Sons & Daughters

Second time eating here as i loved it the first visit and the’ve since won a second star, so i returned with high expectations. The food felt like a natural progression from my last visit, an unfussed elegant approach to cooking with a big emphasis on working with small artisans and sustainability. All of the dishes seemed to be explained by where and why they sourced the ingredients more than how exactly they cooked them. Everything i ate had a feeling of freshness and intensity of flavour, which felt quite novel to me. I sometimes find tasting menus can be overly rich and difficult to finish comfortably. Stand out dishes for me were the scollop with cured pork and turnip and the smoked duck. Although all of the food was absolutely delicious. I’m pretty sure every single person in the front of house and kitchen came and served one of the 18 courses i had. This is something i really appreciate as a solo diner because if the courses take a bit longer or if you have the same person at the table the whole evening i can feel a bit awkward or boring. They were all incredibly warm and charming and for me it kind of made the experience. To my knowledge there aren’t any other New Nordic restaurants in the area at this level, so its a must visit for anyone interested in dining in one of the west coasts new, best and exciting restaurants! Thank you to the whole team at S&D for an incredible evening

Sons & Daughters, located at the end of Bush street offers an intimate and quiet fine dining experience. Under the leadership of Chef Harrison Cheney, the menu exudes Nordic minimalism and is succinct and sharply focused on dishes that showcase the kitchen's mastery of smoke, acid and local ingredients. Fermentation and presentation is present here, but never overpowering and works to nicely complement the expertly prepared aged meats and produce. We especially liked the carbonara-esque rutabaga that was dressed in smoked pork fat sauce and the perfectly roasted quail with crispy skin and sumptuous jus that accompanied it. Floral arrangements and accents also helped to accentuate and highlight the freshness and purity of ingredients. For non-alcoholic drinkers, try the blueberry wine, which has a sweet and acid-like flavor that pairs nicely with the various dishes. Staff here are pleasant and discreet and are more observant than performative allowing for diners to have catch-ups or longer conversation. Sons & Daughters is a quietly confident restaurant that leans toward seasonality, elegance and restraint. An amazing jewel that stands out among the sea of exceptional talent.

I had an absolutely good time dining at Sons & Daughters. The food is very delicious. Seafood is handled expertly. Besides the buckwheat course which was a bit salty for my taste, everything else tastes amazing. The highlights of the meal are the lobster and the lamb. The pairing of lamb and berries is so ingenious as the berries balance out the richness of the lamb. Nordic herbs and fermentation techniques make such a huge difference and elevate everything. Presentation is gorgeous. Wine list is superb. Service is top notch as well. Everyone was so friendly and helpful. Well deserved 2 Michelin stars in my opinion.

Beautiful dining area. Wonderful service. Good food. I loved the stories behind each of the dishes. It was also nice to hear about where the dishes were made. Fun drink pairings. Coffee could have been stronger.

One of the top two tasting experiences in the country. Chef Harrison and the entire team delivered an exceptional evening. Standout dishes included the venison with elderberry and the beautifully executed halibut. The beverage pairing was extraordinary highlighted by the Clos Rougeard, easily the best red wine I’ve ever tasted. Service was warm, personal, and thoughtful, with each chef introducing themselves throughout the meal. I truly can’t recommend this restaurant highly enough. Fully deserving of Top 50 recognition and even 3-star accolades. Huge thanks to Chef Harrison, Alexis, Chimay, Alex, Frida, David, Joe, Evan, and the whole team.

Food was really good and very nicely presented. We ordered their green apple juice with douglas fir and it was really good! Staff were very friendly. It was really cool when they placed our dishes in sync.

Came here celebrating my partner’s birthday. We had the winter tasting menu. We were impressed by the theme of the food being fermented and the reason why chef celebrates this theme. And I can still remember it well after a month. If you are interested in trying out how can food be fermented, and what they taste like in a very good form, this is the place to go! There were several dishes amazing. 1 dish tastes a little like the fish came out of a can, not bad at all, I just enjoy more from fresh live fish since I grown up next to the ocean. The service was great. Though I’d recommend to go there earlier than us, I sat down at 8:30, and finished after 11. It was a little too late for me.

A complete culinary and service experience. We chose the wine pairing and it was excellent. Highly recommended.