Published January 30, 2013
Saison Is Back, and It’s Glorious
If you’re not craving a silly amount of lobster, caviar and wine right now...
... you’re about to be.
, the new iteration of the culinary showstopper, reopening in SoMa on Friday.
There are two major changes from the old Saison. First, they brought everything inside—including that
eight-foot hearth in the far corner of the kitchen. Second, they’ve got cocktails. These are what you call
The result is essentially a massive,
gorgeous open kitchen
—there are no walls in here. The tables are made from hand-polished slabs of
black walnut, strategically arranged to be in the heart of the action (by the refrigerators, next to lobster
This is where you’ll go for a big, big night out with someone special and/or hungry. Every table is
basically a chef’s table, but we suggest #1. It’s a tucked-away corner spot where you can enjoy your
approximately three-hour, 18-to-20-course dining experience in something like privacy. Sort of.
Oh, and the cocktail bar. There’s a cocktail bar. It’s pretty cocktail-bar-y, except you’ll need a
reservation (either for drinks, or for dinner later). In which case, we like their riff on the pisco sour,
made with hay-infused egg whites.
We can’t think of a better use for hay.
178 Townsend St
(at 3rd St)
San Francisco, CA 94107