Having recovered from last week's flooding, Saison reopened last night, and Eater National has an in-depth talk with chef-owner Joshua Skenes about his fire cooking methods. And butter: "many people can use salt, sugar, and butter as a crutch...For me, it's about finding balance, restraint, and purity...I've gone out to many excellent places where you feel like shit after the meal. I don't want guests to feel that way." [GrubStreet, Eater National]
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