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The lively Bar Room offers Chef Thomas Allan’s vividly seasonal contemporary cooking à la carte. We welcome walk-ins as well as reservations up to 28 days in advance. Enjoy the Bar Room menu al fresco on The Terrace, overlooking MoMA’s Abby A. Rockefeller Sculpture Garden.
High end dining room around a 24-seater marble bar specializing in contemporary food & fine wine.
Address and Contact Information
Address: 9 W 53rd St, New York, NY 10019
Phone: (212) 333-1220
Website: https://www.themodernnyc.com/the-bar-room-at-the-modern/
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The Bar Room Menu | The Modern in New York, NY
From our signature crispy fried chicken to seasonal plates crafted by Chef Thomas Allan, our à la carte menu brings a fresh twist to contemporary classics.
The Bar Room Menu – The Modern
black truffle bucatini 45 · poached egg & green farro 34 · skate, celeriac, coriander 37 · salmon, pickled red cabbage, eggplant 44 · confit duck leg, endive & …
THE MODERN (@themodernnyc) · New York, NY – Instagram
71K followers · 1.2K+ posts · Contemporary American by @chefthomasallan at MoMA. ✽ ✽ Michelin | @relaischateaux Open daily for lunch and dinner.
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Reviews
Ed Brill
Loved a repeat visit to the Bar at the Modern. The bartender took great care of us with perfect cocktails and service. Never has butter looked so exquisite on the plate. I had a second roll just because of it.
The steak tartare was perfect, capers and sauce and served with perfectly crisp hot potato chunks. Delicious and generous.
Main course I had the skate wing which was cooked nicely and flavorful. You know it was a fun night when we were there for three hours. Love the view straight into the kitchen and watching the bartenders at work.
… moreThe steak tartare was perfect, capers and sauce and served with perfectly crisp hot potato chunks. Delicious and generous.
Main course I had the skate wing which was cooked nicely and flavorful. You know it was a fun night when we were there for three hours. Love the view straight into the kitchen and watching the bartenders at work.
M K
Highly recommend I absolutely had a wonderful time here. Came here for restaurant week and I called ahead to ask for a table with a good view and they were accommodating to my request. We ordered the wagyu tartare and flat bread for appetizers, pork and duck for mains, and passionfruit custard tart and sticky toffee pudding. Softest pork and crispy duck skin with delicious sauces. The sourdough bread and butter were very good, too. The waiters were friendly and nice. I will definitely come back! It seems like they serve a similar menu at the bar even when it’s not restaurant week
… moreLidi Lopes
My experience was amazing as usual.
The atmosphere is elegant, but not intimidating.
The service is polite and very friendly.
Regarding the food, it was delicious.
The tartare is a good portion to share and had a perfect balance of flavors, fresh and creamy, the only problem was that potatoes were soaked in oil. I preferred to eat it with bread.
The hot dog isn’t my favorite, but the bun was perfectly toasted and the caviar topping was delicious.
We ordered duck confit and Iberian pork.
The duck confit with orange was a little bitter, but the duck leg was perfectly cooked with crispy skin and I definitely recommend to try the iberico pork had a perfect balance of flavors, acidity and salt, it was delicious.
For the dessert I had the paring wine
I recommend to try madero wine and banana caramel cake was perfect harmony.
The passion fruit with coconut ice cream, is too big portion cam be share easily.
My suggestion is book a reservation and the dress code is smart casual.
… moreThe atmosphere is elegant, but not intimidating.
The service is polite and very friendly.
Regarding the food, it was delicious.
The tartare is a good portion to share and had a perfect balance of flavors, fresh and creamy, the only problem was that potatoes were soaked in oil. I preferred to eat it with bread.
The hot dog isn’t my favorite, but the bun was perfectly toasted and the caviar topping was delicious.
We ordered duck confit and Iberian pork.
The duck confit with orange was a little bitter, but the duck leg was perfectly cooked with crispy skin and I definitely recommend to try the iberico pork had a perfect balance of flavors, acidity and salt, it was delicious.
For the dessert I had the paring wine
I recommend to try madero wine and banana caramel cake was perfect harmony.
The passion fruit with coconut ice cream, is too big portion cam be share easily.
My suggestion is book a reservation and the dress code is smart casual.
