100 Chefs Collaborate for New SFMOMA Restaurant, Opens Next Week
The remodeled San Francisco Museum of Modern Art opened last month to the public with many new exhibits and three new restaurants, one of which had not yet opened. Beginning Tuesday, June 14, that restaurant, In Situ, opens on the ground floor for daytime dining and in the coming weeks its hours will extend to dinner.
The head chef, Corey Lee, spent 20 years working at top restaurants like the French Laundry, and he’s also the chef-owner of San Francisco’s four-star Benu and Monsieur Benjamin. Lee worked closely with his chef de cuisine, Brandon Rodgers, to identify and collaborate with almost 100 global chefs for unique dishes to offer at this new restaurant.
It Situ will be open daily from 11am-4pm and starting June 11, prospective patrons can make reservations on the In Situ website.
Like SFMOMA, In Situ brings together a dynamic collection, offering a variety of dishes from chefs worldwide. There are snacks, meals, and beverages stemming from San Francisco, across California and the United States, as well as from other restaurants around in Brazil, Canada, Denmark, and France just to name a few. To accurately represent these dishes, they are unable to accommodate modifications. See below for a select sample of dishes and drinks from their menu.
Lounge
– Caramelized Carrot Soup, $6 (by Nathan Myhrvold from Modernist Cuisine in Bellevue, Washington)
– Apocalypse Burger, $10 (by Anthony Myint from Mission Street Food in San Francisco, California)
Dining Room
– Buttermilk Fried Chicken & Pine Salt, $12 (by Isaac McHale from The Clove Club in London, England)
– Spicy Pork Sausage Rice Cakes, $22 (by David Chang from Momofuku Ssäm Bar in New York City, New York)
– Guotie (pork, shrimp, and cabbage potstickers), $12 (by Cecilia Chiang from The Mandarin in San Francisco, CA)
– Meyer Lemon Ice Cream and Sherbet, $10 (by Alice Waters from Chez Panisse restChef in Berkeley, CA)
Beverages
– Beer
– Sake
– Sparkling, Red, and White Wine
– Cocktails (such as “The Old Cuban” with aged rum, sparkling wine, mint, lime, and angostura bitters or the “The Clover Club” with gin, raspberry, and lemon)
– Spirits & Liquers
