I have to admit that when I first read about in Situ I didn’t get the concept at all and I really had no interest in going. A restaurant based on reproducing dishes of various chefs from around the world seemed almost like a fad. But I wasn’t considering the setting and when I finally visited it all made perfect sense. In Situ is located in the SF Museum of Modern Art and it is actually the absolute perfect museum restaurant as it is own museum of rotating dishes from famous chefs and restaurants around the world spanning decades. The dishes themselves are classic and are faithfully reproduced. Now I just need to dig back to that old photo of the Clove Club chicken.
Buttermilk fried chicken & pine salt – Isaac McHale, The Clove Club
Summery warm tomato & basil tart – Michel Guerard, Les Pres d’Eugenie
Ketchup fried rice – Roy Choi, LA Son
As our first stop of the evening we sadly had to limit what we ordered. But I will definitely be back for a full dinner. An adorable place, excellent service, and some shrimp that I could eat everyday.
Louie’s Gen Gen Room
I didn’t have time to try Lilhio Yacht Club on this trip unfortunately but did have a chance to check out this recently opened subterranean cocktail spot below it. The space is adorable and the drinks bright and refreshing. The abbreviated food menu contains a large number of waffle options. A strange choice I initially thought but they were far better than I expected.
It was quite late by San Fran standards by the time we reached Lord Stanley and I felt badly that they allowed such a late reservation as we were the last table seated. I don’t think I really appreciated how good this dinner was until the next day. The vegetable preparations are really fantastic and refreshingly different. The eggplant accompanying my lamb was hands down the best I have ever had. It has never been one of my favorites and was completely transformed. I”m looking forward to a return trip for the tasting menu. Indeed one of the best new restaurants in America!
Onion petals with sherry vinegar
Grilled trumpet mushrooms, garlic and almond
Wagyu beef tartar with chanterelle and summer truffle
Sweet potato with shemeji, horseradish creme fraiche and nasturtium
Lamb loin and belly with charred eggplant, black olive and lemon