Chef Harrison Cheney’s New Nordic thesis transforms Northern California’s seasonal bounty into a sequence of high-acid, fermentation-forward compositions at Sons & Daughters. The journey often commences with steelhead trout, lightly cured in a salt-sugar equilibrium and bathed in a chilled fish bone broth. Technical rigor defines the rutabaga ‘carbonara,’ where the root vegetable is julienned into strands, blanched to a pasta-like al dente, and lacquered in a smoky pork fat sabayon. Aromas of smoldering applewood emanate from hot-smoked scallops nestled within a brown butter tunnbröd, while local black cod is delicately steamed and paired with grilled strawberries. The progression concludes with a sophisticated perry granita, where the floral lift of rose geranium meets the depth of whey caramel. Each plate balances clinical precision with a rustic soul.