Saison Expands With New Concept in SF and LA

Three-Michelin-starred Saison is finally making an expansion plan stick (RIP Fat Noodle) with the advent of Angler, a more casual version of chef Josh Skenes’ live fire cooking with an emphasis on seafood.

Described as a “raw bar and grill,” the San Francisco Angler will go into the former location of Chaya Brasserie on the Embarcadero, while LA’s version will go into the Beverly Center. Along with partner Mark Bright and investor group Terra Ventures, a newly founded hospitality group — Saison Hospitality Group — is part of the plan.

Both restaurants will feature 100 seats that will “evoke a rich Maritime setting,” according to representatives. Fireplaces, a full bar, and a lounge area for cocktails and smaller bites will be part of the plan, with a big wine cellar from partner Mark Bright focusing on French regions.

Since it’s seafood-focused, there’ll be live tanks with shellfish and fish that have been wild-caught and delivered to the restaurant to live out their final hours in luxury. Some of the dishes that could grace the menu include some version of Saison’s insane sea urchin on grilled bread, an elk t-bone roasted over the embers with coffee beans, and Hopi corn bread baked with wild boar fat. No word on who will lead the kitchens there.

It’s a bit of good news for the group: Skenes made headlines recently when he sued two former employees for alleged theft of trade secrets. Meanwhile, there’ve been many expansion projects on the table over the years, including the aforementioned Fat Noodle (with Umami Burger’s Adam Fleischman), and a restaurant with sushi master Jiro Lin. San Francisco’s will open summer 2018, and Los Angeles in fall of 2018. Stay tuned for more.

• San Francisco’s 2018 Michelin Stars, Mapped [ESF]
• Saison's Joshua Skenes Puts Casual Concept, Fat Noodle, on Hold [ESF]