The Washington Post

Indian Museum makes more room for its popular cafeteria

The Mitsitam Cafe, which has been a destination within the National Museum of the American Indian for all kinds of foodies, is expanding.

Cedar-Planked Fire-Roasted Salmon (Renée Comet)

This is good news for tourists and office workers who often find the cafe filled to capacity. The draw is the presentation of indigenous food, divided into cuisine from the Northern Woodlands, Mesoamerica, South America, Northwest Coast and Great Plains.

As soon as the museum opened in 2004, the cafe was an instant hit, attracting the best reviews from the Washington Post, Southern Living and Rachel Ray. It has a Zagat Rating. Even executive chef Richard Hetzler, the executive chef/food & beverage director, has a cookbook.

The high-end inventory from the first floor shop has been moved to the Roanoke Museum Store on the 2nd floor.

Not only will there be a little more elbow room but some patrons will be able to see the shows in the Potomac atrium while dining.


Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Show Comments
Most Read


Success! Check your inbox for details.

See all newsletters

Your Three. Videos curated for you.
Play Videos
Be a man and cry
Deaf banjo player teaches thousands
Sleep advice you won't find in baby books
Play Videos
Drawing as an act of defiance
A flood of refugees from Syria but only a trickle to America
Chicago's tacos, four ways
Play Videos
What you need to know about filming the police
What you need to know about trans fats
Syrian refugee: 'I’m committed to the power of music'
Play Videos
Riding the X2 with D.C.'s most famous rapper
Full disclosure: 3 bedrooms, 2 baths, 1 ghoul
Europe's migrant crisis, explained