The SF dining trend of late is a mix of casual, laid-back eateries with a heavy foodie bend and more traditional gourmet experience ala Thomas Keller with elaborate tasting menus and soothing décor. Gone are the days of glitzy downtown dining room with heavy service and even heavier bills. Once a simple pop-eatery located in the Mission District, Saison started as one and now falls to the later of the two trends in of the hottest and most awarded restaurants in the city. A new address, once again, offers a more casual aesthetic of spare decor and rustic tables where food takes center stage.
The Food
Led by chef Joshua Skenes, the menu often written by hand offers flavors like sourced of local seafood and regional produce often picked within hours of eating. Cooking from a stove visible from the dining room, guests choose between ala carte menu cooked on an open-hearth or more elaborate 8-course and new 20-course menu option has been added for a mere $500 per person.
Last Word
Opt for the seasonal 8-course with wine pairing that's well worth the time and experience.
