Joshua Skenes’s pop-up-turned-big-boy restaurant Saison reopens next week after a remodeling hiatus that included new furniture in the dining room, a new hearth on the patio (still under construction), a new solid-cypress chef’s counter that seats four, and the star of the show: a shiny steel Molteni stove that is the new centerpiece of the open kitchen. Skenes is offering up some very haute food in a spare and almost casual setting, not unlike James Syhabout at Commis, and with the open kitchen this represents a paradigm shift for fine dining as we know it. Also, garden seating, especially on those warm evenings in late summer, is going to be where its at.
Below, please see the re-opening night menu, courtesy of Chef Skenes. He earlier spoke with the Scoop about the dish he’s most excited about: the beets, which are roasted whole, in ash, and served with crispy bone marrow. Starting next week, Saison will be open five nights a week, Tuesday through Saturday, with à la carte options available on the terrace. Chef’s counter seats will be $200 per person, and a 20-course menu will be available at the chef’s table for $500 a head. Update: The chef’s table actually got nixed, but the menu at the counter will vary in number of courses and price depending on the wishes of the guests. See our full slideshow here.
Saison, Reopening Menu
Wild caviar en gelée
Fluke cru & crispy bones, foraged herbs
Brassicas wild grains & their sauce, pheasant egg
Spring peas ragout of shellfish in their boullion, nasturtium
Crimson beet & bone marrow, hibiscus, rose
Sweetbreads roasted with caramelized honey & berbere spices
Rhubarb sorbet milk granite
Strawberries strawberry consommé, crème fraiche ice cream
8-Course Tasting Menu - $98
Wine pairings - $68
Saison - 2124 Folsom Street, near 17th - 415.828.7990
Earlier: Where to Dine Al Fresco On Those Occasionally Warm Summer Nights [Grub Street]
Five Restaurants That Should Be in the Top 100 But Aren’t [Grub Street]