Over Labor Day weekend Jack and I spent a fabulous afternoon at the recently revamped San Francisco Museum of Modern Art (SFMOMA), followed by a delicious lunch at In Situ, the museum’s highly acclaimed new restaurant. In Situ’s head chef Corey Lee knows a thing or two about fine dining: he is chef/owner of three star Michelin restaurant Benu, and was previously the head chef at The French Laundry. The concept behind In Situ is as follows: “Like SFMOMA brings together a dynamic collection of artists, we have assembled a display of dishes from chefs and restaurants around the world.” The menu includes standout dishes from some of the best restaurants across the globe; it truly feels like a museum for food. It’s no wonder that a recent New York Times article described In Situ as “America’s Most Original New Restaurant.”
It’s pretty tough to snag a dinner reservation at In Situ these days, but our 1pm lunch reservation worked perfectly with our first visit to the SFMOMA since it reopened in May (the museum was closed for three years while it was expanded to roughly double its size). In preparation for our visit, I reached out to a friend who works at the museum to see if she had any tips. I really appreciated her advice to not try to see everything in one visit; she explained that the new SFMOMA is huge, and if you try to get through each show, you will likely shortchange your experience.