And We’re Open!

The last three weeks I’ve been busy in staff training for the exciting and highly anticipated opening of In Situ, a one of a kind restaurant located inside the San Francisco Museum of Modern Art.

Yesterday was opening day at In Situ and everything went seamlessly. In Situ, meaning on site, is unlike any other restaurant in the world. It’s essentially a food exhibition showcasing various dishes from chefs from around the globe, a perfect compliment to the newly remodeled museum of modern art. Chef Corey Lee, owner/chef of 3 Michelin starred Benu and French bistro Monsieur Benjamin, has collaborated with chefs from around the world to display their dishes true to form. This concept is inventive and unique and allows accessibility to diners to experience dishes from around the world that perhaps couldn’t be possible otherwise. As of now, over 80 chefs worldwide have contributed their recipes to In Situ and there are even more in the works. Here you can read the latest article from the San Francisco Chronicle about In Situ.

At In Situ, the restaurant is divided into two sections: the lounge area and dining room. The lounge area is all walk in and offers a menu consisting of smaller dishes and finger food. The dining room is by reservation only with the exception of the communal table in the back and serves a different menu for a more complete dining experience. The restaurant will be open everyday 11am-4pm for the first month or so and starting sometime in July we plan to be open from 11am-9pm without stopping. My last two restaurant jobs were working as a cook at Lazy Bear and Da’ Pescatore Casa di Cucina but now at In Situ I’m working front of house. It’s been a totally different experience but educational nonetheless.

Each picture below has the name of the dish, the chef’s name, the restaurant’s name and location, and the year the dish was created.

Here are the current dishes off the lounge menu:

Caramelized Carrot Soup with Coconut Foam, Chaat Masala, and Fried Curry Leaf. Nathan Myhrvold, Modernist Cuisine (Book), 2011.

Dadinhos de Tapioca (Tapioca and Cheese Fritters). Rodrigo Oliveira, Mocotó, São Paulo, Brazil, 2005.

Lettuce Sandwich with Fermented Romaine, Goat Cheese, and Olive Oil. Christian Puglisi, Relæ, Copenhagen, Denmark, 2015.

Croque Astrance with Saint-Nectaire Cheese, Black Truffle, and Pain de Mie. Pascal Barbot, L’Astrance, Paris, France, 2011.

Buttermilk Fried Chicken with Pine Salt. Isaac McHale, The Clove Club, London, England, 2008. Currently #26 on World’s 50 Best Restaurants.

Ketchup Fried Rice with Fried Egg and Sesame Seeds. Roy Choi, L.A. Son, Los Angeles, California, 2013.

Summery Warm Tomato and Basil Tart. Michel Guérard, Les Prés d’Eugènie, Eugénie-les-Bains, France, 1981.

Ice Cream of Salted Butter with Hazelnuts and Molasses. Esben Holmboe Bang, Maaemo, Oslo, Norway, 2010.

Sage Smoked Dark Chocolate Brownie. Dominique Ansel, Dominique Ansel Kitchen, New York City, 2015.

Here are the current dishes off the dining room menu:

Shrimp Grits with Pickled Jalapeño and Shrimp Oil. Wylie Dufresne, wd~50, New York City, 2013.

Uni, Fresh Nori, and Panko. Matt Abergel, Rōnin, Hong Kong, China, 2013.

Carrot, Sour Curd, and Pickled Pine. Matt Orlando, Amass, Copenhagen, Denmark, 2014.

Brown Oyster Stew with Benne and Charleston Ice Cream. Sean Brock, Husk, Charleston, South Carolina, 2009.

Apocalypse Burger Lettuce Wrap with Caper Aioli. Anthony Myint, The Perennial, San Francisco, California, 2016.

Celeriac and Goat Cheese Profiteroles with Saffron Tomato Coulis and Parsley. David McMillan and Frédéric Morin, Joe Beef, Montreal, Canada, 1990.

“Octopus and the Coral” (Braised Octopus and Seaweed), Accompanied by Octopus Broth (Not Pictured). Virgilio Martinez, Central, Lima, Peru, 2014. Currently #4 on World’s 50 Best Restaurants.

“The Forest” (Quinoa Risotto with a Medley of Mushrooms, Parmesan Cream, and Parsley “Moss”). Mauro Colagreco, Mirazur, Menton, France, 2011. Currently #6 on World’s 50 Best Restaurants.

Guinea Fowl Larp Chiang Mai with Crudités. David Thompson, Nahm, Bangkok, Thailand, 1999. Currently #37 on World’s 50 Best Restaurants.

Umami Soup with Miso-Marinated Wagyu, Asparagus, and Inaniwa Udon. Hisato Nakahigashi, Miyamasou, Kyoto, Japan, 2015.

Spicy Pork Sausage and Rice Cakes. David Chang, Momofuku Ssäm Bar, New York City, 2007.

Liberty Duck Breast with French Green Lentils, Caramelized Apples, Glazed Root Vegetables, and Aged Red Wine Vinegar Sauce. Thomas Keller, The French Laundry, Yountville, California, 1995.

“Interpretation of Vanity” (Moist Chocolate Cake with Cold Almond Cream, Bubbles, and Cocoa). Andoni Luis Aduriz, Mugaritz, Errenteria, Spain, 2007. Currently #7 on World’s 50 Best Restaurants.

Meyer Lemon Ice Cream and Sherbet. Alice Waters, Chez Panisse Restaurant, Berkeley, California, 1980.

Sheep’s Milk Yogurt with Wood Sorrel Granita and Green Anise. René Redzepi, Noma, Copenhagen, Denmark, 2005. Currently #5 on World’s 50 Best Restaurants.

Beers to Celebrate Opening Day!

I’m beyond excited to see what other dishes we have in our repertoire and can’t wait to see them come to life. Without a doubt if you’re in the Bay Area, In Situ will be the hottest opening this year in the restaurant scene and surely not to be missed.

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