The story
Saison, at 178 Townsend Street in San Francisco, is a contemporary Californian restaurant that holds two Michelin stars (2026) for excellent cooking. The kitchen cooks over open wood fire, and the menu follows what the region produces.
Executive Chef Richard Lee leads the kitchen. The restaurant describes its style as open woodfire cooking inspired by California's terroir. The stated goal is purity and innovation, with flavors built deliberately rather than dressed up.
Much of the produce comes from the restaurant's two-acre farm in western Marin County, just outside the city. On one recent visit, the harvest included mizuna, red leaf lettuces, purple mustard and orange calendula blooms. The farm's milk comes from a brown-and-white cow named Vibrance. Live abalone and lobster are kept in tanks, and the chefs buy sweet sea urchin and brown box crabs from fishermen along the California coast. Guests can ask for shellfish to feature in their dinner.
There is no set menu. Before arriving, guests correspond with or speak to the service team, who shape the evening around personal tastes. The room has exposed brick, firewood stacked in the entry and an open kitchen that stays busy through service. Wine Spectator gave the wine list its Grand Award in 2014.
Recognition
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Excellent cooking
Prepare to be pampered by a whole team of polished and engaging service professionals. Rather than having one person catering to your needs throughout the evening, you’ll find that service is a team sport at Saison.There’s no set menu. Before your reservation, you’ll correspond or speak with a member of the restaurant’s service team so it can craft a dining experience that satisfies your personal tastes and preferences.The produce here is exceedingly fresh, as much of it comes from the restaurant’s two-acre farm in western Marin County, just outside San Francisco. On a recent visit, the bounty included mizuna and red leaf lettuces, purple mustard, orange calendula blooms and milk from Saison’s brown-and-white cow named Vibrance.While Saison’s level of cuisine and service place it in the top echelon of dining establishments in the world, it’s far from formal or stuffy. Exposed brick walls, piles of firewood in the entry and an open kitchen that hums with activity keep things feeling cozy — and don’t be surprised to find yourself singing along to Michael Jackson, Madonna, Don Henley or Hall and Oates on the playlist.Seafood lovers will be in heaven: Saison has tanks stocked with live abalone and lobster, and sublimely fresh shellfish will be a part of your dinner if you desire. The chefs work with fishermen along the California coastline to source the best sweet sea urchin and brown box crabs, an unusual delicacy.
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