At Saison, chef Richard Lee turns out one of the city’s best seasonally driven tasting menus that marries his Chinese heritage with premium local ingredients. In a rustic-chic space with soaring oak ceilings and an open hearth, watch Lee craft innovative dishes like a dry-aged Sonoma duck with a salted cherry leaf sauce that have earned the restaurant two MICHELIN Stars, a spot on the World’s 50 Best Restaurants list, and a Wine Spectator Grand Award for its next-level pairings.