The Bar Room at The Modern

Chef Thomas Allan’s à la carte menu anchors the upscale space, which runs from lunch to late night. Alongside cocktails and attentive service, the kitchen highlights specific flavor and presentation details, from a texturally distinct smoked trout appetizer to meticulously plated butter. A popular option is the buckets and bubbles combo, which pairs the chicken with a heap of thin-cut fries and Champagne or non-alcoholic bubbly rosé.