Most museums have cafes for their patrons. Most serve the same, ubiquitous dinning room food: cold wraps or sandwiches from a glass case, salads, bags of chips. Some of the fancier ones might have a grill that serves up burgers. But this cafe was different.
I had to choose between chipped beef on gravy over toast (which my WWI grandfather called "shit on a shingle," a mix of corned beer, turnips and carrots called trench stew, cabbage soup, or army goulash: a mix of hamburger, pork and beans, oregano and tomato sauce.