Catherine Yang
The restaurant was pretty packed on a Thursday evening, and the atmosphere felt lively and energetic. The space itself was comfortable, casual yet elegant, and clean. Our server was top-notch, courteous, attentive, and clearly operating at a higher caliber of service than most places.
We came for Restaurant Week dinner, and overall, the meal was very well executed. Everything we ordered was cooked to perfection. The only reason I didn’t give it five stars was my duck confit entrée. Unfortunately, there was a flavor that I couldn’t quite put my finger on that tasted like anise or fennel, but it didn’t pair well and the taste was quite strong. However, I did appreciate the crispy skin.
That said, there were plenty of highlights. The bread was delicious, and the butter was outstanding…we even asked for seconds. We both ordered the steak tartare appetizer, which was fresh and flavorful, and I loved the green sauce served with it. The side of crispy potatoes, though fried and seasoned perfectly on their own, didn’t quite make sense as a pairing with the tartare.
My friend ordered the Berkshire pork. While the portion was small (as expected), what stood out was how incredibly tender it was, truly melt-in-your-mouth.
For dessert, we ordered both the sticky toffee pudding and the passion fruit custard tart. Both were delicious, though the sticky toffee pudding was a bit too sweet for our taste. In hindsight, we should have trusted our gut and both ordered the passion fruit custard tart, it was outstanding.
Overall, this is definitely a place I’d return to when given the opportunity.
… moreWe came for Restaurant Week dinner, and overall, the meal was very well executed. Everything we ordered was cooked to perfection. The only reason I didn’t give it five stars was my duck confit entrée. Unfortunately, there was a flavor that I couldn’t quite put my finger on that tasted like anise or fennel, but it didn’t pair well and the taste was quite strong. However, I did appreciate the crispy skin.
That said, there were plenty of highlights. The bread was delicious, and the butter was outstanding…we even asked for seconds. We both ordered the steak tartare appetizer, which was fresh and flavorful, and I loved the green sauce served with it. The side of crispy potatoes, though fried and seasoned perfectly on their own, didn’t quite make sense as a pairing with the tartare.
My friend ordered the Berkshire pork. While the portion was small (as expected), what stood out was how incredibly tender it was, truly melt-in-your-mouth.
For dessert, we ordered both the sticky toffee pudding and the passion fruit custard tart. Both were delicious, though the sticky toffee pudding was a bit too sweet for our taste. In hindsight, we should have trusted our gut and both ordered the passion fruit custard tart, it was outstanding.
Overall, this is definitely a place I’d return to when given the opportunity.
JL
Came here for dinner and was seated immediately with a reservation. Service was OK but not the friendliest but cordial and I appreciated they filled my water without asking. Food was overall solid but not innovative. I would not go out of my way to eat here.
We ordered the following:
– bucket and bubbles – soy glazed fried chicken with fries and bottle of wine – 8/10 chicken was juicy and tender and sauce was good but the batter was a bit thick. Dill ranch sauce was excellent and refreshing
– tarte flambee – 7/10 it was good but nothing special. Pastry crust was flaky and flavors were balanced
– tuna crudo – 5/10 this was a bit fishy and textures were not the best. The cut of tuna was also too thick which made it not the most pleasant mouthfeel
– citrus salad – 10/10 so refreshing and a great palate cleanser
– caviar hotdog – 7/10 this is a signature item but honestly nothing special. The hotdog was good but comparable to a Costco hot dog with caviar on top. This was too expensive for what it was
– cod – 6/10 – this was drier than I’d like and nothing special. Potatoes were good
– pork – 11/10 – this was excellent and some of the best pork I’ve had. It was tender and the sauce complemented the meat well
– lobster – 7/10 – pasta was good and clearly handmade, you could taste the lobster in it and chunks of it. Flavor was well balanced but nothing too interesting
– beignets – 9/10 loved the beignet but not the biggest fan of the eggnog filling. The dough was nice and airy
… moreWe ordered the following:
– bucket and bubbles – soy glazed fried chicken with fries and bottle of wine – 8/10 chicken was juicy and tender and sauce was good but the batter was a bit thick. Dill ranch sauce was excellent and refreshing
– tarte flambee – 7/10 it was good but nothing special. Pastry crust was flaky and flavors were balanced
– tuna crudo – 5/10 this was a bit fishy and textures were not the best. The cut of tuna was also too thick which made it not the most pleasant mouthfeel
– citrus salad – 10/10 so refreshing and a great palate cleanser
– caviar hotdog – 7/10 this is a signature item but honestly nothing special. The hotdog was good but comparable to a Costco hot dog with caviar on top. This was too expensive for what it was
– cod – 6/10 – this was drier than I’d like and nothing special. Potatoes were good
– pork – 11/10 – this was excellent and some of the best pork I’ve had. It was tender and the sauce complemented the meat well
– lobster – 7/10 – pasta was good and clearly handmade, you could taste the lobster in it and chunks of it. Flavor was well balanced but nothing too interesting
– beignets – 9/10 loved the beignet but not the biggest fan of the eggnog filling. The dough was nice and airy
Louie Huang
The staff are highly accommodating and amazing. They were professional, welcoming and went above and beyond helping us with requests and providing information.
