Bon Appétit Management Company

Seasonally changing menus will always feature available fresh, local produce and artisan foods, meats, and fish amid smart, minimalist decor and overlooking the museum’s beautiful park grounds.

Seattle’s mobile grilled cheese adds many twists to old classics.

Edward Farrow made a name for himself at the Musical Instrument Museum in Phoenix, which won Arizona Republic’s 2012 award for Best Museum Restaurant. Feast interviews him at his new post, Panorama at the Saint Louis Art Museum.

Panorama’s strong focus on local and seasonal ingredients pleases customers with such Midwest classics as wedge salads and family-style pasta dishes along with refined and lighter fare.

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.

Since 2007, Google has had its own gardens. In these gardens, employees, the Googlers, can grow flowers, plants, and herbs. Bon Appétit chefs at Google run out daily to grab fresh garnishes right out the garden, and adventurous beekeepers harvest 600 pounds of honey each year.

Four Bon Appétit-run college dining services win the short list of BestColleges.com’s Best College Dining Halls list.

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.