2* Michelin and a $700 bill for a visionary chef

At Saison Restaurant in San Francisco, Joshua Skenes is in charge, but the success is shared with the brigade de cuisine that also serves at the tables. It’s certainly an unusual experience worth sharing.

If you are wondering what you are eating, Saison in San Francisco is not for you. Certainly, the person who served it has explained it to you in detail, but even so, it is not easily definable. The dishes are evanescent, almost immaterial.

Lightness is at home at Saison in San Francisco.

Indeed, lightness is a defining characteristic. Even after a tasting menu of over ten courses, you feel more tipsy than stuffed. This is because alongside the tasting menu, which changes according to the freshest products the chef sources from the market (and his own garden), you can also opt for a wine pairing. The sensory experience is remarkable… but so is the alcohol level by the end of the dinner, of course, as the wines change with each course.

An Evolving Menu

Thus, the menu is in constant evolution based on the season and market availability. The best of the best is selected, and the culinary experience is crafted around those products. The well-stocked cellar then supports pairing the most suitable labels with the new creations.

The Atmosphere is Informal, and the Kitchen is Open

The venue is located in a former production building, featuring rustic tones that pleasantly contrast with the wooden tables and some small refinements. If you think this might make the price approachable, you’re mistaken.

But how much does Saison in San Francisco cost?

If you ask how much it costs, you will probably find it fully booked; in any case, know that you won’t dine for less than $700. And if your next question is whether it’s worth it, understand that research comes at a cost, and here, you dine in the future.

Saison Restaurant San Francisco