Saison is recognized as the original fine dining establishment in the U.S. to use open hearth cooking. The San Francisco, CA institution launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar and developing into a renowned two Michelin-star restaurant.
Today, Saison is an open wood fire restaurant emphasizing the bounty of California’s evolving terroir under the leadership and vision of Executive Chef Richard Lee. It is driven by his 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 informed by his Chinese heritage and passion for the Bay Area.
Saison has one of the country’s largest and most remarkable selections of Old and New World wines, with a special emphasis on Burgundy and a full offering from our Saison Winery by co-founder and winemaker Mark Bright.
