This Contributor
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This Contributor's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    June 12, 2014
  • Last Review
    June 12, 2014
  • Featured Reviews
    0
  • Average Rating
    4.5
 
 
This Contributor's Reviews
 
Sourcing each item from the surrounding land, Saison highlights the abundant resources of the San Francisco Bay Area. Each morning a new menu is crafted based on the finest offerings from our network of small farms, ranches, and fisheries.<br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 4/17/2014
 2009
Dined on 4/17/2014
 2009
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
Dined on 4/17/2014
 2009
Special Features: romantic, special occasion, notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
Known for dishes that evoke distant places and a cooking style that draws on slow, subtle, and labor-intensive techniques, Executive Chef Nicolaus Balla has a decidedly global culinary approach. <br /><br />Balla employs his research into artisan techniques such as sausage preparation, cheese making, pickling and preserving to produce those authentic homemade flavors. His preference is for approachable and full-flavored dishes – what he calls “good social food.” The menu pairs naturally with Tartine’s bread by renown baker Chad Robertson, which serves both as inspiration and accompaniment for many of the dishes. <br /><br /><br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 4/19/2014
 2009
Dined on 4/19/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
Dined on 4/19/2014
 2009
Special Features: romantic, neighborhood gem, fit for foodies
0points
0of 0voted this as helpful.