SAISON had been a favorite restaurant of ours for years but had gradually drifted away from yummy so we haven’t been back since 2016.  The introduction of a new team lead by Chef Richard Lee sparked our curiosity and so we decided to re-visit and are so glad we did.  They still stress open hearth cooking and the use of local products all while expanding their wine list.  The space is the same with well-spaced polished wood large tables with music in the background.  The walls of brick and piles of wood give it a softer feel than the large open and modern kitchen that takes up one end of the space, which is the show people come to see.  The other end is the bar with an abbreviated menu. Chef Richard Lee led a large team of chefs, each with different assigned tasks, and coordinated the serving the same tasting menu to all of the guests.   It’s about a 2.5-hour meal and they do turn the tables.  Wine pairings are available and a supplemental A5 Wagyu is offered when booking.  They were dropped to 2 Michelin Stars a couple of years ago but with the level of service and the quality of the meal, I can see that third star back in their pocket soon.  It’s pricey but if you can go it is once again well worth the money.  At the end of the meal, you will receive a menu. Continue reading →