Manuela offers guests a sophisticated yet unpretentious menu of seasonal dishes, created from locally-sourced and homegrown ingredients, influenced by Chef Whitsell’s upbringing in rural Texas.
The restaurant is named after and inspired by partner and co-president Manuela Wirth, and aims to serve as the ‘living room’ within the gallery, a central gathering space that is both intimate and grand. By paying homage to the architecture of the original building, designer Matt Winter of M Winter Design has created a dining area with a classic mid-century feel, with features such as a brass and marble bar stretching the length of the restaurant, banquette seating and an array of vintage furniture.
Moving with the seasons, Chef Whitsell’s menu highlights a broad range of vegetables, grains, seafood and meats, featuring charcuterie, oysters, poultry, slaw, relish, pastries and pies. Dishes are prepared over an open fire and breads are baked with locally-milled grains in homage to the building’s former function as a flour mill. Manuela also draws ingredients from its own on-site herb and vegetable garden.
Art and food lovers
Striped bass ceviche with Jalapeño, radish and cucumber; Corn on the cob with Chimichurri and lime; Smoked half chicken with charred eggplant, yogurt, bitter greens; Avocado honey ice cream