The Next French Laundry? - Remodelista
Chef Joshua Skenes and sommelier Mark Bright launched Saison as a pop-up restaurant in San Francisco’s Mission District a few short years ago; it’s since skyrocketed to the top of the city’s culinary scene and earned two Michelin stars (as well as the priciest-prix-fixe-in-town honor). Photos by Alanna Hale via Grub Street, except where noted. Diners are not deterred; you must reserve well in advance for a seat at the table. A view of the double-height dining room in the former California Electric Light Company; cashmere throws are draped over the dining chairs. The bar area, where custom cocktails such as the Rhubarb Shrub are mixed. Cocktails are served in hand-etched glasses from Japan. Photo by Allie Pape via SF Eater. Fringed cashmere throws and a copper bucket; image via Saison. A tray of cocktail accoutrements. Wooly throws are provided for banquette diners. Live-edge walnut tables (“polished by hand to be smooth to the touch,” say the owners) and comfortable Danish modern-inspired seating. The menus are handwritten, an intimate touch. Photo by Allie Pape via SF Eater. A view of the reception desk (it’s on wheels so it can be moved as needed). A stack of inspirational reading. The kitchen, which was designed by Tim Harrison of Mill Valley-based Harrison & Koellner (a firm whose portfolio includes work for the French Laundry and Per Se in NYC), opens directly onto the dining area: “There are no boundaries,” say the owners. The owners imported a custom Molteni stove from Italy (it’s the only one in SF) and a wood-fired Miwe baking oven from Germany. Spices are meticulously hand labeled. Photo by Allie Pape via SF Eater. Photo by Allie Pape via SF Eater. Food prep inches from the tables. Stacked wood destined for the eight-foot-long open hearth. Check out the 107 posts in our Bay Area City Guide.