Unlike many fine dining restaurants, which seek to create unique culinary offerings, In Situ based its menu on detailed reconstructions of signature dishes by other chefs from other restaurants. Lee's role in the restaurant is described in press coverage as both chef and curator.[1] In 2021, the restaurant announced the end of its five-year operating term at SFMOMA.[2]
Critical response
In Situ received positive reviews in its first year of operation. It was named the "restaurant of the year" by the San Francisco Chronicle[3] and "America's Most Original New Restaurant" by The New York Times.[4] It was also awarded a Michelin star in 2017 [5] and a James Beard Restaurant Design Award in 2018.[6]
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