Sons & Daughters

Sons & Daughters is a contemporary restaurant in San Francisco led by chef Harrison Cheney. It was included among the two-star restaurants in the MICHELIN Guide California 2025 and is also listed with two stars in the 2026 guide. ^[2][1][3]

Now in a roomier space, the restaurant feels even more personal and passionate. Cheney’s Nordic training informs a menu built around preservation techniques and carefully sourced vegetables, foraged mushrooms and seafood, with hints of his British roots. A Scotch egg made with quail sausage wrapped around a molten quail egg is one example. The signature rutabaga noodles, dressed with pork fat and buttery sabayon, show the kitchen’s skill with vegetables. Desserts are just as finely tuned, such as perry granita with whey caramel and rose geranium jelly. Impeccable service elevates the experience. ^[2]