Sons & Daughters co-chefs Teague Moriarty and Matt McNamara, one bearded and one tatted with rockstar looks, summon a menu of emulsions and blended foams from this small-kitchen operation with big league talents. The restaurant is part Victorian part indie rock and roll in one of the few new uniquely-SF spaces to incorporate the city's younger spirit through parlors of checkerboard floors and crystal chandeliers that evoke another time all to the backbeat of retro Bob Dylan anthems.
The Food
A thoroughly gourmet menu of oxtail tartare with miso and juniper berries, sweetbreads over purpled potatoes followed by a sensational sheep’s cheese risotto with summer truffles and egg that’s refreshingly runny given the current fear of the yolk. Main course of honey squab with jus followed by dark chocolate truffle cake are offered on a prix fixe menu of 3-4 course refreshingly priced at $36-48 per person that prove SF’s next generation of gourmands have their ears to the recession and eye on the future of SF cuisine.
Last Word
Rockstar chefs mix up the local culinary landscape with goth-style eatery near Nob Hill that attracts a trendy crowd for playful gourmet experience.
