{"id":20077,"date":"2014-06-13T20:46:26","date_gmt":"2014-06-14T03:46:26","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=20077"},"modified":"2014-07-07T17:44:30","modified_gmt":"2014-07-08T00:44:30","slug":"saison-3-san-francisco-ca","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=20077","title":{"rendered":"Saison [3,] San Francisco CA"},"content":{"rendered":"

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Saison<\/p>\n

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Krug Grand Cuvee<\/p>\n

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Tea \u2013 Herbs from our garden and their flora, Meyer lemon<\/p>\n

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White Sturgeon Caviar \u2013 Shell torn sturgeon belly cured and smoked on kelp, gelee of the grilled bones, Spring citrus<\/p>\n

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Beignets of bitter vegetables and anchovy, milk thistle, soy and citrus<\/p>\n

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Arteis and Co Brut 1999<\/p>\n

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Diamond Turbot \u2013 fresh shiso, chrysanthemum pickled in dry mustard, mountain yam, sea bean, Meyer lemon sea salt, white soy infused with oils from the fish\u2019s head, nori, skin<\/p>\n

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Untitled \u2013 Gin, Juniper, Verjus, egg white, Absinthe, Chamomile Tea Syrup, White Ale<\/p>\n

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Trout \u2013 Smoked in the wood oven, tea, pickled daikon, anise hyssop<\/p>\n

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First of the season Corn \u2013 Pudding, dried tomatoes, trout roe<\/p>\n

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Sea Urchin Toast \u2013 Butter soaked Tartine toast, river vegetables and avocado, uni, uni bottarga<\/p>\n

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Abalone \u2013 Roasted over the embers, sauce of the liver and capers<\/p>\n

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Surf Clam \u2013 Herbal broth, bitters, dropwood<\/p>\n

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Sea Cucumber \u2013 The ribs grilled in the flora and stuffed with scallop farce, salted broth<\/p>\n

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Sea Cucumber \u2013 Chicharon, grilled kelp and bonito dusted with egg yolk fish sauce<\/p>\n

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Goddess Melon Soup \u2013 Crackling of pork, salted shiso<\/p>\n

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Ling Cod \u2013 Roasted over the coals, sauce of rangpur lime and yogurt, head<\/p>\n

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Untitled \u2013 5 Island Rum, Jamaican Rum, Honey Syrup, Fresh Lime Juice, Tiki Bitters, Blanc de Blanc (not photographed)<\/p>\n

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Brassicas \u2013 Dried over the fire<\/p>\n

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Sartarelli Tralivio<\/p>\n

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Parker House Rolls<\/p>\n

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Duck Toffee \u2013 Scented with caramelized white chocolate, milk, bread, beer<\/p>\n

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Beef \u2013 Grilled alongside its bones in the fire, cultured buckwheat, bitter herbs<\/p>\n

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1987 Robert Mondavi Cabernet Sauvignon<\/p>\n

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Pickles and a bouillion of beef bones \u2013 eggplant in brown sugar and soy, carrots in turmeric, turnips in nuka, salted squash blossom, beets in sauerkraut, daikon and burdock, cucumber<\/p>\n

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Cheese \u2013 Bellwether Farms Sheeps\u2019 Milk Ricotta with honey, Sofia, Pecorino, Rimrocker, Winnimere, Grilled Wheat Bread, Peach Soda with elderflower musk<\/p>\n

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Krug sorbet<\/p>\n

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Rhubarb \u2013 Jasmine and kumquat, sorrel granite<\/p>\n

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Buckwheat tea and canele, milk chocolate<\/p>\n

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Take Home \u2013 orange brioche, canele<\/p>\n

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Landing atop my list of best meals for 2013 a third visit to Saison was a given during my most recent trip to San Francisco and although I\u2019d have never imagined the circumstances when I booked the reservation nearly three months prior I\u2019m relatively certain the Friday the 13th visit will linger as one of the most memorable nights in my life \u2013 a nearly four hour experience of superlative food, beverage, and service unfolding while the Los Angeles Kings captured their second Stanley Cup. Admittedly known to Chef Skenes as well as Maitre D\u2019 Matthew Mako and welcomed at the door like an old friend it was to the restaurant\u2019s longer Discovery Menu that I was treated and with 20+ courses comprised of a cornucopia of exotic ingredients manipulated only as much as necessary to maximize both flavor and texture not a single bite would prove less than ambitious and, perhaps more importantly, delicious. Undeniably a tasting menu rooted in logical progression yet at the same time often hinting at things to come or flavors just passed it would be nearly impossible to single out a dish as the meal\u2019s strongest and as such focusing on one \u2018segment\u2019 that exemplified everything from sourcing to technique one would be best served to witness the urchin, abalone, surf clam, and sea cucumber quartet \u2013 each plate a stirring tribute to its ingredients but the succession a veritable work of art with brine, bitter, smoke, and sweet all delivered in harmony with texture moving deftly from crunchy to creamy and back. As much an event as a meal I\u2019ve said before that Saison is the best restaurant in the country and although other factors may indeed be tinting my most recent experience I am just as comfortable now suggesting that both the food and the service better than ever, a proclamation leaving me to wonder just how much better it can get\u2026and eager to return and find out.<\/p>\n

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RECOMMENDED: Discovery Menu<\/p>\n

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AVOID: N\/A<\/p>\n

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TIP: Amongst the nation\u2019s most expensive restaurants and now upping the ante with a $498 Saturday Chef\u2019s Tasting where Joshua Skenes is set to explore his newest concepts potential diners should do their homework before visiting Saison \u2013 simply put, this is not cuisine for \u2018everyone\u2019 and persons with more timid palates may find themselves challenged by several of the courses served throughout the night.<\/p>\n

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http:\/\/saisonsf.com\/<\/a><\/p>\n

\"Saison

Saison Krug Grand Cuvee Tea \u2013 Herbs from our garden and their flora, Meyer lemon White Sturgeon Caviar \u2013 Shell torn sturgeon belly cured and smoked on kelp, gelee of the grilled bones, Spring citrus Beignets of bitter vegetables and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,5,13,45,27,153,61,568,106,65,12],"tags":[],"class_list":["post-20077","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-california","category-dessert","category-foie","category-food","category-ice-cream","category-pork","category-saison","category-san-francisco","category-tasting-menu","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/20077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20077"}],"version-history":[{"count":4,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/20077\/revisions"}],"predecessor-version":[{"id":20154,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/20077\/revisions\/20154"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}