Bon Appétit Management Company

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.

Beginning in July, Lafayette College students will be eating more healthfully, mindfully, and sustainably, with its new food service provider, Bon Appétit Management Company.

Middle school students taste college life along with their creations with Carleton College cooking club, Firebellies.

Saint Louis Art Museum board reveals that Executive Chef Edward Farrow will manage the new Panorama restaurant opening inside the new $130.5 million East Building expansion.

Edward Farrow will be the executive chef behind Panorama, SLAM’s restaurant in the new wing that’s named for its views, and The Café, its lower-level upscale snack and coffee bar, and will oversee all operations. He comes from Phoenix’s Musical Instrument Museum.