Saison

Yesterday's visit to Saison in San Francisco left us thoroughly impressed.
The restaurant strikes a perfect balance between elegance and comfort, steering clear of any pretentiousness, which made for a delightful dining atmosphere.
Every dish presented to us was a testament to Saison's culinary artistry. Our culinary journey started with Oyster kiwi pairing, where the kiwi's sweetness and tartness elegantly uplifted the oyster's umami richness.
This was followed by an exceptional Caviar with Geoduck dish, where the delicate sauce harmoniously balanced the caviar's savory depth. However, it was the Uni sourdough toast that truly captivated us.
The combination of umami from the uni, caramel notes from the brown butter, and the toast's crisp texture created an unforgettable flavor profile, making it one of the most remarkable dishes we've ever savored.
The other courses, including the rabbit, antelope, and an exceptional wagyu, were executed to perfection. The meal concluded on a refreshing note with a sorbet that was perfectly balanced in sweetness and acidity, cleansing our palate and rounding off the rich main courses beautifully.
The accompanying cake and wafel left us with a lasting impression of Saison's dedication to excellence in every aspect of dining. In terms of service, it was impeccable, further elevating our dining experience.
We felt that Saison is on par with some 3 star restaurants that we have been to, making it a remarkable two-star gem in the area.
We are already looking forward to our next visit, eager to delve once more into the culinary delights that Saison has to offer.

My friend arrived drunk, and for the most part they made it work.
The food was thoughtful.
We were treated to some birth-year wine.

Great dining experience.
Worth the Michelin pricing.
Staff is courteous and attentive.
We did the bar saloon seating.
The space was a bit confined but intimate.
Food wise, the pacific black cod really stood out as it melted in our mouth.
The caviar was different and very savory with the seaweed flavor.
The goat milk sorbet dessert was controversial if you are not into goat milk (you don’t taste the goat milk until the end of your bite). One thing I did not get to try (and I really wish I did) was their wine collection…when I say they have an expansive wine collection, I really mean it…I mean.
Romanée-Conti Burgundy…?!?! That was probably the first time I’ve ever seen it on a menu in my entire life