Sons & Daughters
Sons & Daughters, led by Executive Chef and co-owner Harrison Cheney, has become one of San Francisco’s most celebrated fine dining destinations.
Sons & Daughters, led by Executive Chef and co-owner Harrison Cheney, has become one of San Francisco’s most celebrated fine dining destinations.
Sipeos brings new energy to Walnut Creek’s Broadway Plaza as the Bay Area’s first vegetarian Mediterranean restaurant and bar.
At SingleThread, Chef Kyle Connaughton and Head Farmer Katina Connaughton have perfected the Japanese philosophy of omotenashi, anticipating a guest’s every need. This 24-acre regenerative odyssey erases the boundaries between kitchen and soil.
Shizen opened in January 2015 with a provocation at its center: what if the elegance and craft of Japanese sushi culture could be preserved entirely without taking anything from the ocean? The restaurant was founded by Casson Trenor.
Revival Bar + Kitchen sits at the end of Theater Row in Downtown Berkeley, steps from the Berkeley Repertory Theater, the Aurora Theater, and the Freight & Salvage, with a BART station at the corner.
At Quince, Chef Michael Tusk and his wife Lindsay have created a culinary sanctuary where Northern California’s agricultural bounty meets refined Italian technique.
Quail & Condor is a small bakery that combines expert baking with thoughtful sourcing. Melissa Yanc and Sean McGaughey are a husband-and-wife team, with Sean as a former Head Chef at the renowned three-Michelin-starred SingleThread.
Psychic Pie is a co-owned spot in South Sebastopol, opened in 2022 by Nicholi Ludlow and Leith Leiser-Miller, that puts a California twist on Roman-style sourdough pizza. They specialize in pizza al taglio — served by the cut and sold by weight.
At Pomet, the connection between the land and the table goes beyond partnership and becomes a shared identity.
Outerlands sits at the western edge of San Francisco, one block from the Pacific, in a neighborhood that has always been more fog-wrapped fishing village than big-city hotspot.