Saison is a hip hangout with a chill atmosphere & New American classics, plus unique beers & seasonal cocktails. Saison owners Adam Hall and Jay Bayer have imagined a unique style of food and drink through a blend of southern American and Central American flavors. Try one of the creatively named cocktails, like A Dutchman in Milan – a blend of gin, fresh lemon, Campari, and celery shrub. Alternatively, try the Baby Alpaca, a modern take on the classic pisco sour. The cocktail list is constantly rotating, but the knowledgeable mixologists are always happy to create a custom-made wonder or an old favorite. This Marshall Street gastropub is where the American South meets South America, with a cocktail menu offering Latin American variations on traditional cocktails and a youthful drink-savvy audience.
A Mezcal Mule, a Negroni Libre with white rum, amaro ciociaro, sweet vermouth, vanilla, and lime bitters, or one of the numerous versions of the traditional Peruvian Pisco Sour can’t go wrong. The food selection inside the pub reflects the same marriage of the Americas, with dishes like Pollo a la Brasa appearing alongside a standard fried chicken sandwich. This hipster hole-in-the-wall combines a wine bar, a café, and a restaurant. A variety of small dishes (many vegetarian), burgers, and more gourmet cuisine are available, as are creative cocktails, artisan beer, and local wines. We suggest coming here for beverages rather than meals. Sunday through Thursday, 10 p.m.; Friday and Saturday, 11 p.m. Saison was born from their travels & heritage, where they found harmony in the honest & delicious food of the American South, Central America, and the Caribbean.
Five years in, they pushed beyond the Americas to explore and honor foodways worldwide. We maintain a foundation in Southern & Mid-Atlantic food but see a reflection of this new South and the Mid-Atlantic reflected in so much more and so many more. They aim to bring that reflection to the plate, table, and glass. We hope you find their food and beverage fresh, seasonal, and an expression of the dynamic world they all find themselves in. After beginning his culinary career at Richmond‘s beloved, albeit now defunct, The Black Sheep, Marc helped open Saison as its first Sous Chef. In its exciting infancy, Saison expanded Marc’s horizons of food and beverage possibilities in a restaurant setting, sparking a desire to see what else the country had to offer.