Set within an imposing warehouse, this iconic kitchen’s footprint overlaps the dining room, where the cooks themselves can often be seen serving diners. While savoring each course, one may have a full view of the impressive crew as they tend to the fiery hearth that is the very soul of Saison’s culinary philosophy. The especially cozy space, defined by exposed brick walls, dark wood furnishings, and faux-fur throws, bridges the gap between intimate and chic. Over at the bar, a salon fills with couples dining at cocktail tables.
The menu by Executive Chef Laurent Gras demonstrates a range of skill and tastes. Highlights include lamb and lobster tartare seasoned with bright dill and bold chilis; line-caught black cod enhanced by black walnut broth; as well as bison with chanterelles and crushed, ember-roasted honey nut squash.
Desserts are a laser-focused expression of product and display this masterful kitchen team's intense devotion to aligning with the seasons. Honey-glazed figs, grilled tableside, then dressed with a port fig sauce, set atop green fig leaf-ice cream and granita may seem simple, but it is spectacular. End with a bite of Dandelion chocolate and a cup of buckwheat tea.