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Saison Great food and drink seasonally minded, locally sourced, and constantly evolving with attentive but

Operating as usual

Hi y’all. It’s Jay here. I’m not going to bury the lede too much. Our 10th anniversary is rapidly approaching and to com...
11/16/2022

Hi y’all. It’s Jay here. I’m not going to bury the lede too much. Our 10th anniversary is rapidly approaching and to commemorate it we’ve decided to close up shop. I could not be more proud of all that we’ve done and all that we’ve accomplished in this little room. We’ve been incredibly lucky and fortunate to have so many talented people be part of the history of our corner of Jackson Ward. At this time, it just feels right to be able to put a bow on this project and let it pass. There have been and will be more wonderful projects from those that have brought Saison to us all. I have more things I want to create and know that this current team has more they want to do as well.

12/12 will be our last day at Saison and Saison Market. Book your seat soon for one more taste. It has been an incredible opportunity to feed and inspire.

Thank you all for the appreciation and trust you’ve shown us!

Cheers!

Jay

Check out these Spring pastels! Seared Tuna Special Tonight, Served with Sunchoke Puree, Baby Artichokes, Grapefruit, Ha...
04/01/2022

Check out these Spring pastels!

Seared Tuna Special Tonight, Served with Sunchoke Puree, Baby Artichokes, Grapefruit, Hazelnuts & Wild Fennel.

Spring is upon us, and we’re excited to begin procuring early Spring vegetables! First to hit the menu is asparagus. 🌱Th...
03/20/2022

Spring is upon us, and we’re excited to begin procuring early Spring vegetables! First to hit the menu is asparagus. 🌱

This is our new Salmon Ceviche: with Asparagus jus yogurt, pickles & raw asparagus, blood orange, and an abundance of fried capers & dill.

It’s patio weather ☀️Come sip some tasty refreshers!
03/19/2022

It’s patio weather ☀️Come sip some tasty refreshers!

We got an extra salmon delivered to us today, so we have all the salmon specials! Salmon Tartare with Sauce Gribiche, Ra...
03/07/2022

We got an extra salmon delivered to us today, so we have all the salmon specials!

Salmon Tartare with Sauce Gribiche, Radishes, Cucumber and Parsley Oil😋

New Menu Item Tonight! Blue Crab Salad & Aromatic Bean Purée on Grilled Rice Paper with All the Herbs and Spring Blossom...
03/04/2022

New Menu Item Tonight!

Blue Crab Salad & Aromatic Bean Purée on Grilled Rice Paper with All the Herbs and Spring Blossoms

Come join our team!
03/04/2022

Come join our team!

🚨🍗 ALERT! 🍗🚨 Saison’s Wings with Spicy Pineapple & Jalapeño Dry Rub are BACK for one day only! On Super Bowl Sunday Feb....
02/06/2022

🚨🍗 ALERT! 🍗🚨 Saison’s Wings with Spicy Pineapple & Jalapeño Dry Rub are BACK for one day only!

On Super Bowl Sunday Feb. 13th, you can once again enjoy this hot treat.

Quantities are limited, so reserve yours today! We will be accepting preorders over the phone all week. Call (804)269-3689 and get some!

Sold by the dozen for $24

Wednesday Wine-up starts tmw. 🧚🏾🍾🍷Now that dry January is a thing of the past, we are giving y’all a reason to explore m...
02/01/2022

Wednesday Wine-up starts tmw. 🧚🏾🍾🍷

Now that dry January is a thing of the past, we are giving y’all a reason to explore more wine on a Wednesday! You’ve gotta eat something too ya animals, so no just popping bottles at the bar. Similar deal at . We’ve got another new promotion coming soon for over there too. Stay tuned!

New Menu Item! Nashville Fried Snails, Served with Garlic & Parsley Soubise and White Bread. Call for a reservation or g...
01/29/2022

New Menu Item!

Nashville Fried Snails, Served with Garlic & Parsley Soubise and White Bread.

Call for a reservation or grab a seat at the bar! Our full menu is available 5-10, hot sandwiches and snacks til late.

