December 5th, 2017
Saison Announces New Restaurants
New California Locations Include San Francisco and Los Angeles.
About Saison and Saison Hospitality Group
Saison was conceived in San Francisco in 2008 by Chef Joshua Skenes and Wine Director Mark Bright. Saison Hospitality Group was founded in 2016 in partnership with TerraVentures to further develop the innovations of Saison.
The restaurant is best known for redefining modern American cuisine by marrying the very best products in existence with the art of fire cooking. Saison has a 4-star rating from the San Francisco Chronicle and a 3-star rating from the Michelin Guide. Saison is a distinguished member of Relais&Chateaux and is the sole restaurant from California that made the cut in the World’s 50 Best Restaurants list in 2016 and 2017.
A raw bar & grill named Angler. Each restaurant will each have a capacity of over 100 seats with several spaces available for private parties designed with the guest experience in mind. Both outposts will evoke a rich maritime setting, with rusted steel beams, exposed brick, elements of copper with a saltwater patina, mermaid tiles and natural materials such as American walnut. Each will feature an entry room with a fireplace, full bar and an inviting salon for diners to gather before and after their meal--or just stop in for some wine, cocktails and a quick bite. Expect a warm environment with an expansive and diverse wine cellar focused on Burgundy, Rhone, and Loire valley.
The center of the kitchen is a 32- foot hearth with eight different zones for the various types of fire cooking Saison has created over the years and where every dish will take form. Being seafood focused, live tanks will house fish and shellfish sourced by Saison’s fisherman - directly from the ocean to the plate.
The menu will be an a la carte collection of the local bounty cooked simply and carefully. Each day’s inspiration will be drawn from the products themselves and will be an articulation of their natural flavors, served at their peak taste.
Sample dishes include:
Raw bar items such as ice-cold oysters and clams
Mendocino sea urchin on grilled bread
Cured rockfish with meyer lemon
Simple salad of lettuces & herbs
Tomatoes & peppers preserved over the fire with honey vinegar
Spot prawns griller over a bed of seaweeds
California King Crab steamed with drawn butter from our cows
Hopi corn bread baked with wild boar fat in skillet near the fire
Elk T-bone roasted over the embers with coffee beans & chilis
Wild strawberry soup
Ember ice cream & espresso granite
The first location for Angler will be in San Francisco on the Embarcadero. While each restaurant will share cohesive cuisine and design elements, each location will convey its own relevance to the area and reflect each city’s unique character. The San Francisco outpost will boast views of the San Francisco Bay and the Bay Bridge.
Opening dates are slated for Summer 2018 in San Francisco and Fall 2018 in Los Angeles. More details to follow soon.