Sons & Daughters, a one Michelin star restaurant, located in the Nob Hill area of San Francisco serves New American cuisine with a Californian twist. This quaint farm-to-table restaurant provides a tasting menu as the only dining option. Dishes are tweaked daily depending on the freshest seasonal ingredients from their farm up in the Santa Cruz mountains.
Amuse Bouche.
Tomato, Marigold, and Ground Cherry (7/10).
Sole Fish, Sea Beans, and Fennel (7.5/10).
Corn Bread (8.5-9/10).
Roasted Baby Beets, Vadouvan Spices, and Pickled Mustard Seeds (8.5/10).
Sourdough Bread (8/10).
Pork Loin, Padron Peppers, and Peach (7.5/10).
Pretzel Bread (8.5-9/10).
Squab, Sunchoke, and Cauliflower (9/10).
Melon, Lemon, and Basil (7/10).
Chocolate and Peanut (7.5/10).
Financiers.
Sons & Daughters only holds about 28 seats, giving the restaurant a very cozy intimate feel. Our table was right near the open kitchen which is always entertaining for a cook to watch other chefs in action. I love the fact that the restaurant has its own farm and uses the freshest ingredients available to them. This definitely shows in their food as each dish was vibrant and packed with flavor. My favorite dishes were the roasted baby beets (the pickled mustard seeds gave the dish an extra pop) and the squab (cooked to perfection, extremely tender). Also, all of the breads were superbly crafted especially the corn and pretzel bread.
The only complaint one might have is about the portion size. Yes, the portions were slightly on the smaller size but with the additional breads in between the courses it ended up being the perfect amount of food. Overall, I was very satisfied with my dining experience here and I would give an 8/10 rating.
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