Can’t wait to host y’all for Valentine’s Day! 🥰We are nearly booked on Monday 2/14 but still have some room Sunday 2/13....
01/27/2022

Can’t wait to host y’all for Valentine’s Day! 🥰

We are nearly booked on Monday 2/14 but still have some room Sunday 2/13.

Visit saisonrva.com or give us a call at 804-269-3689 for reservations! See ya soon lovebirds!

Improved Grasshopper is right on time with dinner tonight!
01/23/2022

Improved Grasshopper is right on time with dinner tonight!

Ssam style choose your own adventure pork chop with  hog, pickles, fermented stuff, Napa cabbage, and the sauces.
01/20/2022

Ssam style choose your own adventure pork chop with hog, pickles, fermented stuff, Napa cabbage, and the sauces.

New menu item tonight!      || Steak Tartare Tostada || Teres Major steak tartare on an  bloody butcher corn tortilla wi...
01/12/2022

New menu item tonight!

|| Steak Tartare Tostada ||

Teres Major steak tartare on an bloody butcher corn tortilla with avocado mousse and salsa macha. Come eat it!

Introducing Late Night Food at Saison! After ten, you can totally get a burger or a fried chicken sandwich or poutine! A...
01/07/2022

Introducing Late Night Food at Saison! After ten, you can totally get a burger or a fried chicken sandwich or poutine! Along with our amazing winter cocktails, it’s a nice combo! We turn it off half an hour before last call!

Hey friends. We are very excited about for our New Year’s Eve $75 prix fixe dinner tomorrow! We have arrival bubbles and...
12/30/2021

Hey friends. We are very excited about for our New Year’s Eve $75 prix fixe dinner tomorrow! We have arrival bubbles and a lil surprise takeaway bag for y’all. The bar will be first come/ first served as usual tomorrow and will have a la carte options available. All seated dining guests will only be offered the prix fixe.

The bar will be open until 1 am to toast the New Year and our new late night menu will be available from 10-12:15. Prix Fixe menu is below.

1st Course:

Burrata, Hoshigaki, Delicata Squash, Buddha's Hand, Pickled Pomegranate Seeds, Candied Nuts, Billy Bread (VO)

Oxtail Sopes, Crema, Curtido, Pickled Shallot, Cilantro

Crab Salad, Leeks, Potato, Zhug, Griddled Brassicas

---------

2nd Course:

Steak Frites, Gravy, Cheddar Curds, Béarnaise, Chives
Add Foie Gras-$16

Duck Breast, Sweet Potato Purée, Napa Cabbage, Satsuma, Au Jus
Add Foie-$16

Crispy Skin Salmon, Lentils, Aromatic Cream, Apple, Rillette Canapé

---------

3rd Course:

Chocolate Mousse, Cashew Crumble, Candied Oranges, Whipped Cream (VO)

Paris-Brest, Almonds, Roasted Apples, Cinnamon Pastry Cream, Caramel

Cheese Plate, Brillat-Savarin, Roasted Fruit, Candied Nuts

Hi friends! We are tested and back at it! Please go get boosted if you can! We are currently all booked for our $75 prix...
12/29/2021

Hi friends! We are tested and back at it! Please go get boosted if you can!

We are currently all booked for our $75 prix fixe NYE dinner but the bar is open and will be first come first served and has a la carte options there too. We very much look forward to serving y’all!

Cheers!

Friends, we have had a team member receive a positive result of a breakthrough COVID case. In order to assure the health...
12/22/2021

Friends, we have had a team member receive a positive result of a breakthrough COVID case. In order to assure the health and safety of our team and for them to all access testing, we will not be opening for dinner service or Market service until Wednesday the 29th at the earliest. For all that have made dinner reservations, we will be contacting you directly. It is our hope to be able to safely serve you all next week, however, we will be taking the time between now and Tuesday the 28th to determine the feasibility of our team safely doing so. We will contact all parties directly regarding the the need to cancel or reschedule future reservations. We sincerely apologize to all for the disruption of your plans, and hope that all are able to stay safe and healthy through this holiday season.

