And it start’s just days before the New Year, tomorrow actually.
Just in time to celebrate the new year! Son’s Addition will be launching brunch service on Saturday, December 30th. And you don’t want to miss it: brunch will feature a combination of items from the dinner menu in addition (no pun intended) to some new dishes such as Cinnamon-Meyer Lemon Doughnut Holes with blood orange marmalade; Fried Chicken Sandwich with cilantro-jalapeño slaw, cotija cheese, and spicy mole aioli on a sesame seed bun; and Spicy Corned Beef Hash with breakfast potatoes, braised Dino kale, Fresno chiles, and a poached egg.
Kyle Greffin (Bar Manager at Al’s Place), has joined the Son’s Addition team, mixing low ABV cocktails using house-made bitters, sodas, shrubs, and kombucha sustainably resourced from kitchen scraps such as fresh citrus peels. Cocktails include “Le Mans”, with LoFi Gentian Amaro, Dolin Rouge, and soda and “Solar Day”, with Alysian Bianco, Cocchi Americano, Dolin Blanc, Meyer lemon Bitters, and sparkling wine. For the brunch-purists; staples like sangria, champagne cocktails, and micheladas are also available.
We’re excited for more brunch, it gives us a reason to get out of bed quicker.
// 2990 24th St, Mission, sonsaddition.com; from 10:30am – 2:30pm. Photo by Patricia Chang/Eater SF