Wednesday, July 9, 2014

saison (2) - san francisco, ca
178 townsend street
san francisco, ca 94107

- upon arrival, we were seated in the restaurant's lounge and poured a complimentary glass of krug grand cuvee before being led to a table right across from the kitchen
- saison's layout is the best i have yet encountered...being so close to the action yet having the privacy of your own table instead of a counter seat is awesome...the 80's pop soundtrack is pretty great too
- like our first visit, we opted for the longer "discovery" menu, and what we were served definitely lived up to our memories of last time
- my favorite dishes were the trout roe, diamond turbot (mountain yams!), uni, sea cucumber ribs and chicaron, black cod (best of the night), duck liver toffee, and the krug sorbet (!!!)
- the parker house rolls just might be the best bread i have ever had...we asked for seconds on both visits
- service was again fantastic, as the entire staff was extremely friendly and made us feel completely at home...i liked how certain dishes were presented by the member of the kitchen that prepared them
- as much as i enjoy places like alinea, eleven madison park, and sixteen, part of what makes saison so incredible to me is that chef skenes is able to craft an experience as good or better than the aforementioned restaurants without stories/concepts/tableside is just pristine ingredients and honest cooking
- if asked to name my favorite restaurant in the country, saison is one of three or four places that would immediately pop into my mind for consideration...i cannot wait to return, and am very confident that the restaurant will be awarded the third michelin star this year
tea, herbs from our garden and their flora

trout roe, corn, tomatoes dried in the wood burning oven

beignets of bitter vegetables and anchovy

diamond turbot, mountain yams, nori, sauce saison

trout, smoked in wood oven

sea urchin toast, river vegetables, avocado

abalone, roasted over the embers, sauce of the liver and capers

seaweed shooter

sea cucumber ribs grilled in the fire

sea cucumber chicharon made of the skin

black cod, roasted over the coals, sauce of rangpur lime and yogurt

parker house rolls

"fire in the sky" beets, bone marrow

fresh milk, heirloom beans, grilled eucalyptus

brassicas, dried over the fire

duck liver toffee, milk, bread and beer

slowly grilled lamb , fermented goddess melon, salad from the saison garden

pickle and a bouillon of lamb bones
krug sorbet
berries, french marigold, raw milk ice cream
 tea and canele

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