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.
Like
Dislike 
