In situ - SFMOMA

Sea Urchin in a Lobster Jell-o
cauliflower, caviar, crispy “seaweed” waffle
Richard Ekkebus, Amber
Hong Kong, China, 2006

This was a flavor bomb of pure ocean flavor from the lobster, caviar and uni, the cauliflower puree provided a slight sweetness, and the crispy nori waffle was the perfect textural contrast.

Maine Sea Scallops “Black Tie”
black truffle, puff pastry
Daniel Boulud, Daniel
New York, 1986

These scallops were so well-dressed they were on the cover of GQ

Glazed Chicken Thigh
onsen egg, lettuce, sancho, teriyaki
Hiroshi Sasaki, Gion Sasaki
Kyoto, Japan, 2015

Super tender nuggets of slightly sweet chicken on top of a runny onsen egg.

Plogue à Champlain with Foie Gras
cheddar, bacon, egg, maple, buckwheat pancake
Martin Picard, Au Pied de Cochon
Montreal, Canada, 2004

The most over the top, decadent, epic dish of the night. Savory, sweet, and fat on top of fat on top of fat. Animal’s foie gras biscuit seems healthy compared to this.

Creole BBQ Shrimp and Grits
Tanya Holland, Brown Sugar Kitchen
Oakland, California, 2008

Sweet snappy shrimp and creamy grits with a slight kick of spice.

Oops! I Dropped the Lemon Tart
Massimo Bottura, Osteria Francescana
Modena, Italy, 2012

A great light, refreshing, slightly tart and sweet dessert.

Jasper Hill Farm Cheesecake
hazelnut, white chocolate, cookie
Albert Adrià, Tickets
Barcelona, Spain, 2015

Another amazing dessert. The cheesecake was shaped into a mini cheese wheel with a white chocolate and hazelnut “rind.” A trompe l’oeil used to great effect.

previous visit

Shrimp Grits, Pickled Jalapeño
New York City, 2013

uni, nori, panko.

brown oyster stew

octopus and the coral

spicy pork sausage rice cakes
momofuku ssam bar

interpretation of vanity


Another solid dinner at in situ, but didn’t top my last visit, mainly because there were a couple misses and the Plogue à Champlain with Foie Gras was no longer on the menu.

Caramelized Carrot Soup
coconut foam, chaat masala
Nathan Myhrvold, Modernist Cuisine
Bellevue, Washington, 2011

Excellent start, I could drink this by the bushel.

Cuttlefish Cappuccino
potato, braised cuttlefish, ink
Massamiliano Alajmo, Le Calandre
Rubano, Italy, 1996

Tasted like the eggslut slut, warm and comforting.

Dadinhos de Tapioca
tapioca and cheese fritters
Rodrigo Oliveira, Mocotó
Sao Paulo, Brazil, 2005

Like cheesy tater tots

Apocalypse Burger
lettuce wrap
Anthony Myint, The Perennial
San Francisco, 2016

Fresh Stone Crab Claw
steamed with egg white and Chinese wine
Lau Chiu Shing, Fook Lam Moon
Hong Kong, China, c. 1970

Claw meat was fresh and sweet but there was too much shaoxing wine.

Smoked Confit Pig Jowl
shiitake, shaved sea scallop, Jerusalem Artichoke Leaves, Juniper, Bay
Peter Gilmore, Quay
Sydney, Australia, 2014

I had the original dish at quay and wanted to try in situ’s interpretation and it tasted spot on. Great combination of porky fattiness with the sweet scallops and crunch from the artichoke leaves, highlight of the night.


Lamb Shank Mantı
tomato, smoked yogurt, sumac
Mehmet Gürs, Mikla
Istanbul, Turkey, 2012

Another highlight, loved the slightly sweet tomato sauce with the smoky yogurt.

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

Perfectly cooked lobster with crusted with cricket wasabi flakes.


The Voyage from the Indies
wild John Dory, cabbage, turmeric, mango-apple compote
Olivier Roellinger, Les Maisons de Bricourt
Saint-Méloir-des-Ondes, France, 1982

This was a miss, the fish was overcooked and the sauce was way too overpowering.


Jasper Hill Farm Cheesecake
hazelnut, white chocolate, cookie
Albert Adrià, Tickets
Barcelona, Spain, 2015

Just as good as last time.



WOW!!! Care to share the price? No pressure if you’d rather not. Just wow!


Great pics! they were out of the Amber and Daniel dishes last time I went - I was really bummed, but they look fantastic here.

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Most of the prices are online:

Thanks, Robert. I should have done that. I have a friend here at Tahoe whose older daughter works in fine art near there. I’ll share with her.

Thanks, i overheard a server explain they only serve those dishes twice a week because they have to get the uni from hokkaido and the scallops from maine.

Were you able to try the foie gras?

I looked at the menu online and not all these dishes were shown. But next time I’m up there, I plan to try the fermented romaine “lettuce sandwich.”

