Sons and Daughters Restaurant Review, San Francisco
Posted by Foodnut.com
Sons and Daughters is a One Michelin star restaurant run by young chef/owners Matt McNamara and Teague Moriarty. (Gregoire) They have a 1 acre garden in Los Gatos that yields fresh produce and herbs.
Why did we dine here? – It has been on our hit list for many months. Positive reviews from Bauer plus the Michelin star.
Summary – Sons and Daughters lived up to the hype. Inventive New American fare from young expert chefs.
Insider Tip – Make reservations. Be open to whatever they serve as there are no choices.
Cuisine – New American
Chef – Matt McNamara and Teague Moriarty
Location – San Francisco Nob Hill
Opened – 2010
Decor, Vibe – Sons and Daughters has a small 29 seat dining room with a tiny open kitchen full of activity. Rustic, old fashion decor with several pictures on the walls.
Sons and Daughters’s Menu Changes all the time due to seasonality. We had the Spring Tasting Menu. Vegetarian menu is available.
Chicharon – Buttermilk, Green onion, Dill – An interesting way to start a meal with a crunchy chip with trout roe on top and some tart yogurt.
Warm wheat bread – tiny slice but very delicious.
Green Garlic Soup – Green garlic, Radish, Miner’s lettuce – Slightly salty, poured table side, very fresh flavors though.
Carrot Cumin Puree – Carrot, Celery, Korean mint – A dish that showed off the freshness of their farm raised ingredients. Extremely clean and pristine.
Kampachi – Kampachi, Lime koso, Crisp skin – Nice interplay between the sashimi and the frozen ponzu sauce. Crunchy, chewy blend shows off their ingredient combining prowess.
Roasted Asparagus – Asparagus, Quail egg, Spring onion – The asparagus were excellent and textually contrasted the 62 degree egg.
Sunchoke, Maitake, Leek – Another dish showing off their garden in the South Bay.
Pretzel bread – piping hot, fun, and tasty.
Squab Breast – Squab, Pistachio, Fennel – Served medium rare, crispy skin, simpily excellent.
Rhubarb Soup – Rhubarb, Lemon curd, Chrysanthemum – The curd and the tart rhubarb intermixed nicely. A refreshing pre-dessert.
Coffee Cake – Strawberry, Coffee, Condensed Milk – Classic dish prepared with lots of care.
Alternate dessert – Vanilla & Coconut cremo – A bit watery and lacking in flavor.
Pate de fruit of Guava rounded out the evening.
Service – Sons and Daughters has very good service, but nothing over the top.
Value – Prices are not cheap, but in line with tasting menus.
Verdict – Sons and Daughters fulfilled our expectations with accessible modern New American cuisine. The food was inventive but not over the top. Textures, flavors, freshness were all top notch.
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