The Art of the Meal

Here, 5 mu­se­ums where the eats are as in­spired as the art. By Lau­ren Mow­ery

EatingWell - - GOOD LIFE -

Chicago Art In­sti­tute of Chicago

The menu at Terzo

Pi­ano, brain­child of James Beard Award­win­ning chef Tony Man­tu­ano, is con­tem­po­rary Ital­ian­mediter­ranean. The space has a spare aes­thetic, and Man­tu­ano part­ners with chef di cucina Carolina

Diaz to cre­ate sim­i­larly sim­ple dishes, star­ring sea­sonal in­gre­di­ents, such as co­coa pap­pardelle with bolog­nese, mush­room and spinach flat­bread, and a crispy Brus­sels sprout salad with pome­gran­ate seeds. Re­mem­ber to look up from your plate at the strik­ing city sky­line view.


Wash­ing­ton, D.C. Na­tional Mu­seum of African Amer­i­can His­tory & Cul­ture

Helmed by chef Jerome Grant, Sweet

Home Café sends din­ers on a jour­ney through four Africanamer­i­can re­gional cuisines: North

States, Agri­cul­tural South, Cre­ole Coast and Western Range. You’ll find Gulf shrimp served over creamy, stone-ground grits, and a spicy ox­tail pep­per­pot, a stew from Guyana that nods to the North­east’s Caribbean and West In­dian im­mi­grant com­mu­ni­ties. Carla Hall serves as the café’s culi­nary am­bas­sador (for more on her, see page 84).

Seat­tle Seat­tle Art Mu­seum

“In a mu­seum, it’s crit­i­cal food be as vis­ually com­pelling as the art,” says ex­ec­u­tive chef Josie Ur­bick of Taste. Rem­i­nis­cent of a gallery—white and clean with chrome ac­cents—this café fo­cuses on or­ganic and lo­cal in­gre­di­ents from nearby ar­eas of Wash­ing­ton and Ore­gon. Ur­bick works di­rectly with her sup­pli­ers to get the bounty at its peak for dishes like fire-roasted squash topped with haris­samaple but­ter, or a win­ter salad of farro, golden beets, dried cher­ries, wal­nuts and a rose­mary vinai­grette.


New York City Whit­ney Mu­seum of Amer­i­can Art

Wan­der through the bold col­lec­tion be­fore head­ing for a daz­zling lunch at this equally mod­ern restau­rant,

Un­ti­tled. Floor-to­ceil­ing win­dows frame the lofty space and fun­nel sun­light onto chef Suzanne Cupps’ vi­brant cre­ations— mak­ing each dish feel like an art in­stal­la­tion in it­self. High­light­ing in­gre­di­ents in sea­son, her small plates—in­clud­ing roasted car­rots driz­zled with cashew but­ter and can­died gin­ger, or Mon­tauk blackfish, served poke-style with sub­tly smoky Fresno pep­pers—are de­signed to be share­able. un­ti­tled atthe­whit­

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