Sons & Daughters

Sons & Daughters

Teague MOriarty, chef & owner Born and raised in Santa Cruz, Sons & Daughters owner and chef Teague Moriarty opened his Nob Hill restaurant in 2010.

His culinary journey started early in the coastal backyard of his childhood home. An appreciation for farm-to-table cuisine took him to the California Culinary Academy, after which he worked nearly every cooking gig imaginable (from line cook to private chef) as he conceptualized Sons & Daughters.

While his work at Sons & Daughters is never done, Teague knows how to unwind; on his days off, you’ll probably find him surfing at Ocean Beach and spending time with his young daughter.

Santa Cruz-born surfer-chef Teague Moriarty’s Sons & Daughters is an expression of the flavors grown, caught and raised by local Bay Area farmers, fishermen and ranchers. The elegant Nob Hill restaurant, a modern salon in an Old World tradition, is tiny, with only 28 seats and an energetic open kitchen. On the eight-course tasting menu ($145), find dishes like grilled white asparagus with lime, white chocolate and escargot, and pork belly glazed with preserved citrus, celeriac puree and fried capers. A carefully curated, worldly wine list heavy on Northern California cabs, pinots and chardonnays, pairs with the meal for $95.