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The menu at this glassed-in restaurant at the bottom of the new Whitney feels a little abbreviated by Danny Meyer’s standards (there are five appetizers, five entrées, and assorted snacks and vegetables to pick at). But for a modest museum restaurant, the food, as orchestrated by the great Michael Anthony, packs a considerable punch. Pay attention to the vegetables, and dishes like the country chicken (cooked, roasted, and deep fried, with snap peas and kale), and the plump pork sausage, which was so nicely composed on a white plate around a tasteful amount of potato salad that one of the artsy sophisticates at my table took out her phone and snapped a picture of it. Anthony and his team also provide the various snack dishes (cold carrot soup, pots of pickled cucumbers, a variety of open-sandwich toasts) at the very pleasant café on the museum’s eighth floor upstairs.