Drayton SherylBonjwing Lee Saison offers a tasting menu in an intimate setting.
The Time of Year Grand Prize winner serves only 18 people at a time in its spacious open kitchen dining area. The full culinary experience, from $298 per person, includes extensive courses of California appetizers designed by renowned chef Laurent Gras, as well as additional pairings selected by wine director Mark Bright. With the restaurant’s cellar of more than 11,500 bottles and 1,800 selections, wine lovers will find plenty to choose from in the image of Burgundy. Grand Cru , gems from Bordeaux and the Rhône, and collectibles from California’s mature classic vintages.
Anyone who seriously wants to experience the best that the culinary scene of the Pivnichnoe Californieu can offer, has seen or at least felt about the legendary San Francisco establishment recognized with two Michelin stars, Saison. Every part of your restaurant experience – pay attention to the word experience or food – at Saison is special.
It would be inappropriate to say that the attention to detail, the presentation at the table and explanations of each dish are close to ceremonial. However, the staff is down-to-earth and friendly. They are extremely respectful, but they don’t push you around, and although it may be a nespodivanky for such a shanavaniyu restaurant, it really feels like they are happy to welcome you in their home.
The restaurant itself is unique for its design and decor. Bare charcoal walls, heads of animals, high steles and a perfectly stacked pile of firewood are just some of the elements that welcome you when you enter. Before heading to the dining room, you can enjoy a drink in the lighted bar and lounge area, complete with humid blankets and cushions for visitors, which makes the atmosphere extremely relaxing.
One of the most interesting rice of the restaurant is, of course, the open kitchen. With suspended copper pots and dried bouquets of quilts and no-dogan preparation stations, this kitchen is a beautiful sight to see in action. The kitchen is centered around a wood-burning stove, near which you can watch the chef-cooks fanning the coals while keeping a watchful eye on what is cooking.