The sleek, predominantly white space features a cozy 58 seats, a communal table and a casual bar nestled in the 88th Street corner of the museum, perfect for a post-Kandinsky viewing or Christmas shopping break.
And unlike many an East 80s eatery, The Wright boasts a decidedly modern dÃ©cor by Andre Kikoski Architect. An undulating walnut and fiber optic wall offsets blue leather banquettes, a white Corian bar and a "ceiling canopy of taut white membrane," according to the museum.
This being a museum restaurant, there is naturally an art component, courtesy of Brit Liam Gillick, who created an installation entitled "The horizon produced by a factory once it had stopped producing views."
Translation: a flexible sculpture comprised of powder-coated aluminum planks that line the walls and ceiling and a transparent screen at The Wright's entrance.
Diners can contemplate Gillick's work over cocktails and a modern American menu by chef Rodolfo Contreras. A Bouley veteran, Contreras admitted that cooking for a museum space presented a new challenge.
"It's definitely a different experience," he said at a preview for The Wright Wednesday evening.
His solution? A bar menu of small plates and panini and a seated one featuring dishes like The Wright Salad with green market vegetables and an egg truffle; slow roasted suckling pig, and Maine lobster with chanterelle mushrooms, marcona almonds and clementine sauce.
The Wright will serve lunch Friday through Wednesday and beginning mid-January will add a dinner slot Thursday-Saturday.