A new 1,900-square-foot kitchen addition opened at the Athenaeum this spring. The Rath Al Fresco Pavilion offers diners a variety of new grab-and-go lunchtime options, including salads and sandwiches. From May through October, members can dine outside in a peaceful, newly landscaped terrace setting under the Deodar cedars. In the image above, Athenaeum executive chef Kevin Isacsson (above right) works in his new space. The new space includes a freezer that brims with a dozen different gelato flavors, offering cool relief when the temperatures rise. Visitors to the new outdoor venue can pick up their food orders—wood-fired pizzas, rotisserie chicken, Kobe burgers, and more—at the window and dine at tables on the 250-seat patio.