Saison
New American restaurant · South Beach
178 Townsend St, San Francisco, CA 94107
Highlights
Saison serves seasonal, wood-fired New American cuisine with meticulous plating, rare wines, and a luxe, modern lodge vibe.
Saison serves seasonal, wood-fired New American cuisine with meticulous plating, rare wines, and a luxe, modern lodge vibe.
"A meal at two Michelin-starred Saison after an afternoon game would be a big mood but hey, sometimes that’s what the occasion calls for. The tasting menu at this live-fire restaurant, located just around the corner from the stadium, costs $295 per person and you’ll need a reservation, which can be made on Tock. For an ever so slightly more chill experience, there’s also the Salon at Saison, where an abbreviated tasting menu starts at $195 per diner." - Lauren Saria, Paolo Bicchieri
"Saison is a celebrated restaurant founded by Joshua Skenes, known for its high-quality ingredients and having been awarded three Michelin stars." - Matthew Kang
"Walk the two blocks from the stadium and go to Saison for a meal you’ll probably remember for the rest of your life. The Michelin-starred fine dining restaurant does a tasting menu ($328) that emphasizes wood-fired cooking. 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." - lani conway, julia chen 1
"Wood-fired New American cuisine might sound tired, but there’s a good reason Saison continues to hang onto its place in the pantheon of celebrated San Francisco restaurants. Not only does the cavernous dining room exhibit a carefully crafted balance of elegance and simplicity, but the menu also effortlessly marries premium ingredients including caviar and uni with duck and antelope. The tasting menu starts at $298 with beverage pairings, gratuity, and other fees not included." - Lauren Saria
"A Pinot Noir grown on the Coast Grade Vineyard in the tiny Ben Lomond Mountain AVA, beverage director Molly Greene pairs it with Sonoma duck breast, which has been rubbed with honey and spices and smoked." - Kevin Chau
