in situ (SF)

September 10, 2016 11:15am (Saturday)

A collective of iconic dishes from renowned chefs around the world in SFMOMA that are replicated by chef Corey Lee from benu (San Francisco, CA)



Shrimp Grits
pickled jalapeño, shrimp oil
Wylie Dufresne, wd~50
New York City, 2013


Wasabi Lobster
mango jelly, thai vinaigrette, wasabi marshmallow
Tim Rauel, Restaurant Tim Raue
Berlin, Germany, 2013


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


The Forest
quinoa risotto, mushrooms, parsley “moss”
Mauro Colagreco, Mirazur
Menton, France, 2011


Spicy Pork Sausage & Rice Cakes
sichuan peppercorn, yu choy
David Chang, Momofuku Ssäm Bar
New York City, 2007



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


Address: 151 3rd Street, San Francisco, CA 94103 (SFMOMA) Google Maps

Price: $135 for 2 people ($175 with tax and tip)

Meal Length: 1 hour

Reservations: Reservations details can be found on the in situ website. Availability opens 30 days in advance at 12am San Francisco time. This lunch reservation for the Dining Room was made the day before, as availability seemed to open up from cancellations.



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