Chef Bernie Rieder learned his craft from his father and brings the flare of the Austrian countryside to the kitchen. The restaurant is a destination in itself, but also a great way to extend your museum visit. The decor is modern, and dark hardwood floors soften the chic. For such a large space, it is surprisingly quiet. The contemporary Austrian culinary creations include entrées such as roasted rack of lamb with deep-fried sweetbread, smoked ricotta cheese, wild garlic and parsley.