MICHELIN Guide’s Point Of View
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 Thomas Keller, Albert Adrià and David Chang. The concise menu rotates seasonally, ensuring that diners will always have new “exhibits” to sample. These might include David Thompson’s intensely spicy Chiang Mai-style guinea fowl larb salad, Mehmet Gürs' luscious lamb shank manti with yogurt mousse and tomato or Hiroshi Sasaki’s succulent glazed chicken thigh with a creamy onsen egg. 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 adding pops of color. Be forewarned that a sophisticated but casual crowd fills up this room quickly.