From Our Editors
Saison: A User’s Guide
- Poultry: slow-cooked farm egg served in osetra caviar
- Beef: 90-day dry-aged rib eye
- Sweet: white-sesame soufflé topped with black-sesame gelato
Story of the Name: The restaurant’s name is French for “season,” which reflects Chef Joshua Skenes’s ever-changing menu. Each night, he creates a multicourse dinner based on ingredients that are in season.
The Vibe: Saison occupies a 19th-century building that once housed the California Electric Light Company. Today, a wood-burning oven sits in an open kitchen, and four tanks in the dining room hold locally sourced seafood.
Where to Sit: Try to get a spot at the chef’s counter to watch the kitchen staff at work.
While You’re Waiting: Order a cocktail. Bartender Chase White mixes drinks that are both straightforward and complex.
- Be sure to mention any dietary restrictions you have when making reservations, which are a must given the restaurant’s small size.
- Even though it’s high-end, Saison doesn’t enforce a dress code.
- Block out about three hours for your meal.
Awards and Accolades
- The restaurant currently holds two shining Michelin stars.
- Pete Wells of the New York Times said, “Facing down more than 15 courses, I wasn’t bored once, and several times I was on the edge of my seat.”
- Bon Appétit magazine named it one of the Top 50 New Restaurants of 2013.
While You’re in the Neighborhood
Before: Flip through some graphic novels at Mission: Comics and Art (3520 20th Street).
After: Browse thousands of vintages from around the world at K&L Wine Merchants (638 4th Street).