- Worcestershire sauce introduced (1937)
Saison says Farewell to San Francisco’s Mission District
Recipe of the day
Most popular Stories
San Francisco’s Saison restaurant is closing up shop in the Mission District neighborhood and relocating to South of Market, better known as SoMa. Head Chef and co-owner Joshua Skenes has developed a special menu for a series of farewell dinners to pay tribute to Saison’s past starting Tuesday, Nov. 6.
The Mission District flagship began as a pop-up in 2009, growing in popularity and scope. However, Skenes made sure it didn’t grow too large, limiting the dining room to 18 seats. Patrons also have the option of dining at the Chef’s Counter, an over-the-top dining adventure of 20+courses, served inside the kitchen. These supremely intimate meals are expected to last around three hours each.
Skenes’ philosophy is to bring out the true origins of each ingredient by including elements of nature, especially cooking over open fire. He plans to bring back several of the restaurant’s signature dishes from over the years, including citrus nage with cocoa olive oil and pineapple sage, as well as their Four Story Poularde with podi spices, erbette chard, almond milk, and roasting jus. Another notable plate is Saison’s little leeks, roasted over embers with wild caviar and Meyer lemon. The menu will feature each dish’s debut date, personal notes from the chef, and why it stands out in his memory.
If these are the farewell dinners, expect the new location’s housewarming to be a fete to remember.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts