about saison

Saison is recognized as the original fine dining establishment in the U.S. to use open hearth cooking. We launched modestly in 2009 as a pop-up, scaling into a full time brick and mortar in the Mission and eventually moving into our current location on Townsend St.

Today, Saison is an open wood fire restaurant under the leadership of Executive Chef Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Chef Lee builds upon Saison’s formidable foundation, crafting nuanced flavors with intention, inspired by the culinary diversity of Northern California.

Saison has one of the country’s largest and most remarkable selections of Old and New World wine, with a special emphasis on Burgundy. Established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright, the list is now curated by Beverage Director and Assistant General Manager Molly Greene.

Saison holds two Michelin stars, a 4-star rating from the San Francisco Chronicle, is on the World's 50 Best Restaurants list, and is proud to be a distinguished member of Relais & Chateaux.

reservations

We serve dinner Tuesday through Saturday beginning at 5:00 PM. Reservations are required. Our bar is available Tuesday, Wednesday, and Thursday beginning at 5:00 PM for our new Bar Experience, as well as cocktails, wine, and uni toast. Reservations are highly encouraged as seating depends on reservations and availability, walkins welcomed when possible. Dinner reservations are released at least one month prior, by the 1st, via OpenTable. To secure a reservation, a credit card is held on file. To reschedule or cancel, please contact us directly at info@saisonsf.com or (415) 828-7990.

dietary restrictions

At Saison we attempt to accommodate any allergies, aversions, or dietary needs whenever possible. However, at this time, we are unable to provide a menu that is vegan, allium-free, or entirely free from trace amounts of gluten, dairy, soy, finned fish, or mushroom.
For inquiries regarding food allergies or restrictions, please contact info@saisonsf.com.

WINE

Saison has one of the country’s largest and most remarkable selections of Old and New World wines, curated by Saison Hospitality Co-Founder and Wine Director Mark Bright and Saison Beverage Director and Assistant General Manager Molly Greene. Our Wine Spectator Grand Award-winning list has a special emphasis on Burgundy and a full offering from our Saison Winery. If you would like to speak with one of our sommeliers, please contact us here.

Saison Hospitality

In 2016, eight years after the original restaurant Saison was conceived, Saison Hospitality was formed by Saison co-founder, SHG Wine Director, and Saison Winery winemaker Mark Bright, alongside serial entrepreneurs and restaurateurs Jag Kapoor and Gary Gauba. We are a sustainable hospitality group dedicated to evolving in the world of food, wine, and hospitality.

We utilize the most innovative techniques to create new classics. Great food is the backbone of what we do. Our passion for storytelling through experiences and our holistic approach to the restaurant business make us who we are. We create concepts and brands that set the trend, or sometimes buck it. We are a passionate, creative team of highly experienced restaurant professionals that plan, develop, operate, and advise. 

Saison Hospitality is comprised of two Michelin-starred Saison Restaurant led by Executive Chef Richard Lee, one Michelin-starred Angler San Francisco, the elevated BBQ popup Smokehouse, Mark Bright's Santa Cruz Saison Winery, the Saison Wine Bar & Cellars, and the rare wine brokerage & consulting firm Saison Cellar which also recently launched a wine club, Wines from the Hearth.

WHAT IS YOUR CORKAGE POLICY?

Corkage fee is $100 per 750ml bottle, up to two bottles.

reservation policies & Cancellations

No-shows and cancellations within 48 hours of the reservation will be charged the full price of the menu(s) selected. Cancellations before the 48-hour window will be charged $98 per person. Canceled reservations will have 30 days to rebook and apply the charge as a credit. Credits do not apply to no-shows.

DO YOU HAVE A DESSERT FEE?

We have an outside dessert fee of $50. Please contact us directly up to 48 hours in advance of your reservation at info@saisonsf.com.

DO YOU HAVE A DRESS CODE?

We welcome guests to come as they are.