Only seven tables make this restaurant an intimate occasion. It is easy for us Scandinavians to appreciate the dishes at Sons & Daughters. Chef Harrison Cheney used to work at Gastrologik in Stockholm, Sweden, and his style, which he calls New Nordic, is clearly evident in the menu. Swedish Alexander Hay, who also worked at Gastrologik, has just started working at Sons & Daughters. Perhaps the menu will become even more Nordic in the future. Only time will tell.

The dishes are very well balanced, except for one or two that we found to be a bit too acidic. However, there is a clear concept and a red thread running through the dishes. The menu was more balanced than Saison.“Come as you are” was the concept at Saison, but it fits even better at Sons & Daughters. The service is more calm and personal.

We liked the restaurant a lot; the only downside is that we have seen it before, and the menu felt like a rehash from a few years ago. We think the menu will work very well in San Francisco, but we are not sure if it would be as successful in Copenhagen.

Sons & Daughters definitely delivers a one-star Michelin dinner, and if we visit San Francisco again, we will once more book a table.