Came here to celebrate my birthday, and from start to finish the experience was incredible and absolutely deserving of its newly minted Michelin star. From the moment we arrived, we were welcomed so warmly and promptly introduced to the entire kitchen team, including executive chef Patrick Gabon. I had been to this space before when it was the original Sons & Daughters, and I was honestly shocked by how much more spacious and warm it now feels compared with the darker, moodier feel of the previous restaurant. There was a handwritten birthday note signed by the whole team waiting for us when we were seated, which was such a thoughtful touch. The service throughout the night was flawless, but also genuinely personable. We interacted with nearly every member of the team, and everyone was prompt and professional in service but so warm and personable throughout. In particular, Celine and Jorel were wonderful and we ended up having lovely conversations about camping, farmer's markets, and even some of our favorite fine dining films. I won't go dish by dish, but the menu was wildly creative with so many innovative takes on classic Filipino dishes, stunning in presentation as each dish felt like a work of art, and masterfully paced. There was a clear progression of flavors that started with a vinegary slow burn and eventually built into a crescendo of explosive but perfectly balanced notes. It had everything I love in a great tasting menu, from salt and fat to acid, tartness, smokiness, sweetness, and richness all working in harmony. Some of my favorite dishes included their take on pandesal, which turned a very humble bread course into something unforgettable. The brioche rolls were buttery and fluffy, and the side of chicken sisig with pickled peppers and radish, along with the chicken liver mousse dusted in fine chive, was just brilliant. When I mentioned that to the chef responsible for the bread, I could feel how proud he was, which made it even more memorable. Their rendition of tusok-tusok was another standout, an imaginative recreation with duck leg pressé, duck thigh meatball, and a cooling tart sabayon that made for a perfect bite. The finishing touch was sparkling gamay served with dessert to celebrate my birthday, which was yet another thoughtful gesture. I came in not knowing exactly what to expect, since I mentally had a very specific flavor profile for Filipino food going in, but I left completely blown away. This might be the best meal I've had in 2026, and I am so happy I got to celebrate the occasion with such an extraordinary experience. read more

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I'm all for supporting innovative fine dining, and I don't see enough nicer Asian tasting menus, let alone a Filipino one! Naides is in their first year, but things are already running very smoothly in the old Sons and Daughters space. Reservations are on Tock and are released on the 15th of each month. I can't recall if it was 11am or noon, but Tock will say. May was very difficult, but the June reservation was easier. Corkage is $50, so we brought our own bottle, but they have a wine pairing and wines by the bottle. They focus on sustainability and using locally crafted dishes and even paper. When you walk in, you get to see the open kitchen and meet the team, which is a nice and personal touch. To start: Filipino street snacks 1. Vegetable lumpia with banana miso, pickled jackfruit, jicama, nashi pear, with a hint of cumin 2. Okoy: fritter made with spot prawn tartare, mung bean, rhubarb, pickled wild roses 3. Puto: steamed fluffy rice cake made with buttermilk, pork rillettes, lardo, wild blueberry, abd caper berries to balance the richness Tasting Menu: 1. Kinilao: cured halibut, which is line caught by a local fisherman and sent to the restaurant 2-4 hours after catching it. It sat on a ginger yogurt with Granmy Smith apple, halibut bits, and had a sauce of fermented coconut, calamari, lime 2. Bagoong: Chayote baked in fig leaf, then charred, pickled chayote, chayote jelly, fig leaf vinegar, duck cracklings. It had 25 grams of osetra caviar on top and was finished with a sauce of cream and fermented shrimp paste. 3. Sininang: savory and sour soup abalone from Monterey (barbecued), emulsion of yam leaf, water spinach artfully arranged, pickled daikon, dry aged beef broth seasoned with tamarind 4. Bread course: Pandesal: Filipino brioche rolls with breadcrumbs on top. Condiments were the highlights: - "Sisig" with chicken gizzards with crispy chicken feet - Chicken liver spread with chive powder - Atchara: Filipino style pickled papaya and sweet red bell peppers 5. Adobo: duck dry aged for 14 days; this was breast seasoned with adobo sauce, slow roasted, then pan seared and with a crispy skin on top. On the side were pea shoots and pickled horseradish. The horseradish was a really interesting accompaniment, and it was served with a duck bone jus with soy and cane vinegar 6. Tusok-tusok: duck thigh confit and duck meatball made from the drumstick with pickled mustard seed, local herb bouquet, grilled pineapple vinegar sabayon, and a skewer to eat it in the traditional street food style 7. Pili nut tart: tart made of a rich and buttery nut like macadamia nut, topped with shaved pili nut 8. Kanin: fermented rice ice cream, frozen mousse, and cherry husk jam underneath. On the side is a warm contrast with a hot rice pudding drink: barley and koji, jasmine rice, fig leaf syrup. The hot and the cold were a nice contrast for this final dessert Final bites: - Filipino rum (Tandy) gummies in seaweed sugar - Calamansi curd brulee Each dish has such rich and deep flavors balanced with something light, and each sauce that was poured was intentional and not just for show. I especially appreciate the introduction to lesser known traditional Filipino dishes, but utilizing those as a base inspiration to be adjusted with local and seasonal ingredients. Service was impeccable, and the meal gave us lots of wonderful and unexpected dishes. Here's to hoping Naides gets the credit they very well deserve! read more

