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Categories: DiningFresh Eats

Son’s Addition Brunch is Quietly Mind-Blowing

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Son’s Addition has me convinced that a burger is perfect brunch food. Restaurant veterans Nick and Anna Cobarruvias opened Son’s Addition back in 2017, and it’s a brightly lit brunch and dinner spot in the Mission with peacock blue wallpaper and seating, patterned white walls, and medieval-esque chandeliers. Anna runs the front of the house, while chef Nick focuses on affordable, friendly takes to “fine dining” while trying to find inventive spins on food favorites.

These touches are subtle, but they make a world of difference. Remember the aforementioned burger? Layered with caramelized onions and sesame seed buns that actually hold up the weight of the beef, the Marin Sun Farms Burger ($16) has bacon-onion marmalade and charred scallion aioli for consistently mind-blowing bites. It’s also served with the best fries I’ve had so far in San Francisco — heavily crispy, well-salted, and thin enough so you’re getting a good crunch to plain potato ratio.

If you’re craving more classic brunch food though, Son’s Addition also has an eggs benedict served with sweet delicata squash and a whole square of bacon. Their Smoked Salmon Sourdough Toasts ($15) carry a healthy heaping of sprouts and capers on top — it’s surprisingly refreshing for an appetizer that’s mostly bread and cream cheese. If you can though, order a few Bacon-Kimchi Deviled Eggs ($2.50). Kimchi and eggs were already a blessed combination, and Son’s Addition has found a way to spin them into a different form. Son’s Addition doesn’t serve any hard liquor, but they’ve made a few really tasty cocktails out of beer and wine. Try the Major Minor (Cappelletti, Brut, and lemon) and the Solar Day (Alysian Bianco, house-made ginger syrup, and soda) for a bright, fizzy, very lightly sweet addition to your brunch.

Son’s Addition, 2990 24th St.

Grace Li covers arts, food, and culture for SF Weekly. You can reach her at gli@sfweekly.com.

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Grace Li

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