Hi friends! Party down with us this NYE. $75 3 course Prix Fixe comes with bubbles and just maybe a lil secret send off....
12/14/2021

Hi friends! Party down with us this NYE. $75 3 course Prix Fixe comes with bubbles and just maybe a lil secret send off. Extra fancy top-shelf cocktails and $25 wine pairing option for gustatory joy as well!

We will be offering an a la carte menu at the bar only and through Saison Market.

We will be toasting at midnight for all that want to stay up and out and make merry!

Give us a call at 804-269-3689 or visit us at saisonrva.com for reservations!

Cheers!!

Hey friends. We are experiencing a staffing issue today and will not be able to open for dinner service. Our sincerest a...
12/13/2021

Hey friends. We are experiencing a staffing issue today and will not be able to open for dinner service. Our sincerest apologies to all! Market is open regular hours and we will see y’all on Wednesday!

We would like, if we may, to take you on a strange journey. 👄 This Sunday Halloween Night starting at 10pm, we offer you...
10/27/2021

We would like, if we may, to take you on a strange journey. 👄

This Sunday Halloween Night starting at 10pm, we offer you absolute pleasure in the form hot dogs, cocktails, and a time warped playlist! Costumes strongly encouraged though not essential.

So be a wild and untamed thing and bring your hot patootie, bless your soul!!

Menu-

Dr Frank N Furter Dogs:

The Rocky Dog - Naked 

The Sweet Transylvania Dog - Meatloaf 

The Tim Currywurst- Dog with Curry Ketchup 

The Double Feature - Bahn Mi Dog with Pork Rillettes 

Cocktails:

HOT! Patootie - Averna, Bonded Rye, Butter Batter, Nutmeg, Served Hot

Time Warp- Rums, Turmeric, Cardamom Bitters

Movie Snacks - Mellow Corn, Popcorn, Lemon, Egg White *

Eddie's Frozen Motorcycle - Blanco Tequila, Cucumber-Habanero Verdita, Lime, Spooky Scary Activated Charcoal, Served Frozen

Repost from our new Beverage Director Jillian Smith aka  “Very spooky hoshigaki ”
10/15/2021

Repost from our new Beverage Director Jillian Smith aka

“Very spooky hoshigaki ”

Beef Carpaccio is just one of our favorite new menu items for Fall. Come see us tonight and try them all!
09/29/2021

Beef Carpaccio is just one of our favorite new menu items for Fall. Come see us tonight and try them all!

09/21/2021

That’s right! Please join our super wonderful FOH staff! Resumes to [email protected] 🥂

NEW MENU ITEMS DROPPING THIS WEEKEND 📣📣 📣Celery and Grape with Zhug, whipped coconut tofu, peanuts red onion!
09/09/2021

NEW MENU ITEMS DROPPING THIS WEEKEND 📣📣 📣
Celery and Grape with Zhug, whipped coconut tofu, peanuts red onion!

Everybody get ya torchon! Everybody getcha trotter torchon!! Served with Lima beans, roasted tomato mustard, and cornich...
08/26/2021

Everybody get ya torchon!
Everybody getcha trotter torchon!!

Served with Lima beans, roasted tomato mustard, and cornichon.

I put my hand up on my hip. When I dip, you dip, we dip! Roast eggplant, toms, not enough herbs.
08/15/2021

I put my hand up on my hip. When I dip, you dip, we dip!

Roast eggplant, toms, not enough herbs.

New treats from the constant wellspring !!Foie gras and cast iron cornbread 🤩🥰🥳 with apricot purée, apricots, and a few ...
08/14/2021

New treats from the constant wellspring !!

Foie gras and cast iron cornbread 🤩🥰🥳 with apricot purée, apricots, and a few fresnos, mint, & ground cherries.

Cured, confited, and Nuoc Cham glazed pork ribs with cherry toms, peanuts, and all the herbs.

