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Saison

New American Restaurant$$$$
South Beach, San Francisco
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8.8/10
176
ratings
  • Has a stamp of approval from Michelin Travel & Lifestyle and Bon Appetit Magazine
    • Michelin Travel & Lifestyle
    • Bon Appetit Magazine
  • Best of
    "two Michelin stars"(5 Tips)
    Bon Appetit Magazine
    "open wood fire allows chef Joshua Skenes"(4 Tips)
    Cherylynn N.
    "Sit at the Chef's Table for the Ultimate Dining Experience! Worth..."(3 Tips)
    Megan D.
    "One of the best tasting menus and dining experiences in the country."(8 Tips)
59 Tips and reviews
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  • Brian T.
    Brian T3 weeks ago
    Number 37 in top 50 restaurants in the world
  • Eater
    EaterJanuary 13
    Saison’s tasting menu costs $398 per person. Before a meal veers into sea urchin, abalone, and hairy pig, for example, you might be served a mound of caviar paired with biscuits fresh from the oven. Read more
  • Jawwad A.
    Jawwad AkhtarJanuary 13
    Very nice meal, but costs about twice what it should - so kind of a rip off! Spend your dining dollars at Benu instead.
  • Staff Picks
    Staff PicksDecember 6, 2016
    Saison was one of the more wished for places throughout 2015’s I Want Somewhere holiday campaign. Where’s your somewhere? Enter to win a bucket list experience. Read more
  • Condé Nast Traveler
    Condé Nast TravelerOctober 19, 2016
    “I recall wondering what type of vinegar was used in a dish, expecting wine. It turned out to be fermented sea cucumber guts. Doesn’t sound great, but it was so subtle and delicious.” - Mitchell Davis Read more
  • Frances B.
    Frances BerrimanSeptember 9, 2016
    Surprisingly meh.
  • Brian S.
    Brian StraussAugust 30, 2016
    Mind blowingly good. Mind blowingly expensive. A glass of Krug greeted us while we took off our coats. Oodles of courses out of a dream. Spring for the caviar addition because once in a lifetime.
  • Megan D.
    Megan DeWittJuly 14, 2016
    One of the best tasting menus and dining experiences in the country.
  • Bon Appetit Magazine
    If you can’t get a table, or can’t commit to the cost, you can sit in the bar for cocktails, Japanese whisky, and exquisite à la carte bites. There’s even a bit of a late-night scene. Read more
  • Eater
    EaterApril 12, 2016
    The nightly dishes change often, achieving the artsy, evocative heights chefs of Josh Skenes' ilk aspire to, but — most importantly — they are damn delicious. Read more
  • Eater
    EaterJanuary 28, 2016
    Experience the state's most expensive restaurant for a cheap price with the a la carte options that are pulled straight from their tasting menu. Make a reservation soon before the secret gets out. Read more
  • Kat .
    Kat 🐱December 2, 2015
    The sea urchin with liquid toast and tangerine ice cream are just beyond amazing.
  • Jud V.
    Jud ValeskiOctober 15, 2015
    Elemental.
  • Kelly W.
    Kelly WongJuly 19, 2015
    John Skenes does an amazing job infusing fresh local ingredients in his menu. Tasting menu is heavily seafood based - $398 per person. Amazing food, amazing service. 3 Michelin star worthy.
  • Michael
    MichaelJune 20, 2015
    F&W: Check out Fat Noodle when it opens in 2015
  • TripExpert
    TripExpertMay 19, 2015
    "This award-winning restaurant, notorious for having one of the priciest tasting menus in the United States, recently moved...to a 19th-century, brick-and-timber building." -Fodors on TripExpert Read more
  • Jeshua B.
    Jeshua BorgesMarch 14, 2015
    Probably the most innovative bar in town.
  • Bar S.
    Bar SFebruary 14, 2015
    Been here 25+ times
    Cocktail good, food so different and so delicious!
  • Andreas E.
    Andreas EhnFebruary 11, 2015
    Not just a three-star Michelin restaurant, but also a great cocktail bar.
  • Andreas E.
    Andreas EhnFebruary 11, 2015
    Make sure you get the uni on juice-soaked Tartine Bakery toast. It's amazing.
  • Winson W.
    Winson WongFebruary 2, 2015
    My personal favorite restaurant in SF. Yes it's expensive and only for special occasions but the food was amazing. Very seafood based menu, could see the open kitchen, amazing service. Worth it.
  • Annie W.
    Annie WuDecember 15, 2014
    Been here 50+ times
    If you can't be in Burgundy, be at Saison 😋
  • Best of
    Best ofOctober 22, 2014
    Book a reservation for your anniversary in advance at Saison, which after being awarded two Michelin stars once again, is one of the best restaurants in the world and SF's foodie crown jewel. Read more
  • Eater
    EaterAugust 15, 2014
    Bill Addison's review: "With one cocktail, tax, and tip, it was easily the most expensive meal of my life. The meal was also easily among the most remarkable of my life." Read more
  • AFAR Media
    AFAR MediaAugust 12, 2014
    The wrap may have been the most beautiful dish, but my highlight was a tuna tartare. For dessert, he hit the perfect note by piping warm nuvola de pecora into a brioche baked with honey. Read more
  • Wine Spectator
    Wine SpectatorJuly 14, 2014
    Saison wine director Mark Bright rapidly built the list from 875 wines to more than 3,000 choices. In a tradition that began with the pop-up, every diner is welcomed with a glass of Krug Champagne. Read more
  • Shriya S.
