ABOUT
Saison is recognized as the original fine dining establishment in the U.S. to use open hearth cooking. We launched modestly in 2009 as a pop-up, scaling into a full time brick and mortar in the Mission and eventually moving into our current location on Townsend St.
Today, Saison is an open wood fire restaurant under the leadership of Executive Chef Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Chef Lee builds upon Saison’s formidable foundation, crafting nuanced flavors with intention, inspired by the culinary diversity of Northern California.
Saison has one of the country’s largest and most remarkable selections of Old and New World wine, with a special emphasis on Burgundy. Established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright, the list is now curated by Beverage Director and Assistant General Manager Molly Greene.
Saison holds two MICHELIN stars, a 4-star rating from the San Francisco Chronicle, has appeared on the World’s 50 Best Restaurants list, and is proud to be a distinguished member of Relais & Châteaux and Les Grandes Tables du Monde.
FAQ & DINING INFORMATION
We serve dinner Tuesday through Thursday beginning at 5:30 PM, and Friday and Saturday beginning at 5:00 PM. Reservations are kindly required. We also have a Bar Experience available Tuesday through Thursday, with reservations highly encouraged as seating depends on availability; walkins are welcomed when possible.. Dinner reservations are released at least one month prior, by the 1st, via OpenTable. To secure a reservation, a credit card is held on file. To reschedule or cancel, please contact us directly at [email protected] or (415) 828-7990.
No-shows and cancellations within 48 hours of the reservation will be charged the full price of the menu(s) selected. Cancellations before the 48-hour window will be charged $98 per person. Canceled reservations will have 30 days to rebook and apply the charge as a credit. Please note that credits do not apply to no-shows.
At Saison we attempt to accommodate any allergies, aversions, or dietary needs whenever possible. However, at this time, we are unable to provide a menu that is vegan, allium-free, or entirely free from trace amounts of gluten, dairy, soy, finned fish, or mushroom.
For inquiries regarding food allergies or restrictions, please contact [email protected].
Saison has one of the country’s largest and most remarkable selections of Old and New World wines, curated by Co-Founder Mark Bright and Saison Hospitality Beverage & Service Director Molly Greene. Our Wine Spectator Grand Award-winning list has a special emphasis on Burgundy and a full offering from our Saison Winery. If you would like to speak with one of our sommeliers, please email us at the link below.
Located at 178 Townsend St in SOMA, Saison is a 5-minute walk from the Caltrain station at 4th & King and close to several Muni stops, including 4th & Townsend. Street and garage parking are available nearby; for your convenience, please pay special attention to restrictions and pricing during games at nearby Oracle Park. Rideshare is always recommended with convenient drop-off directly in front of our doors.
Saison holds two Michelin stars, a 4-star rating from the San Francisco Chronicle, has appeared on the World’s 50 Best Restaurants list, and is proud to be a distinguished member of Relais & Chateaux and Les Grandes Tables du Monde.
Forbes
Chef Richard Lee Takes The Reins As Executive Chef
Surface Magazine
Saison Elevates the Simplest Ingredients into Edible Art
San Francisco Standard
Saison’s Bar Menu Is The Best Fine Dining Deal In San Francisco
In 2016, eight years after the original restaurant Saison was conceived, Saison Hospitality was formed by Saison co-founder, SHG Wine Director, and Saison Winery winemaker Mark Bright, alongside serial entrepreneurs and restaurateurs Jag Kapoor and Gary Gauba. We are a sustainable hospitality group dedicated to evolving in the world of food, wine, and hospitality.
We utilize the most innovative techniques to create new classics. Great food is the backbone of what we do. Our passion for storytelling through experiences and our holistic approach to the restaurant business make us who we are. We create concepts and brands that set the trend, or sometimes buck it. We are a passionate, creative team of highly experienced restaurant professionals that plan, develop, operate, and advise.
Saison Hospitality is comprised of two Michelin-starred Saison Restaurant led by Executive Chef Richard Lee, one Michelin-starred Angler San Francisco, the elevated BBQ popup Smokehouse, Mark Bright’s Santa Cruz Saison Winery, the Saison Wine Bar & Cellars, and the rare wine brokerage & consulting firm Saison Cellar which also recently launched a wine club, Wines from the Hearth, as well as Hearth Catering & Events.
We prefer that guests do not bring in wine currently available on our wine list. You may view our current list at the link below. Our corkage fee is $100 per 750ml bottle, for up to two bottles.
We have an outside dessert fee of $50. Please contact us directly up to 48 hours in advance of your reservation at [email protected].
We welcome guests to come as they are, with smart casual or business formal recommended.
A San Francisco native, Richard Lee’s culinary journey began at home cooking with his family. Upon graduating from the CIA at Hyde Park, he worked at Michelin-starred One Market before heading back to New York to join two-star Michelin restaurant Gilt. Lee then jumped at the opportunity to work at Daniel Humm’s three Michelin-starred Eleven Madison Park. As Sous Chef, he helped the team earn #1 Restaurant in the World, going on to open EMP’s Summer and Winter House as the Chef de Cuisine. In 2019, Lee returned to San Francisco to join Saison, first as Executive Sous Chef, progressing to Chef de Cuisine, and then Executive Chef. Lee has built upon the restaurant’s live fire cooking traditions and fully made Saison his own, crafting nuanced flavors with intention inspired by the culinary diversity of Northern California. In 2025, he was honored as a James Beard Awards Semi-Finalist for Best Chef: California.
