The Lounge area is reserved for walk-in guests and also offers the full Dining Room menu. Please note that to accurately represent these dishes, we are unable to accommodate modifications.
This place just gets better & better with each visit! The hake dish was truly incredible (aptly named "Emancipation") and the current lobster 'small' dish was sublime. Desserts were delicious, and we were happy to see the Cheesecake still on the menu! The wine list is excellent!
The restaurant is attractive and the service very attentive. The creativity of the menu is impressive. The food was well prepared and beautifully presented. However, the prices are quite high—lunch for three was about $100 and all we had were two smallish salads and a tasty soup, along with coffees at the end. What is described as medium sized dishes are smallish and the large dish was medium in size. They also tack on 20% tip automatically.
In summary, this is a lovely venue with a creative menu and very convenient for visiting the SFMOMA but we found it overpriced.
Wonderful! The cheesecake Was amazing
Absolutely worthy meal. In Situ is an A la Carte restaurant featuring beautiful dishes by great chefs from stunning restaurants around the world. They rotate dishes very often. If we’re judging by value for portion size, yeah it does not do well at all. But it does exceedingly well considering we were able to experience fine dining dishes from 1,2,3 Michelin Starred restaurants from around the globe. Yes, there are dishes you can say are probably not a 100% carbon copy of it’s real counterpart. But consider this. We were able to sample these still faithfully reproduced dishes all without having to spend the time, effort, and money to research, book, and travel there. Let alone pay top dollar for countless tasting menus. Kudos to Corey Lee and his team for capturing the essence of each dish and glorifying them in every sense, showcasing their dedication and skill. PS this concept almost reminds me of an open sourced project but for fine foods:P
Wonderful food. Great ingredients. Best wait people. Fantastic wine pairings. A must
The In Situ concept continues to impress me, because of the variety and quality of the dishes from all over the world. There is always something new and very good to discover, in a nice, fairly quite setting and for a reasonable price. Clearly one of my favorites.
Aunque el menu no es muy extenso todo tenia gran atractivo.
Pero lo q mas nos gusto y recomendsmos es el cheseecake cin queso brie. Muy original
Everything was amazing!! From the waiter to the food to just the overall experience!! Will definitely come back again!!
Great food and place to dine. A bit costly than I expected
It was OK as a fine dinning place. But I didn't get it why they are selected one-star on Michelin Guide 2019. Food was good, but not great.
Dinning area is clean and neat.
You don't really need to make reservations for lunch even in weekends.
The restaurant is located right next to the entrance of the San Francisco Museum of Modern Art (SFMoMA) and itself shares a part of the spirit that moves the museum and the artworks contained inside. The food and preparations are designed and prepared according to carefully defined motifs and pay image to the originals from chefs that are artists in their own right. Be ready for an experience of tastings and combination of flavors.
Refined and inventive food - as much an experience for the eyes & well as for the palate!
Have dined at In Situ 4 times. Corey Lee collaborates a menu from the renounced chefs around the world. The menu changes regularly and we find some new dishes in each visit and they never let us down. In this visit, we started with the tomato velvet and shrimp from Spain. The tomato purée is smooth like silk and with ton of tomato favor. The shrimp is also perfectly cooked. The acid from the tomato bright up the sweetness from the shrimp. Then, we had the Emancipation. This is a gorgeous dish. The squid ink is sprayed on the dish. The hake is perfectly cooked. The shredded potato is cooked in two ways and form two layers. On the top is the crisp vinegared potato, the second layer is soft potato. The bright vinegary and sweetness from the potato is paired so well with the white flaky fish. The squid ink is subtly brought the brininess into the dish. It makes me want to fly to Leeds where this dish is originally from. The third dish is specially made for the the Andy Warhol’s show. It is In-Situ’s Canned soup. The soup comes in a mock “Campbell” can. The server pours the broth into a bowl in front of us. Inside, the bowl, there are 4 dumplings. The dish is also come with some chili oil and malt vinegar. The dumplings definitely taste much better with the chili oil and vinegar. However, the star is actually the soup. I keep on digging into the broth and try to find out all the ingredients. I am happy as a clam to just sip up the whole bowl.
