In an Indystar piece titled “Fine art, fresh fare: Museum restaurants revamp menus to meet diners’ expectations,” Jolene Ketzenberger explores how museums are transforming dank snack bars into upscale dining experiences.

Museums across the country are revamping their food offerings, including Cleveland’s Museum of Art, where chef-partner Douglas Katz designs special menus around featured exhibits at the newly unveiled Provenance restaurant.

“It takes a lot of energy to put these menus together,” says Katz in the piece, who is also chef-owner of Cleveland’s Fire Food and Drink. “But it’s bringing people to the restaurant and giving people a reason to come back again and again.”

Check out the full piece here.