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His voice barely audible above the screech of power tools, Saul Bolton — chef and founder, with his wife, Lisa, of the Michelin-starred Saul restaurant in a modest storefront in Brooklyn — was not only describing the construction site around him, but also the newest embodiment of his dream. Related
Yes, it’s still called Saul. But it’s inside what was once the gift shop of the Brooklyn Museum.
If the term “museum restaurant” once summoned up institutional dinnerware, dank steam tables, cafeteria trays and dishwasher odors, Mr. Bolton’s aspirations are immeasurably higher. “You don’t take a Michelin star with you, but we are going to do everything we can to maintain it here,” he said of the new restaurant, which, after construction finally ended, opened Oct. 18.
During the last decade, museums and other culture centers have increasingly paired their fine art with ever-finer dining. Now they and their food-service providers — driven not only by discerning, demanding visitors and elevated competition from other museums but also by the need for revenue — are reaching for culinary innovation by seeking out high-end restaurateurs.
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His voice barely audible above the screech of power tools, Saul Bolton — chef and founder, with his wife, Lisa, of the Michelin-starred Saul restaurant in a modest storefront in Brooklyn — was not only describing the construction site around him, but also the newest embodiment of his dream. Related
Yes, it’s still called Saul. But it’s inside what was once the gift shop of the Brooklyn Museum.
If the term “museum restaurant” once summoned up institutional dinnerware, dank steam tables, cafeteria trays and dishwasher odors, Mr. Bolton’s aspirations are immeasurably higher. “You don’t take a Michelin star with you, but we are going to do everything we can to maintain it here,” he said of the new restaurant, which, after construction finally ended, opened Oct. 18.
During the last decade, museums and other culture centers have increasingly paired their fine art with ever-finer dining. Now they and their food-service providers — driven not only by discerning, demanding visitors and elevated competition from other museums but also by the need for revenue — are reaching for culinary innovation by seeking out high-end restaurateurs.
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His voice barely audible above the screech of power tools, Saul Bolton — chef and founder, with his wife, Lisa, of the Michelin-starred Saul restaurant in a modest storefront in Brooklyn — was not only describing the construction site around him, but also the newest embodiment of his dream. Related
Yes, it’s still called Saul. But it’s inside what was once the gift shop of the Brooklyn Museum.
If the term “museum restaurant” once summoned up institutional dinnerware, dank steam tables, cafeteria trays and dishwasher odors, Mr. Bolton’s aspirations are immeasurably higher. “You don’t take a Michelin star with you, but we are going to do everything we can to maintain it here,” he said of the new restaurant, which, after construction finally ended, opened Oct. 18.
During the last decade, museums and other culture centers have increasingly paired their fine art with ever-finer dining. Now they and their food-service providers — driven not only by discerning, demanding visitors and elevated competition from other museums but also by the need for revenue — are reaching for culinary innovation by seeking out high-end restaurateurs.