Recent rollouts suggest museums are looking to change patrons' ideas of the food they serve, tapping into the talents of local restaurateurs and leveraging the themes of their sites to take their foodservices up a notch.
Pizza may be a national staple, but its iterations are anything but uniform, with styles native to regions ranging from the Quad Cities to New Haven. As regional menu items such as Nashville hot chicken gain space on menus from coast to coast, could pizza be the next regional hit?