Saison [2], San Francisco CA

Saison

Krug Grand Cuvee

No3 Pandan Plantation 3 Stars Rum, Young Coconut, Lime

No7 Elija Craig 12yr Bourbon, Grilled Popcorn, Salted Caramel, Lemon

Rhubarb Soda, Grapefruit Zest, Elderflowers

Mushroom Custard, Grilled Cepes, Black Truffle Consomme, Gold Leaf

Smoked Reserve Caviar, Ember Roasted Yam Jam, Dungeness Crab, Grilled Chicken Gelee Croquette

Cherry Blossom Sea Bream, Crispy Bull Kelp, Pickled Vegetables, Ember Roasted Bone Gel

Live Scallop, Meiwa Kumquat, Sea Urchin, Haas Avocado, Asian Pear

Abalone, Roasted over Embers, Pickled Wild Kelp, Lardo

Battle Creek Rainbow Trout and Its Roe in a Rice Chip over Ramp Vichysoisse

Stew, Rice and Abalone Liver, Coastal Greens, Artichoke

Bitter Vegetables, Nasturtium Honey, Whipped Crème Fraiche, Ume

Parker House Rolls

Sablefish poached in sea water, Swarnadwipa Spices, Yogurt, Tangelo, Plantain Chips

Brassicas, Aged Seaweed Bouillon, Grains, Poached Egg

Duck Liver Toffee, White Chocolate, Bread, Milk, Bavarian Beer, *Secret*

Wood Pigeon, Cherry Tree, (30 day aged, boudin leg, roasted breast, hearts, cherry leaf, cherries, *Secret*)

Tart, Jasper Hill’s Farm Harbison, Strawberry, Black Walnuts, Young Juniper, Shortbread

Frozen Raspberry Marshmallow, Meyer Lemon Curd, Prickly Ash, Raspberry Sauce, Basil Buds

White Sesame Souffle, Black Sesame Gelato

Grilled Buckwheat Tea

Mignardises – Cashew and Matcha Sponge Cake with Dulce de Leche Cream, Brown Butter Bourbon Toffee Macaron, Liquid Center Truffle

Canele in a Cinnamon Box

Take Home Sugar Brioche

Floored by my meal in the kitchen at Joshua Skene’s previous iteration of Saison in September of 2011 and hearing that the restaurant had only gotten better since relocating to its SoMa dining room/kitchen hybrid it should go without saying that I walked into the restaurant with high expectations…and walked out three hours later with all of them met or exceeded. Beginning the evening with a quick welcome in the form of champagne before progressing through two cocktails and sixteen courses plus numerous treats and surprises from pastry chef Shawn Gawle to end the evening a meal at Saison is as much about the experience as the dishes served – the smell of the hearth, the purity of the ingredients, the quality of the plating, and the fastidiousness of the staff all functioning in harmony to produce something truly special. A work of passion from the Chef and his team it would be hard to name any one dish as ‘best’ since each and every course represented the end result of superior ingredients coaxed to yield their maximum effect but from garden to sea and aged game to sweets Saison is a special place…and in my opinion the best restaurant in the United States today.

http://saisonsf.com/