Thinking back, it all seems so surreal. Much like waking up after a vivid dream only to be left with wispy images no matter how hard you squeeze your eyes shut. Saison did this.
This event happened exactly 9 days ago. I had ample time to blog and recount my experience at Saison. But, frankly, I couldn't even muster a few phrases that would aptly depict the happenings and emotions of the night. What entails hereafter is a blur of color, taste, and textures that takes too much energy to recall.
But it went something like this....
Yet another obscure entrance -easily mistaken for an alley- leads the way, the only visage of Saison being a brightly lit "S" that initially seems mismatched against the provincial shrub and perennials.
A doll size dining area sits in the courtyard facing the open kitchen. Only a moment goes by before the server beckons for us to sit and two flutes of amber bubbly magically appear!
.... a foliage with rabbit, foi gras and textures of crunchy grit- the essence of forest in each bite.
An assortment of toasted greens it seems. However, as the server pours a thimble size bonito broth into the plate, the once brittle leaves near the bottom of the bowl transforms into a soup. A soup with a myriad of textures dancing on the tongue.
A single Santa Barbara prawn dusted with shrimp roe salt partners with one filament of sea urchin. Simple ingredients without razzle dazzle, allowing our amped up taste buds to settle down and pick up the clean notes of sweet and briny.
Squid done risotto style enveloped by its ink, Nuvola di pecora; Italian cheese tucked in a brioche ball sitting underneath a wild honeycomb,
and Meyer Lemon custard. I hate all things tart. I should hate the Meyer Lemon. Yet this is a slap in the face. It is almost as if Chef Joshua Skeenes is mocking me, you think you know..but do you?
Basically, it's effin' good. I can try to describe how good. But like squinting through fog:
Ta-Da~ last but not least, we have your Grade-A slab of meat- our star Chef.
2124 Folsom Street