Craving an intimate culture-shifting experience? That’s exactly what Saison offers. Saison is more than just a restaurant. It is a culinary journey emphasizing the bounty of California. It celebrates the evolving terroir and its farmers. It also celebrates ranchers and fishermen.
Saison launched modestly in 2009 as a pop-up. It scaled into a full-time brick and mortar in the Mission. Eventually, Saison moved to its current location on Townsend St. Today, Saison stands as the original fine dining establishment in the U.S. to use open hearth cooking.
Executive Chef Richard Lee leads Saison with dedication to purity and innovation. His nuanced flavors are inspired by the culinary diversity of Northern California. Chef Lee builds upon Saison’s formidable foundation.
Saison boasts one of the country’s largest selections of Old and New World wine. There is a special emphasis on Burgundy. Mark Bright, Saison Hospitality co-founder and Saison Winery winemaker, established the list. Molly Greene, Beverage Director and Assistant General Manager, now curates it.
Saison holds two Michelin stars. It also has a 4-star rating from the San Francisco Chronicle. Saison is on the World’s 50 Best Restaurants list. It is a distinguished member of Relais & Chateaux.
Stepping into Saison feels like entering someone’s home. The dining room is cozy. Large silver refrigerator lockers line one wall. The open kitchen is decorated with hanging dried flowers. The bar is to the right. The bright lights illuminate the warm glow of the dining room.
Chef de Cuisine Richard Lee is at the helm of the kitchen. Watching the Saison kitchen and floor teams work is an artful dance. There is a reverence for the kitchen felt throughout the restaurant.
Dinner at Saison might begin with a cup of chilled tea. This tea is made from dried flowers, mint, eucalyptus, honey, and melon. It is a pleasant welcome. It is also an elegant way to bridge the time until the wine pairing starts.
Appetizers might include a tomato pate de fruit. It is a jelly made from clarified gazpacho with a currant tomato. An oyster on the half shell may be served with gooseberries. Chopped blue fin tuna, watermelons, and sansho pepper could arrive in a cracker shell. A stroopwaffel sandwich may be filled with duck liver and topped with huckleberries.
A laminated brioche made with bread miso may also be served warm. It is quite crunchy, feeling more like a croissant than a brioche. There is only a hint of sweetness.
One of the additions to the restaurant is a live sea tank. It contains several spiny lobsters. The contents of the tank vary according to the available seafood. The spiny lobsters might be combined with lamb. The lamb is dry-aged and chopped. It is mixed with the chopped spiny lobster. The tartare is seasoned with fermented pepper and yuzu. It is topped with green herbs.
Saison welcomes guests to come as they are. Yet, expect an unforgettable dining experience. From the ambiance to the impeccable service to the exquisite food and wine, Saison hits it on every level.