The cuisine of Crystal Bridges

Editor’s note: This is the fourth story about the opening of Crystal Bridges Museum of American Art in Bentonville. The City Wire will in the next few weeks post several stories about the museum, the art and the artists. Link here for the first story in the series, link here for a story on art connections of Crystal Bridges, and link here to learn more about the color choices inside the museum.

story by Ken Kupchick, special to The City Wire

Another opening was celebrated at Crystal Bridges Museum of American Art on Nov. 15 as the restaurant, “Eleven,” debuted their full service dinner menu.

Case Dighero, director of Culinary Services, describes his cuisine mantra as modern American comfort food that follows his creed of “edible responsibility.” Dighero says his culinary program “in its core is about promoting and celebrating the local food culture.”  He says, “that’s everything from using War Eagle Mill to (sourcing) shiitake mushrooms from Sweden Creek Farm in Kingston, Arkansas.”

“We want to really promote those ideas of things that are typical southern Ozark fare that has a twist on it. … Expect to see fried green tomatoes,” he says, “but done in a way that you haven’t seen before.”

During the museum’s opening week, a limited lunch menu was served to allow the restaurant staff to focus on the various galas and special events. The salads, sandwiches and light entrees are now solely offered from 11 a.m. to 2 p.m. on Mondays and then Wednesdays through Sundays. The museum is closed on Tuesdays.

Crystal Bridges is open until 9 p.m. on Wednesdays and Friday evenings which gives permits evening dining on those nights.

“Expect a really great full service dinner menu,” Dighero said.

“You will definitely see a difference in style between lunch and dinner,” he says. “Expect to see tablecloths and centerpieces.”

The opening night dinner menu featured chicken, shrimp and grits, sea bass, short ribs, and filet of beef.  Local flavor was added by including Tonitown pappardella pasta, both shiitake and Hen of the Woods mushrooms from Sweeden Creek and Ozark green beans. Dighero says his house honey-lavender vinaigrette salad dressing is noteworthy, placing it on the menu as “soon to be famous.”

Wines by the glass and bottle are offered and mostly feature prominent and moderately priced west coast vineyards.

A less ambitious dessert menu features lemon tarts, a combination of spice cake and caramel apple cheesecake torte and decadent chocolate cake with berries.

Dighero says there is still more to come. Starting Jan. 8, a brunch at the museum will be served from 11 a.m.- to 2 p.m. on Sundays. Eleven also offers picnic lunches to be enjoyed on the Museum grounds.

“Coffee at Eleven” is off the main lobby of the museum and features artisan roasted coffee from Bentonville-based Airship coffee and healthy snacks.