Chef Ton's Saam opens casual Thai in SF
Saam, a new casual Thai restaurant from acclaimed chef Thitid 'Ton' Tassanakajohn, opens in San Francisco. The menu focuses on spicy, sour, and salty flavors, featuring dishes like tuna za jin and gaeng kua clams, with a beverage list centered on global wines and Thai beers.
Saam is the first U.S. restaurant from chef Thitid 'Ton' Tassanakajohn, the chef behind Michelin-starred Bangkok spots Le Du and Nusara. The San Francisco venture is a more casual and approachable project, according to a review in Eater. In our Dining Reports, we share a firsthand perspective of a recent restaurant visit, covering everything from the vibe to must-get dishes. See more in the Eater app.
The restaurant's name means 'three' in Thai. It references the partnership between Tassanakajohn, Tee Atthapon, and Ty Choosuwon, as well as the three core elements of Thai cooking: spicy, sour, and salty. Diners should not expect familiar staples like pad Thai. Instead, the menu offers punchy, less common dishes.
The Dining Room
The vibe is relaxed. Cream and terra cotta colors mix with warm woods. A curved bar is fronted by terra cotta fish-scale tiles. Built-in shelves display pottery and jars of produce. Tables are wooden or topped with square tiles in terra cotta shades. Chairs are comfortable, made from patterned fabric or rattan.
What To Order
A recent visitor highlighted several standout dishes. The tuna za jin starter features akami tuna with a dramatic green coriander sauce, tomato wedges, and fried shallots. The shrimp tartare is noted for its significant spice. From the curry section, the gaeng kua clams with Manila clams was a table favorite. The pad ped ped dish combines duck with young coconut meat in a shrimp paste curry.
For a side, the ka lum pad nam pla offers cabbage cooked with fish sauce. It provides a mellow, salty-sweet counterpoint to the spicier mains. The reviewer advised choosing between the duck or clam curry, as they share a similar flavor profile. For more detailed dish breakdowns, check our stats page.
| Dish | Price | Key Features |
|---|---|---|
| Tuna Za Jin | $35 | Akami tuna, coriander sauce, tomato, fried shallots |
| Shrimp Tartare | $20 | Very spicy, served without bread or chips |
| Gaeng Kua Clams | $29 | Manila clams in curry, somewhat spicy |
| Pad Ped Ped | $39 | Duck, young coconut, shrimp paste, two-dot spice |
| Ka Lum Pad Nam Pla | $19 | Cabbage side with fish sauce |
Drinks & Beverages
The current drinks menu focuses on wine and beer. Wines are sourced globally from regions including Sonoma Coast, Suisun Valley, France, Italy, and South Africa. The beer selection is small, featuring three Thai options: Singha, 7 Bangkok Craft Brewing Co., and Pheebok Beer. Other beers come from Almanac Beer Co. and Hitachino.
Non-alcoholic options include three non-alcoholic wines, a pandan spritz, Thai iced tea, a lemongrass drink, and sodas. A full cocktail program is planned for the future. For now, there are three wine-based 'cocktails' like the Saam Royale, made with raspberry wine, sparkling wine, and herbs.
Insider Tip
The restaurant offers sato, an ancient Thai sticky rice wine that is rare in American restaurants. However, availability can be inconsistent. The server mentioned they were awaiting a new shipment from Thailand during the reviewer's visit. Diners interested in trying it should ask if it is in stock. For the latest on restaurant openings and chef movements, visit our fixtures page.