New to the dinner menu and very much from the heart of Chef Marc Rhodes aka !  pork Summer Schnitzel with Sauce Gribiche...
08/04/2021

New to the dinner menu and very much from the heart of Chef Marc Rhodes aka !

pork Summer Schnitzel with Sauce Gribiche, Tomato Salad, and Dill.

 fruits se mer salad for a little
07/22/2021

fruits se mer salad for a little

Seven Course, Four wines $75Tomato leather roll up, red shiso, fermented corn, Duke’s Crudo, Tomato Water, Rosted Tomato...
07/08/2021

Seven Course, Four wines $75

Tomato leather roll up, red shiso, fermented corn, Duke’s

Crudo, Tomato Water, Rosted Tomato, pickled sea beans

Lamb and Oyster Tartar, Tomato Saboyan, Billy bread

Tomato Salad, Melon, Brillat-Savarin, Fry Bread, herbs

Griddled Squid, Tomato Vierge, Marinated Chili.

Pork Coppa, Griddled Tomatoes, Hollandaise

Tomato Panna Cotta, Black Olive Caramel, Basil

What a little slice of heaven this dining room is?! 😍😍These past 14+ months have been so incredibly stressful for this i...
06/10/2021

What a little slice of heaven this dining room is?! 😍😍

These past 14+ months have been so incredibly stressful for this industry. Through it all, this team here that has been keeping it all going has responded to every pivot, every surprise turn of events, and has executed with aplomb and grace. A much needed break for many of y’all’s favorite faces here is in order though, so we are going to be taking a summer break from this Monday June 14th through Wednesday June 30th. We hope y’all understand! We can’t wait to welcome y’all back (again) on July 1st.

Our little sister will continue with current Summer hours of 11am-12pm Wednesday to Sunday with counter food service from 11-10 daily through our vacation. It’s the same menu we offer, just minus the large plates and limited cocktails. Honestly, it’s a lot of fun over there.

We are nearly booked for the weekend already, so please give a call or check our website saisonrva.com for reservations this weekend before break starts.

Thank all of you from the bottom of our hearts for continued support. It has meant the world.

Did y’all know we offer all of our drinks 🥃🥂from 5 until midnight daily and that you can get them from the Saison or  si...
04/14/2021

Did y’all know we offer all of our drinks 🥃🥂from 5 until midnight daily and that you can get them from the Saison or side of the restaurant?

Pictured here are two faves from our current Spring menu:

All I Do Is Gin- Gin, Genever, Braulio, Branca Menta, Sweet Vermouth

Agricole Manhattan- Jamaican Rum, VSOP Agricole Rhum, Vermouth, Tiki Bitters

We’ve got a lil country ham salad to enjoy on this damn near perfect Spring day. Edwards Smokehouse country ham, fresh h...
04/07/2021

We’ve got a lil country ham salad to enjoy on this damn near perfect Spring day.

Edwards Smokehouse country ham, fresh herbs, fennel, strawberries, citrus gremolata, pistachio, Pernod mayo

In our never ending ambitions to pívot to unique and fun guest experiences, we introduce to you, “You count that sh*t!” ...
04/01/2021

In our never ending ambitions to pívot to unique and fun guest experiences, we introduce to you, “You count that sh*t!”

“You count that sh*t” is an immersive quantitative dining experience where we offer a clipboard, a pen, and some loose leaf and ask you to count every item we sell!

Spaces are filled up for today’s initial event, but be sure to ask how you sign up for the first of every month from next month to eternity!! 🤩🤩🤩

This new trend of friends bringing us pizza at the end of service is 100% ok by us! Thanks !!! So eff tasty!
04/01/2021

This new trend of friends bringing us pizza at the end of service is 100% ok by us! Thanks !!! So eff tasty!

Springtime in Germany is for Bock beer festivals, and while we are not in festival going mode just yet, we thought we’d ...
03/06/2021

Springtime in Germany is for Bock beer festivals, and while we are not in festival going mode just yet, we thought we’d get an apropos German pop up y’all’s way from Chef Marc (aka Totally Teutonic). Rad cocktail, wine, & beer offerings-suggestions up in there too.

