Eats: The Tea Room offers a contemporary selection of soups, salads and sandwiches.
You'll be surprised if your idea of museum food still consists of a pre-packaged ham sandwich and a sorry piece of fruit. New features include roasted red pepper and Brie on ciabatta with lemon-garlic aioli. A London Broil Salad pairs fresh greens with roasted new potatoes, asparagus, red onions and horseradish-basil vinaigrette. (Emily Lieb)
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