Saison, San Francisco, 3/12/16

kitchen
kitchen

A repeat visit to this medium sized place that only offers a tasting menu and has been one of our favorite spots in the U.S. Chef Josh Skenes was not in the kitchen for much of the night as he has been on previous visits but Sous Chef Scott is more than able to run things. Sommelier Mark Bright was also not in the house this night and I admit I missed his personal touch and enthusiasm with the wine choices. The kitchen gleams and runs like a well oiled machine and the staff seem comfortable to work in this fishbowl. The menu did include a number of dishes that we’ve had before but here’s our menu for the evening.

kitchen
kitchen
wine
wine
wine
wine
herb tea
herb tea
leek custard
leek custard
Saison reserve caviar, cured with smoked salt
Saison reserve caviar, cured with smoked salt
add to the leeks
add to the leeks
Smoked Parker House rolls
Smoked Parker House rolls
Giant white radish
Giant white radish
In broth of root vegetables
In broth of root vegetables, mild with wonderful texture
Frankie checked out the duck chop stick rest.
Frankie checked out the duck chop stick rest.
Lobster claws, lightly grilled over the embers
Lobster claws, lightly grilled over the embers (marvelous sauce)
lobster meat
lobster meat barely cooked on ice, delicate yet savory
seasonings
seasonings (daikon, horseradish and jalapeno)
seasonings
seasonings
Frankie tried out the seat back
Frankie tried out the seat back
Battle Creek trout, its skin and roe
Battle Creek trout, its crackling skin and roe
from the side
from the side
underneath
underneath
Sea urchin, liquid toast
Hokkaido sea urchin, liquid toast(caramelized) – absolutely fabulous!
close up
close up
radish, the whole plant
radish, the whole plant – several kinds of radish poached, grilled, etc. covered with clarified broth. A nice assortment of tastes.
inside
inside
Brassica leaves, blistered in the fire, broth of the cultured vegetables
Brassica leaves, blistered in the fire, broth of the cultured vegetables
another view
another view showing the puffed grains. It was almost meaty – delicious!
Frankie napped on the furry pillows
Frankie napped on the furry pillows
interesting flatware
interesting flatware
Black cod, grilled over the embers, sauce of yogurt & citrus leaves
Black cod, grilled over the embers, sauce of yogurt & citrus leaves
close up
close up
Frankie watched the action from the table
Frankie watched the action from the table
scizzors as a utensil for the next course
scizzors as a utensil for the next course
Barbeque celeriac
Barbeque celeriac – very good
herbs to eat with and use your scizzors on
herbs to eat with and use your scizzors on
sauce
hot sauce
kitchen action
kitchen action
Mixed grill of wild meats
Mixed grill of wild meats – ram loin is the redder meat and wild boar is the lighter one. Served with pickled plum. Joshua actually killed the animals in a hunt. The leaf was bitter but the plum sauce was really good.
closer
closer
another angle
another angle
grilled vegetable
grilled vegetable
sauce
sauce
a bouillon made of the grilled bones
a bouillon made of the grilled bones
Frankie thought the broth was for her
Frankie thought the broth was for her
Joshua and Scott
Joshua and Scott
wild strawberries
wild strawberries – exquisite!
cream for dipping
cream for dipping
Frankie preferred the cream to the berries
Frankie preferred the cream to the berries
Blood orange with citrus buttermilk ice cream
Blood orange with citrus buttermilk ice cream
inside
inside
inside
inside
Ice cream and caramel, cooked in the fireplace
Ice cream and caramel, cooked in the fireplace – smoked cow’s milk ice cream – Yummy!
Joshua and Scott
Executive Chef Joshua Skenes and Sous Chef Scott Clark
buckwheat tea
buckwheat tea
buckwheat tea
buckwheat tea – I could pass on this!
Frankie made a new friend in chef Scott
Frankie made a new friend in chef Scott
She checked out the kitchen
She checked out the kitchen

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