Saison

Saison, open woodfire cooking with two Michelin stars in San Francisco

Saison is a fine dining restaurant located in San Francisco, recognized with two Michelin stars. Its approach centers on open woodfire cooking, with a focus on the bounty and culinary diversity of California's evolving terroir. The establishment presents itself as the first fine dining restaurant in the United States to use open hearth cooking.

The restaurant opened modestly in 2009 as a pop-up and later became a permanent location in the Mission neighborhood, before moving to its current location on Townsend Street, in the SOMA district. It currently operates under the leadership of Executive Chef and Co-Owner Richard Lee.

A project led by Chef Richard Lee

Richard Lee, a San Francisco native, began his culinary journey cooking with his family. After graduating from the Culinary Institute of America at Hyde Park, he worked at the Michelin-starred One Market and then at the two-Michelin-star Gilt in New York. He later joined Daniel Humm's three-Michelin-star Eleven Madison Park, where as Sous Chef he helped the team earn the recognition of #1 Restaurant in the World, and then opened EMP's seasonal Summer and Winter House as Chef de Cuisine. In 2019 he returned to San Francisco to join Saison, first as Executive Sous Chef, then as Chef de Cuisine, and finally as Executive Chef. In 2025 he was a semifinalist at the James Beard Awards in the Best Chef: California category.

Under his leadership, Saison maintains its live fire cooking tradition and has developed its own approach, with nuanced flavors and an inspiration drawn from the culinary diversity of Northern California. The kitchen emphasizes products from local farmers, ranchers, and fishermen and women.

Recognitions and distinctions

The restaurant holds two Michelin stars and a four-star rating from the San Francisco Chronicle. It has appeared on the World's 50 Best and North America's 50 Best lists, and is a member of Relais & Châteaux and Les Grandes Tables du Monde. It has also received the Wine Spectator Grand Award every year since 2014. In 2025, Saison was named No. 9 on Robb Report's list of the 100 Greatest American Restaurants of the 21st Century.

Dining experience and service

The restaurant serves dinner Tuesday through Saturday beginning at 5:00 PM. Reservations are required and are released at least one month in advance, by the 1st of the month prior, via OpenTable. A credit card is held to secure the reservation. Cancellations or changes must be handled directly by email or phone. No-shows and cancellations within 48 hours of the reservation are charged the full price of the selected menu; cancellations before that window incur a $98 per person charge. Canceled reservations have 30 days to rebook and apply the charge as a credit, although credits do not apply to no-shows.

Regarding dietary restrictions, the restaurant attempts to accommodate allergies, aversions, or dietary needs whenever possible, but cannot offer a menu that is vegan, allium-free, or entirely free from trace amounts of gluten, dairy, soy, finned fish, or mushroom. Inquiries about allergies or restrictions are handled by email.

The corkage policy allows a maximum of two 750 ml bottles with a $100 charge per bottle, and guests are kindly asked not to bring wines already available on the list. There is a $50 fee for outside dessert, which must be communicated at least 48 hours in advance. The dress code is open, with smart casual or business formal recommended.

Wine list

Saison has one of the country's largest and most remarkable selections of Old and New World wines, with a special emphasis on Burgundy and a full offering from Saison Winery. The list was established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright, and is currently curated by Beverage Director and Assistant General Manager Molly Greene. Guests can contact the sommeliers by email.

Special events

The restaurant hosts events, such as the dinner planned for October 2 with Chef Anne-Sophie Pic, holder of ten Michelin stars, the most of any female chef. Pic's approach reflects a global perspective with a French foundation, defined by delicate balance and restraint. The event explores how live fire can transform and elevate Chefs Rich and Pic's favorite ingredients through a refined, elegant, and vibrant multi-course experience.

Saison Hospitality

In 2016, eight years after the conception of the original restaurant, Saison Hospitality was formed by Saison co-founder and Saison Winery winemaker Mark Bright, together with entrepreneurs and restaurateurs Jag Kapoor and Gary Gauba. It is a sustainable group of restaurants and concepts in the Bay Area dedicated to evolving in the world of food, wine, and hospitality, using innovative techniques to create new classics. The group comprises Saison itself, with two Michelin stars and led by Executive Chef and Co-Owner Richard Lee; the restaurant Angler, with one Michelin star; the Saison Winery in Santa Cruz, by Mark Bright; the Saison Cellar & Wine Bar locations and their membership programs; the rare wine brokerage and consulting firm Saison Cellar and its wine club Wines from the Hearth; as well as Hearth Catered Events.

Location and contact

178 Townsend Street, San Francisco, CA 94107 · Phone: (415) 828-7990 · Email: info@saisonsf.com · Hours: Dinner Tuesday through Saturday beginning at 5:00 PM.