Saison
New American restaurant · South Beach
178 Townsend St, San Francisco, CA 94107
Highlights
Wood-fired seasonal dishes and a robust wine list
Wood-fired seasonal dishes and a robust wine list
"Saison has been around in one form or another since 2009. Even today, it’s considered a once-in-a-lifetime type of meal that you probably really need a reason for, like an engagement, an anniversary, or whatever milestone in your life you’d want to mark with something you may never do again. The menu constantly changes, but the food generally focuses on two things: the wood-burning stove in the kitchen and using an ingredient to the nth power in one dish. You might see things like a lobster broth served with grilled lobster tail and a lobster dumpling, or a piece of grilled bread soaked in a sauce made of more bread before being topped with uni." - team infatuation
"A San Francisco fine-dining kitchen where he worked under chef Joshua Skenes; one of the formative professional experiences cited in his résumé and menu development (including the jamon-toast play on a dish served there)." - Paolo Bicchieri
"Saison’s status as an open wood fire restaurant still appeals to diners (and Michelin inspectors) with its strong tasting menu program. (2 stars)" - Eater Staff
"Retained its two Michelin stars; chef Rich Lee described arriving together by Uber and the early tension that eased as the night progressed, while colleagues expressed hope his restaurant would eventually earn a third star." - Paolo Bicchieri
"At once playful and profoundly earnest, this privileged playpen is adored by the Bay Area's elite. The studied cool of the kitchen extends to its crowd, and the striking warehouse setting blends rusticity with refinement. Everything revolves around the roaring hearth. The kitchen, under the direction of Chef Richard Lee, is in steady hands and proffers an immersive experience. First, a generous quenelle of caviar set atop a lush salsify cream dressed with sturgeon bone broth may open the meal after some first bites and foraged herb tisane. Then, local rabbit saddle dressed with perfect morels and grilled gem lettuce; or Texas antelope ribeye sauced with blueberries and accompanied by a black truffle croissant lead to unique sweets. Treats like milk chocolate shaved ice bring the meal to an amazing finish." - Michelin Inspector
