Saison, one of the most celebrated restaurants in San Francisco, with three Michelin stars and a ranking in the World’s Fifty Best, is opening an expanded restaurant concept called Angler inside the Beverly Center by fall 2018. Angler comes from Josh Skenes, who founded Saison as a pop-up before rising in the Bay Area’s fine dining ranks to become of its few three Michelin star destinations.
Since then, Eater has heard rumors of a possible move to Los Angeles, and now Eater San Francisco confirms the news. Angler will first open inside the former Chaya Brasserie in San Francisco on the Embarcadero before venturing to vastly improved Beverly Center, which already sports Michael Mina’s Cal Mare on the street side.
Angler should cook more of Saison’s live-fire approach, with an emphasis on seafood. Think 100 seats in a dining room that “evokes a Maritime setting,” fireplaces, full bar, lounge areas, and a prominent wine cellar. Skenes will partner with Mark Bright and investor group Terra Ventures to form Saison Hospitality Group, which will manage the two Angler projects.
Like many Chinese restaurants in San Gabriel Valley, Angler will have tanks full of live shellfish and wild-caught fish so that they can be served in their prime freshness. Eater SF also thinks some of Saison’s signature dishes, such as the decadent uni on grilled bread or elk T-bone steak roasted over embers and coffee beans, or the Hopi corn bread with wild boar fat could end up on Angler’s menu. More updates to come.