Tuesday, November 14, 2017

The Museum of the Bible opens Friday. Here’s what to expect at its restaurants.

By Holley Simmons
The Autumn Harvest Rice Blend, with butternut squash, falafel, za'atar, roasted vegetables and cumin tahini at Manna Restaurant. (Essdras M. Suarez for The Washington Post)
WASH, DC---Ellen Kassoff Gray admits that she and her husband, Todd, love getting geeky when it comes to food history. It's one of the reasons the couple was interested in developing dishes for the Museum of the Bible's two dining concepts. Her time in Israel, and their research on the cultural aspects of religion, helped spark Milk & Honey, a casual cafe, and Manna, a cafeteria-style restaurant serving Israeli street food, at the museum. Milk & Honey (Ellen: “What else would a Jewish girl call her cafe?”) is on the museum's mezzanine level. The small 70-seater serves coffee and espresso drinks made with beans from Missouri-based Churchill Coffee, grab-and-go sandwiches ($9-$11), salads ($7-$10), fresh-squeezed juice and pastries. [More]