In Situ Dreams Up Magritte Cocktail and More for SFMOMA’s Latest Exhibition | Eater SF

"Chef Corey Lee’s celebrated restaurant inside SFMOMA, In Situ, which just won a James Beard Award for Outstanding Restaurant Design, is known for its gallery-inspired recreations of dishes from the world’s best restaurants, credited to their creators and treated as visiting works of art. For SFMOMA’s René Magritte exhibition The Fifth Season (May 19–October 28) the culinary team created a beer-based cocktail called the Magritte, modeled on Magritte’s 1946 painting The Cut-Glass Bath: available for $14, it’s made with saison (Local Brewing Co.’s SoMA Sunset), bourbon, gentian amaro, lemon juice, and egg whites, with a giraffe pattern from dried orange rind. During July and August they will debut a dessert inspired by The Son of Man using apple, yuzu, and date, and in the exhibition’s final months they will showcase dishes from celebrated Belgian restaurants, including kerremelkstampers (buttermilk and potato, leek, ash) from Chef Kobe Desramaults of In de Wolf; salmon, algae, sesame from Chef Peter Goossens of Hof van Cleve; scallop carpaccio with oyster gazpacho from Chef Christophe Hardiquest of Bon Bon; and kohlrabi ravioli with smoked eel, goose liver, and smoked eel broth from Chef Gert De Mangeleer of Hertog Jan." - Caleb Pershan