Best Museum Restaurants in the U.S.
Opened in 2011, Danny Meyer's second museum restaurant features farm-to-table takes on New York diner classics, like Reuben sandwiches and matzo ball soup made by chef Chris Bradley, a veteran of Gramercy Tavern and Café Boulud. The café also serves local products like Four & Twenty Blackbirds pies and Bien Cuit bread. It's open for lunch Wednesday through Friday, and for brunch on Saturday and Sunday; dinner is served only on Fridays. untitledatthewhitney.com