Pop up menu starts at noon tmw and is offered alongside our regular menu. Link here https://www.toasttab.com/saison-rva/v3 for pre-order and online ordering. Give us a call tmw at 804-269-3982 or just pop in!

It’s time for some Spring Training. Whether we’re talkin Vernal Equinox or Univeral DH.  And this Sunday the ballpark is...
02/26/2021

It’s time for some Spring Training. Whether we’re talkin Vernal Equinox or Univeral DH. And this Sunday the ballpark is coming to Saison Market.

dogs, lobster roll, nachos, & snacks pop-up alongside our regular menu from noon until sell out.

We’re hawking cider, beer, & cocktails pairings out here to that Spring excitement warmed up.

Follow the link here https://www.toasttab.com/saison-rva/v3 to get pre-orders in now or swing by/ call 804-269-3982 on Sunday.

60° today? 68° tmw?! Sounds like avocado toast on the patio weather to us? Thicc slice o’ Billy Bread, smashed avocado, ...
02/23/2021

60° today? 68° tmw?! Sounds like avocado toast on the patio weather to us? Thicc slice o’ Billy Bread, smashed avocado, salsa roja, crema, & a Sunnyside. Pairs well with praying spring gets here now and farmhouse beers.

📸:

Address

23 W Marshall Street
Richmond, VA
23220

Opening Hours

Monday 5:30pm - 11pm
Tuesday 5:30pm - 11pm
Wednesday 5:30pm - 11pm
Thursday 5:30pm - 11pm
Friday 5:30pm - 2am
Saturday 5:30pm - 11pm

Telephone

(804) 269-3689

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Hit all the sandwich hot spots in downtown this weekend like Saison's Asparagus Hero, Secret Sandwich Society's The Ladybird, Hot Chick: A Fried Chicken Joint's Hot Chick Sandwich & more!
At bars and restaurants, opting for the "dealer's choice" on the menu opens up an entire world of spirited possibilities. Industry professionals from L'OPOSSUM, Saison, The Pitts BBQ Joint and more weigh in on the cocktail world fixture that puts the power in their hands.
Hi, I am with Town Hall.

We are preparing a Welcome Kit for new residents that are moving into our community.

Our Welcome Kit will feature one business in each business category.

LMK if you are interested in being the exclusive business in your category for the new families that are moving in each week.

I would like to schedule a time when you are expecting me so that I may drop off a sample of our "Welcome Kit" and explain the program in greater detail.

Please message me or for immediate assistance, feel free to call or text me on my cell which is listed below.

Thanks.

Carole Merwin
804-539-9433
In this week’s Food News, a peek at the Hatch Local Manchester food hall; ice cream all ways; hard cider soft serve from Buskey Cider; Harry Potter parties around town; kudos for Ruby Scoops Ice Cream & Sweets, The Jasper, Saison, and Lemaire Restaurant; and much more:
Last night I was so happy to attend Saison’s dinner celebrating Village Garden's 10 year anniversary with Barboursville Vineyards wine pairings. Chef Marc Rhodes creatively incorporated Village Garden tomatoes into every course—from big red slices to sauces to dessert. Pictures:

🍅 If you haven’t met David from Village Garden, he and his partner Barbara are incredibly knowledgeable and passionate about tomatoes and local farming. Here he is showing off some of his bounty.

👱🏻‍♀️Me showing off my humid rainy day hair, amazing tomato leather (fruit snacks for grownups!) and an Our Life by Stella's dress.

🦪 Full first course:
Tomato leather roll up, red shiso, fermented corn, Duke's Mayonnaise

Crudo, tomato water, roasted tomato, pickled sea beans

Lamb and oyster tartare, tomato sabayon, Billy Bread… all paired with Barboursville Allegrante Rosé

🥗 Tomato salad with melon, Brillat-Savarin cheese, fry bread and fresh herbs with 2014 Sauv Blanc Reserve … how has using creamy cheese in a salad like this never occurred to me?

