SFMOMA's In Situ Brings Art And Food Even Closer

SFMOMA's In Situ restaurant opens June 14, bringing the art and dining worlds even closer

The lines between art and food have been blurring for years, but a new restaurant opening tomorrow in San Francisco's Museum of Modern Art is taking things to a whole new level. Get ready for In Situ, chef Corey Lee's long-awaited restaurant in SFMOMA.

The restaurant is an exhibition in itself, showcasing dishes from some of the world's most renowned chefs—think Alice Waters, Wylie Dufresne, Massimo Bottura, René Redzepi and Cecilia Chiang.

Lee, whose résumé includes The French Laundry and Benu and Monsieur Benjamin, worked closely with each chef featured on the rotating roster before adding a dish to the à la carte menu. Some dishes are original, created uniquely for In Situ, while others are staples in the chef's repertoire.

Eater SF caught a preview of the menu, which is divided into Lounge and Dining Room sections, and includes dishes that run the gamut. You could order Roy Choi's ketchup fried rice, the celeriac and goat cheese profiterole from David McMillan and Frédéric Morin of Montreal's Joe Beef, and Dominique Ansel's smoked brownie all in one sitting.

Sure, not all dishes will be exact replicas of the originals. For one, some local ingredients may be impossible to import. But they'll get close and will offer exposure to ideas and creations that diners might not otherwise get. If you need any further convincing to get in line at In Situ, just check out the restaurant's Instagram account, which features photos of the upcoming dishes.

The conversation over recipes and imitation can be a contentious one, but, here, it's all about paying homage.

"I see this project as an extension of the museum's larger mission—to present great works worldwide and make them accessible for greater public engagement," Lee says. Sign us up.

Find The French Laundry here, or in our DINE app.
Find Benu here, or in our DINE app.