Feast Blog

Saison had been on my list of must-try restaurants and it was when chef Joshua Skenes announced a series of “fire dinners” with some guest chefs that rushed to book a table because the first buddy he had working with him was the high-priest of vegetables, Jeremy Fox. Since leaving Ubuntu, I have been waiting anxiously to eat Chef Fox’s food again and had some brief hope in his partnership with Daniel Patterson for the Oakland restaurant, Plum, but instead it seems that Jeremy is looking for his own place instead.

What I did not know when I sat down was that the meal I was about to consume, was going to blow the publicly-lauded Benu out of the water. I am sure this write-up is probably a bit stilted because there there is an obvious question as to what the restaurant is like without the guest chef scenario, but based simply on the quality of the ingredients and preparation alone, I will definitely go back to see what Joshua Skenes does on his own. Those Chef Fox influences I know well and could detect his influence in certain dishes.

This review is also a little different in that I have separated out the photographs; I took a handful of shots of the restaurant upon our arrival. There are two seating areas, one inside with comfortable and intimate banquets surrounding a few rustic, dark wood tables and an outside seating area around the wood stove and fire pit. There are also eight bar stool seats; a chef’s table inside the kitchen and a similarly-designed table for the fire pit. After we completed our meal, Lisa and I went outside and struck up conversations with some fellow diners and Chef Fox who had been minding the fires. All of those pictures are at the end of the post.

But to the food first:

Château de L’Aulée Cremant de Loire, NV paired with an amuse of Wild Things, a concoction of cactus, pear, fennel and caviar. A few tender bites of texture and flavor dressed in crème fraîche. Reminiscent of Japanese textures, the cactus provided a bit of stickiness the way Mountain Yam produces a bit of gooeyness. The bright flavors of the pear and slight crisp spice from the fennel were all balanced with the salty caviar and hints of faint citrus from nasturtium buds. These tiny buds provided tiny little explosions of flavor that both intrigued and beguiled. Paired with the lively bubbly, this was a stunning beginning.

Alliment Laugner Cremant d’Alsace Rosé, NV. This 100% pinot noir rosé demonstrates a wonderful strawberry fruit with a faint sweet entry that expands into a delightful flowery blossom in the back of the mouth and was paired with Tomato In Different Ways. A beautifully composed platter was placed in front of us that showed a chunk of green tomato, tomatillo, a peeled yellow cherry tomato, nardello peppers, river vegetables, and small slivers of a pork product. The waitstaff then poured a thickened, unctuous tomato-based sauce and the worship began. With every bite the distinct ingredients produced exciting variations of sweet and spicy, rich and subtle, sexy and demure. We discovered later that the pork slivers were, in fact, pork face so any bite might have been cheek or jowl and the hints of salt playfully toyed with the freshness in the river vegetables and clean tomatoes.

Bread and Butter. We were not given bread and butter upon sitting down, but after two courses. I am not sure whether I should be annoyed or if it was done strategically. The bread comes from Acme and is their Upstairs Bread, a heartier and chewier carb, studded with whole wheatberries and rye without being dense or heavy. Warmed briefly in the outdoor oven, it is served with a disk of house-churned butter unlike any I have ever experienced. Flakes of smoked Japanese nori, river vegetables, and topped with fleur de sel, I cannot remember ever being so excited about a butter before. Had we received bread and butter upon sitting down, we would have easily just sat there and consumed piece after piece of warmed bread with this brilliant condiment. I am reminded of the fresh nori-studded rice I get at Nombe created by Nick Balla which is so good, I take it home for breakfast. The subtle umami and earthiness of nori elevates these simple ingredients but in the case of Saison’s butter, it does not hurt that Saison is churning their own butter on a daily basis. Absolutely gorgeous.