Touted as fine dining Filipino food which in itself is unique, the four of us received a warm welcome. Housed in what was Sons and Daughters, we were introduced to the entire staff. How often does that happen? Hubby and I were there to celebrate two special occasions- both of which were milestones. We sat at a round table by the gas lite fireplace. Very cozy. Our reservation was at 7pm Friday night. We stayed 3 hours! It was a warm and engaging experience. Both in food preparation and food presentation. Using locally sourced ingredients, each item was described and we were encouraged to eat in a certain order to maximize the taste of each. Pro Tip: I highly encourage you to do either the beverage pairing; the 50/50 pairing; or the nonalcoholic pairing. By doing so it'll awaken your taste buds, and you'll be able to distinguish the various spices and seasonings in each offering. Hubby & I elected to do the pairings- he with the beverage and me with the 50/50; whereas our friends passed. As a result our impressions of each tasting was different than their impressions. By the end of our fine dining experience we all agreed it was very memorable. Wishing Patrick, Celine, Jorel and the entire team much success as they continue to educate our palates. read more

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What a wonderful experience this was. We came here to celebrate a friend's birthday and I am so glad that we did. The quality and thought put into each dish was truly something spectacular. From the moment we walked in and until we left the service we received was genuinely some of the best that I have ever received. The kitchen staff and the servers were some of the sweetest and most kind. You definitely need to book this if you have been thinking about doing it. You will be so happy you did. I can't wait to go back! read more

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Completely blown away from start to finish! The moment you walk in, you're greeted by a warm and welcoming team. Celine introduced us to the three chefs who prepared our meals, which made the experience feel even more personal. The attention to detail in every dish was incredible. Every ingredient and flavor had a purpose, and everything just made sense. It was a thoughtful, beautifully executed dining experience that I'll definitely be thinking about for a long time. read more

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I booked a reservation at Restaurant Naides because I was intrigued by the concept of filipino high dining (rare, here), and I heard a lot of good things about their non-alcoholic beverage pairing. I've never been able to bring myself to pay for a non-alcoholic beverage pairing before (no booze), but this one was definitely worth it. Every beverage had so many layers, and you could really taste every element that Celine described. I love it when things taste like what they say. The food was good - a bit acidic for my taste, but I think that's just a Filipino food thing. It's definitely worth trying (with beverage pairing) if you're a foodie. We went not too long after they opened, and it was kinda comical how many people there were foodies dining alone. read more

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Filipino tasting menu now in the former Sons & Daughters space, and left impressed. Service was warm and gracious, though at times it felt like the team was still finding its rhythm since it just opened in December, but the hospitality felt sincere and welcoming throughout. We all got free wine since we said it was our friends bday. The tasting menu was cohesive and inventive not a single weak course. Each dish carried distinct personality while staying rooted in Filipino flavors. The standout was the bread course: pâté, chicken liver spread, and achara served alongside warm bread. Each element shined individually, but together they created a perfectly balanced bite -- rich, bright, and deeply satisfying. Felt like the entire experience was at least at a 2 michelin star standard. Looking forward to coming back in the future. read more

