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SAN FRANCISCO | We’ve had the pleasure at dining at many great restaurants over the years, but at In Situ at SFMOMA we may have encountered one of our favourite concepts yet. The New York Times described In Situ as “America’s most original new restaurant” in 2016, and it received its first Michelin star in the 2018 Michelin Guide. In this modern age when fine dining chefs are put on a pedestal like never before, In Situ takes treats their dishes, or works, as pieces of art.
Located inside the San Francisco Museum of Modern Art, In Situ’s menu features a selection of dishes from some of the best chefs and restaurants around the world. Head chef Corey Lee and his team go about faithfully replicating every dish on the menu (modifications are not allowed) so that location aside, diners are able to experience exactly the same dish that they would be able to if they were to eat it at its restaurant of origin.
We started our meal at Berlin’s Restaurant Tim Raue, where we enjoyed Tim Rau’s wasabi lobster with mango jelly, Thai vinaigrette, and wasabi marshmallow. The dish, which was created in 2013 combines Chinese cooking techniques and Japanese products with a Thai twist. It’s divine. We then trekked over to Kyoto to Hiroshi Sasaki’s restaurant Gion Sasake to enjoy a dish that was created in 2015 – glazed chicken thigh, with onsen egg, lettuce, sansho, and teriyaki. A delicious blend of Japanese flavours cooked to perfection. To finish, it was off to Mugaritz in Spain’s Basque country to enjoy Andoni Luis Aduriz’s 2007 dessert Interpretation of Vanity – a texturally complex, delicious moist chocolate cake with cold almond cream, bubbles, smoke and cocoa.
The dining room fits in well with its art gallery location. The Andrea Lenardin Madden designed space is modern, with lots of clean lines and tasteful design flourishes, along with artworks from SFMOMA. . Madden also designed the menus, servers uniforms, table settings and more, creating a very consistent theme. Service is knowledgeable, friendly and attentive, but never overbearing.
Of course not eating the dishes as part of a well designed tasting menu, in their place of creation, in context does mean that the magic of the original experience can’t be matched but In Situ isn’t trying to replicate the entire experience, just the food, and for those who only dream of visiting some of the world’s best restaurants, In Situ provides them the opportunity to get closer than ever before.
In Situ at SFMOMA
151 3rd Street
San Francisco
California 94103
United States
Telephone: 415 941 6050
E-mail: [email protected]
Website
Open
Mon – Sun: 11:00am to 3:30pm; 5:00pm to 9:00pm