Saison has a holistic ash and amber approach to great American cuisine. The aroma of natural almond wood as it burns in a brick oven gives off an organic mystique and creates a cozy atmosphere, adding a glow to an already incredible dining ambiance. Without a signature dish so to speak, the menu constantly evolves into a new experience for its patrons. At first Saison started as a pop-up in 2009 open only one day a week. It received one Michelin star in its first year open, and then two stars the following year. This is very much a testament to the high standard of quality held as necessary from the very beginning. Consequently, after the Two Star rating their seating went down from 42 to 18 to help create a much more intimate environment for its patrons.
The main attraction of Saison is the Chef's Table which serves 16-20 courses for a set price of $425 with wine pairing. Dine overlooking the kitchen as Chef Joshua Skenes brings out incredibly delectable treats at every serving. Often when dining, there are only a few items in a certain dish that are harvested and prepared at their peak, so it is quite a magnificent experience to taste a meal where each ingredient is raised and prepared at its pinnacle of excellence. Integrally important to the meal is the wine pairing selected by Marc Bright, who started as the main sommelier for the Bellagio at 21. His approach to wine has been in preserving the food, as everything served is prepared to peak flavor. This has been the core philosophy and vision for Marc and Joshua in turning Saison into what it is today: a delectable experience rather then a destination.
Directed by Yaroslav Kofman.
[ Ссылка ]
Facebook: [ Ссылка ]
Twitter: [ Ссылка ]
Instagram: [ Ссылка ]