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Had an amazing meal and super fun experience when i went for dinner recently. It was my first time dining solo at one of these kinds of places but Celine and the rest of the staff were still super friendly, welcoming, and engaged me in a lot of conversation to keep me preoccupied. Highlights: - Pandesal - Adobo duck - Pili nut All of the courses are super refined and flavor forward (which is a plus for me)! read more

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Is fine dining fatigue a thing?   Don't get me wrong, I appreciate the craft and technical skill that goes into a well-orchestrated fine dining experience to celebrate a special occasion.   BUT....   I've been less enthusiastic about it because of the exorbitant cost, the repetitive dishes, supplemental fees for the more appealing items, and the long, drawn-out meal. After 2 hours, I'm falling asleep with drool dribbling down the corners of my mouth.   BUT, there are always exceptions like Restaurant Naides, a fine dining Filipino resto from two Michelin star resto alums.   While there's no shortage of tweezified food in the city, there's only several fine dining Filipino restos in the e-n-t-i-r-e country. Restaurant Naides is the only one in CA with a dedicated Filipino tasting menu.   A unicorn.   So, I thought it would be a perfect place to bring my bonus mom for her birthday.   Restaurant Naides' tasting menu of 13 courses are a modern interpretation of Filipino cuisine (no a la carte). It's $185 pp w/ 20% service charge (no add'l gratuity) and $5 order fee. You have to pre-pay on tock (rezzies can be cancelled up to 2 days prior).     T A S T I N G  M E N U ($185 PP) Amuse Bouche/Street Snacks: (1) Lumpia w/ banana miso, pickled jackfruit, nashi pear (2) Okoy w/ mung bean, prawn tartare, pickled wild roses (3) Puto w/ pork rillette, lardo, wild unripe berries Great palate teasers with an ode to Filipino finger foods. The savory steamed rice cake (puto) with meltingly buttery lardo was hella bomb. // (4) Kinilaw w/ cured trout, fermented coconut, pine Filipino ceviche with the acid balanced by the creamy coconut. (5) Bagoong w/ chayote, duck cracklings, moringa leaf Wildly creative, this was the standout course, full of contrasting flavors and textures yet balanced. Luxe touch with caviar and pleasant funk from the fermented shrimp paste (bagoong). (6) Sinigang w/ abalone, dry-aged beef broth, yam leaf emulsion The fanciest and prettiest tamarind soup you'll have with legit sour flavor. (7) Pandesal w/ brioche, chicken sisig & liver, atchara Fluffy soft brioche paired with three dips. Top it with all three for a rich, savoriness and tangy punch. (8) Adobo w/ 14-day aged duck, soy jus, horseradish Perfectly cooked, tender duck with a crispy skin. Balanced soy vinegar flavor to let the duck shine. (9) Tusok-Tusok w/ duck leg & thigh, grilled pineapple, sabayon Inspired by a Filipino street food, a stick was provided to build your own skewer. The duck had a wonderful smoky essence. (10) Pilinut w/ praline, wild cherry plum, batak pepper Rich, buttery tart akin to macadamia nuts and pine nuts. I'll take a dozen. (11) Kanin w/ fermented & toasted rice, carob, quince jam A Filipino meal is not complete unless there's rice! The rice ice cream was creamy smooth and the warm fermented rice drink hit the spot in this wintry weather. (12) Calamansi Brûlée So cute! (13) Tanduay [Filipino Rum] Gum Coconut rum jelly. S E R V I C E For opening night, service was polished and seamless with meticulous attention to details (i.e. white cotton gloves to avoid smudges on silverware). Awesome hospitality from Celine, Chef Patrick, Jorel (Captain), and the two sous chefs. It felt like dining at an extension of their home. A handwritten birthday note was provided along with sparkling gamay for a celebratory toast.   A M B I A N C E Intimate with 7 tables and 80s music. Request to sit at the center booth to watch the chefs work their magic.   P A R K I N G There's a parking garage on the same block and Marriot Hotel Valet (524 Powell) around the corner.   Overall, this meal is the top 3 most remarkable meal I had this year. Being part pinay, I was incredibly impressed with their blending of classic sour, salty, sweet flavors with global influences, innovative techniques, and artistic presentations. Love that they did not play it safe like other modern Filipino restos I've tried. You're not going to find anything like Restaurant Naides. Rooting that they'll be awarded with a Michelin star! read more

