Sons & Daughters is an intimate, two-Michelin-starred restaurant in San Francisco's Nob Hill neighborhood. Founded by chef Teague Moriarty and Matt MacNamara in 2010, the restaurant has consistently been at the forefront of the city’s fine-dining scene, offering a contemporary take on New American cuisine. Known for its hyper-seasonal tasting menus that reflect the bounty of Northern California’s farms, Sons & Daughters has maintained a reputation for an inventive approach to flavor and sustainability. In 2023, the restaurant welcomed a new Executive Chef, Harrison Cheney, whose influence has brought a Nordic twist to the menu, further elevating the dining experience.

The heart of Sons & Daughters

With only 16 seats, Sons & Daughters provides a highly personalized and intimate dining experience. The interior is sleek and modern, with minimalist decor that draws attention to the food. The muted color palette and carefully arranged tables offer an understated elegance that complements the restaurant's commitment to simplicity and refinement in its dishes. Large windows provide ample natural light during the day, creating an inviting atmosphere, while soft lighting in the evening sets the tone for a more intimate experience.

The service is attentive yet relaxed, striking a balance between professionalism and warmth. Sons & Daughters prides itself on creating a relaxed environment where guests feel at home, while still providing the high-level service expected from a Michelin-starred restaurant. The open kitchen allows guests to see the chefs at work, adding an interactive element to the dining experience.

Moriarty co-founded Sons & Daughters with friend Matt MacNamara in 2010, shortly after they both graduated from the California Culinary Academy. A native of Northern California, Moriarty’s culinary approach is deeply rooted in the region’s seasonal offerings, which he elevates through innovative techniques and a focus on sustainability. Despite his relative lack of prior experience, his work at Sons & Daughters rapidly earned him significant recognition, including accolades such as Rising Star Chef from the San Francisco Chronicle and a semifinalist nod from the James Beard Foundation.

Moriarty's leadership extends beyond the kitchen; he has been a strong advocate for fair labor practices, restructuring the business to provide salaried positions for all staff after the challenges posed by the Covid pandemic. While Moriarty remains closely involved with the restaurant, the arrival of Cheney in 2023 has added a new dimension to the menu, bringing in Nordic influences while respecting Moriarty's original ethos.

Moriarty’s vision for Sons & Daughters was to create a fine-dining restaurant that showcased the best of Northern Californian ingredients through modern, creative dishes. The restaurant has consistently been recognized for its culinary excellence since its inception, for example earning 3.5 stars from the San Francisco Chronicle and finding a place in GQ Magazine's list of San Francisco's Best Restaurants. It received its first Michelin star in 2012 and achieved a second in 2024, reinforcing its place among the top dining destinations in San Francisco. In addition to its Michelin accolades, Sons & Daughters has been praised by publications like Forbes for its innovation and commitment to sustainability.

The Chef

Northern California native Moriarty has been passionate about food since his early years, honing his skills at Bay Area establishments, including Limón Rotisserie and B Restaurant & Bar, while studying at culinary school. Immediately after graduating in 2010, Moriarty and friend MacNamara co-founded Sons & Daughters. Their vision was to create a fine-dining experience that showcased the best of Northern California’s seasonal ingredients through modern, innovative dishes.

Moriarty quickly garnered attention for his talent, earning a Rising Star Chef award from the San Francisco Chronicle in 2012, and a place on Zagat's 30 Under 30 in San Francisco list and Forbes Magazine's 30 Under 30 in Food and Wine list the same year. These accolades were followed by a James Beard Foundation semifinalist nod in 2014.

Known for his leadership both in and out of the kitchen, Moriarty has been an advocate for sustainable sourcing and creating a positive work environment. Following the challenges posed by the Covid pandemic, he restructured his restaurant's business model to offer salaried positions for all staff, championing fairness and stability in the industry.

Restaurants

Located in San Francisco's Nob Hill neighborhood, Sons & Daughters opened in 2010 and quickly gained a reputation in the city’s fine-dining scene, being named in GQ Magazine's list of the Best Restaurants in San Francisco. It earned its first Michelin star in 2012 and added a second in 2024, following the appointment of new Executive Chef Harrison Cheney. Bringing a new Nordic influence to the menu, Cheney has infused Moriarty's original vision with his own techniques and preferences.

With seating for just 16 guests, Sons & Daughters offers an intimate and carefully curated dining experience. The menu, which has evolved over the years, currently features a complex tasting menu that showcases the abundance of Northern California's seasonal produce.

The restaurant's dedication to sustainability is reflected in its partnerships with local farmers and growers. Every aspect of the menu is meticulously sourced, and the kitchen team practices upcycling, ensuring that nothing goes to waste. This commitment to quality and sustainability has helped Sons & Daughters maintain its significance in San Francisco’s fine-dining scene.

Building on the success of Sons & Daughters, Moriarty and MacNamara expanded their culinary footprint first with takeout spot Sweet Woodruff and The Square in North Beach, both of which are now closed.

Recipes and dishes

Moriarty's culinary philosophy revolves around the principles of seasonality, simplicity, and sustainability. His approach to New American cuisine emphasizes using the freshest Northern Californian ingredients, many of which come directly from his own Dark Hill Farm in Santa Cruz, which he set up with MacNamara in 2013. Moriarty’s dedication to hyper-local sourcing is reflected in his meticulously curated tasting menus, which change with the seasons to showcase the best available produce, meats, and seafood.

Signature dishes during Moriarty’s tenure at Sons & Daughters have included refined takes on classic ingredients like koji-aged lamb, which exemplifies his focus on fermentation techniques to enhance natural flavors. His seafood dishes, such as barbecued monkfish, highlight the delicate balance between brightness and acidity that characterizes much of his cooking. Moriarty’s emphasis on letting ingredients speak for themselves is evident in the minimalist presentation and careful pairing of sauces, which enhance rather than overpower the core flavors of each dish.

At The Square, the aim was to offer a modern take on classic tavern fare. The menu included favorites like steak and cheeseburgers, complemented by more surprising dishes such as barley risotto and fried quail and a selection of starters made with seasonal ingredients.

View profile