Restaurant Naides: Alums From Some of the World’s Best Restaurant Kitchens Bring Fine Dining Filipino Cuisine to San Francisco | Eater SF

"A fine-dining Filipino tasting-menu debut in Nob Hill, this project from chef Patrick Gabon and partner Celine Wuu channels their Michelin-trained backgrounds into an 11- to 15-course experience named after Gabon’s mother. Expect an appreciation of Filipino cuisine and its flavors rather than strict tradition or mash-ups—“lumpia and caviar” isn’t the vibe. A bread course riffs on pandesal with brioche nuances and a trio of condiments—chicken sisig, a chicken liver spread, and atchara—so diners can mix, match, and create their own combinations. The tamarind-soured sinigang is reimagined with barbecue abalone in a clarified, tamarind-seasoned broth built on dry-aged beef stock and served with pickled daikon, and many courses lean on fermentation and other preservation techniques. Wuu leads the pairings, aiming for wines from small organic, sustainable, biodynamic producers and especially inventive nonalcoholic matches, drawing on an ethos of crafting drinks from kitchen scraps and local ingredients to fine-tune body, texture, and flavor. Debuting in December in the former Sons & Daughters space, it’s a nontraditional, roots-driven take on Filipino fine dining." - Dianne de Guzman