Saison Releases The A La Carte Option and Dcantr Plans

As of this evening, Saison chef Joshua Skenes will start serving the items on his tasting menu in an a la carte format on the heated, covered outdoor terrace, as originally planned. In fact, as we go to print, Skenes is at the market picking out the goods for Dungeness crab with crustacean juices and foraged flowers; little radishes with pig's head and nasturtium honey; Four Story Hills squab roasted in the hearth with crushed beets, huckleberries and rosebuds and other menu additions. (This man is feeling the flowers!) So now you can officially experience Skenes' Michelin-star-worthy cuisine with a lot less commitment. Another cool thing about the outdoor seats is you can watch Skenes cook up various dishes on the hearth as he goes.

And in perhaps even bigger news, the Dcantr wine and food concept in the adjacent Stable Cafe is happening. During the dinner hour, Dcantr will take over the the cafe's 48 seats, divided amongst the main room, mezzanine and patio, to serve menu items from the wood-burning brick hearth -- things like fried sand dabs with ember-roasted orion fennel and wild fennel citronette. Prices will fall in the $8 to $28 range. A list of small production wine selections a la sommelier Mark Bright will change daily. No reservations will be accepted and hours shall be 6 p.m. to 11 p.m. Tuesday through Saturday. We'll let you know as this one nears prime time. [EaterWire]

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