The Wright

Dinner at the Guggenheim may never have the cachet of, say, breakfast at Tiffany’s, but there is something decidedly chic about slipping into this gleaming white dining room. A bit like getting access to some fantastic VIP airport lounge, circa 2045, before a first-class flight to Geneva. Though both the museum and the restaurant are mobbed at lunchtime, dinner at the Wright is an intimate, sophisticated and quiet affair. There are only 58 seats; the room—designed by Andre Kikoski of AKA Architects, who won the James Beard Award for the Wright design in 2010—is spare, yet not cold, and the food is as artfully arranged as a small show of watercolors. Rodolfo Contreras, who started as sous chef and ended as executive chef under David Bouley, plays nimbly with flavors and textures, so that a baby octopus “mosaic” with potato, olive, and lemon oil looks, on the plate, like something from the gift shop. This present is straight from the chef, though, and wasn’t meant to be keep under wraps.

sweet seats

If you’re in a sociable mood, take a stool at the boomerang of a communal table; for more privacy, there’s a long, curving banquette with individual Corian tables under the colorful, horizontal sculpture.

chew on this

When Frank Lloyd Wright designed the museum, 50 years ago, he included space for a restaurant, and through the years, the space has gone through many incarnations—as an employee cafeteria, administrative space, a café and now a full-fledged fine dining room.


lunch: Monday through Wednesday, Friday and Saturday, 11.30 to 3.30 PM.
dinner: Thursday – Saturday, 5.30 to 11PM. Brunch Sunday from 11AM to 5PM

price range

From $27 for organic chicken to $34 for dry aged beef sirloin