The bright, tiled dining room at 24th Street newcomer Son’s Addition pretty much demands daytime use, and thanks to a new brunch service, it’s about to get some. Chef Nick Cobarruvias and partner Anna Sager Cobarruvias are kicking off a weekend brunch menu of malted waffles, buttermilk pancakes, fried egg sandwiches, and variations on their dinner items like their Marin Sun Farms burger and their tuna and uni tostadas. Take a look at the whole menu below.
A new component at brunch and for the restaurant in general will be low ABV cocktails — the restaurant doesn’t have a full liquor license — courtesy of incoming bar manager Kyle Greffin. Greffin joins from nearby AL’s place, where he honed a number of inventive but hard liquor-free cocktails for the Michelin-starred restaurant as its bar manager. Brunch goers can look forward to his drinks like the “Le Mans,” with LoFi Gentian Amaro, Dolin Rouge, and soda. And Greffin’s ambitions, which include house-made shrubs and kombucha, should fit in nicely with the inclinations of chef Cobarruvias, known to engage in his own fermentation projects like house-made hot sauce.
Starting December 30th, Son’s Addition will serve brunch on Saturdays and Sundays from 10:30 a.m. to 2:30 p.m. On Monday, January 1st, they’ll also do a special New Year’s Day brunch, for which those low ABV cocktails could come in handy.