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Saison

  1. Lists
    Here Are the 2015 Michelin Stars for San Francisco; Benu and Saison Both GetChefs Corey Lee and Joshua Skenes join the three-star club.
    By Hugh Merwin
  2. Team-Ups
    Joshua Skenes Will Cook a Very Special Dinner With Matt Lightner at AteraForager-chefs from both coasts converge in New York.
    By Hugh Merwin
  3. Lists
    Bon Appétit Unveils Its 10 Best New RestaurantsAska, Fat Rice, and Saison made the cut.
    By Sierra Tishgart
  4. Leftovers
    Outdoor Seating at the Meatball Shop in Chelsea; Maiden Lane’s SpecialPlus: Preserve24’s unlimited-sangria brunch, and more, in today’s Leftovers.
  5. High Steaks
    Bon Appétit Takes a Very Close Look at Dry-Aged BeefGenius, microbes, and fat caps.
    By Hugh Merwin
  6. The Other Critics
    Tejal Rao Enjoys Vegan Food at the New Kajitsu; Jordana Rothman Gives Two StarsPlus: The General pleases Michael Kaminer, and more, in this week’s roundup.
    By Jessica Goodman
  7. Critical Move
    The New York Times’ Pete Wells Is Now America’s RestaurantYou’ve been warned.
    By Hugh Merwin
  8. The Other Critics
    To Counter Bauer, NYT Critic Pete Wells Comes Around to Loving SaisonLast year he was fatigued and a little annoyed. This year he is awed.
    By Jay Barmann
  9. The Other Critics
    Bauer Praises Skenes’s Food at Saison, Dings Them for Service, No ValetHe gives it four stars for food, but three overall.
    By Jay Barmann
  10. Booze You Can Use
    What to Drink at Saison, Which Now Has Its Full Liquor LicenseThe drinks include unique garnishes and elements of fire.
    By Jay Barmann
  11. Menus
    Saison’s Bar Tasting Menu Revised, RepricedMore changes to the Saison bar tasting menu.
    By Carolyn Feng-Friberg
  12. Celebrity Settings
    Andrew Knowlton Dines Everywhere in S.F.; Tanlines Sup at NojoAlso, Andie McDowell spotted at The Grove.
    By Jay Barmann
  13. Menus
    Saison Launches Bar Tasting Menu, With CanapésIt’s $48 for eight to ten small courses.
    By Jay Barmann
  14. Temporary Closings
    Saison Experiences Hiccup, Closes For Weekend RepairsSounds like it was a gas and electrical problem.
    By Jay Barmann
  15. Booze You Can Use
    Cocktails at Saison to Feature Grilled Pineapple Syrup, Hearth-Popped PopcornThe full liquor license has not yet come through yet, though, so the hard-liquor drinks aren’t available.
    By Jay Barmann
  16. Quote of the Day
    Joshua Skenes Has a Thing or Two to Say About the Tasting Menu Debate“No one says, ‘Hey you son of a bitch, you better come to my restaurant now.’ People can go where they please.”
    By Jay Barmann
  17. Temporary Closings
    Stable Café Still Recovering From Early December FloodThe flood also hit Saison on their very last day in the rear space, as they were in the process of moving to SoMa.
    By Jay Barmann
  18. Movin’ On Up
    Saison to Move to SoMa Spot, Close Original Location November 30 [Updated]And there will be a new cocktail program!
    By Jay Barmann
  19. The Other Critics
    NYT Critic Pete Wells Visits San Francisco, Talks About Tasting Menu FatigueHe loves Benu, but is “dazed” by Saison.
    By Jay Barmann
  20. Price Check
    Sons & Daughters Ups the Ante, Lowers Seat Count, à la SaisonAlso, they’ll be adding to the number of courses and generally slowing things down.
    By Jay Barmann
  21. Quote of the Day
    Joshua Skenes Wants to Satisfy You
    By Jay Barmann
  22. Empire Building
    Saison Either Moving or Expanding to SoMaThe deal is done, but lots of details to be worked out.
    By Leanne Maxwell
  23. Chef Shuffles
    Saison Steals New Pastry Chef Away From New York’s CortonPastry chef Shawn Gawle recently won the Best New Pastry Chefs honor from ‘Food & Wine.’
    By Jay Barmann
  24. Foodievents
    Bar Tartine Launches Monday ‘Curiosities’ Series Tonight; SaisonSean Thackrey unveils his Cassiopeia Project, featuring Anderson Valley Pinot Noir clones.
    By Jay Barmann
  25. Trends
    Lobster, Barely a Luxury Item Anymore, Keeps Getting CheaperThe price has dipped below the break-even point for some Maine fishermen as fancy chefs turn to stuff like European langoustines.