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I'm so excited that my 500th review is for this beautiful restaurant. Restaurant Naides is a true gem in the city. The service was gentle, welcoming and warm. The presentation of each dish was stunning, creative and fun. Each morsel of food was a delightful experience, and I am a very picky eater! This was one of the best dining experiences of my life. The timing was excellent. We never felt rushed, and rather, felt welcomed. My partner and I came here on a triple date that was so fun and special to celebrate elevated Filipino cuisine in the city. Restaurant Naides definitely is not afraid to lean in to strong bold flavors to showcase different parts of Filipino cuisine. For example, it's hard to find dishes featuring bagoong, whereas Restaurant Naides created a whole course around it, which was beautiful paired with the green mango non-alcoholic drink. They also served comforting classics like sinigang, pandesal, adobo, tusok-tusok (our favorite!!) and pili nuts. Kanin was a comforting closing to the meal, followed by calamansi brulee that knocked our socks off and left us wanting more, even though we were full. The non-alcoholic pairing really complemented our experience and we would recommend adding this to your reservation. My partner and I split the pairing because we didn't want to get too full from liquid. Overall, we love this special new restaurant and really hope you plan a visit to experience Naides yourself and to support this beautiful, unique cultural experience. **Written in partnership with my beautiful half-Filipina wife.** read more

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Naides is unreal. One of the best meals we have had all year and such an exciting addition to SF. We came during opening week and walked out absolutely glowing. I have never had Filipino fine dining before and this made me wonder why it has taken so long for something like this to exist here. It felt personal, warm, thoughtful, and genuinely memorable. The space sets the tone right away. It is cozy, inviting, and you walk straight into a small open kitchen where you can see the whole team working. It feels intimate in the best way, like you are being welcomed into something special. The tasting menu starts with a run of street snacks that immediately hit you with flavor. Bright, crunchy, rich, tangy. Each one landed. Then the kinilaw and bagoong courses carried that momentum. The cured trout was citrusy and delicate with this soft fermented coconut note. The bagoong dish was salty, funky, complex, and somehow still refreshing with the vegetables and crispy duck cracklings. We were already ooo'ing and aaah'ing at this point. But the abalone. Oh my god. Truly one of the best bites of the night. Meaty, savory, a little tangy, sitting in this deep beef broth that tied everything together. It was one of those bites that makes you stop talking for a second. So simple at first glance but so layered. Then came the bread course, which was life changing. A soft roll almost like a Parker House roll with breadcrumbs on top, already perfect on its own. Add the chicken liver mousse, chicken sisig, pickles. Ridiculously good, decadent without being heavy. Easily one of the best bread courses we have ever had. The adobo duck was everything you hope adobo will be. Tender, smoky, a little vinegary, lifted by the horseradish. And somehow the next duck course topped it. A tiny duck meatball that was creamy and rich, and then the leg and thigh bite that tasted almost confit-like and lightly caramelized. I could have eaten an entire plate of that. Dessert was just as strong. The pili nut dish was such a cool experience. They source the nuts directly from the Philippines and you can tell. The flavor kept changing as you chewed, layer after layer. The toasted rice dessert was subtle and calming, with a hint of fig sweetness. Then the final bites were playful and surprising. A tart fruit I had never had before and a rum based gum that wrapped everything up perfectly. The team truly makes the meal. Chef Kevin Santos is so kind and passionate and talked through the origin of dishes in a way that made everything land deeper. The entire staff was so sweet and attentive. Celine's beverage pairing was incredible. The wines were great but the non alcoholic pairing honestly shocked me. The coconut water based drink that tasted like champagne was wild. They also care so much about reducing waste and reusing ingredients in thoughtful ways which you can taste in the drinks. Naides is special. Creative without being fussy. Comforting but still exciting. Full of new flavors and ideas. We left talking about it for hours and already want to go back. This should be on everyone's must try list in SF. It is truly something new. read more

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Visited again with some of my girlfriends and had enjoyed the food, wine, and the stories. Service was good, and the ambiance intimate.

