Saison
New American restaurant · South Beach ·
Wood-fired seasonal dishes & a robust wine list
Wood-fired seasonal dishes & a robust wine list
"Led by chef Richard Lee, Saison nabbed a spot at No. 21." - Dianne de Guzman
"Saison has been around in one form or another since 2009. Even today, it’s considered a once-in-a-lifetime type of meal that you probably really need a reason for, like an engagement, an anniversary, or whatever milestone in your life you’d want to mark with something you may never do again. The menu constantly changes, but the food generally focuses on two things: the wood-burning stove in the kitchen and using an ingredient to the nth power in one dish. You might see things like a lobster broth served with grilled lobster tail and a lobster dumpling, or a piece of grilled bread soaked in a sauce made of more bread before being topped with uni." - team infatuation
"A San Francisco fine-dining kitchen where he worked under chef Joshua Skenes; one of the formative professional experiences cited in his résumé and menu development (including the jamon-toast play on a dish served there)." - Paolo Bicchieri
"Saison’s status as an open wood fire restaurant still appeals to diners (and Michelin inspectors) with its strong tasting menu program. (2 stars)" - Eater Staff
"Retained its two Michelin stars; chef Rich Lee described arriving together by Uber and the early tension that eased as the night progressed, while colleagues expressed hope his restaurant would eventually earn a third star." - Paolo Bicchieri