Naides Restaurant-Upscale Filipino Restaurant-An Update

This place is on My Bucket List 

Review from the San Francisco Chronicle: Restaurant Naides took over the former Sons & Daughters space, reimagining Filipino classics using fine dining techniques typically associated with European cooking. It's still somewhat early days, but both their $209, 11 to 13-course menu and the service are already primed for a special occasion. 

Our favorites so far are the duck thigh and meatball course with pineapple sabayon, and a pandesal brioche loaf paired with a sisig-inspired chicken liver mousse. (Thankfully, in an effort to cut down on waste, the menu isn’t expected to change often, so there's a good chance you'll see these favorites, too.) 

Expect to be greeted by name and have your jackets whisked away, right before the three chefs cooking shoulder-to-shoulder introduce themselves and hand off a fluffy one-biter buto topped with pork rillette to start the night.

From the Website of Restaurant Naides

San Francisco, CA · Filipino · $$$

A modern interpretation of Filipino cuisine - grounded in heritage, enriched by global influences, and shaped by the craft of preservation and fermentation expressed through 11-13 unique servings. 

Set in an intimate dining room with the kitchen positioned in the center, our guests are enveloped in a warm, inviting ambiance that enhances the overall dining experience.

Tasting Menu-Key Tasting Menu Highlights

• Filipino Street Food Bites: Opening bites often include a refined lumpia and an okoy fritter made with prawn tartare.
• Signature Dishes: Highlights include a complex bagoong (fermented shrimp paste) dish with vegetables, kinilaw (cured trout), and a notable abalone sinigang.
• Bread Course: A standout, "life-changing" pandesal (Filipino brioche) is served with chicken liver mousse and sisig, notes The Infatuation and 7x7 Bay Area.
• Main Course: A week-marinated dry-aged adobo duck breast.
• Desserts: Filipino-focused sweets feature pili nuts, calamansi brulee, and toasted rice ice cream.
• Pairings: Wine pairings or a creative nonalcoholic pairing option featuring house-made beverages are available

• • The Restaurant Naides tasting experience described in 

    the San Francisco Chronicle is not just a meal, it is a narrative told in 11 to 13 

    carefully orchestrated courses, priced around $205–$209 per person plus 

    a 20% service charge. 

    The Menu — A Love Letter to Filipino Flavors

    At its heart, the menu is deeply Filipino-but expressed through the 

    language of 

     Michelin-level technique.

    
    

    Opening Sequence (Street Food Reimagined):

    • A delicate reinterpretation of lumpia-not a fried roll, but a crisp
    • tuile with banana miso and fruit
    • Okoy (fritter) layered with prawn tartare and pickled roses
    • Puto elevated with pork rillette and tart foraged berries 

    
    

    Sea & Acid — The Filipino Soul:

    • Kinilaw (Filipino ceviche) with fermented coconut elements
    • Sinigang transformed into a refined broth, sometimes featuring 
    • abalone instead of pork or shrimp 

    
    

    Land & Fire — Street Meets Luxury:

    • Duck served in dual forms inspired by tusok-tusok street skewers
    • Dishes incorporating bagoong (fermented shrimp paste), pineapple, 
    • and smoky grilled elements 

    
    

    Signature Ingredients Spotlighted:

    • Calamansi
    • Pili nuts (featured in a dessert tartlet inspired by Jollibee’s 
    • peach-mango pie) 
      
      
      

    
    

    Dessert — A Cultural Surprise:

    • A final course built around a quintessential Filipino ingredient-presented 
    • in a way that feels luxurious and unexpected 

    
    

    Beverage Program:

    • Inventive non-alcoholic pairings like fermented fruit drinks and
    • coconut-based  infusions, reflecting Filipino preservation traditions 
    • • 
        
    • • Short Video: 
    • • https://www.tiktok.com/@infatuation_sf/video/7584988039915588895?is_from_webapp=1&sender_device=pc
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      Meanwhile, here's additional information on Filipino Restaurants in California

      
      

      Meanwhile, here are some of the most underrated Filipino dishes:

      Hearty Dishes

      Kare-Kare: A rich stew made with vegetables and meat or seafood in a 
      peanut-based sauce, often served during festivities.
      Arroz Caldo: A comforting rice porridge with chicken, ginger, and garlic, 
      perfect for breakfast or as a comfort food.
      Dinuguan: A savory stew made with pork or other meats cooked in blood 
      and vinegar, often served with steamed rice.

      Seafood Delights

      Kinilaw: A Filipino-style ceviche made with raw fish or meat marinated
       in coconut vinegar, often mixed with aromatics and fruits.
      Tamilok: A type of woodworm that's eaten raw or cooked, often served 
      with vinegar and chili.
      Ginataang Sugpo: Prawns cooked in coconut milk, a creamy and 
      flavorful dish.

      Street Food and Snacks

      Lumpia: Deep-fried or fresh spring rolls filled with meat or vegetables, 
      often served as a snack or appetizer.
      Okoy: Crispy shrimp fritters made with a pancake-like batter, often served
       with a sweet and sour sauce.
      Balut: A popular street food that's a developing duck embryo boiled and
       eaten from the shell.

      Other Underrated Dishes

      Ginataang Kuhol: A snail stew cooked in coconut milk with spices and 
      aromatics.
      Sisig: A dish made with chopped pork's head, served with vinegar, salt, 
      and chili, often paired with a raw egg.
      Bistek: A beef dish marinated with calamansi, soy, and onions, often 
      served with steamed rice.
      
      
      
      
      
      Personal Update: Grand daughter Alix Katague Quinn wrote me
       the other day, she was lucky to get reservation at the Naides 
      restaurant recently. She was impressed with the food and told me
       she will try to get reservation before our coming Birthdays this 
      December. Alix and I have the same birthday date of December 20,
       but only 60 years apart.