After his third visit to Teague Moriarty and Matt McNamara’s four-month-old Sons & Daughters, Michael Bauer files this very positive report, remarking first on the pair’s knack for design: “[T]hey left the dripping crystal chandeliers [from former tenant Café Mozart], which now look almost modern paired with the photos on the walls of knives, a pig snout, phyllo dough, pork stock, soil, and other culinary objects.”
He goes on to praise several dishes on the short but ever-evolving menu, including the crudo, and an interesting take on the lobster-sweetbread pairing that “was the rage a few years ago,” which he believes they’ve “successfully revived.” His only quasi-gripe is the inconsistency of service, which he spins positive by blaming youth – the quality that makes the restaurant special to begin with: “I get the feeling that Sons & Daughters, which is a name the owners liked because the entire kitchen staff is young, has become a learning lab for everyone – the bright and enthusiastic cooks, the waiters and the customers.” [Chron, Earlier slideshow, Kauffman’s take]
