Saison, San Francisco

Sample Menu

• 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.

Inside Tips

• 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).