The acclaimed NYC chefs behind Via Carota and I Sodi are reimagining The Met's restaurant program-and there better be lasagna on

"Rita Sodi and Jody Williams, the James Beard Award-winning duo behind , and , have been tapped to overhaul the Metropolitan Museum of Art's entire restaurant program. The pair, who the New York Times once dubbed "one of the great partnerships of the New York restaurant scene ," are known for creating some of the city's most consistently excellent dining rooms, where a perfect Negroni and a plate of lasagna feel like religion."

"Their collaboration with the Met will unfold over the next two years, beginning with the renovation and activation of the museum's 83rd Street and Fifth Avenue entrance and extending to a total revamp of its dining and retail spaces. The first new concepts will debut in 2027 at the Met Fifth Avenue before expanding to the Met Cloisters uptown. Think cafés for a quick espresso between galleries and restaurants offering full-service lunch and dinner-all guided by Sodi and Williams's knack for timeless flavor and understated elegance."

""The Met provides creative and intellectual nourishment to countless people in so many ways," the chefs said in a joint statement. "We are humbled to be part of the Met's next chapter and delighted to add to the culinary experience at the Museum we love.""

""We are thrilled to have the extraordinary and visionary culinary power couple Rita and Jody partner with us as we work to bring bold and reinvigorated dining offerings to the Met," Hollein said."

Rita Sodi and Jody Williams will lead a complete overhaul of the Metropolitan Museum of Art's restaurant program, applying their James Beard Award-winning approach to museum dining. The project will roll out over two years, beginning with renovations and activation at the 83rd Street and Fifth Avenue entrance and expanding into a total revamp of dining and retail spaces. New concepts will debut at Met Fifth Avenue in 2027 and later expand to the Met Cloisters. Offerings will include quick-service cafés and full-service lunch and dinner venues emphasizing timeless flavor and understated elegance, aimed at serving the museum's six million annual visitors.

Read at Time Out New York