Son's Addition

Location :

Chef Nick Cobarruvias and co-owner/wife Anna Sager Cobarruvias, who say Son’s Addition is actually a substitute for having a third child, are behind the restaurant at the corner of 24th and Harrison Street. The menu is a result of Nick’s classical French training, combined with his Mexican-French heritage, and SF upbringing — the menu is filled with twists and turns, a choose-your-own-adventure filled with fermented foods, salsas, and California staples like goat cheese and uni. According to the chef, the menu will change often, based on what’s available (of course) and also because he’s antsy. “I’m restless,” said Cobarruvias. “I like to change it up.”

Nick has created an eclectic, hyper-seasonal menu that highlights global flavors and peak-season ingredients. The evolving menu will feature shareable items such as Bacon-Kimchi Deviled Eggs with Green Onion and Black Sesame Seed and Poached Chicken and Crispy Skin with Coconut Rice and Fermented Soybean Salsa. Larger plates include Five Spice Braised Lamb Shank with Goat Cheese Polenta, Dino Kale, Fried Bread-Shiso Gremolata; and Pan Roasted Black Cod with Celery Root, Delicata Squash, Dino Kale, and Kimchi Romesco. Brunch service will follow opening, featuring cocktails with housemade kombucha, in addition to fresh, seasonal brunch fare.