_MG_2271.jpg

About

Chef Teague Moriarty offers a tasting menu of exquisitely crafted dishes with a famously playful and complex, yet thoughtful and delicate approach guided by the seasons and inspired by the surrounding Bay Area. The intimate 28 seat dining room wraps around a small, lively open kitchen where diners can witness the camaraderie of the culinary team working side by side.

Chef Teague Moriarty offers a tasting menu of exquisitely crafted dishes with a playful and complex, yet thoughtful and delicate approach guided by the seasons and inspired by the surrounding Bay Area. The intimate 28-seat dining room wraps around a small and lively open kitchen where diners can witness the camaraderie of the culinary team working side-by-side. 

Sons & Daughters has earned a Michelin star every year since 2012, received three & half stars from San Francisco Chronicle's Executive Food and Wine Editor, Michael Bauer, and was named one of San Francisco's "Best Restaurants" by Alan Richman of GQ Magazine. 

Teague Moriarty ~ Chef-Owner

Teague Moriarty grew up in the beautiful coastal town of Santa Cruz, California eating vegetables straight from his parents’ garden – a formative experience that inspired his appreciation for cooking and eating fresh, seasonal ingredients. In 2005, he graduated from the California Culinary Academy. Following graduation, Teague worked as a baker, prep cook and private chef gaining experience and honing his skills while conceptualizing Sons & Daughters. Shortly after he opened Sons & Daughters in San Francisco with Chef/Partner Matt McNamara earning them a spot on the 2011 Forbes 30 Under 30 list.