The Museum welcomes visitors back into the galleries starting Wednesday, September 9, with updated hours, Wednesday through Sunday, 10 am to 5 pm, required free timed tickets to encourage social distancing, and increased health and safety procedures including required cloth masks. Learn more about these updates in this video or at ncartmuseum.org/covid19.
Learn more about ACR at the Park, a new partnership with Ashley Christensen Restaurants offering takeaway breakfast, lunch, and dinner food and beverage options, below. Please note: Iris restaurant and Sip coffee bar are currently closed.
Members are entitled to a 10% discount at Sip in accordance with their membership level. A membership card must be presented at the time the bill is rendered.
Enjoy a picnic at the Museum with ACR at the Park, a new partnership with Ashley Christensen Restaurants offering breakfast, lunch, and dinner food and beverage options for takeaway dining or enjoying al fresco in the Ann and Jim Goodnight Museum Park.
Sip coffee bar, next to the Museum Store in West Building, is the perfect stop for locally roasted specialty coffee, cold drinks, and grab-and-go snacks.
Sip is currently closed.
Hours are Thursday and Friday, 8 am to 2 pm, and Saturday and Sunday, 9 am to 6 pm. The service operates from the Museum’s Blue Ridge Café patio, located at the back of the brick East Building near the amphitheater stage. Visitors must preorder online, beginning at 8 am each day, and select a time for contactless pickup.
The menu, created by Death & Taxes chef Lauren Ivey, includes picnic boxes featuring recipes from popular downtown restaurants Poole’s Diner and Poole’side Pies; as well as artful sandwiches like heirloom tomato and malt vinegar aioli on Boulted Bakery baguette, and sliced cucumber and soppressata with dill cream cheese on Boulted bread levain; desserts like Videri chocolate brownies and corn cookie and strawberry ice cream sandwiches; and cold beverages with beer and wine options. Breakfast options include breakfast burritos with green chili, roasted potatoes, scrambled eggs, and bacon or roasted tomato; pineapple-coconut green smoothies; toasted Boulted bread with avocado, heirloom tomatoes, and pesto butter; housemade yogurt; broccoli, caramelized onion, and Gruyère crustless quiche bites.