Diwan
DIWAN
AGA KHAN MUSEUM,
TORONTO, ONTARIO
This stimulating museum is devoted to Muslim culture, and its restaurant likewise explores the cuisines of North Africa, South Asia, and the Middle East with a deft modern touch. First, tour the museum, where revolving exhibits showcase the arts of Muslim civilizations from the 9th to the 19th centuries, with objects ranging from architectural pieces to incredible ceramics, textiles, and glass. Then itโs time for lunch. Have a seat among the elegant but homey environs, with walls covered in elaborate wooden panels that once adorned an eighteenth-century Syrian home. Choose among starters ranging from sweet onion bhaji and lamb samosas to the familiar hummus and baba ghanouj. Thereโs even a take on the very-Canadian poutine using akkawi (a Middle Eastern cheese) and toum (garlic sauce). Chicken tikka salad is a favorite, offering a spiced-up version of this old standard, while you can enjoy such filling mains as the Indian favorite butter chicken or Cornish hen spiced with fiery Moroccan-style harissa and accompanied by an interesting dill pickle labneh (a spinoff of this traditional thick yogurt dish). Menu items change often to reflect the themes and origins of the current exhibit, so while a few standards will always remain, Diwan (like the Aga Khan Museum itself) is a constant voyage of discovery. 77 Wynford Drive, Toronto, Ontario. Tel: 416-646-4670. www.diwan.agakhanmuseum.org
CAFร SERAI
RUBIN MUSEUM OF ART,
NEW YORK, NY
Cafรฉ Serai
Photo: Lucy Brackett
Focusing on Himalayan art, the Rubin Museum of Art is a unique spot for New York museumgoers, so itโs no surprise that its restaurant, Cafรฉ Serai, also offers something other than your typical museum dining experience. With its emphasis on the tastes of the Himalayas, it attracts not only museumgoers but a variety of Chelsea denizens and others interested in a relaxing meal or an adventure into the dining of this singular region. Any given day might actually find more nonmuseumgoers hanging out than those who arrived after a visit to the galleries. While the menu changes seasonally, some popular standards remain, such as mulligatawny (this deliciously fragrant soup is supplemented by another soup of the day), chicken tikka, and coconut shrimp. Try the pulled chicken bao buns for maximum piquancy, slightly smoky with a sriracha-like sauce, for a compelling blend of flavors and textures. Accompany it, perhaps, with a side of asparagus a la plancha, coated in tofu tikka masala and garnished with roasted peppers. Desserts like matcha ice cream or Indian spiced coconut/rice pudding round out the offerings. By all means visit the museum and youโll find that its exhibits, which run the gamut from ancient to modern and are organized around annual themes such as 2019โs โPower,โ are as diverse and fascinating as the region, which stretches from India and Nepal to Bhutan, China, and Mongolia. The atmosphere throughout the institution is one of relaxation and warmth, offering a respite from the city, where you can linger over a wonderful lunch in Cafรฉ Serai. 150 W. 17th St., New York, NY. Tel: 212-620-5000. www.rubinmuseum.org/visit/dining
Salonplafond
SALONPLAFOND
MUSEUM OF APPLIED ARTS, (MAK)
VIENNA, AUSTRIA
Located in MAK, Viennaโs Museum of Applied Arts, Salonplafond is a wonder of high design and great food. The large, open room nods to Viennaโs storied past with the cross-like patterns across high, coffered ceilings. Huge windows and parquet floors give a timelessly elegant air, while shelves hold a variety of ceramics, and, at the front, a series of prints dancing across the wall lend a distinctly modern air. The menu is comprehensive, from duck breast with salted cherries to pike perch with an Anapurna curry. Cold cucumber soup is mint-green in hue, with chunks of chewy, slightly spicy smoked trout, swirls of oil, and a dusting of microgreens, for a bold color and flavor palate you wouldnโt expect from this usually mild dish. Linguine is topped with an egg, little rounds of asparagus, and a creamy white sauce. Whether you choose dishes from bouillabaisse to pork belly, by all means top it all off with an amazingly rich dessert like chocolate mousse with roasted plums and plum ice cream. Definitely spend some time in this amazing museum, one of my favorites in Vienna, which explores the world of design from Renaissance to Art Nouveau, Gothic to the current day. Then sit in this stylish room and enjoy a meal that combines familiar with creative in very winning ways. One added advantage: itโs one of the few museum restaurants open for evening meals. Stubenring 5 Vienna, Austria. Tel: +43 1 226 0046. www.salonplafond.wien/en