The best Filipino fine dining anywhere. My favorite courses were the first bites lumpia, ukoy and puto. Also the chayote and tusok tusok courses. The food had a clear understanding of acid, sour aspects and great use of proteins like Abalone, Duck and Trout. One star loading (at least). Very laid back but professional fine dining vibe. Huge thanks to the team Chef Patrick, Celine, Tesio, Jorel, Eden, and Lyvens read more

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An absolutely memorable dining experience from start to finish. Every course was thoughtfully executed, but the standout dish for me was the bagoong -- truly unlike anything I've ever had before. The calamansi dessert was a perfect way to close the meal, bright and refreshing. What really elevated the evening was the service. Our server Jorell deserves special recognition. When it came to choosing from the non-alcoholic beverage menu, he brought us samples of each option so my sister and I could find the perfect pairing! Throughout the night he checked in on us warmly without being intrusive, and even helped us capture some photos to remember the evening by. I am looking forward to my next meal at Restaurant Naides. read more

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This was one of the most perfect meals of my life. After every course, my friends and I would just stare at each other in complete awe at how good it was. The restaurant is very lowkey, tucked inside the old Sons & Daughters building with no sign out front. It's dimly lit and intimate, almost like you're visiting someone's cozy home for an incredible dinner. Every course was hit after hit. Each dish felt like a flavor bomb, perfectly balanced with deep umami and bright acidity. The tomato water beverage pairing is something I genuinely can't stop thinking about. I honestly wanted to ask for the entire bottle. The bread course with liver mousse and chicken gizzard sisig was an umami explosion that somehow kept getting better with every bite as you layered everything together. Since they're new, the team really goes the extra mile to make sure everything is perfect and they're very open to feedback. The service was attentive, warm, and polished, easily on par with a two-star Michelin experience. I can't wait to see how Naides evolves over time as they start earning the stars they absolutely deserve. read more

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This was my first visit to this restaurant. I had heard people talking about it extensively within San Francisco's dining circles. Filipino cuisine--I honestly couldn't quite imagine or visualize what form it would take; but once I experienced this place firsthand, I was deeply impressed--everything was simply beautiful. I have truly fallen in love with Filipino cuisine. And I simply cannot fail to mention the service--it is of paramount importance. Chef Gabon, Floor Manager Celine, and the entire team at this restaurant provided truly excellent service. I enjoyed the food and hospitality there as well. read more

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Very delicious & enjoyable dining experience. We were promptly greeted upon entrance and introduced to the whole team in the open kitchen on the way to our table. I think they have sound absorbers as we could easily hear everything our server said, really like the lighting and general ambiance. Staff were fantastic, they were enthusiastic and made sure we were having a good time. We opted for the non alcoholic pairing & it was totally worth it, flavors were spot on & complemented the dishes. The chefs were really creative in what they did with traditional Filipino food, I kept thinking each dish was familiar yet not, it was confusing, but I was happily confused. The stand out dishes for me were: one of the first small bites, the puto which was a fluffy rice cake topped with pork, lardo, & wild unripe berries, such an explosion of flavors! The bagoong: fermented condiment made from salted shrimp was another winner, it had chayote, duck cracklings, moringa leaf, all topped with caviar & finished off with the bagoong sauce at the table. Really enjoyed every dish and the desserts were out of this world! Looking forward to returning. read more

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We tend to put labels on restaurants to define them but this keeps them perpetually stuck in a lane of expectations that hurts our ability to see their true beauty. Each course at Restaurant Naides is based on a traditional Filipino dish but the balance of flavors and execution is so flawless that they stand on their own as original dishes without a need to describe them as Filipino inspired. This a true fine dining restaurant that not only delivers extraordinary and inventive dishes but genuine hospitality as well. Some courses were so well executed that I really wanted to ask for seconds but I held myself back. If you are in the hunt for something exciting that brings the joy of dining out , this is the place for you. I'm planning to be back soon to have a second round of the current menu and I look forward to the upcoming new courses in the works. read more

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Came here for an amazing experience. The food was such an amazing adventure, especially with how the staff explained each part and how well we were served. The environment of the restaurant was also so nice. The best vibes and incredible cuisine. No wonder they got their Michelin star! CHEERS!!! read more

