The first one in the Bay Area is Saison. In 2013, it was relocated to the old factory building opposite the AT&amp;T Park. It is a restaurant that feels more casual and free overall. The modern design highlights the overall innovative dishes, with fresh raw materials, bringing out the most original and special taste of the cuisine. In addition to the salty main dish, other tastes are very good, especially like sea urchins and desserts, the taste is very silky, refreshing and not greasy. Wine is more general, no special prominent wine.

Saison

Whether it is the overall decoration design of the restaurant or the table and chairs for the meal, this store is also more special. I think their dishes are similar to other restaurant dishes, but they have more choices for alcohol.

Mantis shrimp, is the most smooth, most Q-pop, the most rich dish I have ever eaten! ! ! The milk bubble sauce next to it is very rich, with a faint buttery fragrance. Scallops, when this dish was just on, I was scared by the &quot;Changbai Mountain Ant&quot; for a few seconds, really novel, especially eye-catching.

It&#39;s near the ball park, so it can be crowded around game time. Be patient and some seats will open. Lots to choose from and the server/cashier is not too patient, but it worked for us first timers.

Marlowe is a restaurant with a cozy glamorous vibe. We went in for dinner, the place was full but you don&rsquo;t feel overcrowded. The service was also prompt for a full house. I starts my drink with Breakfast old fashioned, of course it&rsquo;s a spirit forward choice but it was done just right. A nice touch to the classic. Then later we went for a bottle of red which is priced very reasonably. For food I had the Marlowe burger and brown butter Brussels sprouts for sides. The burger is excellent, the fries was also very nice with it. My friend ordered a steak which received very good comments as well.

When it comes to steak, talk about salt with steak. My family used to have Himalayan powder salt, and Hawaiian Kona volcano black salt, and is a frequent visitor to steakhouse salt. Powder salt like a girl, she always softly and gently attached to every ingredient, salad or steak, all silently accompanied, in a non-spotting companionship. Kona black salt is Hawaii&#39;s strong teenager on the mountains and sea, beautiful dark skin, the aroma of the sun, the hormonal taste of the desire, but where to go, the picture is him, and then the ingredients, he can not help but force up.

Their burgers are very exciting, and the sauces are delicious. Beef Heart Tartare is also delicious. Their store looks like a tavern model, there are a lot of wine in it, but we don&#39;t know how to drink, there is no point.

湾区摘星之旅✨✨✨ 第一间是Saison。 2013年迁址于现在AT&amp;T公园对面的老厂房，是一间整体感觉比较随性自由的餐厅。 现代感的设计突出整体创新的菜式，配以新鲜的原材料，带出了料理最原始又特别的味道。 除了主菜口味偏咸，别的口感都是很好的，尤其喜欢海胆和甜点，口感非常丝滑，清爽不甜腻。配酒则比较一般，没用特别突出的酒款。

牛奶冰淇淋very nice!吃后幸福指数满满的他们的服务也是超级贴心。至于其他菜品,都是看着都是十分精致。我们发现旁边一桌居然也是中国人

Milk ice cream very nice! After eating, their service is full of happiness indexes. As for other dishes, they are all very delicate. We found that a table next to it is actually Chinese.

难得过来奢侈了一把,深切感受一下米其林餐厅的独特魅力,实质名归啊。不过可能是心理作用我没有敢吃他们家最有特色的羚羊系列食物,其他的也很棒

It&rsquo;s rare to come here with a luxury, and deeply feel the unique charm of Michelin restaurants, which is essentially named after it. But it may be psychological. I didn&rsquo;t dare to eat their most distinctive antelope series of food, and the others were great.

