I ended up not getting tickets yet, as we postponed our Wine Country trip until later this summer. It’s ok, I’m not fond of the whole ticket thing, and now I don’t mind to wait to see a few more reports before checking it out.
Interested in your report, @djquinnc !
Something Saison related (cross-post from my report back from Chef’s Table at Brooklyn Fare). Comparing the uni toasts.
Saison
‘Liquid toast’ of Mendecino uni with Tartine bread soaked in ‘soy’
Brooklyn Fare
Hokkaido bafun uni on brioche toast with preserved truffle
The preserved truffle was maybe unnecessary, IMO. But it’s a great dish anyway. Though it sounds similar to Saison’s uni “liquid toast,” the two are quite different. At Brooklyn Fare, what you notice is the great combination of the uni’s ethereal sweetness with the brioche’s yeast flavor. It’s a luxurious bite. At Saison, the proportions are different, and you notice more the contrast in temperature and layers of textures between uni and the rustic, “soy sauce”-soaked Tartine bread.
I actually think Saison’s works better with the Hokkaido bafun uni version - I’m too lazy to dig up old pics now, but it’s one of those close your eyes bites. That warm toast and cold, velvety uni contrast. There’s more bread in proportion, too, so you notice the crisp more.