clock menu more-arrow no yes mobile
Bone marrow with tomatillo, sea salt, garlic confit, celery heart ($14)

Filed under:

Inside Son's Addition, a Bright Newcomer on the Mission's 24th Street Corridor

From the former chef de cuisine of Marlowe, it’s an eclectic, approachable menu

The Mission’s 24th Street Corridor is bustling with new restaurants and old, from Foxsister to La Victoria Bakery. Son’s Addition is the newest to join the neighborhood, bringing with it the food of a former chef de cuisine at Marlowe, and a family-friendly vibe.

Chef Nick Cobarruvias and co-owner/wife Anna Sager Cobarruvias, who say Son’s Addition is actually a substitute for having a third child, are behind the restaurant at the corner of 24th and Harrison Street. The menu is a result of Nick’s classical French training, combined with his Mexican-French heritage, and SF upbringing — the menu is filled with twists and turns, a choose-your-own-adventure filled with fermented foods, salsas, and California staples like goat cheese and uni. According to the chef, the menu will change often, based on what’s available (of course) and also because he’s antsy. “I’m restless,” said Cobarruvias. “I like to change it up.”

A mixture of well-priced small and large plates allow for a sampling of dishes, from bacon-kimchi deviled eggs to poached chicken served with coconut rice, fermented soybean salsa, and crispy skin. (Check out the full menu below.)

To complete the family-friendly circle (there are plenty of high chairs) the chef says there’ll be a good selection of “non-dumbed down” children’s options, essentially things with a less heat, but still possessing flavor. “People just throw something in a fry basket and call it quits,” he said about most other kids’ menus. “We want to make sure they have something better than that.”

Achiote-cured hamachi with pineapple-coconut broth, fresno chili, young cilantro, shaved fennel, and fermented radish ($13)
Uni tostada with charred avocado, pickled red onion, radish, young cilantro and guajillo chile-black garlic sauce ($10)
Pork chicharron with spicy fermented salsa ($6)

Wines are from Ryan Hess, a sommelier who partnered with the Cobarruvias after getting to know them as regulars at his Los Angeles bar, Vinoteque on Melrose. Wines by the glass and bottle are all priced with affordability in mind; many range from around $30 to $40 per bottle. Six local beers are on tap, too.

As for the restaurant itself, the 1,700 square-foot space is on a corner, with entrances on both sides and windows that open, welcomingly, onto the street. Light-colored walls are supplemented with blue-patterned tiles, grey and white mosaic wallpaper above the bar and entrances, and blue banquettes give the room a cool, airy feel.

The Cobarruvias collaborated with designer Dan Vickery on the 52-seat room, which has an open kitchen overlooking the tables topped with walnut wood; outside, five tables add seating for 24 more guests. For those looking to grab a glass of wine or a quick bite, the small five-seat bar is pleasant respite.

The open kitchen
Dining room

The bar
Outside dining
24th Street entrance

The restaurant opens Wednesday, October 25. It will be open daily for dinner, from 5 p.m. - 10 p.m. Sunday- Wednesday, and 5 p.m.- 11 p.m. Thursday-Saturday.

Son’s Addition

2990 24th St, San Francisco, CA 94110
Best Dishes

The Best Dishes Eater SF Editors Ate This Week: February 23

4 Restaurants and Bars to Try This Weekend in the Bay Area: February 23

San Francisco Restaurant Openings

Northern Iranian Food and Wine Mingle at the New Komaaj Mazze & Wine Bar