A very short ramp season this year, but that means not too long before we receive the bulbs (maybe the best part) to preserve for later this year.
Toasted and sprouted buckwheat seasoned with a chanterelle butter and smoked garlic vinegar. Underneath we have morels that are roasted and grilled until chewy and we cover them with wild ramps. Definitely one of our favourite buckwheat variations!
DM for the exact GPS location of this mushroom patch.
JK, we would never do that to our forager friend, Bryan Jessop (@morchellawildfoods ), who graciously invited us to bushwhack through the redwood underbrush on the Northern California coast at the end of winter.
He filled his bucket with a massive bounty of black gold, black trumpet chanterelles, and brought them straight to Sons & Daughters (@sonsanddaughterssf ) restaurant in time for Friday night dinner service.
Chef Harrison Cheney (@hcheneychef ) incorporates these wild foods into his highly seasonal, locally-sourced menu. It helps root diners in time and place and offers them nutrition that only comes from organic, biodiverse soils.
For anyone interested in dabbling in foraging, Bryan encourages finding a mushroom mentor. “All mushrooms are safe to touch,” he says. “You just have to be certain of your identification before you eat anything.”
What wild foods can you forage from your local environment?
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CREDITS
Director & editor – @bensuliteanu
DP – @notskaggs
Producer – @callie_shawnte
: “Sons & Daughters: A Spring Menu Worth The Journey” - a recent story by FEAST (@feastbybonvivant ).
Sons & Daughters in San Francisco is living what feels like a second founding. A new space in the Mission District. A second Michelin star, awarded in 2024. A finalist nod for Best Chef: California at the 2026 James Beard Awards. And a spring menu that gathers all of that momentum into something quietly extraordinary.
The menu runs to 25 servings and begins before you reach the dining room. Three opening snacks function as a spoiler: a knäckebröd made from pumpkin with smoked whitefish roe, nothing wasted. Red deer from Millbrooke Farms with elderberries and coastal redwood. A lamb heart with horseradish crème fraîche and sorrel. “If you like the first three bites, you’re going to like the menu,” Cheney says.
The centrepiece is a Black Cod from Monterey with pickled wild roses, lactic-fermented white asparagus and smoked and aged pork fat: the dish Cheney considers his finest to date, born from a crisis when a sudden heatwave destroyed the broad bean crop the morning they were due to arrive. He improvised, untested, and an hour before service his sous chef told him it was the best thing he had ever put on the menu.
From buckwheat with morels and ramps to three courses drawn from a single guinea hen to venison with huckleberries at the peak of the arc, the menu closes with a grilled apple ice cream and Douglas fir.
Very green, very wild, and tasting of Northern California at this exact moment. Read more about the new and luscious menu as well as the universe of this hyper creative restaurant in👇
“Sons & Daughters: A Spring Menu Worth The Journey”
/sons-and-daughters-san-francisco-spring-menu-2026
@hcheneychef@sonsanddaughterssf@feastbybonvivant
I first met Alex around 10 years ago, whilst I was working at Gastrolgoik he came in to stage. We instantly clicked probably due to the fact he’s half English and after a few late night beers at Sturehof we became good friends, apart from that time we nearly had a fight because he was mugging me off in Swedish (he still denies it.)
After a few months he came to work at Gastrologik, I was cooking on the proteins and Alex was on the Garnish, we work together for just under a year, then I left and Alex stayed. Alex had left Gastrologik by the time I returned 2 years or so later.
We always kept in touch and when I took over at Sons & Daughters we spoke about him coming to work in San Francisco as @fruuuda was moving to Germany to work in a Vineyard, he came out for a trial loved it and became part of the team.
Two and a half years later he is my right hand, a core part of our team, and a true leader. I could not be more proud to be doing this with you by my side as a chef I hugely respect and a best friend.
I wanna take this opportunity to announce that Alex has been promoted to Chef De Cuisine, I am so grateful for your belief in me and our vision and it’s been a privilege to watch his growth over the years.
