In Situ: “in it’s original place”….. and such a brilliant idea for a restaurant within a museum. After being alerted by Taylor, I saw this story on the CBS Sunday morning show and knew I had to visit for myself. So, when I had an impromptu trip to SF a few weekends ago, the first thing I did was make reservations.
Okay, similar to Amass, which I visited in Copenhagen, it is pretentious food….but pretentious food is just fun sometimes and a dining experience. Chef Corey Lee thought ‘you’re going to a museum to see works of art from around the world, why not the best food in the world to go with it?’ So, the premise is that he recreates single dishes from some of the best restaurants (many are Michelin starred) in the world…a dish from The French Laundry in Napa alongside a dish from Amass in Copenhagen or Au pied de Cochon in Montreal. Brilliant!! Even the utensils are zoomy and cool!
So, without further adieu, I give you some of the dishes from In Situ….
My niece, Clare, her friend, Ali and I laughed when we saw “lettuce sandwich” on the menu, so we had to get it. It was silly, but tasted good! ….from Relae in Copenhagen.
…from top left…basic rice; Creole Shrimp & Grits from Brown Sugar Kitchen in Oakland, CA; The Forest (yes there’s parsley “moss”) from Mirazur in Menton, France; and Kalbi Jjim (braised short ribs) from L.A. Son (a book by Roy Choi), Los Angeles, CA. The braised short ribs were soooo rich and the combination of flavors in the other two dishes were yummy.
I was most excited about this dish, Plogue a Champlain with Foie Gras, from Au Pied de Cochon in Montreal, Canada. I love foie gras, but the sauces didn’t seem to match up with the dish and I was a little disappointed. It was good, but the ribs were our favorite!
