RestaurantsAMOctober 09, 2016San FranciscoSan Francisco, Restaurants, California, Fine Dining, DiningComment

Saison

RestaurantsAMOctober 09, 2016San FranciscoSan Francisco, Restaurants, California, Fine Dining, DiningComment

When I went to San Francisco, I managed to get a reservation at Saison. To begin, it was one of the most beautiful dining rooms that I have ever encountered. You walk in, and it opens into a spacious room with high ceilings. The atmosphere was like being invited to a Danish friend's home for dinner - modern but with the perfect amount of warm touches like adorable little flower arrangements and all my favorite things: couches, blankets, and cushy pillows. To the far end of the room is the kitchen - open and brightly lit - the center stage of the dining experience to come.

I was lucky to be seated at a table directly looking into the action. I love open kitchen/chef's table type set ups because it's fascinating to see exactly how the dishes are made, and at Saison, they have the most gorgeous arrangement, allowing you to view every step along the way. The meal that they created was amazing. It was very reminiscent of Japanese kaiseki with new American influences, which was not at all what I had expected but still delightfully surprising.

Tea made with Meyer lemon and herbs from the garden.

Egg custard, red hock cheese, and golden Osetra caviar with a Parker House roll brushed in olive oil and grilled over the fire.

Lobster gently warmed by the fire, watermelon radish, and rolled shiso with citronette and a grilled wakame salt.

Trout with roe and skin.

Fort Bragg sea urchin on top of 'liquid toast'. [Click image for more details]

Monterey Bay abalone, seaweed, and rice with sauce made of abalone liver and capers.

Kale and cabbage chips blistered over the fire or fermented with a broth made from the leaves.

Matsutake mushrooms with a pine broth.

Pickles over horseradish ice, reminiscent of tsukemono.

'Fire in the sky' beet. [Click image for more details]

Pine nut toffee with bread, milk, and beer. Served with beer pairing.

Smoked cow's milk ice cream with cocoa nibs and a smoked, salted caramel.

Strawberries dipped in their own juices and served with cream.

Tangelo with a citrus buttermilk ice cream.

Note: There are two soup courses not pictured above because, wellll, the photos were just bowls of broth. I know - I'm sorry - I've let you all down.

Course 3: Giant radish stuffed with scallop and sea cucumber. Broth of root vegetables
Course 14: Buckwheat flower, kelp broth

Random thought:

As I sat there wondering how the food could taste so good, I couldn't help but notice the freshly cut flowers, the homage to breakfast, a fire in the hearth. I could go on. And then I swear to you, I saw someone whisper to the fire. I'm not saying that magic is involved, but their logo does bear an uncanny resemblance to a certain magical fire, amiright?

Date: November 2015