URGENT UPDATE: Michelin-trained chef Patrick Gabon is set to open his highly anticipated Filipino fine dining restaurant, Naides, in the former Sons & Daughters space located in Nob Hill, San Francisco, this December. The debut signals a groundbreaking moment for Filipino cuisine in the Bay Area, as Gabon aims to elevate traditional flavors through innovative culinary techniques.
The restaurant, located at 708 Bush Street, will offer an 11- to 15-course tasting menu that reinterprets classic Filipino dishes using preservation and fermentation methods typically associated with Nordic cuisine. This approach promises a fresh perspective on beloved flavors, making it a must-visit for culinary enthusiasts.
Gabon and his partner, Celine Wuu, bring impressive fine-dining experience, having met while working at Alexander’s Steakhouse in San Francisco. Gabon honed his skills under chef Harrison Cheney at the two-Michelin-starred Sons & Daughters, while Wuu excelled at the three-Michelin-starred Benu, establishing themselves as formidable talents in the competitive culinary landscape.
In a remarkable journey, the couple also worked at the acclaimed Restaurant Milka in Slovenia, a two-Michelin-star establishment known for its innovative use of local ingredients and fermentation techniques. This international experience heavily influences Naides’ menu, which focuses on authenticity rather than fusion.
Gabon emphasizes that their goal is not to simply add trendy ingredients to traditional dishes. For example, their innovative bread course features pandesal with brioche elements, served with a trio of accompaniments including chicken sisig and atchara. Gabon describes this as an interactive dish that encourages diners to mix flavors, enhancing the dining experience.
Another standout dish, a reimagined sinigang, showcases barbecue abalone in a clarified broth made with dry-aged beef stock, highlighting the complex flavors of Filipino cuisine while pushing boundaries. Gabon passionately notes, “The flavor is more on the Filipino side, and I’m very excited about that dish.”
Wuu will curate a unique beverage program that goes beyond wine, emphasizing small-scale, organic, and sustainable producers. She is particularly enthusiastic about nonalcoholic pairings, creatively utilizing kitchen scraps to create flavors that complement the menu. Her innovative ideas promise to enhance the dining experience even further.
Naides joins an emerging group of upscale Filipino restaurants in the Bay Area, including Abacá, which has garnered Michelin recognition for its contemporary Filipino-Californian cuisine. With the second-largest Filipino population in the U.S. residing in San Francisco, the demand for elevated Filipino dining experiences is on the rise.
The 708 Bush Street location has a prestigious culinary history, having previously housed Sons & Daughters, which earned two Michelin stars for its New Nordic-inspired dining. As Gabon prepares to take the reins, he expresses a desire to honor his heritage while exploring nontraditional Filipino cuisine. “We always say it’s going back to our roots,” he shared.
As the clock ticks down to the grand opening, Gabon and Wuu have submitted a liquor license application and are finalizing details for the menu, ensuring a unique culinary adventure that integrates foraged and fermented ingredients with Filipino flavors.
This December, Naides is poised to redefine Filipino fine dining in San Francisco, making it a hot topic in the culinary community. Keep an eye out for further updates, as this innovative restaurant prepares to make its mark on the city’s vibrant dining scene.