一家顶级餐厅，不光需要菜的味道好，在服务，环境，创新以及每一道菜的展示上面都要很突出才可以。Saison，就有至少把90%顶级餐厅的条件做完美。 一顿饭吃了三个小时，一共大约有十道，我就挑我最喜欢的几个来细说一下。 招牌菜Saison私房鱼子酱，运用顶级的Ossetra Caviar，将其用大海带包裹起来，放在火炉旁边用旁火余温小小熏烤。出来的成品能够吃到轻微的锅气，不腥不咸，鲜味十足。搭配鱼子酱的菠菜非常新鲜，而且菠菜味道浓郁。就连最后的奶油汤底都香味浓厚不腻，让人喝的欲罢不能。另外一道海胆料理也是创意十足。 新鲜的海胆被摆放在用微酸的淡酱油泡制过的面包块上，远远看过去好像一个小蛋糕。 一口咬下去，是意想不到的惊喜口感。 最顶层是奶油般绵软的海胆；下面是软但是有韧性的味道有点点酸的面包； 这一口的最中间，你牙齿最后咬住的地方，是一层依旧还非常焦脆的面包皮。三种不同的质地，三种不同的口感，完美的在你咬下一口的时候以最佳的方式结合。大赞！Turbot 多宝鱼，有生鱼片与烤鱼两种。鱼片是鱼身体切片下来最好口感的部位，头部与尾巴就腌烤出来给我们啃。 Waiter说用手吧，别矜持哈哈。 鱼很鲜，肉比较有韧性但不是不好嚼，味道很浓厚。烤的鱼头鱼尾肉吃起来好像是鸡肉一样有一丝丝的纤维感。ice cream and caramel 第一道甜品。这里的牛奶冰淇淋，大概是因为奶油比较多，所以浇上熏烤热的焦糖都依旧不会融化掉。搭配上各种果仁咖啡碎末简直是美味！第二道甜品是橘子，虽然是一整个橘子，但是打开后里面装的都是橘子的冰沙，很可爱。最末了，来了一杯荞麦茶。这是我第一次喝荞麦茶，口感有点像煎茶还不错。 这款荞麦茶，最后还被当作礼物送给了每一位来就餐的客人。这大概是我收到的最最特别的用餐小礼物了，以前的都是送巧克力饼干或者果酱一类的。一顿饭吃下来，Saison 最让我印象深刻的是他的服务。 服务真的是一流，我觉得是我吃过的二三十颗星星中服务最好的。 在这里我有好像拥有了私人厨师与管家的感觉。 饭前应我的要求，他们带我去参观敞开厨房，见到了他家的镇店宠物Patrick, 一只红色的海星； 吃完饭员工还很积极的说可以与我们合影。 饭间与几个waiter聊天也很愉悦。这是一家很全面的餐厅，去那里用餐不但从味觉嗅觉上得到满足， 视觉与用餐心情都会被照顾的很好。菜系因为加入了一些亚洲日本的元素，所以很多也比较适合中国人的口味。价格方面真的是很贵，但是偶尔享受一次也是值得的。

A top restaurant, not only needs the taste of the dishes, but also the service, environment, innovation and the display of each dish must be prominent. Saison, there is at least 90% of the top restaurants to be perfect. After eating for three hours, there were about ten in total, I picked my favorites to talk about. The signature dish Saison private caviar, using the top Ossetra Caviar, wrap it with the sea belt, and place it next to the stove with the fire after the fire. The finished product can eat a slight pot air, not fishy or salty, and full of delicious taste. The spinach with caviar is very fresh and the spinach tastes strong. Even the last cream soup base is rich in flavor and not greasy, so you can&#39;t stop drinking. Another sea urchin dish is also very creative. Fresh sea urchins are placed on bread blocks made with slightly sour soy sauce, looking from a distance like a small cake. A bite down is an unexpected surprise. The top layer is a creamy soft sea urchin; the bottom is a soft but tough bread with a little sour taste; The middle of this mouth, where your teeth finally bite, is a layer of still very crisp bread skin. Three different textures, three different tastes, perfect for the best combination when you bite. Great! Turbot multi-treasure fish, there are two kinds of sashimi and grilled fish. The fish is the best part of the fish body sliced off, and the head and tail will be baked for us. Waiter said to use your hands, don&#39;t hold haha. The fish is very fresh, the meat is more tough but not difficult to chew, and the taste is very strong. The grilled fish head and tail taste like chicken with a trace of fiber. ice cream and caramel The first dessert. The milk ice cream here is probably because there is more cream, so the hot caramel that is poured on it will not melt away. The coffee with various nuts is delicious! The second dessert is orange, although it is an entire orange, but after opening it, it is filled with orange smoothie, very cute. At the end, I came to a cup of buckwheat tea. This is my first time drinking buckwheat tea, the taste is a bit like fried tea is not bad. This buckwheat tea was finally given to every guest who came to eat as a gift. This is probably the most special meal gift I have ever received, all of which used to be chocolate cookies or jams. Saison impressed me most with his service after a meal. The service is really top notch, I think it is the best service of the 20 or 30 stars I have ever eaten. Here I have the feeling of having a private chef and housekeeper. At my request before dinner, they took me to the open kitchen and saw Patrick, a red starfish, the town store pet of his family; after dinner, the staff was very positive that they could take a photo with us. It was also very pleasant to chat with a few waiters in the meal. This is a very comprehensive restaurant, where dining is not only satisfied with taste and smell, but also the visual and dining mood will be taken care of. Because the cuisine has some Asian and Japanese elements, many are also more suitable for Chinese tastes. The price is really expensive, but it is worth enjoying once in a while.

环境还是不错的，餐厅的菜式也是挺新颖的。

The environment is good, and the dishes in the restaurant are quite novel.

非常不错的餐厅 环境也非常优雅

Very nice restaurant, the environment is also very elegant

做的菜很精致 摆盘很考究 餐厅用餐环境也很好

The dishes are very exquisite, the dishes are very elegant, the restaurant dining environment is also very good

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