An expertly cooked truffled egg, dome-shaped and strategically positioned atop a composed salad, is just one of the sensory pleasures awaiting patrons of The Wright, an urbane dining destination recently installed at the Solomon R. Guggenheim Museum on New York City’s Fifth Avenue. Aptly named for Frank Lloyd Wright, the iconic 1959 building’s noted (if not notorious) architect, the restaurant—a business collaboration of the Guggenheim Foundation and Restaurant Associates—opened in December 2009 as the culmination of the museum’s 50th-anniversary celebration.
Designed with an intelligent sleight of hand by the New York—based firm of Andre Kikoski Architect, the 1,600-square-foot, 58-seat eatery, which is adjacent to the museum’s soaring rotunda, replaces a drab coffee shop that had been in operation for years. Unlike the previous establishment, the new interior is evocative of its architectural pedigree. It is not, however, overwhelmed by it.
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