Cuisine:

• American

The Wright Description:
When you have a building as extraordinary as the Guggenheim Museum, any in-house restaurant hoping to succeed must match up with both design and cuisine. The Wright, down a ramp to the right side of the iconic Fifth Avenue structure, does just that. With swirls of white that mimic the architecture of the building and horizontal panels of orange and yellow set above in Liam Gillick's site-specific sculpture, the curvilinear restaurant offers dining in a museum setting. Chef Rodolfo Contreras's training under David Bouley shows. Your best bet is to opt for the tasting menu. From a delicate amuse of tuna sashimi dressed with sesame aïoli, Asian pear, and lime-honey mustard, to a rich parsnip soup set on Romanesco florets and spinach pureé, the beginning sets the stage for what's to come. Kumamoto and Beau Soleil oysters were served with dollops of yuzu and gazpacho sorbet. The poached lobster in clementine sauce with black trumpet mushrooms and Marcona almonds had a lovely citrus spike. The chef's penchant towards Mediterranean spices comes through in the Colorado lamb loin accompanied by beet and goat cheese gnocchi with a cumin and coriander sauce. Save room, however, for dessert. The restaurant has a way with chocolate: order the soufflé or the spiced pumpkin and chocolate cake with pumpkin sauce and pumpkin seed oil ice cream, which you must accompany with a lovely dessert Moscato from The Wright's diverse wine list. A bar menu of panini, lobster salad brioche, cheeses, and other small plates is also available.


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