Stepping inside Restaurant Naides feels like entering a private cabin in the Sierras. Celine greets you at the door and introduces Chef Patrick immediately, along with the rest of the team--Tesio, Terry, Jorel, and Kevin. It establishes a hospitality style that feels more like entering a home than a restaurant. The room has a great fireplace and is dimly lit, but still bright enough that you can easily see your food and the people you're with. The seating is actually comfortable with plenty of space, so you aren't squeezed in like at other tasting menu spots. With a team of alumni from Benu, Sons & Daughters, and Restaurant Milka, the fine dining pedigree is obvious, but the service style feels different--it has a distinct warmth that softens that high-end precision. We celebrated my parents' 35th anniversary here, and the timing was serendipitous. My parents married in South Lake Tahoe, and finding out the team actually forages there for many of these ingredients made the meal feel curated specifically for us. The meal kicked off with a trio of snacks that set a high bar. The banana miso, pickled jackfruit, and nashi pear Lumpia brought a great balance of savory and acid to start. Next came the Okoy, which arrived as a delicate, crisp tart shell topped with pickled wild roses. The texture was fantastic, and the calamansi acid cut through the prawn tartare perfectly. Rounding out the openers was the Puto, a pleasant surprise because they kept the texture authentic to the traditional rice cake rather than over-complicating it. The pairing was decadent with pork rillette and lardo, but the wild unripe berries provided the sharp acidity needed to cut the fat. We then transitioned into the seafood courses, starting with the Kinilaw. It featured intricate ribbons of trout cured in vinegar and citrus, served with fermented coconut. This was followed by the stunning Bagoong, a mound of caviar sitting on sliced chayote and duck cracklings in a split cream sauce where the pungency was tamed by oil into a deep savory note. To finish this section, we had the Sinigang. I respected that it didn't lose its identity; even with the dry-aged beef broth and abalone, it still had that signature sour punch of a real sinigang. Moving into the richer side of the menu, the golden, pull-apart Pandesal arrived first, served with a rich chicken sisig and liver. Then came the duck courses. The 14-day aged Adobo duck breast was cooked to a perfect rosy pink with crisp skin, paired with a sharp horseradish quenelle. For the final savory bite, the Tusok Tusok was served--easily my favorite of the night. It was a deconstructed skewer of duck leg and thigh glazed. For the final act, the Pili Nut tart offered a rich bite of praline balanced by wild cherry plum and batak pepper. After that, the Kanin dessert arrived as the most memorable finish. Fermented rice turned into a smooth ice cream sitting on frozen rice pearls that reminded me of giant Dippin' Dots--texturally awesome. It came with a warm, smooth blended amazake on the side that rounded everything out. Finally, we ended with the Calamansi Brulee, a playful finish served literally inside the fruit atop a stack of fresh citrus. It's only their second day, but the operation is already at a Michelin level. As probably the only Filipino fine dining establishment of this caliber in California (and one of just a handful in the country), they are doing something rare and important. You see that attention to detail everywhere, right down to the sustainable menus you receive at the very end, handmade from recycled coffee bean bags. If you value food that tells a story and service that establishes a genuine connection, go now. read more

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It's hard to believe they've only been open for five weeks because the entire experience was flawless. While the restaurant itself was somewhat hard to find without any signage, once inside it was an intimate and welcoming experience. From being warmly greeted immediately by Jorel and Celine, to the hand written welcome card for our anniversary the evening started off perfectly. We were seated at a banquet right in front by the fireplace and had a great view of the kitchen. Although there were other diners, we were unable to see them, so we honestly felt like we had private dining. Aside from the amazing ambiance, each dish was consistently good. Some standouts were the puto bite, the sinigang, and the duck two different ways. Service was impeccable and Celine's non-alcoholic beverages were a great compliment to the dishes. I could go on about it, but you really need to experience it for yourself. Patrick, Celine, and their team have really put their heart into Restaurant Naides and it truly shows. One of the best meals we've had this year. read more

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Food was delicious, nicely plated and presented. Service was exceptional. All servers were very attentive. Ambiance nice. Noise level moderate. read more

