Each day at Saison begins by lighting a fire.
Plums hung to ripen in the cool air, bones begin to smoke, pineapples are hung on a string to season with smoke, beets begin to age, seaweeds are grilled. “Wood” is announced aloud as another log is added to the hearth, a constant reminder that a fire can be cared for - but not controlled.
Time is the great equalizer. Each product we create undergoes an intricate process of aging and proper harvest. Tomatoes are soaked and smoked. Et Cetera. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Cras mattis consectetur purus sit amet fermentum. Fusce dapibus, tellus ac cursus commodo, ut fermentum massa justo sit amet risus.
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Sourcing product from the surrounding land, Saison highlights the abundant resources of Northern California. Our menu is crafted by exploring the possibilities of these offerings, presenting them to you at the very moment that they are prime for enjoyment.
Despite achievement in any form, craftsmen are consumed by the relentless pursuit of whatever truths they hold dear. Saison is the realization of those truths and the reality that much more is possible, but can only exist in places where the gap between nature and consumption has no interference.
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Based in the Soma District of San Francisco, Saison was founded by executive chef, Joshua Skenes, and wine director, Mark Bright. Our concept was forged in the woods and swamps of Chef Skenes’ youth. Seeing, tasting, smelling and wandering through nature planted a seed that didn’t bear fruit until much later in life. Saison now exists as an echo of that period of discovery. A place where the procurement and processing of near perfect products are obsessed over. A place where a new culinary language was created and is now emulated internationally.
We look forward to the pleasure of your company.
Based in the Soma District of San Francisco, Saison was founded by executive chef, Joshua Skenes, and wine director, Mark Bright.
The concept was forged in the woods and swamps of Chef Skenes’ youth. Seeing, tasting, smelling and wandering through nature planted a seed that didn’t bear fruit until much later in life. Saison now exists as an echo of that period of discovery. A place where the procurement and processing of near perfect products are obsessed over. A place where a new culinary language was created and is now emulated internationally.
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