A characteristic dish from the Sons & Daughters oeuvre: a farm egg with malt, yeast, and ground cherries.Photo: Ulterior Epicure
We haven't eaten at Sons & Daughters too recently ourselves, so allow us to have the recently unmasked Ulterior Epicure pinch-hit this one for us. The renowned luxe-food blogger has been in San Francisco for the past few days, and his reputation clearly preceded him because he and a friend were served a special twelve-course tasting menu by Sons & Daughters co-chefs Teague Moriarty and Matt McNamara.
Check back here tomorrow to see what Mr. Epicure ate while he was at Saison, and while up in Napa at Meadowood — a Michelin three-starred restaurant, which tends to be the echelon of restaurant he gravitates toward most in his travels.
Ulterior Epicure [Official Site]
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