Naides

Dining at Naides SF was nothing short of exceptional to celebrate my birthday. Having dined at numerous Michelin-starred restaurants over the years, I can honestly say that the experience at Naides SF exceeded my expectations in both service and cuisine. From the moment we arrived, every member of the team made us feel genuinely welcomed and cared for. The service was warm, attentive, and seamless throughout the evening. A special thank you to Patrick and Celine, whose hospitality, passion, and personal attention elevated our experience even further. Their dedication to creating a memorable dining experience is evident in every detail. The food was outstanding—beautifully presented, thoughtfully crafted, and bursting with flavor. Every course showcased incredible technique, creativity, and respect for the ingredients. It is rare to find a restaurant that excels equally in both culinary execution and genuine hospitality, but Naides SF achieves exactly that. What impressed me most was how the entire staff worked together to create an atmosphere that felt both refined and welcoming. This level of excellence is something I have come to expect from Michelin-starred establishments, and Naides SF not only met that standard but surpassed it. In my opinion, Naides SF is truly deserving of Michelin recognition. I look forward to returning and experiencing their incredible hospitality and cuisine again.

Came here to celebrate my birthday, and from start to finish the experience was incredible and absolutely deserving of its newly minted Michelin star. From the moment we arrived, we were welcomed so warmly and promptly introduced to the entire kitchen team, including executive chef Patrick Gabon. I had been to this space before when it was the original Sons & Daughters, and I was honestly shocked by how much more spacious and warm it now feels compared with the darker, moodier feel of the previous restaurant. There was a handwritten birthday note signed by the whole team waiting for us when we were seated, which was such a thoughtful touch. The service throughout the night was flawless, but also genuinely personable. We interacted with nearly every member of the team, and everyone was prompt and professional in service but so warm and personable throughout. In particular, Celine and Jorel were wonderful and we ended up having lovely conversations about camping, farmer’s markets, and even some of our favorite fine dining films. I won’t go dish by dish, but the menu was wildly creative with so many innovative takes on classic Filipino dishes, stunning in presentation as each dish felt like a work of art, and masterfully paced. There was a clear progression of flavors that started with a vinegary slow burn and eventually built into a crescendo of explosive but perfectly balanced notes. It had everything I love in a great tasting menu, from salt and fat to acid, tartness, smokiness, sweetness, and richness all working in harmony. Some of my favorite dishes included their take on pandesal, which turned a very humble bread course into something unforgettable. The brioche rolls were buttery and fluffy, and the side of chicken sisig with pickled peppers and radish, along with the chicken liver mousse dusted in fine chive, was just brilliant. When I mentioned that to the chef responsible for the bread, I could feel how proud he was, which made it even more memorable. Their rendition of tusok-tusok was another standout, an imaginative recreation with duck leg pressé, duck thigh meatball, and a cooling tart sabayon that made for a perfect bite. The finishing touch was sparkling gamay served with dessert to celebrate my birthday, which was yet another thoughtful gesture. I came in not knowing exactly what to expect, since I mentally had a very specific flavor profile for Filipino food going in, but I left completely blown away. This might be the best meal I've had in 2026, and I am so happy I got to celebrate the occasion with such an extraordinary experience.

Having taken over "sons and daughters" old space, Naides provides a very different, interesting experience, and a uniquly memorable meal. Every dish felt meaningful and deeply rooted in Filipino cuisine and tradition, including some unique flavors I didn't try before (like pili nut). The meal balanced bold flavors and subtle, more muted bites, to create a cohesive experience of the cuisine it represents. Even the bold flavors I didn't personally connect with (like the herb bouquet from the tusok tusok dish) ultimately didn't overshadow the flavors of the dish. The service was great, the staff were professional but not uptight, and we lucked out to be seated by the kitchen, where we were able to watch chef Patrick and the team work their magic in the tiny open kitchen. Overall, great experience, and I can already tell Naides will reach more than their current one star.