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The Modern vs The Dutch
Both restaurants are rated very highly by expert reviewers. Overall, The Modern is preferred by most professionals compared to The Dutch. The Modern comes in at #9 in New York City with positive reviews from 18 reviewers such as Lonely Planet, The New Yorker and Travel + Leisure.
The Modern
Concierge
Fodor's
Travel + Leisure
Zagat
BlackBook
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9 W. 53rd Street, New York, NY 10019
From $90 /night
Concierge
"The Bar Room's menu of small plates is already the favorite with diners, but both spaces have ravishing Danish modern settings and Meyer's famously perfect service."
Fodor's
"Side by side on the ground floor of the New York MoMA are two spots that compete for the title of the country's best museum restaurant."
Travel + Leisure
"Created by James Beard Award-winning chef Gabriel Kreuther, the menu includes Alsatian-influenced small plates, large plates, and sharable “bites.”"
Full review
Zagat
4.6
""Pure class all the way", this Danny Meyer "triumph" is a "truly special" MoMA showcase for "inspired" French–New American cooking served by a "choreographed" team."
Full review
BlackBook
"All über-clean lines, buzzing art hounds and pricey prix fixes. Room is stunning, and the food is so spectacular, inventive, and strong on seafood."
The Dutch
Fodor's
Travel + Leisure
Zagat
Rough Guide
Gayot
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131 Sullivan St, New York City, NY 10012
From $31 /night
Fodor's
"Andrew Carmellini's homage to American cuisine is really an encapsulation of recent food and dining trends... And it all works well at this SoHo restaurant."
Full review
Travel + Leisure
"Andrew Carmellini (also behind Tribeca’s buzzed-about Locanda Verde) hits all the right notes at this platonic ideal of the American bistro."
Full review
Zagat
"Chef Andrew Carmellini's "delish" riffs on American dishes draw "trendsetters" to this "fashionable" SoHo "winner"."
Full review
Rough Guide
Star
"Locally sourced produce and seasonal salads accompanying steaks, shellfish, hefty sandwiches, flavourful chilli, fried chicken and freshly baked pies."
Gayot
14.0
"Carmellini does his best work with the gamier meats like squab, which he serves with seared foie gras, or pecan duck with dirty rice."
Full review
