If tonight calls for one serious dinner rather than a quick plate, Sons & Daughters now gives the Mission a long-form option at 2875 18th Street. The restaurant moved out of Nob Hill and into the former Osito space, where the larger room supports a 24-course tasting menu shaped by New Nordic ideas, classical technique and Northern California produce. It is an expensive, three-to-four-hour commitment, but the format is clear: arrive on time, settle in, and let the kitchen set the pace. The important details are less about finding the front door than understanding what kind of evening starts there.
This is a three-to-four-hour dinner with reservations released at midnight on the first day of each month, so the booking window matters as much as the address. Ask Karpo which release night to watch and how to fit the long sitting into a Mission evening right now.
The address is part of the decision
Sons & Daughters is now at 2875 18th Street, between 18th and Florida streets in the Mission. That matters because the restaurant's former Nob Hill setting is no longer the relevant reference point. The move placed it in the larger space previously occupied by Osito, giving the kitchen more room and changing the shape of the evening. The nearest transit landmark listed by the restaurant is 16th Street BART, while street parking is described as competitive.
The restaurant began in 2010 under chefs Teague Moriarty and Matt McNamara. Executive chef Harrison Cheney joined in late 2022 and took the top kitchen role in January 2023. His cooking now sits within a restaurant that earned a second Michelin star in 2024 and a Green Star in summer 2025. Those distinctions do not turn the dinner into a ceremony, but they do explain why the menu is structured as a full experience rather than a collection of easily exchanged plates.
The menu takes the long way round
The current offering is a 24-course tasting menu inspired by New Nordic cuisine and classical technique. Northern California produce is central, but the approach is less about a raw farm narrative than about what the kitchen can do with fermentation, preservation, acidity and smoke. Recent dishes have included halibut with fermented root vegetables, dill vinegar and currant wood oil; raw coonstrip shrimp with roasted-shell cream and summer flowers; and Duclair duck from Oz Family Farm.
There are restrained luxuries within the sequence. A supplemental dish pairs brunost ice cream with Golden Osetra caviar and walnut oil, an unlikely combination that makes sense within the menu's interest in dairy, salinity and preserved flavour. The pacing means appetite matters. This is not a place to arrive after eating a substantial meal elsewhere, nor is it a sensible choice when the evening has a hard early finish.
The room turns the kitchen into the view
The Mission dining room is built around an open kitchen, with wood-panelled walls, concrete floors, sage-green chairs and grey tables. A wall of vinegars, copper pans and a Big Green Egg smoker grill make the working parts visible without making the room feel like a demonstration kitchen. The larger footprint gives the meal some breathing space, while the materials keep it grounded and practical rather than glossy.
Guests begin in a smaller welcome area with three initial dishes before being taken into the dining room, table by table. That opening movement is worth knowing about: the evening does not necessarily begin at the table named on the reservation. In the main dining room, parties of one to four are accepted, and the open kitchen makes essentially every seat feel close to the action. A private dining room is available for six to 12.
Treat the booking like a timed appointment
Reservations are released one month ahead on the first day of each month at midnight. During the move to OpenTable, October reservations were released on September 1, 2026. The practical lesson is to decide on the month before release night, rather than waiting for a convenient table to appear later. The restaurant allows a grace period of up to 15 minutes, after which seating is not guaranteed, so a late arrival can affect more than the first course.
Allow three to four hours for the full experience. The listed service hours are Tuesday to Saturday, 5:30pm to 8:30pm, with Sunday and Monday closed. That window describes a carefully timed service rather than an all-evening drop-in. Credit cards are accepted, and a 20% service charge is applied, with no additional gratuity expected. Build the rest of the night around the reservation, not the other way round.
This is a dinner for deliberate appetites
The price sets the terms plainly. The 24-course menu is currently listed at $315 per person. The current wine pairing is $185, the reserve pairing is $385, and the alcohol-free pairing is $145. Those options make the format workable for different drinking preferences, although none changes the basic commitment: this is a substantial tasting menu in both cost and duration.
Dietary needs need to be disclosed when booking, with at least 72 hours' notice. Vegan, gluten-free, dairy-free, mushroom-free, sugar-free, salt-free and no-allium menus are not currently accommodated. That list is easy to overlook when concentrating on the reservation itself, and it is one of the more important first-timer details. The kitchen is working to a composed sequence, so restrictions should be treated as part of the booking rather than raised at the door.
Practical notes
Sons & Daughters is at 2875 18th Street, San Francisco, CA 94110, in the Mission. It is open Tuesday-Saturday, 5:30pm-8:30pm, and closed Sunday-Monday. The 24-course menu is $315 per person; wine pairings are $185 or $385 for reserve, and the alcohol-free pairing is $145. Allow three to four hours, arrive on time, and remember that the grace period is only 15 minutes. Reservations open one month ahead at midnight on the first day of each month. The nearest listed transit landmark is 16th Street BART. Street parking is competitive, with Golden State Parking at 3434 17th Street about 6.5 blocks away. The restaurant is now in the Mission rather than Nob Hill, and the current premise is a New Nordic tasting menu built around Northern California produce, fermentation, preservation and sustainability.
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Sources consulted: sonsanddaughterssf.com · sonsanddaughterssf.com · sonsanddaughterssf.com · guide.michelin.com · sf.eater.com
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Ask Karpo first
The hard part is not locating the Mission address but matching a midnight reservation release to a three-to-four-hour, 24-course dinner with a strict 15-minute grace period. Ask Karpo for the next booking window, the best arrival plan for 2875 18th Street, and what else nearby is worth the walk after the meal.
