We were out walking the dog back home and the side door to Saison (San Francisco, 3* Michelin) was open. I glanced in and saw stacks of copper pots as the morning prep was being done. I was quite surprised to see this outside of France.
So naturally I was curious to what they might be using? Here's a better picture of the kitchen:
Is that just Mauviel M'250? Dehillerin?
Here's a closer shot, similar to what I spied as I walked by --
They appear to be used and yet someone has to keep them polished. At almost $900 a head (with wine pairings and service compris), I guess this is the type of restaurant that can afford a kitchen like this -- I have not been.