THE QUIN­TES­SEN­TIAL QU AMER­I­CAN R RESTAU­RANT: IN SITU

Men's Style (Australia) - - Manual -

Chef Ch Corey Lee, who holds three Miche­lin stars at San Fran­cisco’s Benu, B has be­come the t un­of­fi­cial food cu­ra­tor of the SFMOMA, S re­opened a year or so ago. His new restau­rant, In Situ, will re-create dishes from more than 80 mod­ern culi­nary masters—an in­sanely am­bi­tious project you’d find only in the U. S. A. In prepa­ra­tion, Lee stud­ied Gastón Acu­rio’s Peru­vian ce­viche and trekked to Hong Kong to mas­ter the sea urchin in lob­ster gelatin by Am­ber’s Richard Ekke­bus. His metic­u­lous re­search means there’s no need to fly to Den­mark to en­joy a dish of car­rot, sour curd, and pick­led pine, which In Situ bor­rows from the white-hot restau­rant Amass. Take the cash you’ll save and spend it on a cult Cal­i­for­nia caber­net in­stead.

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