🦑 Griddled squid, tomato vierge and marinated hatch chili with 2019 Vermentino Reserve. The light, tangy vierge blew me away here. Two views, because what an interesting dish!

🥓 The main event: crispy pork coppa, griddled tomatoes, really delicious tomato Hollandaise that was creamy, but also light with an acidic balance and pleasing tomato punch. Again two pics because you need to see that pork! Paired with 2017 Nebbiolo Reserve.

Dessert: Tomato panna cotta, black olive caramel and basil… earthy, umami, interesting. Paired with a New York Sour made with 2019 Cab Franc Reserve. Jay couldn’t let us leave without a cocktail! 🍸

🥘 People think about Saison for drinks and chicken biscuits, but I think it’s often forgotten for amazing food. If you haven’t been, go!
Duke's Mayonnaise is partnering with 10 local restaurants to commemorate tomato season during Hot Tomato Summer, a weeklong event happening now thru Sunday, July 25th and presenting seasonal dishes that feature tomatoes and mayonnaise.

Each participating restaurant will create one to three special dishes with the two ingredients that will be offered throughout the week in addition to their regular menu. Downtown restaurants participating include Saison, Common House No. 2 - Richmond (open to the public for this promotion), Millie's and more throughout the city!
“We chose Jackson Ward because there’s no neighborhood like it anywhere in the city,” said Jay Bayer, owner of Saison.

When Bayer and his friends opened Saison in 2012, they wanted to create a restaurant in Richmond that fused seasonal and regional cuisine with Central American and Caribbean flair.

Jay said, “Initially, we thought our focus would be on food and beer with a smaller focus on cocktails, but quickly realized how much of a pent-up demand there was for great drinks Downtown.”

Saison is all about ensuring customers enjoy their Downtown experience: “Before the pandemic we threw parties on an old riverboat on the James River, hosted several notable chefs and spirits brand owners and threw many fun and whimsical pop-ups, in the name of spreading the easy-going joy of hospitality.”

Though Saison has not thrown a party since the pandemic, Jay still wants to encourage people to come eat Downtown. The restaurant offers indoor and outdoor seating, and takeout and delivery through Quickness RVA. The Saison Market café shares the same menu as Saison during dinner service hours and offers some brunch/lunch items during the day, including the beloved loved chicken biscuit.

Visit Saison restaurant and Saison Market in historic Jackson Ward at 323 N Adams St.
Learn more about asparagus, find it around town in dishes from Southbound, Saison and Lehja, and try it fresh in a recipe from Blue Atlas:

richmondmag.com/restaurants-in-richmond/recipes/ingredient-asparagus/
The legendary ▲VILLUMINATI▲ makes its long-awaited appearance in the tasting room this Tuesday! An homage to the deliciously nuanced cocktail by our RVA friends Saison, this gose style ale reveals hidden Bangkok green tea 🌱 flavors of coconut, ginger, and vanilla with highlights of tart yuzu 🍋 and a touch of lactose for that ultra smooth finish.
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PICKUP 🏃🏻‍♂️| DELIVERY 🚚 | SHIPPING 🎁
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to the good old days... and strolling in our Sunday best with “coffee,” meeting and greeting, mask-free before fried chicken at Saison. Hope you have a fabulous celebration this year!
So excited to share that H + J’s wedding is the cover wedding of the Richmond Bride Magazine winter issue! 😍 A MAGAZINE COVER, y’all. 🥺

This day was incredibly special, and I love seeing and sharing the talents of the wonderful vendors that were a part.

A link to the full online feature: https://richmondmagazine.com/bride/virginia-weddings/hillary-joey/

Photography: Peyton Curry
Rentals: Gather
Styling: Sabrina Allison Design
Hair: JAK Salon
Catering: Saison
Cake: Fat Rabbit
Dress: BHLDN
and meet more faces of your downtown as we feature Richmonders from Black History Museum & Cultural Center, Saison, Julep's New Southern Cuisine, Richmond Free Press & more in our story below!
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