(From June 2011)
For a restful stop in a serene setting, this circular room, with views of sculptures and a reflecting pond, would suffice even without the scrumptious food. But luckily for us, chef Dena Peterson chooses local ingredients and humanely raised animals (sans antibiotics and growth hormones), handles it all with a delicate expertise, and plates her food as artfully as anything you’ll see in the museum. Capellini with sautéed arugula, dried tomatoes, and toasted pine nuts came nestled around herb-grilled chicken and laced with lemon-garlic olive oil, while tender crepes enveloped goat and Swiss cheeses and sat atop creamy mushroom duxelles. Bar.
My Library
