TICKETS AVAILABLE NOW! Nibble+squeak San Francisco Launches at In Situ!
As an exhibition restaurant at the San Francisco Museum of Modern Art, In Situ brings together a revolving collection of culinary influencers, innovators, and icons to make their contributions accessible for greater public engagement. This collaborative project reimagines the traditional model of a restaurant to offer a unique cultural experience within the museum.
In Situ features rotating á la carte menus in which each dish comes from a different chef or restaurant around the world. Their kitchen team has worked closely with these chefs to faithfully represent each dish in both technique and spirit. While some chefs have chosen to share a dish from their existing repertoire, others have created something specifically for In Situ.
Menu and credits:
Dadinhos de Tapioca - tapioca and cheese fritters Rodrigo Oliveria, Mocotó Sao Paolo, Brazil, 2005
Buttermilk Fried Chicken & Pine Salt - Isaac McHale, The Clove Club London, England, 2008
Jokbal Ssam - lettuce wraps with pig's trotter Byung Jin Kim, Gaon Seoul, South Korea, 2015
Creole BBQ Shrimp and Grits - Tanya Holland, Brown Sugar Kitchen Oakland, California, 2008
Caramelized Carrot Soup - coconut foam, chaat masala Nathan Myhrvold, Modernist Cuisine Bellevue, Washington, 2011
Apocalypse Burger - lettuce wrap Anthony Myint, Mission Street Food San Francisco, 2016
Chihuahua - avocado purée, sour cream, salsa James Knappett & Sandia Chang, Bubbledogs London, England, 2012
Sage Smoked Dark Chocolate Brownie - Dominique Ansel, Dominique Ansel Kitchen New York City, 2015
Lemon Ice Cream and Sherbet - Alice Waters, Chez Panisse Restaurant Berkeley, California, c. 1980
*Kids Meals are FREE, thanks to Mommy Nearest*
*Lots of Nibbles for the Pipsqueaks Provided by Plum Organics*