Destination Guides

Edibles On Exhibit

Meet the San Francisco chef turning iconic dishes into accessible, edible art

Edibles On Exhibit
Photo: Eric Wolfinger

Osteria Francescana. Quay. Noma. Blue Hill. French Laundry. These names have become synonymous with culinary genius — and, as of late, culinary art thanks to Chef Corey Lee who is heading the San Francisco Museum of Modern Art’s new exhibition restaurant, In Situ. With an aim of making culinary masterpieces accessible to the public, Chef Lee and his team serve up an ever-changing, seasonal à la carte menu featuring recreations of some of the world’s most delectable — and sought after — dishes.

“I see this project as an extension of the museums’s larger missions — to present great works worldwide and make them accessible for greater public engagement,” Lee, who is also the chef-owner of Benu, explained. ”In Situ will build appreciation for culinary traditions and hopefully encourage dialogue about our relationships with food, not unlike the way SFMOMA curates and exhibits important works of art”

From an intricately crafted octopus dish to a homey, yet impeccable Shrimp Grits plate, Lee spent countless hours with the respective chefs to hone in the technique used for each dish. The result: culinary art in its own right.


ORIGINAL DISH: Carrot, Sour Curd and Pickled Pine (Chef Matt Orlando, Amass)

Photo: Timothy Spreadbury

IN SITU'S TAKE...

Photo: Eric Wolfinger

ORIGINAL DISH: Octopus and the Coral (Chef Virgilio Martinez, Central)

Photo: Gregory DeVilliers

IN SITU'S TAKE...

Photo: Eric Wolfinger

ORIGINAL DISH: Shrimp Grits (Chef Wylie Dufresne, WD~50)

Photo: Eric Medsker

IN SITU'S TAKE...

Photo: Eric Wolfinger

ORIGINAL DISH: Interpretation of Vanity (Chef Andoni Luis Aduriz, Mugaritz)

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IN SITU'S TAKE...

Photo: Eric Wolfinger