about saison

Saison is recognized as the original fine dining establishment in the U.S. to use open hearth cooking. We launched modestly in 2009 as a pop-up, scaling into a full time brick and mortar in the Mission and eventually moving into our current location on Townsend St.

Today, Saison is an open wood fire restaurant under the leadership of Executive Chef Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Chef Lee builds upon Saison’s formidable foundation, crafting nuanced flavors with intention, inspired by the culinary diversity of Northern California.

Saison has one of the country’s largest and most remarkable selections of Old and New World wine, with a special emphasis on Burgundy. Established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright, the list is now curated by Beverage Director and Assistant General Manager Molly Greene.

Saison holds two Michelin stars, a 4-star rating from the San Francisco Chronicle, is on the World's 50 Best Restaurants list, and is proud to be a distinguished member of Relais & Chateaux.

reservations

We serve dinner Tuesday through Saturday beginning at 5:00 PM. Reservations are required.

Our bar is available Tuesday, Wednesday, and Thursday beginning at 5:00 PM for cocktails, wine, and uni toast. Walkins are welcomed, seating depends on reservations and availability.

Dinner reservations are released one month prior, on the 1st, through our booking system, TOCK. To secure a reservation, a deposit is required. To reschedule or cancel, please contact us directly at info@saisonsf.com or (415) 828-7990.

dietary restrictions

At Saison we attempt to accommodate any allergies, aversions, or dietary needs whenever possible. However, at this time, we are unable to provide a menu that is vegan, allium-free, or entirely free from trace amounts of gluten, dairy, soy, finned fish, or mushroom.
For inquiries regarding food allergies or restrictions, please contact info@saisonsf.com.

WINE

Saison has one of the country’s largest and most remarkable selections of Old and New World wines, curated by Saison Hospitality Co-Founder and Wine Director Mark Bright and Saison Beverage Director and Assistant General Manager Molly Greene. Our Wine Spectator Grand Award-winning list has a special emphasis on Burgundy and a full offering from our Saison Winery. If you would like to speak with one of our sommeliers, please contact us here.

Saison Hospitality

In 2016, eight years after Saison was conceived, Saison Hospitality Group was founded by Mark Bright, Jag Kapoor, and Gary Gauba, to continue evolving in the world of food, beverage, and hospitality. Saison Hospitality is comprised of Saison Restaurant, Angler San Francisco, Smokehouse, Saison Cellar, and Saison Winery.

WHAT IS YOUR CORKAGE POLICY?

Corkage fee is $100 per 750ml bottle, up to two bottles.

Cancellations & transfering tickets

All reservations are final and non-refundable just as ticketed events for concerts and sporting events. We are unable to transfer reservations to another date. Reservations may be transferred to another guest. We request that tickets are formally transferred through the Tock site. If you need assistance, please email us at info@saisonsf.com.

DO YOU HAVE A DESSERT FEE?

We have an outside dessert fee of $50. Please contact us directly up to 48 hours in advance of your reservation at info@saisonsf.com.

DO YOU HAVE A DRESS CODE?

We welcome guests to come as they are.