    By Jay Barmann
  26. Price Check
    Regarding the Economics of Saison, and How Much Labor Goes Into Each Tiny HerbChef Michael Hung recently did a stage there, and shares his thoughts on the matter.
    By Jay Barmann
  27. Lists
    Is Mr. Pollo an Adequate Alternative to Quince?
    By Jay Barmann
  28. The Other Critics
    Josh Sens Calls Saison ‘Money Well Spent’He does the chef’s counter, and gives it four stars.
    By Jay Barmann
  29. Reopenings
    Saison Reopens Tonight Following Flood ClosureThey did not make it open by Saturday as planned.
    By Jay Barmann
  30. Temporary Closings
    Saison Closed Due to Flooding From Last Night’s StormSome storm drains backed up into Saison’s kitchen, but they should reopen Saturday.
    By Jay Barmann
  31. Beer Me
    It’s the Time of the Saison at Alla SpinaVetri’s gastropub salutes the seasonal sipper by devoting 10-plus taps to it.
    By Collin Keefe
  32. Beer Me
    Yards Rolls Out Its Seasonal SaisonThe limited release brew is made for enjoying warm weather.
    By Collin Keefe
  33. Price Check
    A Handy Guide to the Current Prix Fixes at S.F.’s Fanciest RestaurantsWhat does Quince cost these days, anyway?
    By Jay Barmann
  34. Ch-ch-ch-changes
    Saison Shifting to All Ticket-Based Reservations, Raising Prices [Updated]Regular dining room reservations, on weekends, are now $511 including beverages, tax, and tip.
    By Jay Barmann
  35. Bookshelf
    David Kinch, Joshua Skenes, Dominique Crenn All Putting Out CookbooksAlso, Traci Des Jardins will be putting out a volume in 2013 as well.
    By Jay Barmann
  36. Gastronomics
    The One Percent Is Invited to Drop $25,000 on Valentine’s Dinner By JoshuaA one-night, one-time package at a private home in Big Sur comes with your own Michelin two-star chef: Joshua Skenes.
    By Jay Barmann
  37. Actually Pretty Awesome
    Actually Pretty Awesome: Crudités at SaisonIt’s a variant on a classical French dish, and includes a bevy of tiny leaves, as well as a lardo raviolo.
    By Jay Barmann
  38. It’s All in the Stars
    Benu, Coi, and Saison and the Race to Be S.F.’s First Michelin Three-StarA little more national love for San Francisco, this time from the ‘Journal.’
    By Jay Barmann
  39. Ch-ch-ch-changes
    Saison Reduces Seating, Adds Ticket-Based Chef’s CounterThe restaurant will reduce to one seating per night, with eighteen seats only in the main dining room.
    By Jay Barmann
  40. Video Feed
    Saison’s Joshua Skenes Reacts to His Michelin StarsHe sprayed champagne all over his staff.
    By Jay Barmann
  41. Michelin Guide
    Michelin 2012: Benu, Baumé, and Saison Get Two Stars; Sons & Daughters,Also, Michael Mina returns to the guide at one star.
    By Jay Barmann
  42. Michelin Guide
    Will Manresa, Coi, or Benu Join the Three-Star Club?O, the drama of it all…
    By Jay Barmann
  43. Michelin Guide
    Bar Tartine, Zero Zero, Contigo Among New Picks for Michelin Bib GourmandThe list got leaked a day early, via Bloomberg.
    By Jay Barmann
  44. Chef Shuffles
    Coi Poaches Pastry Chef From Saison
    By Jay Barmann
  45. Back of the House
    Saison Chefs Get New Outfits, Courtesy of Levi’sTheir new chef’s jackets are based on a vintage French one that a Levi’s designer found at the flea market.
    By Jay Barmann
  46. Trends
    Aspic Coming Back Into Fashion? You Don’t Say.Tomato aspic? Yep, it’s coming back.
    By Jay Barmann
  47. Pre-Previews
    Saison Still Set on Moving, May Have Secured New Jackson Square Space [Updated]Skenes says they’re close to a deal on a new spot.
    By Jay Barmann
  48. Awards
    Joshua Skenes Crowned Best ChefSF Mag awards him their prize the same year he was among Food & Wine’s Best New Chefs.
    By Jay Barmann
  49. Foodievents
    Jeremy Fox to Pop Up Next at Orson, August 12
    By Jay Barmann
  50. Mikey Doesn’t Like It
    Bauer Feeling Insecure About Star Ratings, AgainOnly one new restaurant has notched three stars so far this year. And what does two stars even mean?
    By Jay Barmann
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