Dishes rotate. The menu is always in flux.

I’m okay with that. In fact, I prefer it.

They have about a hundred dishes in their catalog, so the menu is always changing.

Which days?

Yes I had the foie gras. Rich!

I need to find out when they have those two.

The menu changes periodically, but it seems like it’s one or two dishes rotated out at a time.

I didn’t catch which days, i was there on Saturday so I’m assuming either Friday and Saturday or Saturday and Sunday.

Hi @PorkyBelly,

Looking at the website, is this a Tasting Menu? Or did you order these individual dishes and just choose how many you want?

There are two areas, a dining room and a lounge, each with a separate and different a la carte menu, there is no tasting menu. Lunch and dinner menus are the same. My meal was in the dining room

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The Greatest Hits from Around the World

I knew nothing about In Situ even just a few weeks ago. But thanks to the great recommendation from @PorkyBelly and @ipsedixit, it quickly rose up our itinerary, until it became a Must Visit place that I was really looking forward to try. :slight_smile: This turned out to be the 2nd best restaurant we tried on our SF trip.

Located inside SFMOMA - San Francisco Museum of Modern Art (and not to be confused with SOMA (South Of Market Street)) - is probably the most incredible museum-based restaurant I’ve ever eaten at, known as In Situ.

As @PorkyBelly put it so succinctly, this is essentially a restaurant devoted to providing the “Greatest Hits” from noteworthy restaurants from around the world!

But I was curious how they could pull this off - are they just stealing other restaurant’s dishes / riffing on them? But when we arrived, in speaking with the manager, it turns out each of these restaurants from around the world will either send their chef to In Situ, to teach the chefs & kitchen here how to make the dish, or In Situ will send their chefs to the restaurant in question, and train there until they master the dish.

And each dish has to be mastered to the point where the restaurant / chef de cuisine signs off on the execution, before it can be added to the menu at In Situ. Very cool. :slight_smile:

Walking in, it’s very modern minimalist in decor. But it’s definitely run as a fine dining restaurant, from the greeting by the hostess to the greeting by our server, to the service throughout.

They changed the utensils - with different subtle changes in shape and size and design - for every single dish we ordered. Probably to that world-class restaurant’s chef’s recommendation on the best way to enjoy their particular dish. :open_mouth:

Lettuce Sandwich
Christian Puglisi, Relae
Copenhagen, Denmark, 2015

Ranked #40 on the World’s Best 50 Restaurants, with 1 Michelin Star, I was curious what this Lettuce Sandwich might be like. When the dish arrived, I laughed a little inside: I was reminded of @ipsedixit’s comment about being fed intellectually, but being physically hungry afterward. :smile: :stuck_out_tongue:

This is essentially a layered stack of Fermented Romaine Lettuce, layered with a beautiful, creamy Goat Cheese and a high-quality Olive Oil. It was crunchy and crisp from the Baby Romaine, and while I love a good Goat Cheese, this dish tasted literally of its individual parts: You tasted raw Romaine (I couldn’t detect any fermentation), a good Goat Cheese, and some Olive Oil. :expressionless:

@Bookwich, you can save your money on this dish.

Thankfully the rest of the meal changed dramatically for the better…

Wasabi Lobster
Tim Raue, Restaurant Tim Raue
Berlin, Germany, 2013

Ranked #34 on the World’s Best 50, and winner of 2 Michelin Stars, Chef Tim Raue’s signature dish from his restaurant in Berlin, Germany looked classy and whimsical at the same time.

Here we have a perfectly cooked Lobster Tail coated with Wasabi Flakes, served with Mango Jelly, Thai Vinaigrette and Wasabi Marshmallows(!).

The Lobster was tender and just cooked through, the added crunch and subtle burst of unmistakable Wasabi added to the pleasure of the dish. The Wasabi Marshmallows were fun and a bit shocking to the senses: You eat the cute star-shaped Marshmallow, which tastes like a wonderful, pillowy-soft Marshmallow, and your expectation is “sweet,” but instead you get this subtle infusion of Wasabi! :slight_smile:

We felt the Thai Vinaigrette was a touch too strong, and would’ve overpowered the Lobster if you used too much of the sauce. So just a light dab was sufficient.

Plogue a Champlain with Foie Gras
Martin Picard, Au Pied de Cochon
Montreal, Canada, 2004

We were most excited to find this dish still on the menu (it rotates), since we saw this from @PorkyBelly’s visit! :slight_smile: When looking at the name of the chef, the restaurant and that it was from Montreal, Canada, it sounded familiar for some reason. Then when we were back home, I looked it up… aha!

This was the chef featured in a few episodes of Anthony Bourdain’s TV shows! I remembered the dishes looked outrageous and delicious at the same time! :slight_smile:

Here we have an example of the chefs and restaurants’ request of using their recommended plating and logos, etc.

