Sons & Daughters was created by chef/owners Matt McNamara and Teague Moriarty. Long time friends, they decided to quietly open a restaurant in a forgotten neighborhood of San Francisco. One year later they earned their first Michelin Star. Both set out to bring about a revival of the downtown dining scene in a new generation of restaurant. Along the way Matt and Teague found Carlin Karr, a young sommelier with an obsession for food and wine pairing. The wine program is unique, the wines food-friendly and eclectic. The food is light, balanced, and distinctive. Together they create a dynamic, interesting, and approachable dining experience. The small 29 seat dining room surrounds a lively open kitchen where a seasonal coursed out modern menu using ingredients from the restaurant's garden and surrounding SF area is made.
The restaurant's 1 acre, 32 box garden, greenhouse, and orchard located in Los Gatos, holds claim to a huge variety of flowers, micro greens, herbs, vegetables, and fruit grown specifically for Sons & Daughters by our gardener, Cayce. She has a special interest in plants native to California, and is an incredible asset to our passionate team.
Sons & Daughters is not a restaurant that was built to cater to any specific market or population. The price will change, the courses will change, the food as well, as it started as a blank canvas. Food: the concept of, the approach, and the technique is always pushed and questioned. We appreciate all of the support. Thank you.
AUTUMN GROW LIST:
*Plants native to California are shown in Italics*
FLOWERS
Redwood sorrel, Yarrow, Agastache 'Korean Mint', Agastache 'Coronado', Agastache 'Mexican Sangria', Chive Flower, Cinnamon Basil, Purple Basil, Lemon Basil, Sweet dame's Rocket, Scarlet Runner Bean, Pea Flower 'Dwarf Gray Sugar', Pineapple Sage, Cornflower, Dianthus 'Chomley Farm', Dianthus 'Cottage Pinks', Nasturtium, Sweet Woodruff, Catmint, Chocolate Mint, Bowles Apple Mint, Bergamot Mint, Viola Pansy, Red Shiso, Squash, Dill, Mexican Tarragon, Borage, Calendula, Caperbush, Lilac, Roses, Chamomile, Marigold ‘Lemon Gem, ‘Red Gem’, ‘Tangerine Gem’, Bee Balm
BERRY
Huckleberry, Coffeeberry, Oregon Grape, Twinberry, Thimbleberry, Salmonberry, Elderberry, Serviceberry, Holly-leaved Cherry, Strawberry Spinach, Wilder Currant, Odoratum Currant, Manzanita, Grapes
FRUIT
Australian Finger Lime, Yuzu, Meyer Lemon, Santa Rosa Plum, Orange, Apple, Blueberry 'Misty', Blueberry 'Sharpblue', Blueberry 'Pink Lemonade', Ollalieberry, Strawberry 'White Delight', Ground Cherry 'Aunt Molly', Gooseberry 'Hinnomaki', Gooseberry 'Invicta', Sweet Pea Tomato, Green Grape Tomato, Lemon Drop Tomato, Copia Tomato, Tie Dye Tomato, Summer Squash, Pineapple Guava, Chilean guava
LEAF
Redwood Sorrel, Miner's Lettuce, Yarrow, Rose Geranium, Orange Fizz Geranium, Ginger Geranium, Lime Geranium, Peppermint Geranium, Bubble Gum Geranium, Oak Variegated Geranium, Agastache 'Korean Mint', Agastache 'Coronado', Agastache 'Mexican Sangria', Marigold 'Lemon Gem', Chive, Cinnamon Basil, Purple Basil, Lemon Basil, Bee balm, Lemon Verbena, Pineapple Sage, Nasturtium, Sweet Woodruff, Staghorn/Minutina, Catmint, Chocolate Mint, Bowles Apple Mint, Bergamot Mint, Red Shiso, Dill, Bronze Fennel, Salad Burnet, Red Veined Dock, Chervil, Rue, Mexican Tarragon, Quail Bush, Grapes
NUT
Walnut
MICROGREEN
Redwood Clover, Sunflower, Persian Cress, Arugula, Dark Opal Basil, Red Mustard, Cilantro
ROOT
Baby Carrots (baby) ‘tonda di parigi’, Turnips (baby) ‘Tokyo’, Radishes (baby) ‘Cherry Belle’, Celtuse
POLLEN
Florence Fennel
Sons & Daughters Restaurant
708 Bush Street
San Francisco, CA 94108
(415) 391-8311
(415) 391-8312
info@sonsanddaughterssf.com
Sons & Daughters is open 5 nights a week at 5:30pm, Tuesday through Saturday.
*We will be closed November 24-November 30 for vacation.
Garage located at 330 Sutter at the corner of Stockton.
Reserve by phone at (415) 391-8311, or book online anytime using the form below:
A credit card is required to hold all reservations for parties of four or larger. If not cancelled within 48 hours, the credit card is subject to a $20 per person charge. If a fee is charged, you may contact us with your mailing address and will be reimbursed in the form of a gift certificate. Cancellations must be made over the phone at (415) 391-8311. We are a very small restaurant and greatly appreciate your understanding.
