Saison is generously donating 5% of their Dinner proceeds for select dishes to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.

Participating dates: August 9-12, 2023, Dinner

About the Restaurant

Saison is recognized as the original fine dining establishment in the U.S. to use open hearth cooking. The San Francisco, CA institution launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar and developing into a renowned two-star Michelin restaurant. Today, Saison is an open wood fire restaurant emphasizing the bounty of California’s evolving terroir. It is driven by the Chefs' dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. The culinary program is led by Saison Chef de Cuisine Richard Lee and Saison Hospitality Culinary Director Paul Chung. Saison has one of the country’s largest and most remarkable selections of Old and New World wines, with a special emphasis on Burgundy and a full offering from our Saison Winery, curated by Saison Hospitality Co-Founder and Wine Director Mark Bright and Saison Beverage Director and Assistant General Manager Molly Greene. Saison Hospitality is dedicated to evolving in the world of food, beverage, and hospitality, and is comprised of Saison Restaurant, Angler San Francisco, Angler Los Angeles, Smokehouse, Saison Cellar, and Saison Winery.