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kottke.org posts about Corey Lee

In Situ, SFMOMA’s aggregated restaurant

posted by Jason Kottke   Jul 22, 2016

In Situ is Corey Lee’s new restaurant in the recently refurbished SFMOMA. Like the museum does with art, In Situ brings culinary masterpieces from chefs around the world and presents them to guests. The current menu, which provides the name of the chef and the date the dish was first made in the style of the info cards next to artworks, includes Shrimp Grits from the now-closed WD-50 (Wylie Dufresne, 2013), Spicy Pork Sausage Rice Cakes from Ssam Bar (David Chang, 2007), Meyer Lemon Ice Cream and Sherbet from Chez Panisse (Alice Waters, 1980), and Wood Sorrel & Sheep Milk’s Yogurt from Noma (René Redzepi, 2005).

This sort of thing is not exactly without precedent. From the very beginning of Grant Achatz and Nick Kokonas’ Next, one of the ideas was to present the menu from the French Laundry from Achatz’s first day on the job there in October 1996 (which is happening this fall) and the Chicago restaurant has already featured menus with dishes from El Bulli and Trio (Achatz’s first restaurant as head chef). Ssam Bar used to have cocktails from other places (Milk and Honey, Death & Co., etc.) on their beverage menu, properly credited. But as Pete Wells explains in his positive NY Times review, In Situ takes the concept further:

Would any chef have dreamed of building a restaurant like this 25 years ago? Would anyone have gone there? In Situ probably requires a steady supply of customers who care about restaurants in Lima and Copenhagen enough to have seen some of these dishes in cookbooks or at least in the Instagram accounts of the chefs in question. Mr. Lee depends on, and caters to, a class of eaters who pay attention to the global restaurant scene the way certain art hounds follow the goings on in Basel, Miami Beach and Venice.

One thing In Situ proves, just by existing, is that certain chefs are now cultural figures in a sense that once applied only to practitioners of what used to be called high culture: literature, concert music, avant-garde painting. A Redzepi dish can be visited in an art museum in 2016, and nobody finds this very strange.

What In Situ is doing also underscores how context and the renown of an artist can affect our perception of what is creative appropriation versus theft or plagiarism. That In Situ is helmed by one of the best chefs in the US and affiliated with a world-class museum matters. The similar work of an unknown chef might not get the same treatment, as Robin Wickens found out in 2006, when he presented dishes from WD-50 and Alinea on the menu at his Australian restaurant:

That’s what happened three months ago on the eGullet.com Web site. Sam Mason, a pastry chef at WD-50 in New York, set off an international dust-up when he posted a link to the Web site of Interlude, a restaurant in Melbourne, Australia, and asked: “Is it me or are some of these dishes strikingly similar to a few American restaurants?” Interlude’s site showed photos of such unusual fare as noodles made of shrimp and a glass tube full of eucalyptus jelly and yogurt, dishes pioneered at WD-50 and Chicago’s Alinea, respectively. Interlude’s chef, Robin Wickens, had worked for a week at Alinea as a stagiere, or unpaid intern, and had dined at WD-50 while visiting the U.S.

EGullet’s administrators then juxtaposed Interlude’s images to nearly identical ones from WD-50 and Alinea. Within a few days, restaurateurs and chefs from around the country and dozens of eGullet members added to the thread, many branding Mr. Wickens a plagiarist.

Mortified, Mr. Wickens says he removed the dishes from his menu and his site, and sent letters to the chefs whose work he’d copied explaining that he only wanted to utilize what he’d learned on his travels. “I never tried to claim them as my own,” says Mr. Wickens, who says he told many patrons that the dishes had originated at the American restaurants.

I wish I had San Francisco travel plans…In Situ is the first new restaurant I’ve been excited about visiting in ages (for obvious reasons). Soon, hopefully.

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