Sons & Daughters Redefines Fine Dining with New Nordic Techniques

The fine dining scene in the Bay Area has a new star to consider: Sons & Daughters. This Michelin-starred restaurant has undergone a significant transformation under the leadership of executive chef Harrison Cheney, who joined the team in 2022 and became executive chef in 2023.

## A New Era for Sons & Daughters

When Sons & Daughters first opened in 2010, it was a New American gastronomy restaurant. However, with the arrival of chef Harrison Cheney, the menu has shifted to incorporate New Nordic techniques and a focus on local produce. This new direction has earned the restaurant its second Michelin star in 2024, 12 years after its first star.

The current menu showcases the team's relationships with local farmers, butchers, fishmongers, and other suppliers. Dishes such as halibut served with fermented root vegetables, dill vinegar, and currant wood oil highlight the use of New Nordic fermentation techniques. The menu also features a range of produce, from peak-season tomatoes to lactic-fermented plums, all used to create flavors in harmony with each other.

## A Zero-Waste Kitchen

One of the standout features of Sons & Daughters is its commitment to a zero-waste kitchen. The team uses every part of the ingredients, from the roasted heads and shells of shrimp to create a cream sauce, to the summer flowers used to top the dish. This approach not only reduces waste but also creates unique and delicious flavors.

## A Dining Experience Like No Other

The dining experience at Sons & Daughters is just as impressive as the food. The restaurant's new space, located at 18th and Florida streets, features a chic and comfortable setting, with sage green Norr11 dining chairs and heavyset gray tables. The open kitchen makes the space feel like every table is a chef's table.

## What to Order

The dinner at Sons & Daughters is a parade of bites that go deep into the team's relationships with farms and fishermen. Some of the standout dishes include:

| Dishes | Description | | --- | --- | | Raw coonstrip shrimp | Swimming in a cream sauce made with the roasted heads and shells of the shrimp, topped with a sauce made with summer flowers. | | Brunost ice cream | With Golden Osetra caviar, a Norwegian brown cheese made by cooking whey down into a caramelized sugar. | | Duck course | Made with a Duclair duck from Oz Family Farm, presented tableside with a dramatic wreath of purple flowers, before being sliced up. |

## The Drinks

Sons & Daughters offers a range of drinks, including wine and nonalcoholic pairings, as well as wines by the glass, bottle, and half-bottle. The restaurant also offers beers, ciders, and a selection of nonalcoholic drinks by the glass, with a few made in-house by the team.

## Insider Tip

Sons & Daughters is proud of its partnerships with makers and artists, and this is especially noticeable in the plateware used at the table. Fans of ceramic dishes will likely have much to admire during the parade of courses, and chef Cheney's own mother contributes some ceramics to the restaurant.

## The Takeaway

Sons & Daughters is a high-technique dinner that boldly displays the team's relationships with their network of farmers, butchers, fishmongers, and more. This is a unique dining experience that showcases the best of the Bay Area's culinary scene, and it's a must-visit for any food lover.