At the end, we had the Jaspers Farm Hill Cheesecake from Tickets - Spain. The cheese is so creamy. The rind is made with hazles nuts. It is just divine.
Can’t wait for my next visit and the all new surprises.
First and fabulous experience! The staff is wonderful and very attentive and knowledgeable.
The food is delightful. We tasted a number dishes. There were four stand out items:
The mid-sized courses: we never expected two dishes, each composed of simple ingredients - cabbage and potatoes, both elevated, delicious and nicely plated.
The bread with brown butter and brown butter crumbles was very indulgent and definitely worth getting. The diner next to us twisted our arm with the recommendation. And finally, the cheesecake - must order. Is looks like a cheese wheel and crackers and does not dissapoint.
Looking forward to a next visit!
The hake and the pork sausage with rice cakes were much too salty. The portion sizes are a lot smaller than I would have expected, and thus we had to order double the amount to truly feel full.
With a wide variety of tastes and cuisines from around the world represented there is something for everyone to try!
Have been there for lunch--when it was superb. This was for a birthday party dinner for 4 and--it was literally breathtaking. Service was very, very good with one note: sometimes hard to hear the server's voice, but--that could be my hearing. Elegant, tasty, fresh (for lack of a better word) cocktails (Flowers!)---extravagantly good wine pairings---ordered all the small dishes and the entire table was deeply pleased; ordered four of the mediums and three deserts to share---and every dish was a revelation. The very idea, of creating a gallery of excellence---fully comes alive here. Do note: no substitutions or variations, you have to take the dishes as they come (you don't get to draw on a Picasso or a Rembrandt with Sharpies either, so---it all makes sense)---And we didn't have to travel to 9 different cities on 4 continents to experience all that excellence. Will return as soon as my waistline recovers. Fully deserves all of its accolades.
This restaurant is connected to (but independent of) the SFMOMA. Visually attractive ambiance, calm and quiet so we were able to have conversation during dinner. Superb service; attentive yet not obtrusive. What's really interesting about In Situ (unusual...very unusual..strange) is the menu - the chef has created a menu with dishes taken from famous restaurants around the world. A notable one was the "cheesecake" dessert from Albert Adria's famous 'Tickets' restaurant in Barcelona. The cheesecake was created to look as though it is a French Camembert. A stunning and surprising presentation when it arrived on the table. And tasty as well.
Not as “wow” as the last few times but may have been our not relaxing enough into the meal. Will be back. Miss the carrot soup!
Fit for a foodie. An extraordinary dining experience.
We love the concept of a restaurant that offers exquisite food collected from chefs around the world! And also some local specialties that pair with an ongoing art exhibition at the Museum (e.g., a wonderful soup poured from a Campbell's soup can, with respect to the Andy Warhol show). There is an amazing array of flavors, and also a terrific list of beverages to go with them. The service was fabulous for our table of five -- we all had a great time.
Great experience but extremely overpriced.
The food was really delicious and unique. The portions matched their description of small, medium and large. All were filling. The staff was very persistent but find these restaurants too persistent as it can sometime interrupt conversation. The staff was really nice. They mentioned ordering our cheesecake early for preparation but we’re sure they forgot about it which delayed us and time left to tour the museum. The biggest complaint is the height of the table. Those of us with non skinny thighs hit the table whenever entering or exiting the seats. All in all it was a fine dining experience with a unique menu and worth the price.
I love the ambiance of In Situ - contemporary and visually exquisite. The noise level is low which is perfect for conversation.
Each dish was impeccably prepared and presented. I'd recommend the Cuttlefish Cappuccino, Potato and Roe, and the Roasted Filet of Beef and Smoked Bone Marrow. The Graciano and Tempranillo complemented the steak very well. As for dessert, I highly recommend the Jasper Hill Farm Cheesecake for taste and the "Ame" - Sound of Rain for presentation.
The service was well-timed and friendly. Definitely interested in coming back.
Always a pleasure to dine at In Situ. Varied menu from around the world. Some dishes are pricey but well worth every cent. Service is spot on. I have not been disappointed by any dish as yet. Highly recommend the cheese cake for desert.
