A couple weeks ago, I had the pleasure of dining on signature dishes from Japan, Germany, Denmark, France, Spain and Italy — all from the comfort of my chair at In Situ in downtown San Francisco.
Opened last May as part of SFMoMA’s $610 million expansion, In Situ has to be one of the most original restaurants ever created. Leave it to French Laundry alum, Chef Corey Lee of San Francisco’s Michelin three-starred Benu and Monsieur Benjamin, to fashion a restaurant that’s much like a museum, itself, in curating and showcasing iconic artworks that in this case just happen to be edible.
Latin for “on site,” In Situ, is where Lee has collaborated with chefs from around the world, as well as right here in the Bay Area, to recreate their most iconic dishes. At times, he has traveled across the globe to watch a chef cook a dish; other times a chef has merely sent a video with instructions.
How many times have you longed to try some fantastic dish at some far-off restaurant, only to realize the odds are you would never make it to that destination? At In Situ, that wish is very much possible.