When Gourmet calls a restaurant “the consummate San Francisco fine dining experience,” you better believe we’ll save you a table.
Gilt City members are invited to pull up two chairs, unfold your napkins and savor a special eight-course Gilt City menu with wine pairings, showcasing a special reserve caviar from North American Wild White Sturgeon. All this, from one of Food & Wine’s Best New Chefs of 2011, Joshua Skenes.
Skenes is the kind of innovative chef who takes a holistic approach to cuisine: emphasizing the dynamic relationship between the elements that combine to conceive a memorable meal. His menu at Saison strips ingredients of fluff and fuss for food that’s exquisite in its simplicity.
These are flavors you’ve never tasted before that beg to be written about, dreamed of and talked about days after the final bite.
— Jessica Turpin, Gilt City Editor