In Situ, San Francisco


In Situ

151 3rd St

San Francisco, CA 94103

(415) 941-6050

In Situ Website

In Situ San Francisco Menu

Why did we dine here? – In Situ serves the best dishes from famous chefs around the world. Corey Lee (Benu, Monsieur Benjamin) gets recipes from cooks and replicates them as he best can. The dishes may not be the same as ones being served at those restaurants today. Older variants might be when is being copied.

Insider Tip – If you really want to try it, hit the lounge for a drink and some of their small bites before you commit to a full blown meal.

Cuisine – Modern
Location – SF MOMA
Opened – 2016

Service – In Situ Service has professional but faded toward the end. Not enough waitstaff to keep it excellent. They automatically charge 20% for service, so there is not a lot of incentive to earn a tip.

Verdict – We expected more and were a bit disappointed. Just serving the best dishes from top chefs does not equal a great experience. Haven’t been to most of these places, but a meal at French Laundry is far better than the duck would indicate.

There was not a common theme running through all these dishes making the meal scatter brained. It is also like putting French Impressionist paintings next to a modern abstract photo.

Is this restaurant worth a 5 minute drive? 30 minute? 1 Hour?

In Situ Signature Dishes

In Situ’s Menu changes with the seasons. It features top recipes from Chefs around the world.

Website In Situ Menu

In Situ Food Picks:

In Situ San Francisco Shrimp Grits

Shrimp Grits ($16) pickled jalapeño, shrimp oil by Wylie Dufresne, wd~50 – New York City, 2013 was one of the more simple but better dishes of the night surprisingly. Strong savory grits.

In Situ San Francisco Wasabi Lobster

Wasabi Lobster ($24) mango jelly, thai vinaigrette, wasabi marshmallow – Tim Rauel, Restaurant Tim Raue – Berlin, Germany, 2013 was a texture heavy dish. Lots of crunch and strong wasabi. Could not taste the lobster.

In Situ San Francisco Octopus and the Coral

Octopus and the Coral ($28) braised octopus and seaweed (spicy), Virgilio Martinez, Central – Lima, Peru, 2014 is very spicy. Soupy like this with tender octopus.

In Situ San Francisco Liberty Duck Breast

Liberty Duck Breast ($24) French green lentils, apples, aged red wine vinegar sauce – Thomas Keller, The French Laundry, Yountville, California, 1995 was very tender, probably due to sous vide cooking. Can’t say it wowed us, the texture was a bit too soft.

In Situ San Francisco The Forest

The Forest ($28) quinoa risotto, mushrooms, parsley “moss”, Mauro Colagreco, Mirazur – Menton, France, 2011 is a highly recommended dish. Very beautiful with very tasty quinoa. A mish mash of ingredients that seems to be more for experience than repeated consumption.

In Situ San Francisco Wood Sorrel Sheeps Milk Yogurt

Wood Sorrel & Sheep’s Milk Yogurt ($16) René Redzepi, Noma, Copenhagen, Denmark, 2005 looked grassy and earthy but tasted pretty good. Nice contrasting textures and flavors.

OK: (Order if you like this dish)

In Situ San Francisco Interpretation of Vanity

Interpretation of Vanity ($16) moist chocolate cake, cold almond cream, bubbles and cocoa – Andoni Luis Aduriz, Mugaritz – Errenteria, Spain, 2007 is a famous place we’d like to eat at someday. This looked like it belonged in a museum, but did not taste very good.

Pans: (We would not reorder these dishes)

Do you agree with our review? Have you found other similar restaurants that are better?

In Situ at SFSOMA Menu, Reviews, Photos, Location and Info - Zomato

Restaurant Map:

In Situ Overall Rating: (Very Good 2.5)

Come Back?

Food Rating: (Very Good)
Service Rating: (Very Good)
Atmosphere Rating: (Very Good)
Value Rating: (Good)

Guide: 0 = poor, 1 = Below/Average, 2 = Good, 2.5 = Very Good, 3 = Excellent , 4 = Extraordinary

Alcohol:Beer, Wine

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