San Francisco’s In Situ

By Bob & Sue

By offering the signature recipes of many of the world’s greatest chefs, Michelin 3-star chef Corey Lee of Benu and his executive chef Brandon Rodgers have made In Situ, located in the renovated Museum of Modern Art, one of the most unique dining experiences in the world. The courses were a progression of pleasant surprises with deeply
satisfying flavors. We tried 9 of the 13 innovative courses currently on the menu:

Wasabi Lobster with mango jelly, Thai vinaigrette, wasabi marshmallow (Tim Raue, Restaurant Tim Raue, Berlin, Germany, 2013)

Apocalypse Burger, crispy charcoal cracker with cheese, caper aioli and lettuce (Anthony Myint, Mission Street Food, San Francisco, 2016)

Glazed Chicken Thigh,onsen egg, lettuce, sansho, teriyaki (Hiroshi Sasaki, Gion Sasaki, Kyoto, Japan, 2015)

Octopus and the Coral, braised octopus and seaweed (Virgilio Martinez, Central, Lima, Peru, 2014)

Creole BBQ Shrimp and Grits (Tanya Holland, Brown Sugar Kitchen, Oakland, California, 2008)

Kalbi Jjim, braised beef short rib stew (Roy Choi, L.A. Son, Los Angeles, California, 2013)

Oops! I Dropped the Lemon Tart (Massimo Bottura, Osteria Francescana, Modena, Italy, 2012)

Jasper Hill Farm Cheesecake, hazelnut, white chocolate, cookie (Albert Adrià, Tickets, Barcelona, Spain, 2015)

Interpretation of Vanity, moist chocolate cake, cold almond cream, bubbles and cocoa (Andoni Luis Aduriz, Mugaritz, Errenteria, Spain, 2007)

All photographs by Eric Wolfinger.

Contact

151 3rd St
San Francisco, CA 94103
415.941.6050
insitu.sfmoma.org