrée, one dessert and a little extra money in my wallet. I even think that one could compose a meal by choosing three of the twenty appetizers, or if there is something too good to be passed up (and there are several on this menu), splitting an appetizer, ordering another and having an entrée. I did this on a recent visit and was able to split the seared foie gras, perfectly salted and crisply crust with the texture and taste of savory clouds on the inside. The accompanying candied walnuts and fruit chutney helped, in various proportions, make the foie gras add sweetness and crunchiness to the foie.
The décor and location of the Bar Room also make it a place where an eclectic mix of people can commingle and feel comfortable whether it be for a date, a business meeting, or a simple dinner with the parents. I have a friend who goes just to hang out at the bar and sip on a cloying and complex champagne and rosewater cocktail, one of a nice selection including a spicy twist on a margarita with kiwi and jalapeno and a drink that seems to be a mix of all the good parts of a dark and stormy and white Russian minus any milk. The long hallway and interior of the Bar Room are what one would expect of a Danny Meyer/museum collaboration, chic yet thoughtful. The black surfaces of the room are highlighted by a glassy bar and the green back wall with silhouetted trees keep the room from feeling too sedate. The frosted glass windows separating the Bar Room from the Dining Room help lighten up the room and the columns tiled with distorted mirrors help add space without forcing you to watch yourself eat as you sit comfortably in one of the leather office type dining chairs.
I chose to go Back to the Bar room and take friends because not only is the restaurant affordable (especially when entrees at regular restaurants are rising over $30 dollars) but that there is also an eclectic and delicious array of food. The menu truly has something for everyone. Fish lovers can be satisfied by two plump scallops served in a cinnamon scented lobster broth or an upside down tuna tart covered in a crispy tuile, adding much needed crunch to a dish that can be overly mushy. For pig lovers, there is a beer braised pork belly, soft and rich accompanied by a pleasantly acidic and necessary sauerkraut. And red meat lovers can have the perfectly cooked rib eye with a surprisingly light bleu cheese flan or the spice crusted, meltingly good rack of lamb. Those with a sweet tooth also can't miss here. Beignets come fluffy and warm and in a portion large enough to split and taste like a perfectly indulgent breakfast when dipped in caramel and maple ice cream. I also applaud pastry chef Marc Aumont for his use of nuts in his desserts. Pistachios are both elegant, creamy and sweet when stuffed inside a chocolate dome and served alongside as an ice cream. They also make an appearance as a foil for strawberries as part of a lavishly composed macaroon. The hazelnut daquoise is also something I would order again although I like almost anything with hazelnuts inside.
The Bar Room at the Modern is an enjoyable restaurant because it can be so many things to so many different people. The affordable wine list makes the restaurant a great place for a date or to sit at the bar and have a drink with a small plate. The location makes The Bar Room a destination for pre or post theater meals as well as a nice place to enjoy some food after a day at the museum. If that’s not enough, the numerous menu choices all affordably priced provide a place where young people like me can go and sample first rate adventurous cooking or simply enjoy a simple meal at a price that makes you want to come back.
I was first drawn to the Bar Room at The Modern as I was browsing through restaurants that offered summer Restaurant Week Dinner. The Bar Room, a Danny Meyer Restaurant, headed by Alsatian born Chef Gabriel Kreuther (Jean-Georges and Atelier) immediately caught my eye. I remembered reading the New York Times review several months ago and found it fascinating that the Modern Bar Room garnered one more star than The Modern Dining Room, the much fussier, more formal restaurant that shares a location and kitchen with The Bar Room.
