Chef David Tanis’ collaboration with Alice Waters, focused on wholesome delicious food promoting climate resilience. Inside the Hammer Museum Courtyard.
The daily-changing menu is informed by small, local regenerative farms and regional markets. And the wine program focuses on female-owned, biodynamic operations.
The prix-fixe lunch menu is updated daily, based on what’s available ($45 for 3 courses). Reserve online up to 30 days in advance.
Walk-ins are welcome at the bar throughout the day while the museum is open.
The spirit of sustainability doesn’t stop in the kitchen. From reclaimed wood tables and furniture to zero-waste policies – all are intended to set a remarkable example of what’s possible.
Parking available in the Hammer Museum garage.