Tuesday, January 26, 2010

The Wright

The Wright Restaurant, located in the Guggenheim Museum, recently started serving dinner in a stunning modern setting.

The curved ceiling is reminiscent of the museum's exterior and the white interior is punctuated with strips of bright warm colors.

After starting with two delicious cocktails, we ordered the tasting menu of amazing modern American cuisine.

The first dish was a delightful amuse bouche of lobster salad, with a chunk of lobster, truffle foam, avocado and fingerling potatoes.

Next came my favorite savory course of the night, yellowtail with topped with ginger oil, sweet white onions, apple, cucumbers and just the right touch of sea salt. Amazing!

The striped bass with crispy skin striped bass was cooked perfectly and served over a bed of baby calamari and fingerling potatoes in a sweet paprika sauce with fennel.

The Maine lobster was also delicious, with black trumpets and Marcona almonds in a buttery clementine sauce.

The suckling pig served with quince, violet mustard, Shimeji mushrooms and an apple bacon jus was very good but fell just short of the excellent seafood courses.

The dark chocolate souffle with warm caramel filling and vanilla ice cream had an incredible taste of toasted marshmallow that kept me wanting more.

We ended with the beautiful tropical fruit mousse with kiwi, coconut foam and margarita sorbet. The mousse was unexpectedly dense and creamy and was the perfect ending to an amazing dinner.


  1. Hot damn. I am heading over there as soon as humanly possible.