On February 24, two of California’s most exacting kitchens, San Francisco’s Sons & Daughters and Santa Monica’s Mélisse, will come together for a rare, one-night collaboration that brings Northern and Southern California into the same room, at the same pass.
The dinner, hosted at Mélisse, will pair chef Josiah Citrin with Harrison Cheney, the British-born chef behind Sons & Daughters. Together, they will cook a 14-course tasting menu built around peak-season California produce, moving through land, sea, and orchard in a single, shared culinary arc.
Citrin’s Santa Monica dining room, an intimate five-table space located inside Citrin, has long served as a stage for his precise, modern French technique rooted in Californian ingredients. Cheney, meanwhile, has earned attention for a style shaped by Nordic culinary philosophy, filtered through radical localism and microseasonality in San Francisco. While their influences differ, both chefs are known for restraint, discipline, and an obsessive respect for ingredients at their moment of perfection.
