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Danny Meyer’s revamp of the downstairs café at the Whitney lets you take a break from your museum strolling with a bite to eat. Former Gramercy Tavern sous chef Chris Bradley executes locavore tweaks on coffee shop grub—soups, sandwiches, burgers and salads—plus all-day breakfast staples like pancakes, waffles and Stumptown coffee. Kids can get a grilled cheese made with cheddar, swiss or gouda and add a spicy dill pickle for $1.