Saison started its remodel late last month, installing a Molteni stove and eight new seats in the kitchen, but the bulk of its planned huge interior overhaul will begin next week when the restaurant closes down for a bit to build out its new hearth on the patio, a wood-burning bread oven and the other major design changes executive chef/owner Joshua Skenes has been dreaming about for both the terrace and the existing interior.
When the restaurant reopens, a new 20- to 30-seat outdoor area will place the new hearth as its visual and culinary focus. The terrace's menu will be much more casual than the prix fixe style meals served inside: Skenes mentions a "fantastic pasta" and oysters. Meanwhile the Stable Cafe space will stay as is; but at night will transform into Decanter, a 50-seat, casual wine bar with a small, simple rustic menu. Although 100% of items on the terrace menu will be cooked on the new hearth; flame-cooked items will be featured in all areas of the new, expanded operation: Saison as we know it, "the terrace," and Decanter. Expect everything to reopen with a 5-night-a-week schedule and a very different look in late June.
· Open Saison [Eater SF]