So we had the joy of eating here last night, Seeing so many reviews sing their praises makes we not want to repeat the praise. It's all deserved. Go here, In the last 45 years my wife and I have enjoyed many great meals at many great "starred" venues. Last night was better than any in many ways. Yes there are more "glamorous" spaces. Yes there are more extensive cellars and glasses and linens and blah blah. Naides creates an experience that we found magical. You are treated by family as family. You are welcomed and made comfortable as the honored tita and tito and introduced to all "the cousins" on the team. They spend a few minutes explaining the approach and helping you choose the right beverages and then the magic begins. Dishes come straight from the open kitchen by the kitchen chefs and support . Questions are answered with a sense of joy that you are enjoying what they are doing. Seeing my wife's delight at flavors evoking childhood dishes and almost licking each plate clean while seeing the elegant often whimsical platings of unexpected combinations and interpretations of these regional dishes was very special. We are at an age where 5 hour exhaustive tastings no longer work but we enjoyed being cared for by people passionate about their food and committed to true hospitality. This is what you get. You get love. Love is in each dish, in each gesture, in the thoughtfulness of lighting music dishes and tempo of the evening . We left warm and happy and delighted to have been a part of it. This is clearly a passion project for this couple and this team. They will clearly earn stars and be difficult to get into. As much as I hate to says this go soon even though I know telling you this will make it harder for me to go again but this team deserves the praise and the following as a way of returning the love they dole out to their new families they meet every night read more

What an incredible meal! Restaurant Naides struck a beautiful balance of innovation and deep comfort and warmth. As a Filipino, this amazing team was able to distill the very essence of Filipino cuisine: sharp, alive, tangy, and utterly unique. I can't pick a favorite dish - they all reminded me of childhood, and the bread course was especially incredible. From the beginning, the service was warm and attentive and every course built on one another. The ambiance was cozy and the music was excellent. It was wonderful to see the Chef and his partner as well. I got the 50-50 beverage pairing - the non-alcoholic options were special and enhanced every dish and the wine choices were tasty and unique. There wasn't a single weak dish in the series and the overall meal rivaled many three-star Michelin restaurants. I hope they get all the accolades they deserve ! Thank you for making our evening so special. read more

Naides was my first Filipino fine dining experience, and it was truly a memorable and delicious one. I would 100% come back and bring my parents here. First off, service? Personable and warm, greeted by name and introduced to the team at the kitchen. I was admiring the dinnerware (you need to feel them) and they kindly explained some of the local artists that they source from in the bay. They are very thoughtfully chosen. And then...the food! Dishes made with vegetables and condiments from my mom's cooking, so delicately balanced but not at all overshadowed by other ingredients in the name of fusion. How could it be that the elevated pandesal dish with atchara, liver, and sisig reminded me of my mom dipping her pandesal in coffee while I chose to eat mine with corn beef? And the bagoong that I once winced at as a kid because it was so salty and overpowering, now playing so harmoniously with chayote? And then the warm cup of ginataang? (My fave but without the bilo bilo.) Emotional talaga. I also highly suggest the n/a drink pairing - beautiful smells on the nose and the layers of flavors on the palette. I practically could have inhaled the smell alone on some of those drinks and been happy. Fun, punchy, and imaginative! Still in love with tomato water, but the pairing with the adobo was in a different weight class. The Naides team has a vision, and I can't wait to see where the journey takes them in their interpretation of Filipino cuisine and all the cultures that blend into it. read more

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Fine dining at its best , with their take on Filipino inspired dishes. Beautiful restaurant with an amazing staff. Will definitely come back . For those who aren't familiar with Filipino cuisine come visit with an open mind you won't regret it . read more

I celebrated my birthday here and I felt so special. The entire team is wonderful here, and provided exceptional service. Every dish had a unique flavor, unlike anything I've tried before. Dining at this restaurant is a once in a lifetime experience. I didn't know that duck could taste that good. The only downside is now I want to eat here every night! read more

the octopus was the best i've had, so tender with that perfect char and the romesco was incredible. our server knew the wine list cold and recommended a spanish red that paired perfectly. intimate spot with dim lighting, felt special without being stuffy. read more

the mushroom paella had this amazing crispy bottom layer and the saffron came through strong. service was polished but it took a while to get our wine poured. nice quiet vibe, actually could hear each other talk which is rare in sf. read more

came during a busy time so it was a bit loud but still enjoyable. food took a little longer but it was worth it. staff were still polite and doing their best. vibe is lively when full read more