Sons & Daughters' chefs Matt McNamara (left) and Teague Moriarty (right)
“We’ve been wanting to take the next step up,” Moriarty tells the Chronicle. He goes to say that, “at this level of fine dining and at our price point, we want to do something unique and special.” To that end, the Under 30 honorees also announced that the new tasting menu offerings (which will increase to $135 per person, $130 for the vegetarian version, inclusive of service) will be delivered to the table by the chefs themselves to foster an even closer interaction between the kitchen and the guests. We must admit, we kind of saw this coming. Even in those halcyon days when Sons & Daughters first opened in 2010, their $48 four-course menu seemed too good to be true.