In Situ

In Situ

Chef Corey Lee’s new food project, In Situ, is less a restaurant than an archive of the world’s best dishes (current count: 24). Travel back to the 1994 opening of the French Laundry with Thomas Keller’s Liberty Duck Breast, a bowl of tiny green lentils topped with seared duck. Or hop to Spain’s Mugaritz restaurant via the Interpretation of Vanity, a rectangle of intensely chocolaty cake half hidden by savory cocoa bubbles and accented with a swipe of edible gold paint.