    Shriya SiripuramMay 28, 2014
    Sea cucumber and uni attracted us to the discovery menu. Pricey but definitely the most fresh tasting fine dining meal of my life.
  • Bar S.
    Bar SApril 25, 2014
    Been here 25+ times
    Best cocktail in town, thanks Chase!
  • Serious Eats
    Serious EatsMarch 3, 2014
    Chef Joshua Skenes' fine dining destination in San Francisco's SOMA neighborhood also has an ambitious bar program.
  • Nghi N.
    Nghi NguyenFebruary 22, 2014
    Get this view
  • Mary L.
    Mary LeeDecember 30, 2013
    Tasting menu without add-ons (no truffle menu extension needed). Get there a bit early so you can have a glass of complimentary champagne at the bar
  • Michelin Travel & Lifestyle
    No menus here, just chef's selections like Parmesan custard, cod in coconut curry, or morels stuffed with pigeon farci. – Green Guide Editor
  • Chris P.
    Chris PantagesOctober 31, 2013
    If you go as a single, try to get the table closest to the kitchen. It only seats one and it's basically a front row seat for all the action.
  • Marie
    MarieOctober 12, 2013
    Been here 25+ times
    White truffles.
  • Travel + Leisure
    Travel + LeisureSeptember 27, 2013
    After receiving two Michelin stars, the farm-to-table Saison moved to a grander space in SoMa. Tasting menus highlight local ingredients, sourced from foragers and farmers’ markets.
  • Ben B.
    Ben BachmannSeptember 25, 2013
    Fucking AMA zzz omg. The best dinner I've ever had in my life.
  • Lauren H.
    Lauren HSeptember 9, 2013
    $1K well-spent. Don't forget to get cozy in the $500 cashmere throw at your table.
  • Chi-Chi L.
    Chi-Chi LiangJuly 26, 2013
    The salon area offers both the full tasting menu and a la carte options. Although further away from the open kitchen, it's next to the window so makes for a good bright spot on a nice day!
  • Soraa
    SoraaJune 25, 2013
    Soraa LED MR16 lamps used throughout the restaurant, including the kitchen
  • Pam Z.
    Pam ZhangMay 11, 2013
    Classic, clean. But not a revelation. If you think that $300 should go beyond impeccable technique, should be inventive, artistic, and truly delightful...this may not be the place for you.
  • Motohiro T.
    Motohiro TakayamaMay 11, 2013
    Looks supreme.
  • Teddy W.
    Teddy WorcesterApril 11, 2013
    Phenomenal - try #8 cocktail
  • Hugo B.
    Hugo BarraFebruary 17, 2013
    Zagat 27, 2 Michelin stars
  • Raul K.
    Raul KeallyFebruary 16, 2013
    Wine pairing is quite a bit of wine so it may be best to have the sommelier pick a couple glasses instead. Staff is great here ask them lots of questions during this special dining experience.
  • Cameron J.
    Cameron JohnsonOctober 14, 2012
    I had a very disappointing experience here. I wouldn't recommend it. There are so many other great restaurants in San Francisco.
  • Tim K.
    Tim KattSeptember 30, 2012
    don't question the embers
  • Ruddha C.
    Ruddha CADecember 24, 2011
    Good, tasty, wonderful place...
  • La Dolce Vita
    La Dolce VitaDecember 21, 2011
    Three Michelin stars.
  • Michelin Travel & Lifestyle
    Reserve the Chef’s Table and you’ll be sitting smack in the middle of the kitchen with prime views of all the action. - Inspector
  • Gilt City
    Gilt CityJuly 8, 2011
    Chef Joshua Skenes’ dishes are seasonal and local, paying homage to California’s bounty while honoring a French education ascertained under chefs like Jean-Georges Vongerichten of Jean Georges.
  • Cherylynn N.
    Cherylynn NoronaMay 4, 2011
    Sit at the Chef's Table for the Ultimate Dining Experience! Worth every penny!!!
  • Bon Appetit Magazine
    Bon Appetit MagazineMarch 30, 2011
    The open wood fire allows chef Joshua Skenes to create deep, soothing umami from a bowl of bonito dashi with toasted grains and greens, followed by a big slab of roasted beet and bone marrow. Try it! Read more
  • SF Weekly
    SF WeeklyFebruary 11, 2011
    SF Weekly's Best of Winner 2010 - Editorial Pick - BEST RESTAURANT ESCAPE
  • GourmetLive
    GourmetLiveOctober 17, 2010
    Saison might be the consummate San Francisco fine dining experience. Chef Joshua Skenes and partner and wine director Mark Bright describe the Saison experience as “rustic luxury.”
  • Cynthia C.
    Cynthia ChewSeptember 3, 2010
    Super generous wine pairing! We shared the pairing and still had a plenty good buzz!
  • Robert R.
    Robert RoweJune 21, 2010
    ...entrance is through their kitchen! They serve seasonally fresh & locally sourced food exquisitely, which is meticulously prepared, unique, & very delicious! 8-Course Menu + Wine pairing = Fantastic Read more
  • FlavorBeat
    FlavorBeatMarch 8, 2010
    snag the chef's table steps from the walk-in and stove Read more
  • janice b.
    janice bailonFebruary 19, 2010
    Been here 10+ times
    They're only open on the weekends and are reservation only but trust me, the food will blow you away. The menu changes every week to stay true to farm fresh ideals. Be careful of the farm egg once you Read more
  • Luis
    LuisOctober 6, 2011
    Espectacular
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