Restaurant Naides

Chef Patrick Gabon and partner Celine Wuu opened Restaurant Naides in December 2025 in the former Sons & Daughters room on Bush Street. Gabon, who grew up in Tacloban in the Philippines, cooked at Alexander’s Steakhouse and Sons & Daughters before he and Wuu spent a year at the New Nordic-influenced Milka in Slovenia. Wuu, a Benu alum, leads the dining room and beverage program. The restaurant is named for Gabon’s mother. Its small team uses California produce, foraged herbs, pickling, curing, and fermentation to draw out Filipino flavors rather than sanding away their salt, sourness, and funk.

Michelin awarded Naides one star in June 2026, roughly six months after opening. The intimate counter serves one tasting each evening, recently nine to thirteen courses at about $235 before tax and a 20 percent service charge; check Tock for the live menu and price. Dishes shift, but coverage has returned to brioche pandesal with chicken-gizzard sisig, dry-aged duck adobo, bagoong mellowed with cream beside chayote and duck crackling, and desserts built around pili nut. Wine, nonalcoholic, and half-and-half pairings are offered, with the kitchen’s fermented fruit and kitchen-scrap drinks receiving unusual attention of their own. Reservations are prepaid on Tock, often released on the 15th for the following month. This is a special-occasion Filipino tasting, not a survey of every regional tradition or a substitute for Daly City’s everyday Filipino tables.

Early public reviews and critic coverage praise sauces that hold sour, salty, and fermented flavors in careful balance, along with Wuu’s warm service and a room that feels intimate rather than stiff. Diners often single out the thoughtful nonalcoholic pairing and leave full despite courses that look delicate on arrival.

The same threads warn about a $200-plus menu, service charge and pairings that can double the spend, very few seats, and a fixed progression that needs advance notice for dietary needs. Reservations can disappear weeks ahead. Book Naides when Filipino fine dining and fermentation are the point of the evening; look to Daly City or South San Francisco when you want silog, turo-turo, or a family-style spread.