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Saison is a light and homey-feeling restaurant. The menu is a tasty mixture of traditional French cuisine, and the ever popular New American genre that has already been sweeping the world. Focus is on fresh, seasonal ingredients and careful and precise preparation and technique. The menu changes daily, so no matter how many times you come back (and you WILL come back), you always get to have a new, delicious and exciting dining experience. Of course, wine pairings are available for every course of the Michelin-starred prix f... read more
178 Townsend St, San Francisco, CA, 94107, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 9:00 a.m. to 6:00 p.m. | |
Tue | 9:00 a.m. to 6:00 p.m. | |
Wed | 9:00 a.m. to 6:00 p.m. | |
Thu | 9:00 a.m. to 6:00 p.m. | |
Fri | 9:00 a.m. to 6:00 p.m. | |
Sat | Closed | |
Sun | Closed |
If you can’t get a table, or can’t commit to the cost, you can sit in the bar for cocktails, Japanese whisky, and exquisite à la carte bites. There’s even a bit of a late-night scene.
The nightly dishes change often, achieving the artsy, evocative heights chefs of Josh Skenes' ilk aspire to, but — most importantly — they are damn delicious.
Experience the state's most expensive restaurant for a cheap price with the a la carte options that are pulled straight from their tasting menu. Make a reservation soon before the secret gets out.
The sea urchin with liquid toast and tangerine ice cream are just beyond amazing.
Elemental.
John Skenes does an amazing job infusing fresh local ingredients in his menu. Tasting menu is heavily seafood based - $398 per person. Amazing food, amazing service. 3 Michelin star worthy.
F&W: Check out Fat Noodle when it opens in 2015
"This award-winning restaurant, notorious for having one of the priciest tasting menus in the United States, recently moved...to a 19th-century, brick-and-timber building." -Fodors on TripExpert
Probably the most innovative bar in town.
Saison has a 4.5 star rating with 993 reviews.
Saison is closed now. It will open on Monday at 9:00 a.m.
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