Sons & Daughters

The 29-seat dining room of Sons & Daughters keeps a low profile amid downtown San Francisco's skyscrapers, but its newly Michelin-starred co-chefs have a wild streak as wide as Golden Gate Park. Chef/owners Matt McNamara and Teague Moriarty grow their own organic specialty ingredients in a 1-acre garden south of the city. Back in the kitchen, they specialize in quirky techniques: Grass-fed California lamb loin skips the grill to be cooked instead in tobacco leaves or hay to seal in the juices, with tender fiddlehead ferns served as a side. Foraged eucalyptus boosts the flavor of an herb salad with hand-formed cheese curds, and a chef's vegetable tasting menu is strewn with edible flowers and wood sorrel blossoms.