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.
What we love
- A 12-course dinner at this two-Michelin starred restaurant is the ultimate foodie experience. Save it for a special evening or treat yourself just because.
- Chef Joshua Skenes’ menu is built based on what’s available at the local markets, paying homage to California’s bountiful harvests.
- The open kitchen means you can marvel at the talent from front row seats.
- A past favorite featured sea urchin cured in its own seawater and served with white asparagus poached in milk, then seasoned with a foam of white soy, fish sauce, and the restaurant’s housemade butter.
- Gourmet calls the restaurant “the consummate San Francisco fine dining experience.”
What to know
- Redeem by: Wednesday, July 4, 2012
- This offer is final sale and non-refundable
- Offer does include tax and service charge
- Must call at least seven days in advance to make reservation
- Reservations available Tuesday – Thursday only
- No dietary restrictions or substitutions
- Limit two vouchers per table
