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The Bar Room At The Modern

  1. The Other Critics
    The Mott Is Wonderfully Quaint; Another Rave for the Standard GrillPlus: Alan Richman braves the trek to Umi Nom, and Danyelle Freeman likes the Mott, in our weekly roundup of restaurant reviews.
    By Alexandra Vallis
  2. Recession Is Your Friend
    The Modern Keeps Its Bottles Under $50; Bar Q Shows Us Its Bar MenuThe Modern introduces a recession-minded wine list, plus one that’s strictly for the tourists.
    By Daniel Maurer
  3. Top Chef
    ‘Top Chef’ Shuffle: Dave Martin Leaves Crave on 42ndAnd Spike Mendelsohn’s replacement has been named at Mai House.
    By Daniel Maurer
  4. NewsFeed
    Beard’s Best Chef Nominees Spill Beans The Beard nominees for New York City’s Best Chef know that there’s more to the award than who makes the best plate of spaghetti. Looking back at previous years in which he was nominated, Picholine’s Terrance Brennan says, “Our customers were always loyal, but because I wasn’t playing the game, we were under the foodie radar. Being friends with the [Beard] committee helps … I imagine if you know some people, your odds are probably better.”
  5. The Other Critics
    Russian Tea Room Slammed; Einstein’s Theory Applied to Cambodian FoodChristmas comes in January for Danny Meyer, as Bruni awards both Eleven Madison Park and the Bar Room at the Modern three stars. [NYT] Using the Theory of Relativity, Sietsema explains why Kampuchea is special without really being special at all. [VV] Alan Richman jumps on the Russian Tea Room with both feet. Key words: “gummy,” “inedible,” and “your grocer’s freezer.” [Bloomberg]