Located under the trestles of the high line on 10th Avenue is a fairly new gem that deserves your attention. A bar and a restaurant, Sons & Daughters is perfect for socializing with its large tables and bigger-on-the-inside feel. Beautifully decorated, the space was incredibly comfortable and cool. Tiled walls and thoughtful lighting make for an elegant, but easy going room.
Sons & Daughters just started a weekend brunch this past weekend, and that is why I was visiting. I checked out what promises to be a new hot spot for those revelers from the neighborhood or those visiting the highline. That doesn’t mean that Sons & Daughters won’t become a destination spot, however, as their brunch game is right on.
I started with the San Luis Maria, which was fresh and zesty combination of mezcal, pineapple, cilantro, jalapeno, lime and agave. The flavors let the mezcal lead and the overall effect was sweet and kind. If you want a bit more of a wake-up though, the Hudson Yards, with its tequila and mezcal, jalapeno, ginger, velvet falernum, pineapple, lime juices, and angostura bitters follows a similar path with a bit more of an alcoholic and spicier kick.
Avocado Toast seems to have become a brunch/breakfast standard, and I tend to think of it as a little overrated. However, the toast that chef Jon Bignelli has created seems to stand apart from others I’ve tried. Not only is it a creamy crisp treat, but it carries with it the personality of a tomato salad, with basil and onion adding to the experience. Combine that with the Shrimp Roll, like a buttery New England treat on a Meyer’s roll, and the Smoked Salmon, thicker than usual cuts of in-house cured fish served with pretzel chips, za’atar yogurt, peaches and capers, and you have a refined and delicious brunch for two, easily.
The Conceptual Romance is a sake based cocktail that is airy and perfumed with pear brandy. The lychee is just hinted at and balanced out by cilantro for a tiny bit of crispness. None of the flavors are overbearing and, like the cocktail itself, hit the tongue as a whisper.
I discussed the Sons & Daughters cocktail program with bar manager, Eryn Reece, who takes pride in the balance and complexity of the drinks they serve. To my liking, they have a wide selection of tequila and mezcal, but don’t forget that there is a full bar with plenty of top of the line liquors for your enjoyment. She has made sure that there is something to offer every taste.
When given this assignment, I was told that it is imperative that I try the Soft Scrambled Eggs with Bacon Beignets. I’m glad I did. This dish was decadent. The eggs are like fluffy grits served with gourmet southern donut bites. Sweet and savory, and served with a hot sauce and scallions, this is a knock-it-out-of-the-park dish. A must try!
If you are looking for a cocktail on the more boozy side of things, the Autumn Rebellion may be your thing. This is great as a stand-alone cocktail or as a way to end your meal. As the days get cooler, this brandy, vermouth, chai tea and coconut sipper will be a big hit. It is a great partner to the Sweet Surrender, a plate of sticky buns with fresh whipped cream, berries, and hazelnut that is sure to cure any craving you have for a treat.
Sons & Daughters is a bar with food, so come ready for a cocktail. Their brunch special includes one entree with one of the following unlimited libations. You can choose from the Uneeda Mary, their take on the classic bloody, or the Hooked on a Feeling, a mimosa like cocktail with lemon, ginger and cranberry added to the traditional ingredients, sangria, or rose. Sons & Daughters menu is available at www.sonsanddaughtersnyc.com. They are located at 85 Tenth Avenue, and can be reached for reservations at (646)490-6013.