Thanks @TheCookie. 
Yah it’s so amazing being able to try all of these dishes from world-class restaurants all in one place. Have you been before? Anything you liked there?
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and this is how i want to die
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Nice! Such a good episode.
Foie Gras Poutine! 
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Ooh, nice trip to San Francisco, @Chowseeker1999! That lettuce sandwich looks quite austere, but The Forest looks wonderful. And how could you go wrong with creamy risotto and a medley of mushrooms! 
Thanks so much for your thoughtful write-ups!
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their menu is broken up into appetizers, mains, sides, desserts, and… foie gras haha. I love this place.
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Hi @MaladyNelson,
Thanks. 
Yah I think you’d like The Forest - pretty amazing dish, and the Oops! I Dropped the Lemon Tart.
If you didn’t catch it, our meal at Saison was pretty amazing and a place I think you’d really like (that’d be my #1 suggestion if you go).
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Nope. We usually road trip to the desert. I’m a sun worshiper. But shhh… it’s not very interesting food-wise. It’s time to take a trip to the north!
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Hi @TheCookie,
Yes, definitely give Saison a try as well! 
I think you’d really like the food, service and ambiance there.
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Oh, thanks for alerting me to Saison too! I’m long overdue for a trip to San Francisco. Thank you for your intrepid reporting, as always, @Chowseeker1999!
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Hi @MaladyNelson,
Thanks. No problem. Hope you get to try a bunch of delicious places on your next trip.
Hi @Chowseeker1999 -
Sorry. I didn’t get a notify of your reply… happens sometimes .
Yes, I have been reading about Saison on FTC. Your report is superb. When we go to S.F. it will definitely be our swanky dinner.
Thanks!
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thanks for the report. sounds like a very cool place.
two things, though, please:
first, is this an expensive or a very expensive joint?
second, if youll excuse the pretentious humble brag on my part:
i encourage you not to let your disappointment with the lettuce dish turn you off all things relae. it is an utterly fantastic, non pretentious restaurant with inventive but absolutely delicious, non ridiculous food.
and filling enough for even your clean plate ranger types.
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Hi @linus,
Thanks! Yah, we quite enjoyed In Situ. As for price, it’s a la carte, so you can decide how many dishes you want. For us, it ended up being $100 per person or so, but we also over ordered by a dish or so.
For Relae, thanks for the recommendation! That’s very cool that you got a chance to try it in person, and reading a bit about the restaurant, it seemed like a place I wanted to go to regardless. But it’s good to know the Lettuce Sandwich isn’t indicative of the restaurant in general. Thanks.
The menu is online. If you have discipline you could try a dish or two without spending much.
Hey, I was actually there last week on a Wednesday. I asked about the Scallops and the Sea Urchin as they were not on the menu. Server stated that they are typically there on Friday/Saturday dinner time in relatively low quantities.
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How do you come back down to earth after that? Fan-fucking-tastic.
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Another solid dinner at in situ, but didn’t top my last visit, mainly because there were a couple misses and the Plogue à Champlain with Foie Gras was no longer on the menu.
Caramelized Carrot Soup
coconut foam, chaat masala
Nathan Myhrvold, Modernist Cuisine
Bellevue, Washington, 2011
Excellent start, I could drink this by the bushel.
Cuttlefish Cappuccino
potato, braised cuttlefish, ink
Massamiliano Alajmo, Le Calandre
Rubano, Italy, 1996
Tasted like the eggslut slut, warm and comforting.
Dadinhos de Tapioca
tapioca and cheese fritters
Rodrigo Oliveira, Mocotó
Sao Paulo, Brazil, 2005
Like cheesy tater tots
Apocalypse Burger
lettuce wrap
Anthony Myint, The Perennial
San Francisco, 2016
Fresh Stone Crab Claw
steamed with egg white and Chinese wine
Lau Chiu Shing, Fook Lam Moon
Hong Kong, China, c. 1970
Claw meat was fresh and sweet but there was too much shaoxing wine.
Smoked Confit Pig Jowl
shiitake, shaved sea scallop, Jerusalem Artichoke Leaves, Juniper, Bay
Peter Gilmore, Quay
Sydney, Australia, 2014
I had the original dish at quay and wanted to try in situ’s interpretation and it tasted spot on. Great combination of porky fattiness with the sweet scallops and crunch from the artichoke leaves, highlight of the night.
Lamb Shank Mantı
tomato, smoked yogurt, sumac
Mehmet Gürs, Mikla
Istanbul, Turkey, 2012
Another highlight, loved the slightly sweet tomato sauce with the smoky yogurt.
Wasabi Lobster
mango jelly, Thai vinaigrette, wasabi marshmallow
Tim Raue, Restaurant Tim Raue
Berlin, Germany, 2013
Perfectly cooked lobster crusted with crunchy wasabi flakes.
The Voyage from the Indies
wild John Dory, cabbage, turmeric, mango-apple compote
Olivier Roellinger, Les Maisons de Bricourt
Saint-Méloir-des-Ondes, France, 1982
This was a miss, the fish was overcooked and the sauce was way too overpowering.
Jasper Hill Farm Cheesecake
hazelnut, white chocolate, cookie
Albert Adrià, Tickets
Barcelona, Spain, 2015
Just as good as last time.
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