Saison

My friend and I made reservations for the bar experience while we were on a long layover and we thoroughly enjoyed ourselves! Many members of the staff made it a point to stop over and greet us/check in throughout our meal, and our bartender and other servers were great! I didn’t enjoy maybe 2 of the 8-9 offerings we had. The remaining were really phenomenal and interesting.

----- review after visiting another Michelin two star restaurant ----- Give Saison half star up to 4.5 star ⭐. Love some of the surprising tastes of the main courses (such as the trout)and how the different tastes are mixed in one bite (very delicately merged). 0.5 point off for the room for full menu and the small portion. ----- review right after ------- Very flavorful dining experience. I can tell from the dishes and bites that the chef put thoughts on them. Ordered the abridged menu. Beautiful and upscale environment with elegant tea cups. Clean kitchen. Service was great and considerate (let me choose my meat cutting knife) given the fixed charge anyway. But just a couple minor things when I went as a solo diner. The food portion was a bit small (even I am a lady). Some pictures of sides on google map reviews or other social media don't match with mine. Maybe better to share menu with customers ahead to manage expectation. Overall the tastes are great! I will return.

I was fortunate enough to dine here on the 10th for my birthday I knew it was luxury as I come everyday as an employee. But I was taken aback I had no idea how much different the experience is from working there to being a guest my glasses were never empty my table was never disorganized my towels never unfolded. The level of detail put into everything made the meal a million times better and everything was genuinely perfect. This was hands down the best birthday I’ve had in my life and my partner who’s never had a michelin star meal got to dine with me and was blown away tasting flavors she didn’t know existed overall amazing experience and I hope to dine again one day. Thank you again for the amazing hospitality Saison family!

Celebrated Storm ventures 25th anniversary with my partners. Long 4 hour dinner. Alex had brought 2 bootlegs of 2000 Margaux and I had brought a bottle of Kistler Chardonnay and 2 bottles of Colgin Tychson Hill . Jessica K took good care of us

I've been to over 40 Michelin restaurants and this was second to Single Thread. Every dish blew my mind. I appreciated the flavors and sauces. The precision of their cooking. The trout was amazing, the antelope was one of the most unique dishes I've tried and was amazing, the first course of appetizers was reminiscent of my first course at some other 3 star restaurants I've tried. The pork collar presentation wasn't anything special but it tasted a 10/10. The croissant was the best I've ever eaten. Blew my mind. The service and atmosphere was a 10/10. I was lucky and got a tour of the kitchen and got to meet the head chef and his team. I highly recommend dining here. It's worth every penny because it's a very memorable experience. Lastly the team works very hard to make sure you have a wonderful dining experience.

Dined here solo at the barside salon on May 30th. Tried the full tasting menu. Absolutely amongst the top of dining experiences I have ever had. Great service, everything smelled good, and food was interesting and delicious. I’d absolutely come back, next time in the dining room with a direct view of the kitchen, albeit with an abridged menu and skip the uni toast Probably more of a 4-4.5 given the price and a few hiccups. And I found the first 4 courses to be significantly better than the latter half. Service was amazingly warm and attentive. The staff was kind and engaging, and I had a lot fun enjoying the experience despite being alone. The view of the bar was beautiful and it was nice watching drinks being made. One note is the space is small, with open kitchen and open fire cooking, so I smelled smoke a few times even though I was seated in the furthest area from kitchen. And it was slightly disruptive during the dessert courses for me. Food was exceptional. I was ridiculously full despite having 4-5 courses left, which was painful because the food tasted incredible and I was not able to finish everything - First 4 canapés were great. Not very impressed with the duck liver stroopwafel, but the white sturgeon, oyster, and dungeness crab were amazing. - The following caviar dish with geoduck was incredible as well—very complex flavor. It was one of the dishes that I still dreamed of a few weeks later, alongside the broth and the trout courses. - The TROUT!! Still thought about it to this day - I added the famous uni toast as a supplement, which was rich and creamy, but I wouldn’t add it again - The rabbit was good, but the loin felt a bit bland, and unfortunately was overpowered by the bacon saltiness and the incredible flavor of the morel mushroom - The antelope course was a bit too salty for me, although the flavor was deep and complex - The truffle brioche smelled and tasted wonderfully - All the dessert courses were good. I was particularly impressed with the chocolate with buckwheat and the financier. One critique is the first 3 desserts were quite sweet, esp the entremet. I’d prefer less sweet, with stronger contrast in flavor and texture - The smell of the financier, canele, and brioche were ridiculously addicting Bonus point—their bathroom was gorgeous and thoughtfully set up

Amazing and deserving of 3 Michelin stars. We had a wine pairing, uni and wagyu supplement and had the perfect dinner experience. Our sommelier told us stories and answered questions about the wine and was overall very personable. Every dish was beautiful and delicious. The cod and sturgeon bites were my favorites. My husband is not usually a seafood person and gave into trying the tasting menu and discovered he liked several things he has avoided trying in the past. Every bite is an example of the perfect version of x. For example I had smoked or preserved tomato and it was the best bite of tomato I've had. They are exemplary in the food they serve and a wonderful experience on fine dining.

I had one of the most memorable dining experiences of my life here. I came solo on a Tuesday afternoon and was lucky enough to get a seat overlooking the open kitchen and live fire hearth, the heart of Saison. There is a palpable energy to the space as Executive Chef Richard Lee and his team move with precision and intention, orchestrating a flawless service that feels more like a performance than a dinner. Before diving into the food, I have to highlight the service. From the moment I sat down, I felt seen and cared for, even receiving a handwritten note congratulating me on the promotion I was celebrating. The team was warm, deeply knowledgeable, and always ready to answer questions or offer thoughtful context about each dish. The sommelier was fantastic too, guiding me to perfect champagne and wine pairings that elevated every phase of the meal. And then there is the food. This. Food. Is. Extraordinary. You expect impeccable ingredients at a two Michelin star restaurant, but Saison’s point of view, the way they use live fire as both a tool and a flavor, sets it apart. Standout dishes from my 14 course tasting included the antelope with radicchio and sky pluot, which was my first time trying antelope. The dry aging preserved its natural flavor while making it unbelievably tender. The black truffle brioche croissant was a luxurious and unexpected delight halfway through the meal. And the wagyu with eggplant was a masterclass in smoky depth and refined char. Every course was layered with creativity and technical precision, but what I loved most was how the hearth’s flame tied it all together, a subtle through line you could both taste and feel. Dessert continued the magic: a tableside baked Alaska added theatrical flair, and the final pecan financier offered a fresh, inventive take on a classic French pastry. Dining at Saison is not just about eating an incredible meal, it is about stepping into a creative world where fire, flavor, and imagination converge. I will absolutely be back as the menu evolves. Highly recommended for anyone who loves food and wants to experience culinary storytelling at the highest level.