Featuring menu items that are organic, local, and sustainable, the de Young Café offers an ever-changing menu. Pulling inspiration from the museum’s art and special exhibits, our food is thematic in nature, drawing a parallel between art and food that enhances the guest’s overall museum experience. We invite you to come take a break in our café to experience our signature prompt and friendly service.
HAPPENING NOW AT THE DE YOUNG:
Lines on the Horizon highlights Native American art from the collection of the Thomas W. Weisel Family. Spanning more than 1,000 years of artistic creativity, the exhibition will focus on the indigenous arts of the American Southwest, featuring 11th-century Mimbres ceramics alongside masterful classic Navajo weavings from the mid to late 19th century and 20th-century works by recognized artists such as the ceramicist Nampeyo of Hano Pueblo. Singular pieces from the Northwest Coast and the first Plains ledger drawings to enter the permanent collection will also be shown. The artworks, carefully chosen over 30 years of collecting, reflect an emerging sense that, through close visual and technical analysis, it may be possible to identify the styles of specific individuals who created these diverse works. Even if we may never know their names, we can still celebrate their works of art as expressions of personal and communal worldviews.
This exhibition is made possible by a gift of the Thomas W. Weisel Family to the Fine Arts Museums of San Francisco.
Tuesday–Sunday, 9:30 am–5:15 pm
Friday (March 29–November 29, 2013) 9:30 am–8:45 pm
Tickets start at $25 for adults and include general admission; discounts are available for seniors, students, and youths. Special Premium tickets are also available. Members and children 5 and under are free. Tickets available at deyoungmuseum.org. Prices subject to change.
For more info, visit deyoung.famsf.org.
Jason is Executive Chef at the de Young Museum’s café. He embarked on his culinary career 15 years ago in his home state of Connecticut, where his passion for all things culinary developed. He remembers taking walks to nearby farms to pick up tomatoes, corn, potatoes, and summer and winter squash. Later, while living in The Bronx, NY, Jason’s first mentor, Chef Riad Aamar, introduced him to Arthur Avenue. Traveling there to pick up provisions for the week, he said, was “the first time I made the connection between the people and the land.” This connection has shaped the way Jason cooks in San Francisco, his home for the last 11 years. He lets the seasons dictate the menus. “We Chefs are fortunate to live in such a food-centric city,” he said. “With Clement Street, Japan Town, and the many farmers’ markets around the city, flavor is never hard to find!”
Tea Garden Dr.
San Francisco, CA
9:30 a.m.–4:30 p.m.
9:30 a.m.–8 p.m.
Café lunch menu
Prix fixe menu
(available only during Friday evening service)
* Café will be open until 8 p.m. on members-only nights
* The café does not accept reservations