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New York’s The Modern is proof that American talent and private enterprise still deliver world-class experiences even amid a city that too often celebrates trends over substance. At the center of that quietly effective success is Arthur Hon, the restaurant’s beverage director, who has brought artistic discipline and commercial savvy to one of the country’s most scrutinized dining rooms. His work shows that excellence is built by hard work, not by virtue-signaling headlines.
Hon’s path from art student to sommelier sounds like the American story — a creative who found a calling in hospitality and climbed through respected kitchens in Chicago and New York to lead major programs. That artistic training informs how he curates menus: he treats a wine list like a canvas, which is both a disciplined approach and a useful marketing edge in a crowded luxury market. This is the sort of craftsmanship conservatives admire — individual talent meeting market demand.
When The Modern reopened after the pandemic shutdown, Hon didn’t chase fads for faddishness’ sake; he rebuilt the wine cellar thoughtfully and broadened the by-the-glass offerings so the bar reflects the full list, not a slimmed-down tourist version. He added wines from underrepresented regions and poured selections designed to make guests curious and come back, not just to impress influencers. That’s responsible stewardship of a storied restaurant — a reminder that the private sector adapts and recovers when given the freedom to operate.
Hon’s team has also produced culturally interesting collaborations, like cocktails tied to MoMA exhibitions, proving that high culture and hospitality can partner without losing the guest’s palate or pocketbook. Those Matisse-inspired drinks aren’t about hollow elitism; they’re an example of creative professionals finding ways to sell memorable experiences in a competitive market. It’s what happens when talented people are free to experiment and compete.
Recognition has followed: Hon has been nominated and celebrated by industry peers for his sommelier work, showing the rewards that come from excellence rather than entitlement. These accolades are earned, not handed out by a cultural bureaucracy, which ought to remind us that meritocracy still matters in our economy. American diners and producers benefit when skilled people like Hon are allowed to build reputations and businesses.
So while coastal elites debate the next trendy label or which buzzword to attach to their menus, the story worth celebrating is simple — talented Americans rolling up their sleeves and making things people want to pay for. Support for establishments that prioritize craft, value, and customer experience is a conservative value: reward merit, preserve jobs, and keep our cities vibrant. Arthur Hon’s work at The Modern is a small but telling example of how free markets and real craftsmanship create lasting excellence.
