We’re extending our table. A limited number of seats - previously reserved only for members - are now available for this intimate evening:
Legends in the Glass: Wine Dinner Series Vol. 2
Reserve #linkinbio
An evening dedicated to the contrast and complexity of Burgundy’s most revered domaines. This curated tasting brings together Chardonnay and Pinot Noir from Domaine Coche-Dury, Domaine Jean-Paul & Benoît Droin, Domaine Dujac, and Domaine Georges Roumier, offering a focused look at how site and winemaking shape distinct expressions of the same grapes. From the richness of Meursault to the precision of Chablis, and from whole-cluster elegance to classic structure in Pinot Noir, the evening is designed as a concise, comparative experience.
This will be led by Mark Bright, who will guide guests through each wine, alongside a seasonal menu inspired by classic Burgundian cuisine, thoughtfully designed to complement the tasting.
What better place to have a fall dinner, great meal @piazzaduomoalba - don’t miss this gem while in Alba #cappellanobarolo #whitetruffle tis the season 🍷 #worlds50best #michelin3stars⭐️⭐️⭐️
At No. 9 of the Greatest American Restaurants of the 21st Century: Saison
(Full list in the link in my bio!)
When it comes to live-fire cooking in fine dining, San Francisco’s Saison may be the best to ever do it in America. What began as a pop-up by chef Josh Skenes and sommelier Mark Bright in 2009 turned into a Michelin two-star restaurant that would move to new digs in SF’s SoMa neighborhood in 2013. Saison earned its third star a year later. The tasting-menu restaurant, anchored by its hearth and the ‘80s hits rocking in the dining room, showed off Skenes’s pursuit of the greatest ingredients he could find, isolating the moment when they are at their best and discovering the cooking techniques that would complement them the most. He pushed himself creatively, making legendary dishes like caviar wrapped in seaweed and then roasted in the fire and his liquid toast topped with uni. In 2019, Skenes stepped away from the kitchen and handed the reins to Laurent Gras. Michelin demoted Saison to two stars when the next guide was released, and Gras left at the end of the year. The current chef, Richard Lee, has been with the restaurant since 2019, but was officially named Saison’s executive chef in 2023, and Saison has retained its two Michelin stars.
“When Saison moved to its current location and Josh was running the kitchen, it was, in my opinion, the best restaurant in America. No kitchen had ever pursued excellence and purity in ingredients at that level. The point of view was completely unique. No one had ever cooked that way before, and I do not think anyone ever will again. Whether he likes it or not, Josh was our version of Ducasse.” @davidchang
“Under Richard Lee’s direction, Saison has regained its spark—a restaurant reborn with freshness, precision, and the thrill of new beginnings.” @chef.dannygarcia
What a magical couple of days hosted by @krugchampagne at all the amazing vineyards and new facility. A memorable experience with old friends and new friends #krugambassade
