There are perfectly serviceable cafés inside art museums all around the world, and serious restaurants in a few. And then there is Restaurante Guggenheim Bilbao. Just as Frank Gehry's titanium-sheared creation is an architectural departure from other museums, the Guggenheim's restaurant stands apart from other museums' dining halls.
For the full article, check out the new issue of Wine Spectator, on newsstands December 15, 2004.
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