Originally a Sundays-only pop-up, Saison has dramatically risen through the ranks in three short years. Chef Joshua Skenes commands the kitchen of this Mission District gem, which he runs with co-owner and sommelier, Mark Bright.
As one of Food & Wine magazine’s 2011 Best New American Chefs, Skenes’ cuisine honors a French education ascertained under chefs like Jean-Georges Vongerichten (of Jean Georges). Skenes has always had a respect for ingredients in their purest form—and food that’s honest and uncomplicated. But, he admits, “Simple sometimes is very difficult.” At Saison, a fresh take on fine dining is found in dynamic dishes crafted with simple ingredients. In the end, Skenes’ ever-evolving menu is all about flavor.
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