A few pre service moments caught by @jessecudworth I was obviously saying something hilarious…
A course from late winter this year; we lightly grilled local Spot prawns ensuring to keep them raw, then finely chopped and seasoned with salted Meyer lemon and caraway leaves.
Covered with thin slices of raw Oxheart carrot from Meadowood dressed with a vinegar made from pickled lovage stems and cold pressed rapeseed oil.
Served cold and finished with a sauce made from quince juice that we slowly reduced in our grill and an oil infused with last summers rose petals.
One of the coolest things about being in our new space is seeing how the seasons change the aesthetics of the restaurant.
We opened in winter, the evenings were dark and cosy. Now in early spring the days have become longer, and as the sun sets we get a beautiful light that shines through the wood into our dining room.
These moments perfectly captured by @kellypuleio
I’m proud to share that I have officially stepped into equal partnership alongside Teague. After three and a half incredible years at Sons & Daughters, the time felt right to take on greater ownership, having held a smaller percentage over the past year.
I couldn’t be more grateful for Teague and the a team’s belief in my vision. I’ve always led with a sense of ownership since day one, and with our move to a new location, it marks the beginning of a new chapterone I’m honoured to be a part of. I’m excited for the year ahead.
I always loved 708 Bush St and everything we had achieved there, The food, service and experience was new and unique to us but the decor, the art and everything else was slightly unaligned with the vision, purely because I had nothing to do with designing it.
So when we were opening our new location @fruuuda and I were have a lot of conversations on how we wanted the restaurant to look and feel as we finally had an opportunity to show so much more personality throughout the space.
I have always loved painting and instead of buying art, I wanted to make something truly unique that you couldn’t buy or see elsewhere. Inspired by colour and texture and the existing walls I drew a design on my iPad and then on some late evenings I started to paint.
I love how it came out, I used a wide wet brush that I slowly pulled through the red paint to create a texture like the grain of wood that covers our restaurant walls, creating sharp lines to separate colour and create elegance, and building texture using ultra matte mediums. Generously layering the orange paint (which is my favourite colour) to create a real stark contrast and bold statement. I loved the rough texture and colour of the pre existing blue wall and I wanted to make a colour that once framed with walnut would pop and not perfectly match but look intentional.
Our buckwheat course is always changing with the seasons, but the intention behind this course stays the same. The newest version was served to our guests last night, but this one still remains one of our favourites.
Our toasted and sprouted buckwheat is seasoned with morels, covered with ramp bulbs that are slowly cooked in butter, with carefully arranged variegated kale leaves from Meadowood that are lightly grilled and seasoned with smoked garlic vinegar aged in oak.
Always served in “The buckwheat bowl” by @erinhuppceramics and photos beautiful taken by @kellypuleio two of our favourite people!
: Sons & Daughters in San Francisco opens this Tuesday after a couple weeks of holidays. Here are visual impressions from my recent visit to this energetic restaurant that recently moved to the Mission District.
A move that has given Sons & Daughters’ newfound philosophy a physical form. Light-filled, calm and grounded in natural materials, the new space allows the dining experience to unfold without distraction. The open kitchen sets the rhythm, while the dining room feels like a Swedish summerhouse, wrapping you in Scandinavian coziness.
Sons & Daughters holds two Michelin stars and a Michelin green star. Moreover, Harrison Cheney was just last week announced as a 2026 James Beard Chef Award finalist. Congratulations!
A must visit when in the Bay Area and at least 6 new servings is to be expected since my last visit. It’s a house in constant creation.
@hcheneychef@sonsanddaughterssf
Coming from England, I’ve always been inspired by the California food scene its incredible breadth, from local taquerias and family-run restaurants to the three Michelin star kitchens I once dreamed of working in.
It’s a huge honour to be named a finalist for James Beard Best Chef: California.
While this recognition is given to an individual, it reflects the work of an entire team. I’m deeply grateful to everyone at the restaurant who shares the vision and pushes it forward every day.
Congratulations and good luck to all the chefs representing California this year, I’m looking forward to celebrating together in Chicago.
