Sons and Daughters

• Cuisine(s): California
  Hours: Sun,Wed,Thu,Fri,Sat 8am-2pm, Sun,Wed 6pm-10pm, Thu-Sat 6pm-11pm
  Price: $$$
  Payment Types: All Major Credit Cards, cash
• Attire: Casual to dressy
  Features: Vegetarian Friendly
  Serving: Breakfast, Dinner, Lunch, Snack Food
  Alcohol: Beer/Wine
• Reservations: Accepted, Recommended
  Parking: No Parking, Street

Description

Young and daring, chefs Teague Moriarty and Matt McNamara apply El Bulli and Alinea's avant-garde idiom to farm-to-table cooking, 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 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 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 à la carte off the tiny menu, but each dish is scaled for the (affordable) four-course prix-fixe.