The Art of the Meal
Here, 5 museums where the eats are as inspired as the art. By Lauren Mowery
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). nmaahc.si.edu
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 atthewhitney.com