Saison

Joshua Skenes has made fire his signature. He has transposed the campfires of his childhood to Saison, his restaurant in San Francisco, where he refines the art of cooking over hot coals. For him, it’s the best way to bring out the flavor of the ingredients. His menus highlight the finest products that exist, even aging them if necessary, as with game and certain vegetables, to concentrate the flavors. His cuisine is the result of know-how, an art that cannot be rushed, and he wants his diners to know that he takes all the time necessary. But the ambience is always relaxed and casual — after the meal, there’s nothing like a cup of buckwheat tea amidst the flaming hearth.