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Setting a restaurant within the Art Institute of Chicago's Modern Wing leads to heightened aesthetic expectations, and Terzo Piano meets every one. A bright white room with clean lines befitting a Malevich composition is comfortably scattered with tables offering up Stieglitz-worthy skyline views. Stroll in from the museum or enter via the suspended bridge from Millennium Park. The kitchen takes pride in making all menu elements from scratch, executing refined and delightful farm-to-table cuisine. Seasonal ingredients from local farms lead to a frequently changing menu, which may include eggy fettuccini alla chitarra tossed with spring garlic and almond pesto; or milk chocolate crémeux tucked between toasted brioche and placed atop raspberry jam.