Seasons Restaurant Reservations
Taste Experience: Here’s How You Turn San Francisco Into a Bourbon-Fueled Gorgefest(via @Gizmodo)
Andrew Steinthal and Chris Stang from Immaculate Infatuation set out to explore the world of fine dining and bourbon pairing. First up, they go Bay to breakers, gobbling bone marrow, prawns, lobster juice, and all the bourbon in their path.
"San Francisco is home to some of the best chefs and best restaurants in the world, so it was a no-brainer for us to put it at the top of our list for this trip. We chose five of the most acclaimed and respected establishments in town (and one just outside of town) and booked reservations for three epic days of eating. Here’s a taste of what we got into."
 Continue reading for more…

Taste Experience: Here’s How You Turn San Francisco Into a Bourbon-Fueled Gorgefest(via @Gizmodo)

Andrew Steinthal and Chris Stang from Immaculate Infatuation set out to explore the world of fine dining and bourbon pairing. First up, they go Bay to breakers, gobbling bone marrow, prawns, lobster juice, and all the bourbon in their path.

"San Francisco is home to some of the best chefs and best restaurants in the world, so it was a no-brainer for us to put it at the top of our list for this trip. We chose five of the most acclaimed and respected establishments in town (and one just outside of town) and booked reservations for three epic days of eating. Here’s a taste of what we got into."

 Continue reading for more…

Tonight determines it all. Join us at Seasons Restaurant for a celebratory drink during Violet Hour when the GIANTS take us home!
Which team are you rooting for?

Tonight determines it all. Join us at Seasons Restaurant for a celebratory drink during Violet Hour when the GIANTS take us home!

Which team are you rooting for?

Wild Arugula Salad, Frisee, Pickled Pumpkin, Pears, Blue Cheese, topped with Toasted Pumpkin Seed Vinaigrette.
Can you say yum?

Wild Arugula Salad, Frisee, Pickled Pumpkin, Pears, Blue Cheese, topped with Toasted Pumpkin Seed Vinaigrette.

Can you say yum?