2007 Domaine Leflaive Mâcon-Verze, Burgundy poured with Polka Corn and Okra. The stunning white burgundy had a pale nose of lime rind but produced a creamy mouthy entry which expanded with fleshy and focused wine. I have always lamented Chardonnay for being over-oaked and it has taken me too many years to realize I just don’t like California Chards but this French version has tang and zip and structure. The red okra was prepared in several ways; thin, wafer-like slivers were nestled amongst some cornmeal-breaded and fried chunks. The smoke from the fire and a faint hint of ash played against the sweet seat of corn on which the okra was sitting. Like tomato dish, there is a playful juxtaposition of textures in the crunch of the fried okra with crunch of the sweet corn and crunch of the raw okra, toying against the faint tender okra interior and balanced out by the creaminess of the wine.

2006 Müller-Catoir Weissburgunder, Pfalz, Germany coupled with Various Carrots, our vadouvan, stone fruit and nasturtium. One of the things I miss about Ubuntu is the famed cauliflower with vadouvan and having the memories of that favored flavor brought back in this context was fun and impressive. Several varieties of carrots had been pre-cooked for softening yet given a darkened, charred exterior giving away to sweet mouthfuls of earthy goodness with chunks of peach and nectarine. The burnt crust on the vegetables exploded against spicy flowers and sweet fruit – all these seemingly disparate flavors coming together with their individual freshness; spice without pepper but with flowers showed brilliance in knowledge of the ingredients.

2006 La Font du Vent, Côtes du Rhône Villages, France showed a dark cherry nose and exploded with well-integrated fruit. A tannic entry with balanced black berry in the back of the throat. This showed well against Merlin Beets prepared in ash with buckwheat leaves, wild cherries and grains. This was a truly stunning dish – deconstructed ingredients, letting the diner choose which flavors to bring together. The brilliant aspect? A cylinder of of veal marrow which had been removed from the bone and briefly fried to produce an entirely crisp interior but maintaining the creamy, rich fatty interior. The occasional bits of grain developed the stable, earthy base with a core of the marrow fat, a heightened layer of earth with the clean beets and a top, bright sweet component in the cherry. Scattered amongst the plate were a few slivers of pickle, but pickled what? We weren’t quite sure — it could have been pear or apple but the bottom line is that the pickle produced a cleansing factor which elevated the simple marrow.

2006 Jaboulet Crozes-Hermitage, Rhône, France, a rich, jammy syrah unlike most syrah I have experienced from California in its intensely smooth, concentrated mouth. So easy to drink and a surprisingly big wine to be paired with Heartbreads served with muscat grapes, asparagus green, and alliums. We were told there were five kinds of garlic constructed within the dish but we were hard-pressed to detect that, they were so well integrated. Superbly prepared protein, a very thick, crunchy crust capped the lighter, sweeter underbelly of the meat. These were served atop a tiny brunoise of carrot, cocoa and romano beans, haricot verts, vidalia onion slices, and a few scattering muscat grapes. All of the ingredients themselves provided relatively delicate flavors with the wine elevating it in boldness. I can still taste that crunchy carnitas-like exterior of the heartbreads, craving it really…

Rhubarb Sorbet with milk granité. A simple slice of roasted rhubard set next to a quenelle of rhubarb sorbet but it was the milk granité which brought the simple offering together. That faint creamy structure which occurred in the back of the throat with the melting granité gave the sharp, rich sorbet a rounder mouth flavor.

2009 Giacomo Bologna “Braida” Brachetto d’Acqui, Piemonte, Italy. A slight, sparkling wine is ruby red in hue with tons of candied raspberry and cherry on the sweet side which surprised me to be paired with a fruit-based dessert, Summer Berries in their consommé with yuzu ice cream. A similar complaint that I had a Benu, simple fruit desserts with a frozen component does not quite satisfy my sweet tooth in that I want something with a little more substance. I greatly enjoyed the incredibly fresh fruit which had been macerated enough to soften and sweeten them and the yuzu was demure in its citrus component with a little crunch coming from the broken cookie underneath. I guess it is the Fried Dough Ho in me that craves something a bit more cakey and substantial.

