Q and A with Aaron Breitman of The Wright
In honor of the 50th anniversary of the Guggenheim Museum’s Frank Lloyd Wright-designed building, Restaurant Associates has opened The Wright restaurant inside the museum. amNewYork spoke with Aaron Breitman, The Wright’s general manager, for the scoop.How long has this restaurant been on the drawing board? The project has been in the works for years. The space was intended to be a restaurant by [Frank Lloyd] Wright. In the ’90s it became a casual cafe. This is the first time there’s been a restaurant. Does the restaurant mirror the style of the museum? We definitely wanted to tie in Frank Lloyd Wright’s design elements. The design was done by Andre Kikoski.
There is an art installation in the space. It’s very colorful, which is nice because the whole space is very white. What are some of the menu standouts? One of the signature dishes is the Wright Salad, made with market vegetables with gently cooked egg and truffle oil. Another is the pork belly and a beet salad that’s very popular. It’s American seasonal food, with a focus on sustainable dishes. Our chef, Rodolfo Contreras, most recently was at Town and worked for David Bouley for many years.
How has business been so far? Great. We’ve had positive reception from the neighborhood and from the museum. It’s a very dynamic environment, and a great addition to the museum. 1071 Fifth Ave. at 88th St., 212-427-5690, lunch entrees, $18-$26, dinner entrees, $22-$36