Bon Appétit Management Company

The museum restaurant opened with such delicious dishes as skirt steak, pavé of quinoa and avocado, and chocolate cherry pot de crème. Pictures and a brief audio interview with Executive Chef Edward Farrow follow.

Bon Appétit-run Provenance at the Cleveland Art Museum functions as a cog in the wheel of a burgeoning arts and cultural scene in the revived University Circle neighborhood.

Sustainability-focused The Docket will open this fall at the Saint Louis University School of Law, offering three mealtimes, wood-fired pizzas and flatbreads, and a full bar to the school and the public.

The café and bistro operated by Bon Appétit Management Company will focus on small plates, as well as pizzas, pastas, and entrées prepared in a wood-burning oven, as well as quick bites for breakfast and lunch.

The Docket will focus on small plates, pizzas, pastas, and rustic entrées featuring locally sourced, seasonal ingredients and skilled from-scratch cooking. A wood-burning oven and grill will be the heart of the space, and a full bar will round out the camaraderie-focused design.

Café and bistro operated by Bon Appétit Management Company will offer pizzas, flatbreads, and earthenware casseroles, along with fresh-squeezed juices and signature drinks made with local spirits and craft brews.

With the new location and expansion of San Francisco’s beloved Exploratorium comes new Seaglass museum restaurant, helmed by Loretta Keller.

New Exploratorium a destination itself, but also part of a varied Embarcadero experience of unique activities and food.

Innovative food with a playful approach—seawater cocktails, honeycomb with almonds and apricots, living or fermented foods—reflects aspects of the museum itself.

In the age of fine dining at museum cafés, the new Exploratorium pushes limits farther, by blurring the lines with the exhibits and extending the museum experience to the food.