First Taste: Son's Addition Blends French Training and Mexican Heritage in an Exotic Menu of Adventurous Eats

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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.

// 5pm-10pm Sun-Wed, 5pm-11pm Thurs-Sat, 2990 24th St. (Mission), sonsaddition.com

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