Sons and Daughters

San Francisco, US

This isn't Sons & Daughters as you may remember it: gone is the New American gastronomy that defined the restaurant during the 2010s; gone is head chef Teague Moriarty (at least in terms of day-to-day kitchen leadership); and gone, even, is its Nob Hill location as these days, it occupies larger premises in San Francisco's vibrant Mission District. So, who's running the show now? British chef Harrison Cheney is, and New Nordic cuisine is his culinary calling. Despite the 'Nordic' label, Cheney's multi-course tasting menus are crafted with seasonal, all-Californian produce. It's his meticulous techniques that are Scandi-inspired, meaning smoked and cured ingredients, ferments and pickles all make regular appearances on the plate. Intrigued? An open kitchen provides a focal point in the new minimalist space, so you can watch the team perform its alchemy.

Key Information

• Tasting menu from $315
• Dinner: Tues – Sat
• 1 415 994 7933
• Visit Sons and Daughters's Website

Location

2875 18th Street, Mission, San Francisco, California, 94110