Where to go:
The "new" American Wing Of The Metropolitan Museum of Art, NYC opened this past spring. See the period rooms, twenty in all, and the reconfigured Charles Engelhard Court. The Court has long been a favorite take-a-break spot for museum goers. Now, housing a sleek/simple Cafe and plenty of lovely places to sit and "appreciate sculpture," it's even chic.
What to do:
Take the new glass elevator to the third floor. The first room, with low beamed ceilings and a tiny curtained 4-poster bed, is just what you might expect from the 1680's. Work your way down to the first floor meandering through the next couple hundred years. End up in an early Frank Lloyd Wright Room, 1912.
Note: The new touch-screen kiosks are really cool.
What to wear:
It was expected to be a blustery (Whinnie The Pooh word) day. But I was too warm in a cashmere sweater. I have a favorite Paul Smith light-weight, fall, long-ish, blazer. The idea was to wear the sweater underneath the blazer, which provided no warmth. The museum is rather warm, I suspect they're economizing with regard to temperature regulation. Come winter, the museum might be a little cold. MyStylist says dress in layers. One more beneath my sweater, allowing me to peel off the sweater, would have helped (don't I know this already??).
Where to eat:
For sustenance, ease and convenience, The MET's Cafe is quite good. But check out all the dining options. Some, really give you a, "Aren't I cultured and fabulous," feeling.
Just one block from the museum on the southwest corner of Madison and 83rd street is Vosges Haut Chocolat. What better way to wind up your outing than with an exceptional piece of "designer" chocolate? "Travel the World through Chocolate" is the motto for this little jewel box of a store. (Well, the company actually.) One slender table provides an intimate place to indulge your taste buds in chocolate the likes of which you've probably never tasted before. Chocolate with curry or paprika, champagne, or chillies, ingredients culled from around the globe all served up in tiny truffles (or rather big bars!), yours for the tasting!