It was great... food amazing and service impeccable!!!
Team event for 18. They did a lovely job!
My third visit was not very positive. I'm not sure I will be making a fourth visit.
The red onion/coconut soup was outstanding, as was the wasabi lobster, and bread. The server forgot our Dadinhos, after commending my pronunciation when ordering it. The surprising part was that there was no apology from the server when we pointed that out, 'I didn't take that away from our conversation.'
The haddock was not good and very strange in its presentation. Small piece of fish, kind of charcoaled at the table (lit on fire with a piece of paper?), served on iced herbs, which surprised the person eating it, not in a good way. I did not care for the cheesecake dessert. Usually their desserts are worth the price but this was nothing special, to the contrary. The ice cream with salted butter was very good, as is the dessert Ame, which I had on a previous visit.
The women's uniform is very different and reminiscent of milkmaids, I hope they have a choice to also wear what the men wear.
Overall, the atmosphere and service are very nice.
Service was outstanding as staff explained provenance of dishes clearly and succinctly without rambling
This was my 214th Michelin Star and well worth the trip. I put myself in the capable hands of my server and asked her to pick her favorite item from each section of the menu. She not only did that but brought a couple more wonderful dishes that were compliments of the chef. They add a 20% service charge and I tried to give my server an extra cash tip for her extra service but she wouldn’t accept it. Wonderful place!
The combination of flavors in our dinners was amazing. The dill marinated cabbage is fantastic----good enough to tempt me to become a vegetarian! My husband's lamb carrot was tasty enough for him to want to order it again, and he's not usually drawn to a lamb entree.
The concept behind the menus is interesting, but the menu choices offered to us were limited and the dishes turned out to be just barely decent but uninspiring, by no means on the level we expect from a Michelin-star restaurant (and we've eaten in many one-, two-, and three-star restaurants in the U.S. and in Europe, including in SF). If the dishes offered are stand-out preparations at the original restaurants from which In Situ has taken them, they must not have been well reproduced, but from their nature it was difficult to believe that a great restaurant would feature them. The best parts of the meal were the bottle of red wine we drank (an interesting Mendocino varietal that usually is found in blends rather than alone) and the ice cream I had for dessert. The service was welcoming and attentive. We found the ambiance a bit stark, and the decor had art that reminds diners of the second-rate collection of the SF MOMA, which houses the restaurant.
It was my fourth visit to In Situ. I felt the food was good but overpriced including the wine.
I will not return. My 3 guests on 2 previous trip had the same reaction.
Wonderful innovative food
Love the concept of the fine dining experience with artistic plating reminiscent of the SFMOMA. Price points are fine but the flavors fell short. The Cuttlefish Cappuccino and Wasabi Lobster were wonderful tasting and overall excellent. The Tapioca Cheese Fritters snd Tomato Velvet and Shrimp were bland. Presentation and service were superb but if I’m dining at a Michelin-starred restaurant, everything especially taste better be spot on. I would consider eating here again if there is another menu the next time I visit SFMOMA.
We were so fortunate to have david as our waiter. He told us that he also cooks and so he was extremely helpful choosing dishes that we weren’t familiar with. I don’t know if all the waiters or sometime cooks but this was a special treat. Thank you David
In Situ is an experience in dining. Delicious, creative dishes. Wonderful restaurant for any occasion. Excellent service and ambiance.
Food was visually stunning and tasty, definitely do not skip dessert!
It was tasty and staff were so friendly!
What a surprise.
We made reservations at this restaurant, seated in the first floor of SFMOMA, with moderate expectations founded in our experience with museum restaurants.
What we got was a Michelin star worthy experience in gastronomy. Carrot and coconut soup was a taste marvel. My hake was cooked to perfection, garnished with a fine spread of potato augraten and dusted with squid ink. Amazing flavor profile that I would highly recommend.
Desserts were equally impressive with the cheesecake made to look like a wheel of cheese. Hint. Ask your server for extra crackers to spread the cheesecake on.
My only critiques were the wine pairing and service. Both were a little pretentious.
Otherwise a memorable experience that you won’t soon forget.