Among the many New York restaurants recognized by the James Beard Foundation Awards last week was the Wright, the Solomon R. Guggenheim Museum's new eatery that nabbed the culinary organization's distinction for outstanding restaurant design. Operated by Restaurant Associates, the Wright opened quietly in December and, in addition to being a convenient spot for museum visitors, is available for private events.
At 1,600 square feet, the intimate space adjacent to the rotunda is characterized by white architectural shapes and a colorful, site-specific sculpture by artist Liam Gillick.
Inspired by the fluid lines and modern aesthetic Frank Lloyd Wright used for the museum itself, architect Andre Kikoski designed curvilinear walls of walnut embedded with fiber optics for the restaurant and gave the bar texture with metalwork and a Corian top. Woven gray mesh stretches behind the vivid blue banquette, and a taut white membrane forms the layered ceiling. To provide a focal point and an artistic component, the Guggenheim commissioned Gillick to develop an installation especially for the Wright. The piece, dubbed "The horizon produced by a factory once it had stopped producing views," consists of parallel orange and yellow aluminum planks mounted to the walls and ceiling.
The menu of American fare comes courtesy of executive chef Rodolfo Contreras, who honed his skills under David Bouley and Rick Moonen. With an emphasis on seasonal, locally sourced ingredients, the selection includes items like parsnip soup, winter squash risotto, and pan-seared Alaskan halibut.
As a restaurant, the Wright seats 58; when booked for events it seats 50 or holds 75 for receptions.
