Like the SF Museum of Modern Art in which it’s housed, Corey Lee’s “culinary museum” bends notions of time and place to offer a unique array of iconic dishes from top chefs around the world, honoring more than two decades of innovative cooking. Guided by each respective creator, Lee has trained his cooks to faithfully replicate more than 100 menu items from a starry lineup that includes Chefs Andoni Luis Aduriz, Clare Smyth and Enrico Crippa.
The concise menu rotates seasonally, ensuring that diners will always have new “exhibits” to sample. These might include David Thompson’s intensely spicy and satisfying Chiang Mai-style guinea fowl larb salad or perhaps a plate of delicious comfort à la Mehmet Gürs' luscious lamb shank manti with yogurt mousse and tomato. If Adrià’s decadent and masterfully prepared Jasper Hill Farm cheesecake with a hazelnut crust and white chocolate cookies is in the lineup, don’t hesitate.
In addition to the culinary concept, In Situ’s design is in keeping with its museum home, featuring a spare dining room and a few gems from SFMOMA’s collection that add pops of color. Be forewarned that a sophisticated but casual crowd fills up this room quickly.- MICHELIN guide inspectors