To create In Situ, located on the ground floor of the San Francisco Museum of Modern Art, French Laundry alumnus Corey Lee (also of Benu and Monsieur Benjamin) teamed up with international culinary icons to create a menu of famed dishes sourced from their acclaimed restaurants. None of the menu items are original to Lee. Instead, he flawlessly executes items like Wylie Dufresne’s modernist shrimp and grits from WD-50, Thomas Keller’s Liberty Ducks duck breast from The French Laundry and David Chang’s spicy sausage rice cake straight out of Momofuku Ssam Bar.
Special Dishes: Creole BBQ Shrimp and Grits
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