First Taste: Son's Addition Blends French Training and Mexican Heritage in an Exotic Menu of Adventurous Eats
29 October 2017
Son's Addition brings tasty fusion to the blossoming corridor of 24th Street.
Those seeking an elevated meal with a thoughtful, down-to-earth atmosphere will appreciate the offerings of this New American eatery. Founded by husband and wife team, Nick Cobarruvias and Anna Sager Cobarruvias, Son's Addition launches with culinary clout. Nick's experience includes opening two restaurants in LA, and time as the executive chef at The Farm of Beverly Hills and chef de cuisine at Marlowe. Anna handles the front of the house, having worked in restaurants since she was 15 at places like Supper Club, Anzu, Maverick, and SBE, a hospitality company in LA that manages restaurants. Together, the two are nailing it: the theme is upscale, but family-friendly, the menu is exceptional, yet approachable, and the decor feels hip without being intimidating.
Son's Addition feels like walking into a chic restaurant in Mexico City. The space is flooded with natural light against white walls accented by blue and grey tiles. The kitchen and bar run alongside beryl leather booths and rich mahogany seats for patrons to relax. And then there's the food. A melding of Nick's classical French training, Mexican-French background and time in SF, the menu is permeated with a sensational sampling of dishes including salsas, fermented foods, and poached chicken with coconut rice, fermented soybean salsa and crispy skin. For first-timers, try the bacon-kimchi deviled eggs, roasted bone marrow, achiote cured hamachi, and five spice braised lamb shank.
When planning the opening, Nick and Anna had been considering expanding their family to have a son. When the lease for the restaurant came through, they knew it wasn't in the cards quite yet—and instead created their third child in a very different form.
Ryan Hess heads up the beverage program for Son's Addition, an Advanced Sommelier and owner of Vinoteque On Melrose in Los Angeles. Offerings include six local beers on tap as well as win by the glass and bottle.
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Nick and Anna partnered with the Precita Eyes Muralists Association to add design elements that represent the culture of the Mission district.
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The relaxed blue-green colors, polished Mexican tiles, and reclaimed walnut wood accents are the creation of designer Dan Vickery. The large, open dining room accommodates 52 guests, with space for an additional 24 guests at outdoor tables.
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The menu is naturally shareable with a mix of smaller plates, entrees that everyone will enjoy — juicy pieces of poached chicken contrast nicely with a topping of crispy chicken skin slivers over rich, sweet coconut rice.
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Delectably creamy chicken liver mousse pairs well atop a satisfyingly crunchy toast, topped with persimmon mustard, lavender honey, and sea salt for a well-balanced play of sweet and savory.
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An achiote cured hamachi is a silent stunner. What appears seemingly simple is so much more -- pineapple and coconut water balance the intensity of Fresno chiles and cilantro, paired with shavings of fennel and fermented radish for a welcome crispness.
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Even a simple little gem salad is spruced up with French Butter pears, pepitas, more goat cheese and a smooth herb dressing.
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Nick mixes it up with a torn sourdough panzanela embellished with savory brussels sprouts, plum baby beets, pistachios and melt-in-your-mouth goat cheese.
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Make sure to snag a braised lamb shank entree to share for the table. The meat is well-spiced, accompanied by a creamy polenta with goat cheese, sautéed kale, and topped with fried bread crumbs.
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Son's Additions bacon-kimchi deviled eggs are some of the best around, sprinkled with fine slices of green onions of black sesame seeds.
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Hopefully you've saved room for dessert! Whether you go for the dark chocolate chip cookie with the perfect amount of sea salt (a recipe perfected after an unsatisfactory hunt by Nick for a decent cookie in SF) — or the rich mousse-like, vanilla muscato sabayon with poached pears and crumbles of brown butter streusel — you'll head home happy.
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// 5pm-10pm Sun-Wed, 5pm-11pm Thurs-Sat, 2990 24th St. (Mission), sonsaddition.com
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