The menu which has three sections of about 10 choices each, offers courses served hot or cold in appetizer portions and what the restaurant calls half sized entrée portions. The most expensive item is $28 dollars, but most of the menu items range from about $12 to $19 dollars. Not only does the Alsatian themed menu offer a plethora of interesting choices, like the deliciously creamy and rich ‘poached egg in a jar’ with lobster and asparagus and the perfectly cooked charred octopus with complimenting salsa verde and crispy capers, but it also offers several ‘safer’ more traditional choices. The tomato and almond gazpacho appetizer was about as good as I believe gazpacho can be, with the almonds adding sweetness, and taking enough acidity away from the tomato to let the rouget stand out and add a little more heartiness and texture to the soup. A duck confit I had on one visit was also more substantial than the title ‘half size entrée’ would indicate and was perfectly crispy on the outside with a soft center and frisee to help the palate enjoy the richness of the duck without letting it get overwhelming.
The pricing and portion size of the dishes also offer the diner some versatility and help make planning a meal a little more fun. Most restaurants with food of this caliber have appetizers in the same range but offer entrees in full portions for higher prices. I can definitely eat a lot if I need to but I felt perfectly sated with one appetizer, one half size entrée, one dessert and a little extra money in my wallet. I even think that one could compose a meal by choosing three of the twenty appetizers, or if there is something too good to be passed up (and there are several on this menu), splitting an appetizer, ordering another and having an entrée. I did this on a recent visit and was able to split the seared foie gras, perfectly salted and crisply crust with the texture and taste of savory clouds on the inside. The accompanying candied walnuts and fruit chutney helped, in various proportions, make the foie gras add sweetness and crunchiness to the foie.
The décor and location of the Bar Room also make it a place where an eclectic mix of people can commingle and feel comfortable whether it be for a date, a business meeting, or a simple dinner with the parents. I have a friend who goes just to hang out at the bar and sip on a cloying and complex champagne and rosewater cocktail, one of a nice selection including a spicy twist on a margarita with kiwi and jalapeno and a drink that seems to be a mix of all the good parts of a dark and stormy and white Russian minus any milk. The long hallway and interior of the Bar Room are what one would expect of a Danny Meyer/museum collaboration, chic yet thoughtful. The black surfaces of the room are highlighted by a glassy bar and the green back wall with silhouetted trees keep the room from feeling too sedate. The frosted glass windows separating the Bar Room from the Dining Room help lighten up the room and the columns tiled with distorted mirrors help add space without forcing you to watch yourself eat as you sit comfortably in one of the leather office type dining chairs.
I chose to go Back to the Bar room and take friends because not only is the restaurant affordable (especially when entrees at regular restaurants are rising over $30 dollars) but that there is also an eclectic and delicious array of food. The menu truly has something for everyone. Fish lovers can be satisfied by two plump scallops served in a cinnamon scented lobster broth or an upside down tuna tart covered in a crispy tuile, adding much needed crunch to a dish that can be overly mushy. For pig lovers, there is a beer braised pork belly, soft and rich accompanied by a pleasantly acidic and necessary sauerkraut. And red meat lovers can have the perfectly cooked rib eye with a surprisingly light bleu cheese flan or the spice crusted, meltingly good rack of lamb. Those with a sweet tooth also can't miss here. Beignets come fluffy and warm and in a portion large enough to split and taste like a perfectly indulgent breakfast when dipped in caramel and maple ice cream. I also applaud pastry chef Marc Aumont for his use of nuts in his desserts. Pistachios are both elegant, creamy and sweet when stuffed inside a chocolate dome and served alongside as an ice cream. They also make an appearance as a foil for strawberries as part of a lavishly composed macaroon. The hazelnut daquoise is also something I would order again although I like almost anything with hazelnuts inside.
The Bar Room at the Modern is an enjoyable restaurant because it can be so many things to so many different people. The affordable wine list makes the restaurant a great place for a date or to sit at the bar and have a drink with a small plate. The location makes The Bar Room a destination for pre or post theater meals as well as a nice place to enjoy some food after a day at the museum. If that’s not enough, the numerous menu choices all affordably priced provide a place where young people like me can go and sample first rate adventurous cooking or simply enjoy a simple meal at a price that makes you want to come back.
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