Cafe 2 Hours:
Wednesday - Monday  11:00am - 5:00pm
Closed Tuesday
Friday  11:00am - 7:30pm

Espresso Bar Hours:
Wednesday - Sunday  10:30am - 3:30pm
Closed Tuesday
Friday 10:30 am - 5:30 pm

Designed by Bentel & Bentel, the open, minimal and modern space has a focus on Danish design and overlooks the Abby Aldrich Rockefeller Sculpture Garden. Signature furnishings include a stunning, room-length glass case displaying mouthwatering menu items; a walk-in refrigerated glass room housing salumi and cheeses; and a vintage 1932 red Berkel prosciutto slicer. Modernist furniture and tableware adorn the space, including Leather GUBI chairs and barstools by Boris Berlin and Poul Christiansen, Britt Bonnesen's Rocking glasses, Adcraft silverware, Georg Jensen's stainless-steel Bloom bowls and even high chairs for the little ones by STOKKE. Staff aprons were created by Yeohlee Teng.

Cafe 2 Menu

Ana Marie Mormando
Managing Director, The Modern, Cafe 2 and Terrace 5

Ana Marie Mormando has held leadership positions in some of New York City’s most successful food service companies. Currently, Ana Marie serves as the Managing Director of Union Square Hospitality Group’s dining facilities at the Museum of Modern Art including The Modern, Cafe 2 and Terrace 5. In these roles, Ana Marie was responsible for launching the restaurants, overseeing operations, and managing the staff.  In addition, she heads the company’s latest initiative, Hudson Yards Catering. Prior to joining USHG, Ana Marie was the Director of Operations for Jean Georges Management Group for 12 years where she was responsible for spearheading the design, development and operations of eight top-rated restaurants, including the four-star Jean Georges.  Ana Marie also played a key role in that company’s expansion plans, which have included the addition of five restaurants across the U.S., Europe and Asia in the last eight years.  At Jean Georges, Ana Marie also managed the relationship with Tentation, a subsidiary of Potel & Chabot , one of the most successful catering companies inEurope.  For three years Ana Marie served as the Food and Beverage Director at Lincoln Center.  Ana Marie began her career at Restaurant Associates where she rose from floor manager to an instrumental member of the opening team of the multi-million dollar renovation ofRockefeller Center. Born in Colombia, Ana Marie lived in Europe for many years and is fluent in several languages.

Marc Aumont
Pastry Chef, Cafe 2

Tracy Wilson
General Manager, Cafe 2

Lynn Bound
Executive Chef, Cafe 2

Lynn Bound joined Union Square Hospitality Group in the spring of 2007 as Executive Chef of Cafe 2 and Terrace 5 at the Museum of Modern Art. Continuing the restaurants' tradition of taking museum dining to new heights, Lynn and her team prepare fresh, delicious, seasonal cuisine served to the thousands of Museum guests every day.

Lynn graduated from the Culinary Institute of America in 1986, and for the next ten years, she worked in various kitchens of hotels and resorts in Marco Island and Orlando, FL, as well as Hilton Head, SC. In 1996, Lynn moved to New York, and for the next decade she made her mark in catering, working for some of NYC's most prestigious catering firms. Her first position in New York was Executive Sous Chef for the Paris-based catering company, Tentation Potel & Chabot. She then joined Jean-George Vongerichten's Lipstick Cafe in 1998 as Executive Chef. In 2001, she was named Executive Chef of Takashimaya's Teabox Cafe.

In 2002, Lynn joined Great Performances, the catering partner of some of NYC's most prestigious cultural institutions, including Jazz at Lincoln Center and the Brooklyn Academy of Music. She was quickly promoted to Executive Chef of Great Performance's off-premise events and cafes.

Marc Aumont
Pastry Chef, Cafe 2

Tracy Wilson
General Manager, Cafe 2

Tracy Wilson
General Manager, Cafe 2

Tracy Wilson began her career with Union Square Hospitality Group in 1994 when she joined the staff of Gramercy Tavern. There she was thrilled to find a company that shared her philosophy on hospitality and creating a memorable dining experience for guests. At Gramercy, she worked her way up from Server Assistant to Executive Captain in charge of staff training. She fully realized her love of hospitality when a young couple from San Francisco told her about saving every last penny for three years just to have one dinner at Gramercy Tavern; rededicating her career, Tracy knew that making every meal special wasn’t going to save the world, but it would offer comfort, one plate at a time. In 1998, she was named opening Service Director of Tabla, the groundbreaking, 3 star New Indian restaurant. Between 1998 and 2007, Tracy was promoted to Wine Director, Assistant General Manager and General Manager. In March of 2007, Tracy joined Café 2 and Terrace 5 at the Museum of Modern Art as General Manager. Tracy was raised in Louisville, Kentucky and worked professionally in the New York City theater scene as a photographer, lighting designer and technical director prior to her restaurant career.

Lynn Bound
Executive Chef, Cafe 2

Marc Aumont
Pastry Chef, Cafe 2

At Cafe 2, we strive to bring together caring, warm and intelligent people who love to serve and are among the best in their field. To inquire about joining our team, please email your resume to: Tracy Wilson, twilson@themodernnyc.com.

Please visit our sister restuarants:
Union Square Cafe
Gramercy Tavern
Eleven Madison Park
Tabla
Blue Smoke, Jazz Standard
Shake Shack
The Modern
Terrace 5
Hudson Yards Catering

Cafe 2 is pleased to accept gift cards from The Modern.
To order a gift card onlne, please click here.
To check your gift card balance, please click here.

You can also call 212.333.1220 or visit The Modern in person at
MoMA, 9 West 53rd Street between Fifth and Sixth Avenues to purchase a gift card.

Cafe 2
The Museum of Modern Art
9 West 53rd Street
(between Fifth and Sixth Avenues)
Second floor
New York, NY 10055

Marc Aumont
Pastry Chef, Cafe 2

Raised in Chamonix Mont Blanc in France, Marc grew up in an apartment located above his father’s specialty chocolate and pastry shop, La Gerbe d’or.  Surrounded by the aromas and sounds of baking in the kitchen, Marc’s passion for baking grew and at age 11, he stood side-by-side with his father and learned the tricks of the trade.  Two years later, Marc began a formal apprenticeship with his father’s company, where he honed his skills as a pastry chef.  When Marc was only sixteen, his father passed away, leaving Marc to head up the family business. From 1992-1998, Marc attended Ecole National Superieure de la patisserie and then went on to study for his “master chef” in France.  Marc then met David Bouley, and later served as a consultant to the highly regarded New York based chef for the opening of Bouley Bakery. After the successful launch, Bouley wooed Marc from France to serve as his executive pastry chef.  After establishing Bouley Bakery as one of the city’s top bakeries, Marc became the executive pastry chef at Compass, which was voted top newcomer in Zagat Survey 2003 New York City Restaurants. In 2002, Marc received top honors from New York Magazine’s 2002 Chefs Awards as a “pastry star” with a “sugar future.” 

Lynn Bound
Executive Chef, Cafe 2

Tracy Wilson
General Manager, Cafe 2