Albert Lukas, left, supervising chef, and Jerome Grant, executive chef, see the museum’s cafeteria as important to understanding black culture as the art on display.
Albert Lukas, left, supervising chef, and Jerome Grant, executive chef, see the museum’s cafeteria as important to understanding black culture as the art on display. Becky Harlan The New York Times
Albert Lukas, left, supervising chef, and Jerome Grant, executive chef, see the museum’s cafeteria as important to understanding black culture as the art on display. Becky Harlan The New York Times

Food & Drink

Museum cafe serves black history, comfort

December 02, 2016 8:00 AM

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