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The Modern at MoMA

Executive chef Gabriel Kreuther’s interpretation of modern French cuisine includes sophisticated and satisfying dishes such as ravioli of escargot with slow-poached quail eggs and Florida frog legs.

Specialties: Chorizo-crusted Chatham cod with white-cocoa-bean puree and harissa oil; tartare of yellowfin tuna and diver scallops seasoned with American paddlefish caviar

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