Sons & Daughters, San Francisco

It’s almost sacrilege to visit through the west coast, especially San Francisco and not pay a visit to a few trees. By trees I mean the biggest giants rooted on planet earth – the Redwood Sequoias. My adventure took me to Yosemite National Park where amongst the giants was one that stood 240 feet tall, 30 feet wide and looked well for it’s 2000 years of age. Of course, the rest of the national park, made famous by its namesake cartoon bear, too is stunning beyond words. However, one is ravenous on the way back and I had been lucky to have been recommended the restaurant Sons & Daughters by one of the waiters from Coi – the even bigger bonus was that the restaurant happened to be about 10 minutes from my hotel in Union Square. As I later found out, the chef is a protege of 2* Saison and has a style similar to that of its mentor, only a few hundred dollars cheaper. Being the last customer of the night, there was no rush to my meal, the service was lovely and I even got a complimentary addition to my tasting menu! On this occasion, I decided to finally try out a vegetarian tasting menu – something I should do more often as these are the ones that truly bring out the best of a chefs creativity.

Buttermilk
Kampachi
Carrot
Green garlic

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Buttermilk cracker, green onion, dill: A cracking (!) start to the meal  – sour buttermilk puffed wafer, with a bit of keta (I said I wouldn’t mid a bit of non-veg influence on a few dishes).

Kampachi, lime kosho, crispy skin: a welcome complimentary dish from the kitchen – creamy fish, sour relish – can’t go wrong! Loved the bit of fish crackling too!

Carrot, celery, Korean mint: cute and surprisingly carroty carrots (yes, it’s a rare thing!) and cute intense little carrot jelly-mousse and zingy refreshing celery sorbet. Could have done with a few more elements on it, but in its basic guise, delivered as per menu instruction.

Green garlic, radish, quinoa: Add a bit of nastertium too – heavenly. And oh that green garlic soup – perfect for the chilly night that it was. I was quite upset that I’d miss the wild garlic season back in the UK, but got my fix right here!

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Asparagus
Lentil
Sunchoke
Rhubarb

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Asparagus, quail egg, spring onion: Charred and raw asparagus, charred onion, onion broth. Elegant and simple.

Lentil, English peas, espelette: Brave attempt, but the lentil roll was a bit chewy and very dense. The lentils too, quite dry and densely packed, and lacking any sense of flavour.

Sunchoke, maitake, romesco: One of my favourite vegetables – the Jerusalem artichoke, known as sunchoke in America. Great bit of eating on this plate.

Citrus, poppy seed, rhubarb: Citrus cream, gorgeous rhubarb soup and a healthy dose of poppy seeds made this quite a refreshing start to the desserts.

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Fromage blanc
Salted chocolate

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What I do love is when chocolate isn’t part of the main dessert entourage – and here we had Andante fromage blanc, honey, redwood clover: fromage blanc mousse, honey jelly, fresh clover – uplifting, refreshing

And just so you don’t miss the choccie trail, there’s a salted chocolate thin for your petit four. There. Satiated and not bombarded by several petit fours, which more often than not are style over substance. Very few restaurants manage to pull off a petit four trolley with finesse and exactitude.

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Even lovelier is the fact that a lot of their produce comes from their one acre garden and orchard!

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Recommend you go: 8

Food: 7

Website: 

Sons & Daughters on Urbanspoon

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