Filipino fine dining breakout
Naides in San Francisco is being hailed as the “best new restaurant of the year — so far,” with a tasting menu that elevates Filipino street food into avant‑garde, “high‑octane” flavors and pacing that critics say could make it a Michelin contender (sfchronicle.com). Book early — reviewers single out the tasting format and inventive presentations as the reason it’s on every food‑writer radar this spring (sfchronicle.com).
Naides is the debut restaurant from chef Patrick Gabon and partner Celine Wuu, which opened in December 2025 in the former Sons & Daughters space at 708 Bush Street in Nob Hill. (sf.eater.com) (restaurantnaides.com) The house tasting is prepaid at $205 per person, carries a 20% service charge plus a $5 order fee, and the restaurant lists an 11–13-course format that the team recommends allocating roughly three hours to complete. (exploretock.com) The room is intentionally tiny—about 18 seats—arranged around a central open kitchen so diners receive sequential, chef-presented plates rather than à la carte service. (hoodline.com) (theinfatuation.com) Chef Patrick Gabon’s résumé includes stints at Sons & Daughters and Benu and culinary training at Restaurant Milka in Slovenia, and the restaurant’s name is a tribute to his mother, per local profiles. (sf.eater.com) (7x7.com) Early coverage notes reservations filling weeks out and has generated Michelin-star chatter tied to the kitchen’s use of preservation and fermentation techniques and a tightly scripted tasting sequence. (7x7.com) (sfchronicle.com)