Getting back to the dish, taking a bite…

Oh My Gosh! :astonished: :heart_eyes:

This perfectly cooked, creamy, buttery slab of Foie Gras, served with Bacon, Egg, a slice of amazing Cheddar, topped with an excellent Maple Syrup (something Chef Picard really cares about), on top of a Buckwheat Pancake (Buckwheat! It’s healthy, right? ;)).

This was INCREDIBLE! Sweet, savory, buttery, decadent and one of the Best Bites in the last 2 Years! :blush: Thank you @PorkyBelly. :slight_smile:

The Forest
Mauro Colagreco, Mirazur
Menton, France, 2011

Mirazur was ranked #6 on The World’s Best 50 list, and winner of 2 Michelin Stars. After seeing this dish from Chef Mauro Colagreco arrive, I could see why.

Absolutely stunning presentation: This looked like a beautiful forest floor, but it was all edible! :open_mouth: This wasn’t like the gratuitous showy stuff seen by some chefs infatuated with molecular gastronomy, it was restrained and more natural-looking.

It starts with an amazing, creamy Quinoa Risotto, a variety of Mushrooms - Porcini, Black Trumpet, Chanterelle and a few others - and Parsley “Moss”. Using various techniques to stew, poach, dry the various ingredients, and The Forest is created.

It immediately engages the senses: Visually arresting, it makes you curious if that “bark” is edible (it is). Is the green “moss” edible? Of course. But in using a variety of quality Mushrooms, you get that inherent burst of umami, that crave-worthy, absolutely delicious spectrum of flavors, and mixed in with the bed of creamy Risotto and it’s outstanding! :heart: I think this would be a dish @MaladyNelson @TheCookie would really love. So good! :slight_smile:

Oops! I Dropped the Lemon Tart
Massimo Bottura, Osteria Francescana
Modena, Italy, 2012

I was really looking forward to this just based on the picture from @PorkyBelly’s visit. Osteria Francescana is ranked #1 on The World’s Best 50 Restaurants, and a 3 Michelin Star restaurant.

And after having taken a bite of this dessert, we could easily see why: Visually it’s stunning. It’s playful and indeed looks like someone “dropped the lemon tart!” :smile: But it’s amazing in its refreshing qualities. A beautiful, natural citrus aroma pervades each bite. It’s light, delicate, bright, Spring-time in a bite.

It’s also accompanied by a variety of subtle spice & herb accents (dab a little bit of that flavor, and then eat it with a bite of the Lemon Tart):

And it really does, subtly affect the flavor. All brilliantly paired. Just wonderful! :blush:

Jasper Hill Farm Cheesecake
Albert Adria, Tickets
Barcelona, Spain, 2015

From Albert Adria, brother of legendary Chef Ferran Adria of El Bulli fame, comes a very playful, stunning look at dessert from his Tickets restaurant in Barcelona, Spain. Ranked #29 on The World’s Best 50, and winner of 1 Michelin Star, it’s an amazing dish in many ways.

First, the presentation: It looks just like a wheel of Cheese! :slight_smile: The “rind” on the outside is actually the Hazelnut and White Chocolate, and instead of Crackers, they give you these wonderful, lightly sweet, Cookies.

But then you break it open and you’re greeted by a stunning blend of amazing Cheeses from Jasper Hill Farms:

So that it’s like eating a beautiful Brie, but it’s a blend of a few Cheeses. The Cheeses are mild, smooth, creamy, and it pairs perfectly with the Hazelnut and White Chocolate “Rind”, and a bit of the wonderful light crumbly Cookies. :slight_smile:

Service was flawless throughout our meal. Servers stopping by and removing plates as we were done, setting the custom style of utensils (different for every single course).

After having visited In Situ, I’m left a bit sad that no one told me about this place until now! :smile: I’m going to grill my friends who visit SF regularly why they never told us to go check out In Situ! :slight_smile: This is easily one of the most enjoyable, interesting meals we’ve had in a long time, and a great way to try some of the best dishes from around the world, all in one place. I can’t wait to go back! :slight_smile:

In Situ
(inside the San Francisco Museum of Modern Art (SFMOMA))
151 Third Street
San Francisco, CA 94103
Tel: (415) 941-6050


really glad you enjoyed it and thanks for the report back.

that lettuce “sandwich” looks so fucking ridiculous. every time i see it it reminds me of my meal at blue hill at stone barns, vegetables on nails and fucking raw fennel on a plate literally:

I was curious about the forest and almost ordered it but thought my foie gras might get offended for it being too healthy.


:thinking: i wonder what the best was, saison?

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I’m sorry, but you make it sound so delicious. I still want it. :stuck_out_tongue_closed_eyes:

And your interior shot. Do they seriously seat people on bar stools at communal bar tables??

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they do for hoi polloi that have to sit in the lounge.