The passion of these two makes this like dinner in a chef friend's home: they'll introduce guests to the kitchen staff and explain the night's ingredients. Opening night menu yesterday included bagna cauda dip with garden vegetables, Monterey abalone with foie gras, four-story poularde (aka hen - not sure how the "four-story" part plays out), and Santa Rosa plum tart with creme fraiche ice cream. Reserve ahead as opening night was sold out in advance...
2124 Folsom Street
415-828-7990
www.saisonsf.com