Wolfgang Puck Catering chef Jett Mora brings his West Coast style to town, infusing local products with Southwestern influences inside the museum’s stunning dining room. Brunch took our weekend celebration to new heights with a Benedict of soy-and-caramel-braised pork belly, wilted greens, poached eggs, green tomato relish, and lime-chive hollandaise over ciabatta. Perhaps our favorite was the guajillo-braised beef in the birria migas, with a toasty corn tortilla omelet, avocado crema–infused red salsa, and pickled red onion over a bed of pintos. Angel biscuits, just toasty outside but tender at the center, beg for another spoonful of berry jam. You can linger after lunch or dinner in the bar area with an extra cup of coffee or glass of bubbles.