My hairdresser, his boyfriend, and I stopped by Uva Enoteca after a haircut one Monday evening. This is of note as my hairdresser is in Lower Haight and there are only a few restaurants open on Mondays in that neighborhood (we usually go to RNM). The atmosphere in Uva is dark and subtle, warm and inviting. There is a bit of an oddity with the Zeppelin music in the background, but I kinda liked it. As it was my hairdresser’s birthday, I brought a homemade cake and the waitstaff were more than gracious in holding the cake for us as well as cutting and serving it after our meal. When we sat, we were given a small bowl of green olives. They were gone so quickly and thankfully, the waitstaff offered more. What *are* those giant, bright green olives?

The three of us started with three cocktails;
~ Prosecco Cocktail with peach bitters and a bit of sugar.
~ Miele Frizzante – Carpano antique, orange, peach bitters, and Heidrun buckwheat blossom mead. VERY odd cocktail; the mead made it seem like a light, fruity hefeweizen. Interesting, but not something I think I’d order again.
~ In Bocca Al Lupo – Lillet blanc, chilies, basil, prosecco and coconut salt. Too much chilies for me; spicy.

They have a very extensive wine list and we let the owner(?) offer a suggestion. He came up with a Barbera d’Alba, “Gisep,” Massolino from Piemont.

Loving the nosh, we again put ourselves in the hands of the capable staff; bring on a bunch of meat, a bunch of cheese, and some appropriate side dishes.

We started with the crudo of the day; on that day, tuna with olive oil and salt. As my hairdresser’s BF is a professional fish-monger, he confirmed my compliment that it was a great quality fish.

Next the meats and cheeses arrived. They offer various assorted sized plates and offerings and so five of each seemed a good compromise; Prosciutto di Parma, Bresaola from Bernina Montevideo, Coppa di Testa from Boccalone, orange and fennel from Boccalone, and a hot Soppressata from the Bronx. Sorry I can’t remember the five cheeses, but I can remember the accompaniments with the cheeses; truffled honey, a lemon/pepper condiment, and Marcona almonds.

Also served was chunks of fresh bread, eggplant caponata (a bit on the spicy side for me but still enjoyable), roasted asparagus with lemon aioli and Parmigiano (very fresh and nicely crunchy with person aioli), and fresh beans with pancetta and onions (I ate most of these, but I am obviously the veggie eater in the group). We should have stopped, but we were intrigued with the Semolina gnocchi with speck. Of all the dishes we ordered, the gnocchi was the least successful. Perhaps I’m spoiled with Sean O’Brien’s gnocchi but these were on the gummy side and with the speck and no sauce, way too dry. It needs SOMETHING moist on the plate and there was nothing.

I have to admit that there were a number of desserts which looked intriguing and I wished I could have tried the pumpkin cake with vanilla gelato, apples, saba, and pinenut brittle, but we had this cake I made instead. Again, the waitstaff was amazing and I would go back in a heartbeat.

I’m writing this from a Barcelona tapas bar, just trying to keep ahead of the reports. Our last day-time meal in London was at Papillon, recommended by the concierge at our hotel. We had wanted to go to brunch at the The Ritz, but it is still under renovation. I was a tad dismayed when I saw the menu as there were no “typical” brunch items that one would expect. My friends had gotten accustomed to my devilish ways of wanting many tastes and we essentially ordered the entire left-hand side of the menu; all of the soups, most of the salads, and all of the appetizers. Nine courses for five people, way too much money, and one of the most memorable meals I have ever had.

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I firmly believe that many “foodies” out there discount the oldest restaurant in London, Rules. This was a second visit for me and a destination restaurant that I was looking forward to returning to. See, the last time I ate there, I was only a budding foodie, there was no such thing as a blog, and no way to network with other culinary aficionados to know where to eat. I was just a history buff who had read about the illustrious history including the literary greats who had dined there; Galsworthy, Thackeray, Dickens, and H.G. Wells.

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