Sons and Daughters
San Francisco, CA 94108
- Tue-Wed 5pm-9:30pm, Thu-Sat 5pm-10:30pm
- All Major Credit Cards
- Vegetarian Friendly
SF Weekly's Description
Young and daring, chefs Teague Moriarty and Matt McNamara apply El Bulli and Alinea's avant-garde idiom to farm-to-table cooking at Sons and Daughters, working with herbs and vegetables from McNamara's mother's garden as well as potions and devices from Le Sanctuaire, San Francisco's molecular gastronomy shop. A meal at this Nob Hill restaurant could begin with a spoonful of compressed melon, avocado purée, and one pink peppercorn, and end with a gooseberry-studded panna cotta glazed in a floral lemon verbena gelée. The pair aren't aiming to shock with their California menu, but to avoid cliché, and dishes like a squab leg confit with squab breast cooked sous-vide and pea-tarragon purée are as exquisite as they are exciting. Others contain one element (root-beer jus) that veers comically off course. Nevertheless, their creativity is fueled by tons of raw talent. One note: You can order a la carte off the tiny menu, but each dish is scaled for the (affordable) four-course prix-fixe.
Tips from foursquare
Just up Nob Hill from Union Square shopping, the cozy room serves a fine squab breast with squab leg confit, squab pâté, pear, and hazelnuts. Yum!
They bring an intelligent enthusiasm to the food - sweet breads & lobster claw, or a foie gras desert - & it's a pleasure to taste the latest in fine dining for a good price.
Request one of the tables across from the small, open kitchen. It’s a lot of fun to watch the chefs in action. - Inspector
Tasting menu only. Most ingredients come out of their own garden in Los Gatos. Since you are splurging already, you should definitely get the wine pairing. They have a ton of local wines.
They've jacked up the prices for their tasting and wine pairings as they've gained notoriety but this place is quite special.
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Reviews and News
This week, I've written about Commonwealth, the collectively run restaurant that emerged out of Bar Tartine (or rather, a crew of its... More on Sons and Daughters »
Before filing my review this week of Sons and Daughters, I spoke to co-chefs Teague Moriarty and Matt McNamara. I was curious about how... More on Sons and Daughters »
Tired of the same old dichotomy that places Northern California's farm-to-table cuisine far form the glossy geometry of so-called... More on Sons and Daughters »
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