Inside MoMA PS1, Mina's is the latest museum restaurant that's a destination all its own.
“I'm out of my safe world of people who have eaten my food before,” Stone says with a laugh. “That’s what’s so exciting about the museum: I’m opened up to the world—the young, old, tourists, New Yorkers, whoever it might be.”A proudly self-described “home cook,” Stone says she never planned on opening a restaurant of her own. But when she was approached by, MoMA PS1’s chief curator, to take over the cafe previously occupied by M. Wells Dinette, the idea stuck.
The result is a museum cafe born of the all-day café era, serving up obligatory glasses of natural wine alongside Stone’s signature comfort food: lentil soup jolted with lemon juice, gooey slabs of tahini babka, white anchovies swimming in very good olive oil, and high-octane ouzo, all delivered by waiters with art school haircuts in gothic gingham track pants
Here, Stone and Eagleton share the origins of the Greek-ish elements that give Mina’s its distinct sense of place.Our small plates are based on mezzetaki, which is something you do in the late afternoon in Greece—you have some ouzo and sit on the beach, and the kitchen brings you out these little snacks with toothpicks. We have pickled cucumbers and carrots, whipped feta, muhammara, white anchovies, Greek sausage, and olives with cracked coriander.
that has all the delicious Greek feta—it’s the Greek megastore of New York. This butcher shop has lambs hanging in the window; it’s one of the butcher shops Americans would be pretty freaked out by.The tahini walnut babka is something I developed with, the chef de cuisine. She’s a really talented cook and baker and she worked so hard to make that recipe work.
Once the oil leaves the mill, it has to get tested and approved by an FDA-approved lab before you can bring it into the country, so I basically had to hustle the guy to get all those approvals included in the price I was negotiating, and he handled the shipping for me as well. A van came and dropped it off at the museum, and now we’re storing it in the basement and selling some limited-run bottles to customers. Urs Fischer designed the label.
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