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Michelin Guide 2017
Everyone at this inviting space is warmly professional, including the eager, well-paced staff. Add in the architecturally detailed dining room-a hybrid between your grandmother's home and a minimalist art gallery with its black-and-cream palette, leather banquettes, and vintage chandeliers-and you'll be counting down the days until your next visit. Small but mighty, the kitchen turns out a seasonal, seven-course fixed menu that consistently pleases.
 - Michelin Guide

Sons & Daughters a Quick Study in Style, Taste The menu shows a sense of harmony. They may choose unusual ingredients, but they bring them together in an unexpectedly cohesive way. Like many young chefs, the two effortlessly incorporate foams and powders - vanilla, beet and even bone marrow - while keeping the integrity of the original flavors. I get the feeling that Sons & Daughters, which is a name the owners liked because the entire kitchen staff is young, has become a learning lab for everyone - the bright and enthusiastic cooks, the waiters and the customers. - Michael Bauer, San Francisco Chronicle

Sons & Daughters a Must-Visit Destination With 9 Courses                                                                                                                                                                                                                                Before the nine-course meal at Sons & Daughters formally began, it was clear that Teague Moriarty’s culinary story was about to unfold: The first bite, displayed in a silver spoon, was a strip of cured squab breast topped with mulberries, dollops of avocado cream and toasted buckwheat groats and shoots. Like a rousing prelude to a Broadway musical, it prodded all the senses and created anticipation, and clues, of what was to come.

The meal was carefully crafted, like a great play, with each course getting bolder.                                                                                                                                                    - Micheal Bauer, San Francisco Chronicle ~ May, 23, 2017

Sons & Daughters a Quick Study in Style, Taste
The menu shows a sense of harmony. They may choose unusual ingredients, but they bring them together in an unexpectedly cohesive way. Like many young chefs, the two effortlessly incorporate foams and powders - vanilla, beet and even bone marrow - while keeping the integrity of the original flavors. I get the feeling that Sons & Daughters, which is a name the owners liked because the entire kitchen staff is young, has become a learning lab for everyone - the bright and enthusiastic cooks, the waiters and the customers.
- Michael Bauer, San Francisco Chronicle

Dining Update: Sons & Daughters Grows Up
The precision of the dice tells you everything you need to know. While there's lots of activity on each plate, the flavors come together almost seamlessly.
- Michael Bauer, San Francisco Chronicle

Sons & Daughters Continues to Shine
From the first bite on my first visit, it was clear this was a very skilled team, but each time I've returned, the food and service have continued to improve. . . . Clearly, the chefs are heading for the constellations, and at the rate they are going, they will get there before long.  
- Michael Bauer, San Francisco Chronicle

Upgrading the Stars at Sons & Daughters
 . . . the menu was spot-on from start to finish. The chefs wove together new techniques, traditional luxury ingredients and a few surprises, and still kept everything in balance. Three and a Half Stars.
- Michael Bauer, San Francisco Chronicle

Seven Years In, Sons & Daughters Remains                                                                                                                                                                                                                                                                                                    It’s the little gestures that keep Sons & Daughters from feeling like it suffers from a seven-year itch that it’s closed itself off in a suffocating air of self-regard. At 28 seats, it’s a small operation, and there isn’t much of a wait staff; chefs run some of the courses themselves. Throughout, there’s a nice combination of steely dedication and relaxed play.                                                                                                                                                                                                                                                                                                                                                                                         - Peter Kane, San Francisco Examiner

       

Sons and Daughters is Creative and Cutting-Edge
Their cooking has a polish many long-timers never achieve.  Sons and Daughters' food is as exquisite as it is exciting. Each dish, however compact, was intricately stitched together.
- Jonathan Kauffman, San Francisco Weekly

California Through the Foam: Jonathan Kauffman Checks Out Sons and Daughters
Teague Moriarty and Matt McNamara harness foams and powders to make the dewy harvest of farm-centric ingredients even dewier.
- John Birdsall, San Francisco Weekly

Kauffman's Top 10 New Restaurants of 2010

 
 

Wine & Spirits Best New Sommelier 2014
- Erik Tennyson, Wine & Spirits Magazine

Sons & Daughters in S.F. Worthy of its Michelin Star                          
. . . this tiny 29-seat restaurant is easy to overlook. But the food is something special – artistic, thoughtful and executed to perfection – with service to match. Dinner is a two-hour experience in excellent service, perfect pacing, and subtle, refined and yet sometimes bold eating – small bites with big payoffs. Excellent in a different way.
- Blair Anthony Robertson, Sacramento Bee

Rock Your Breakfast With Sons & Daughters' Peach Pit Buckwheat Toast
If you're the kind of culinary demigod that isn't afraid to make your own bread, then this toast recipe will change your life. A savory-sweet combination of buckwheat flour and peach pits (relieve some stress by busting them open with a hammer!), Sons & Daughters' peach pit buckwheat toast just became the most important meal of the day.
 - 7x7 Editors

 KevinEats.com
[Sons & Daughters] represents a welcome evolution of a culinary scene that has moved beyond mere "figs on a plate." The food shows an avant-garde bent, but pays homage to the farm-to-table cookery that Northern California is known for. Technique is utilized to the maximum, sure, but it's not necessarily made obvious to the diner. Instead, the Chefs are doing a bang-up job in showing us all that's great about fresh, local, seasonal product, but just presenting in a slightly new light. These guys are killing it at this point, and I'm betting that they'll only get better with time.