History
The restaurant was opened in June 2010 by chefs Teague Moriarty and Matt McNamara with Travis Curtis in the "TenderNob" area of Nob Hill on the edge of the Tenderloin. [1] It replaced Cafe Mozart, a longstanding restaurant, [2] and was named for its young staff. [3] Its cuisine was Northern California New American with an emphasis on locally sourced seasonal ingredients. [1] [4] [5]
After the COVID-19 shutdown, Moriarty, then sole owner and chef, reopened Sons & Daughters with fewer tables and a smaller staff, all salaried. [6] In 2022 he was joined as chef by Harrison Cheney, who became head chef in 2023 and changed the cuisine to New Nordic. [7] [8]
Cheney subsequently became co-owner of Sons & Daughters with Moriarty. [9] In 2025, they relocated the restaurant to the former site of Osito in the Mission District, which has more space both for diners and in the kitchen. [10] Capacity was expanded to 10 tables and a private dining room seating 12, and diners initially convene in a lounge and bar area. Cheney created abstract art to add to the black and white photographs in the dining room. The tasting menu was expanded from 20 to 24 courses. [9]
Sweet Woodruff, a spin-off take-out restaurant, opened in January 2012. [1]
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(Michelin Guide)