While I was really hoping to snag a reservation at another Chef’s Table, Atelier Crenn, my husband had sent me an article “Michelin restaurants and fabulous wines: Inside the secret team dinners that have built the Spurs’ dynasty” on Gregg Popovich’s favorite restaurants and wine pairings. After reading the article and doing some research, I decided we were going to Saison. They are praised for their wine pairings and I know my husband would appreciate a good pairing and would allow him to venture outside of his love of cab’s. They did not disappoint. My husband was entirely convinced all of these wines were on the higher end of the price spectrum. After we received our post-meal menu, I promptly began searching the wines we were served, they were all completely affordable and within the price range we typically drink, around $15-$40. Wine doesn’t have to be expensive to be great.
Saison has been given 4 Stars by the San Francisco Chronicle, 2019; 2 Stars by Michelin Guide, 2019; the Grand Award by Wine Spectator, 2019; and World’s 50 Best Restaurants list in 2016 and 2017.
What to eat: Everything.
As a Chef’s Table, you get what you get aside from being able to express your dietary allergies, if any. I have no problem with that, I’m not a picky person when it comes to food. I’ll try anything once.
Pricing: $398 per person with additional drink pairing at $248.00 per person. I absolutely recommend the drink pairing. While I don’t really drink, I did take a sip of each glass that was brought to our table just to experience it for myself. If you’re not really into drinking either, you can easily split the glasses as they don’t contain but around 5oz anyway.
Sea Urchin on Grilled Bread
This was our favorite dish of the evening. I foolishly had my doubts. I’m never been a huge fan of the texture of sea urchin but if anyone could make this go from a texture assault in my mouth to my absolute favorite dish, then this is the place.
Venison Honey Nut Squash Chanterelles
While I grew up eating venison regularly, this tasted nothing of my childhood. It was a sophisticated venison that tasted like everything I imagine would be in an autumn menu.
