Local and Tasty Lunch at the Musical Instrument Museum
Categories: Laudig
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Could this be true? Could it really be that much better than typical ladies-who-lunch museum food?
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Yes, indeed. It turns out, you don't need to pay admission to the museum to eat in the cafe (although the museum is full of fascinating stuff). If I lived or worked nearby, I'd be swinging by regularly for an affordable bite. A couple of cool cats who work in the museum told me that the menu changes often (you can see each day's specials online), and that they've had a lot of surprisingly sophisticated stuff.
I enjoyed cooked-to-order Black Mountain Ranch sliders (see above) on soft MJ Bread buttermilk rolls, topped with creamy Fossil Creek goat cheese, local lettuce and tomato, and chile aioli. On the side was a gorgeous salad of Seacat Gardens greens. One of the soups of the day was a delicious five-grain, eggplant, and rabbit soup -- yes, rabbit.
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And yes, there was dessert: southern fuyu persimmon bread pudding. Yum!
Props to exec chef Edward Farrow, sous chef Chris Lenza, and GM Robyn Kunze for exceeding expectations and supporting so many great local purveyors.
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