Word: glasses
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...museum had selected an Italian architect, Tony Gucci. In an era of glamorously expressionist architecture, of Frank Gehry's voluptuous Guggenheim in Bilbao, Spain, MOMA has opted for a work of what you might call old-fashioned Modernism, clean-lined and rectilinear, a subtly updated version of the glass-and-steel box that the museum first championed in the 1930s, years before that style was adopted for corporate headquarters everywhere...
...fact, what Taniguchi has delivered is a building that offers MOMA to the world as the global headquarters of Modern Art Inc. With its long, immaculate planes of charcoal gray granite and milky white glass, his museum emanates taste, restraint, formal intelligence and authority. Those are occasional values of contemporary art as well. Then again, so are effrontery, vulgarity and obfuscation, with occasional detours into buffoonery, kitsch and porn. If it's at the heart of MOMA's mission to continually sort through the muck, it will now do so in a building that says the art world may have...
...measure of the looking-glass standards that have come to be applied in this increasingly makeshift war, Iraqi Interior Minister Falah al-Naqib told a press conference on Saturday that the battle for Samarra had been a "very clean" operation. That may be, but if so, American planners won't want to see messy...
...spacey Ghost Bar upstairs from Nine, Michael Morton and Scott DeGraff's new restaurant. On the far end of West Randolph, visit the Tasting Room, a four-year-old wine shop and warehouse bar. From the second floor, you can take in the entire skyline (and a glass of any of 110 wines...
Once you've downed a glass or three, zip down the street to one of West Randolph's hip eateries, such as the Blue Point Oyster bar (an upscale diner that claims the city's freshest oysters), Sushi Wabi (if you like artful fish and don't mind tight spaces) or Marché (a latter-day French Surrealist bistro). Want quick takeout with local color? Grab an Italian beef sandwich at Mr. Beef's on Orleans. The hard core order it "wet," with the roll soaked in gravy...