One seating. Twelve seats.
Saison & Sons is a twelve-seat tasting counter. We cook in front of you. We pour for you. We start when you sit down, and we finish when you do.
What we cook, and why.
We opened Saison & Sons in 2018 with a single idea: that the best meal we could give you is the one we cook, in front of you, with the food that came in that morning — and that we should be the ones to pour it.
We do not have a printed menu. We do not have a hostess stand. We do not have a freezer larger than the counter. We have twelve stools, a fish that arrived at five, a piece of meat we have been waiting for, vegetables from three farms within a hundred miles, and the will to put them together in the order that feels right that night.
The meal is twelve courses. Each is small. Each is plated at the bar, by one of us, with one of you watching. The pace is the pace of the kitchen — not the floor.
If you are looking for a quick dinner, we are not the place. If you are looking for a long one, we are exactly the place. We will, before the second course, know your name.
Reservations are introductions. We answer them ourselves.
Twelve courses, in order.
A pickled mussel.
From Damariscotta this morning. On a small piece of toasted brioche. One bite.
DAMARISCOTTA, ME · 320 MIBone broth, clarified.
Twelve hours of veal and chicken bone, finished with the smallest dumpling and a single ramp.
MARSDEN BROS. · CATSKILLSCured trout.
Brook trout we cured with sugar, salt, juniper. Crème fraîche. A spoon of trout roe we cured last week.
STILLWATER POND · BERKSHIRESSpring greens.
The first lettuces, ramps, a soft cheese from the goat dairy in Vermont. Lemon. Olive oil from a friend in Liguria.
HARTFIELD FARM · HUDSONPici, cacio e pepe.
Hand-rolled this afternoon. Pecorino we age ourselves. So much black pepper that you will taste it tomorrow.
ROLLED AT 3:00 TODAYBranzino at the bone.
Cooked on its bones, finished in herb butter, a single slice of preserved lemon we cured last December.
MONTAUK · THIS MORNINGBerkshire pork.
From the shoulder of a Berkshire pig we waited four months for. Apples we kept in cold storage. Crackling.
MARSDEN BROS. · CATSKILLSA small cheese.
One cheese, tonight a Vermont sheep’s milk, with a piece of honeycomb and a piece of bread from the wood oven.
JASPER HILL · VERMONTGranita of blood orange.
From the last shipment of Sicilian blood oranges of the season. Sharp, cold, fast.
SICILY · LAST CRATEButtermilk cake.
With the first rhubarb, a spoon of cream we whip at the bar, and a glass of Vin Santo.
CALLOWAY EGGS · HUDSONChocolate truffle.
A single dark truffle, rolled at the bar, made with a chocolate from a small house in San Francisco.
DANDELION · SFCoffee, & a glass of grappa.
Coffee from a roaster we trust in Brooklyn. A glass of grappa from a small distiller in Friuli. The meal closed properly.
PARLOR · BROOKLYNTwelve seats. A waitlist.
We seat twelve people per night, three nights a week. The waitlist is open. The number below is where you would stand if you applied right now.
Same twelve seats. Different nights.
We take a single photograph from the same place behind the counter, every night we serve. A short selection below.
Apply for a seat.
Tell us when. Tell us who’s coming. Tell us anything that would help us cook the night for you. We answer within 48 hours, by name.