Boozing At The Barnes: Would You Like A Glass Of Chili Pepper And Gin With Your Matisse?

If you’re going to be attending any of the Barnes Foundation’s opening festivities (or just popping in for a look in the next say, five years), be sure to stop into the Garden Restaurant for a cocktail. Senior executive chef Andrew Perekupka (of 1st & Fresh Catering, a division of ARAMARK), has concocted a drink list to rival the top cocktail bars in the city.

Though limited to six featured cocktails priced at $9, the menu includes such recipes as the Gin Yummy (gin, cucumber, cilantro, lime, chili pepper and, of course, an unspecified amount of yummy), La Bikini (light vodka, lime juice, agave syrup, club soda, blueberry and mint) and the Masterson (bourbon, rose, crème de framboise and mint). In keeping with the fresh-and-seasonal philosophy of the kitchen, drinks are made to match the weather and the bounty of semi-local farms. There’s an equally interesting mocktail list, which means that for $5, little Main Line girls who’re accustomed to getting their brows waxed can sit beside Mommy and catch a sugar high from slightly adapted virgin versions of the real things.

If spirits don’t match your palette, ten wines are sold by the bottle and glass, and the opening rotation of bottled beers comes from Dogfish Head, Philadelphia Brewing Co., Bells and Amstel.

As for food, the modern/classic restaurant is open for lunch and, starting in early June, dinner on Fridays. House-cured veggies supplement cheese and charcuterie plates from DiBruno’s, small “tastes” of bruschetta for sharing, and lunch-sized entrees and sandwiches like poached salmon with quinoa tabbouleh and tarragon chicken salad on a croissant.

On the lower level, a coffee shop sells drinks, snacks and sandwiches to go.

The Barnes Foundation [Official website]