Naides earns buzz
Naides in San Francisco is getting buzz for an avant‑garde, Filipino‑inspired tasting menu that mixes street‑food energy with high‑octane courses — critics are praising its inventive flavors and theatrical presentations. The writeups position Naides as a must‑visit for diners chasing bold tasting menus (x.com).
Naides is the debut restaurant from chef Patrick Gabon and partner Celine Wuu, which opened this winter in the former Sons & Daughters space at 708 Bush Street in Nob Hill. ( ) The tasting menu is listed on Tock as an 11–13‑course prepaid experience priced at $205 per person, with a 20% service charge and a $5 order fee, and the reservation page recommends allowing roughly three hours for the meal. (exploretock.com) The dining room seats about 18 guests around an open kitchen, a scale reviewers say keeps service highly choreographed and theatrical. (hoodline.com) Early reviews and first‑taste writeups single out a pandesal bread service with liver pâté and sisig elements and a duck‑thigh-and‑meatball course with pineapple sabayon as standout bites. ( ) Chef Patrick Gabon, who named the restaurant for his mother, trained in Michelin‑level kitchens—including stints at Benu, Alexander’s Steakhouse and Sons & Daughters—and the menu leans heavily on preservation, fermentation and foraged ingredients. (diningandcooking.com) Naides’ beverage program highlights layered non‑alcoholic pairings and housemade drinks, reservations are routed through Tock, and multiple outlets report the seatings are booked weeks in advance. ( )