The food was excellent. The tartare was great. The shoestring fries and chicken is addictive. I would go back just for the chicken honestly. The duck had a fantastic crispy skin. The pork had a great cook and tasted delicious although the portion size was rather small.
The desserts were pretty unique with the standout being the basque cheese cake.
Great meal, great service, someday we’ll go back and try the tasting menu.
… moreThe food was excellent. The tartare was great. The shoestring fries and chicken is addictive. I would go back just for the chicken honestly. The duck had a fantastic crispy skin. The pork had a great cook and tasted delicious although the portion size was rather small.
The desserts were pretty unique with the standout being the basque cheese cake.
Great meal, great service, someday we’ll go back and try the tasting menu.
C Z
The beef tartare with fried potatoes was an absolute A++.
The pork and duck both met our expectations — solid and satisfying.
But the passion fruit dessert truly surprised us — beyond expectations and easily the highlight of the meal.
Special thanks to our waitress, Maya — she was fabulous. Her level of service honestly rivaled what you’d expect at a Michelin-starred restaurant. Thoughtful, attentive, and effortlessly professional.
… moreThe pork and duck both met our expectations — solid and satisfying.
But the passion fruit dessert truly surprised us — beyond expectations and easily the highlight of the meal.
Special thanks to our waitress, Maya — she was fabulous. Her level of service honestly rivaled what you’d expect at a Michelin-starred restaurant. Thoughtful, attentive, and effortlessly professional.
Sakura
We came here for Winter Restaurant Week 2026 with high expectations, but sadly the food was disappointing. The steak tartare was amazing!! However, the rest of the dishes were mediocre at best. The flatbread was okay but tasted like something you could get at any bar. As for the salmon — although the eggplant purée was tasty, the salmon itself lacked seasoning, and the purée wasn’t enough to make up for it.
The person who took our order did her job, but she came across as cold and unfriendly. We understand that it’s Restaurant Week and things get busy, but for a restaurant with two Michelin stars, the food and service should be at a much higher level.
We were very disappointed and honestly questioned its reputation, especially knowing it used to be excellent. We hope it can return to the quality it once had.
… moreThe person who took our order did her job, but she came across as cold and unfriendly. We understand that it’s Restaurant Week and things get busy, but for a restaurant with two Michelin stars, the food and service should be at a much higher level.
We were very disappointed and honestly questioned its reputation, especially knowing it used to be excellent. We hope it can return to the quality it once had.
Pnina Bar Zaltzman
We visited the restaurant three times, the first time about two years ago in the bar was simply unforgettable, excellent dishes. It left us with a wonderful taste. The second time in the restaurant was an extraordinary experience, everything was delicious and special. Today at the bar, what a disappointment, we left the food on the plate, the service is excellent, the food is so disappointing. The starters are not tasty, boring. The main course, lobster ravioli, smelled bad, the fried chicken felt like fast food, the only dish we really liked was the Mont Blanc, the dessert was excellent, just a waste of money and time, a big disappointment
… moreE Wong
We book the table in advance since it’s popular! Love the vibe since it’s posh yet still casual for a relaxed evening. The sand dune oysters are so good and we ordered another round staff is friendly , service is quick. Love to try The Modern as well
… more