Sons & Daughters
Ultra-fresh, ultra-seasonal California fare.
This Nob Hill restaurant exclusively serves a seasonal tasting menu. The nine-course, $145 menu is delicate and thoughtful with produce selected from local farms, including chef-owners Teague Moriarty and Matt McNamara's one-acre garden and orchard in Los Gatos. The NorCal preoccupation with the hyper-local is on full display here—you can watch the plating in the open kitchen in the middle of the restaurant. Expect dishes that spotlight each ingredient such as scallop crudo with asian pear aguachile and fresh wasabi and hibachi-grilled lamb crusted in local seaweed and peppercorn.