Saison

Saison cooks over an open wood fire at its Townsend Street restaurant in San Francisco. Co-owner and executive chef Richard Lee draws on Northern California ingredients from farmers, ranchers and fishers. Founded as a pop-up in 2009, it serves reservation-only dinner and offers a wine list emphasizing Burgundy. It cannot provide vegan or allium-free menus, or menus entirely free of traces of gluten, dairy, soy, finned fish or mushroom; contact the restaurant about dietary restrictions before booking.