Front Runners October 2015: Appetite for Art

  • Photo by Alice Gao
    Chef Michael Anthony, who has run the kitchen at Gramercy Tavern for nearly a decade, has created a menu filled with seasonal dishes such as whole charred leeks with tangerine. Photo by Alice Gao
  • Lanee Lee

Serious restaurants have become de rigueur for leading art museums, and two of this year’s powerhouse museum debuts are no exception. 

The new Broad contemporary art museum, which was scheduled to open in Los Angeles in September, includes Otium (otiumla.com), an adjacent 200-​seat restaurant helmed by chef Timothy Hollingsworth, a French Laundry alum. Many dishes are cooked over a live fire, and others are served family style.

At the Whitney Museum of American Art in New York City, which opened in May, the restaurateur Danny Meyer created Untitled. Chef Michael Anthony, who has run the kitchen at Gramercy Tavern for nearly a decade, has created a menu filled with seasonal dishes such as whole charred leeks with tangerine (shown).  

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