Sons & Daughters

Fantastic service and super romantic (we went for Valentine's day). Each chef serves the dish and describes how the ingredients were sourced and cooked. New norwegian cuisine so truly a no waste cooking style which led to a lot of creative dishes and fantastic flavors.

Also did a juice pairing and 10/10 recommend. I'm not a fan of alcohol so this was really up my alley. Loved the pear and quince juices, there was a rutabaga tea that was served which was.. very interesting on its own but tasted much better when eaten with the meal lol (it kind of tasted like a shot of elevated soy sauce? Hahah)

Some dishes leaned on the salty side but overall was a great experience and would come back to try different menus :)

Exceptional experience - from all perspectives - culinary, visual, wine pairing and service. The chefs really care about incorporating local and seasonal products, but also are very inventive in mixing different influences and textures. The children had the non-alcoholic pairing and it was creative and flavorful.

We tremendously enjoyed our dinner at Sons & Daughters. We recommend it highly if you are looking for an extra-ordinary gastronomic experience.

Joel and Rebecca

Love the authenticity of this place!
Definitely recommend!
Great service and attention to detail.

Came here for our 5 year anniversary dinner and it exceeded expectations. Everything was very thoughtful, from the beautiful presentation of each dish to the composition and flavors, to the cutlery and plates that were used. The service and attention were impeccable, and the plating and clearing of each dish was simultaneously done by two staff. They highlight where the meats and vegetables come from and give a nice description before each dish. Some highlights were the quail and the scallop, both of which were super tender. Each dish had an acidic quality and many had pickled ingredients which made it unique and helped to cut the richness and sweetness of some dishes. We had a great time and loved the sparkler at the end and the personalized menus which we could take home.

My husband knows that I'm a foodie and he knows that SF is one of my favorite food cities. So, he let me determine a lot of the restaurants we were going to patronize during our trip. One of which happened to be Sons & Daughters, which I booked in advance with Chase Dining. The meal was prepaid via Tock, so we didn't have to worry about the bill after dining other than the additional beverages we ordered. Sons & Daughters is a Michelin starred restaurant located on Bush and Powell, serving up sustainable, contemporary Nordic inspired cuisine. I was excited to discover that it was near our hotel in Nob Hill. The restaurant contacted me a week in advance asking information on us, whether it was a special occasion or not (it was), whether we had any allergies etc. Speaking of, this reminded me of S2 of The Bear on Hulu. IYKYK.

Needless to say, I was excited about dinner at Sons & Daughters. We arrived just a bit earlier than our 5:30 reservation. We were seated near the window and asked if we wanted to order drinks. We were also asked our water preference (sparkling, still, or tap). I didn't prepay for the sommelier package as my husband and I cut back a lot of our alcohol consumption but we did order a porter and a cider to sip along with our meal.

We had roughly 15 courses give or take but 18 unique dishes. I won't bore you with the details. Highlights for us were:
-Turnips with miso and horseradish from Knoll Farms
-Grilled scallop from Maine with browned butter and roasted potatoes
-Gilfeather rutabaga from Tierra Vegetables with pork fat cream
-Sprouted and toasted buckwheat with hedgehog mushrooms, Chicken of the Woods and wild pea shoots
-Quail from Wolfe Ranch served 2 ways
-Millbrook venison with beetroots, preserved elderberries, toasted hay and celery leaf
-Buttermilk and its whey with sorrel
I was pleasantly full at the end of the meal. Everything was spaced out well. We had a brief explanation as dishes were served. The staff was very friendly and accommodating. We had a very nice, calm experience for dinner. It was wonderful. They even brought out a sparkler as an anniversary surprise for us. We were given a welcome note at the beginning of the meal along with menus at the end of the meal. We had a great time.

We had a phenomenal anniversary dinner at Sons & Daughters in August. I can't believe it's taken me this long to come here. Everything from the food, service, and little touches like menu and signed card was great.

The restaurant is fairly small and only seats a few tables. But each table is very spacious and comfortable.

See the full menu below. Every dish was delicious, perfectly executed, and unique. I didn't feel that there were a lot of repetitive flavors or textures, which is difficult to do in a long tasting menu. My favorites was (of course) the caviar course (which is an add-on for $85 each), grilled scallop, lobster, and the tarragon ice cream.

This meal was one of the most memorable tasting menu we've had. It was a wonderful way to celebrate our anniversary!

MENU

Raw and roasted spot prawns with wild roses
Lactic fermented potato cream with smoked caviar and dill pickled onions
Turnips with miso and horseradish from Knoll Farms

Cured trout from Mt. Lassen with white currants and their leaves

Caviar d'Aquitaine Perlita with leeks and buttermilk (supplemental course, $85)

Tomatoes from Peach Farm with the last of this year's white asparagus and Hosui pears

House milled rye bread with creme fraiche and sunset sorrel

Grilled scallop from Maine with browned butter and roasted potatoes

Toasted cornmeal sourdough with cultured butter and pickles

Lobster from Maine with nasturtium and summer flowers

Sprouted and toasted buckwheat with chanterelles and summer stems

Quail from Wolfe Ranch cooked above smoking applewood with the fat, lovage, and beetroot

Lamb from Umqua Valley with smoked garlic and summer squash

Fermented blueberry with elderflower sorbet and rose geranium

Rhubarb from Tierra Vegetables with Spanish tarragon ice cream and sweet woodruff

Plum pate de fruit
Tart with strawberries and fig leaf cream
Sourdough miso bonbon

Beautiful, interesting, delicious food, intimate and modern atmosphere, and spectacular service. It was a wonderful experience. I like that it's an upscale restaurant but the vibe isn't stuffy, the service was personal, and there was a sweet little anniversary card waiting for us on our table.

The decor was fabulous! The plating was gorgeous. The service was kind and attentive like all the Michelins I've dined at. I was nervous because I had eaten a late lunch and was already satiated going in. The food servings were not big though? So I was actually hungry by the time we finished dinner as was bae. The bites were all beautiful and solid (nothing too savory or "warm" in mouthfeel, with everything being paired with pickled or cooler ingredients) however none of them were memorable except for a green ice cream with ice on the side. For this price point I do like to get full, would love a noodle or another carb dish, maybe each person getting their own loaf of bread instead of sharing- without the loaf of bread I would have been Very hungry!

Chef Harrison and the Sons & Daughters team are on a different level! This is hands down the best dining experience in San Francisco. We've been back 7 times in the last year since Chef Harrison took the reins and every time they've reinvented something new and brilliant on the menu. If you haven't been here in the last year you are frankly missing out!

The unique flavors, attention to detail, and welcoming nature of the entire staff make this an unmatched experience. Better than any 2 or 3 Michelin star restaurant I've been to - this is truly underrated with only 1 Michelin star! I trust they will only grow their following under Chef Harrison, 2023's Michelin Best Young Chef in California winner.

I wasn't sure what to expect when coming for Michelin star-level Scandinavian food. The dishes were all very delicately prepared and plated elegantly. The progression made sense and was the right amount of food to not stuff you full, but not leave you still hungry. Wine pairings were playful and well-matched.