The Morgan Dining Room and Cafe at the Morgan Library & Museum

The Morgan Dining Room and Cafe is a calm gourmet oasis where the food never disappoints.  The space is well lit, modern, and invites introspection in the midst of busy Midtown Manhattan.  Whether if you're in the mood for saffron wild mushroom risotto or chilled Maine lobster salad, this is museum dining for the discerning foodie.  The executive chef here is a Jean-Georges Alum.  Museum admissions is not required to get into either the Dining Room or Cafe.

The Morgan Dining Room and Cafe is located inside the Morgan Library & Museum, right on Madison Avenue between 36tha nd 37th Street.  The Dining Room offers a formal sit down dining experience while the Cafe has a similar menu but with a more casual vibe.  The Dining Room serves brunch on weekends and lunch on weekdays, and the Cafe serves lunch and afternoon tea.  On Friday nights, the Cafe serves up a delicious seasonal tapas menu.  The full set of hours and menus can be found here.

For a limited time, brunch is 25% off through September 21 with this offer.

Perfect Midtown Workday Lunch : saffron wild mushroom risotto with grilled vegetables

Elegant Modern Dining in the formal Dining Room

The Chef of the Morgan Dining Room shares with us the recipe for the delicious Wild Mushroom Risotto below:

1 cup Arborio rice (For a faster cooking time, we recommend soaking the rice in water overnight first)

1 shallot

2 cups vegetable stock

1/2 cup mushrooms (trumpet, shitake)

¼ cup chiffonade of basil

¼ cup parmesan cheese

2 tbsp butter

pinch of saffron

pinch of salt

pinch of pepper

Mince the shallot and sweat with olive oil for 5 minutes. Add rice and completely coat with onion and olive oil. Slowly add broth and a pinch of saffron and simmer until rice is al dente. 

Sautee the mushrooms in olive oil to desired wellness. Add desired amount of rice and mix well with mushrooms. Add desired amount of broth and simmer for one minute. Add parmesan and basil then sauté before finishing with butter and salt and pepper.  Top with steamed spring vegetables or roasted fall vegetables.