Sons & Daughters occupies a tight corner space on Bush Street in Nob Hill — a room with eighteen seats and a kitchen that takes those eighteen seats seriously. The format is prix fixe: a single tasting menu that changes with the season and the market, written and rewritten in the way that a menu should be when the kitchen has decided that is the correct approach. The cooking is precise without performing its precision — vegetables from Sonoma, seafood from the bay, a wine programme that understands California without being evangelical about it. The dining room is quiet in the way that a small room becomes quiet when the kitchen is audible and everyone is eating. Reservations are essential and require planning; the meal repays it.
Nob Hill, San Francisco, United States