VIRAL RESTAURANT ARRIVES DOWNTOWN

VIBRANT BLUE AND PINK FLOWERS COVER the walls of Son & Garden from floor to ceiling while glamorous golden chandeliers dangle over the tables. Delicate music plays in the background of various clips from fashion shows playing on a large LED screen. Long windows line the restaurant, allowing natural light to flow in while providing a warm feel.

The Asian American fusion restaurant — popular for its Instagram-worthy decor — opened a new location in 535 Bryant St, Palo Alto, marking a new ed a pleasant ambiance and provided exceptional service — even singing “Happy Birthday” to guests with drums and maracas.

Arriving at the restaurant bright and early at about 9 a.m., there were a few parties there; when leaving just an hour and a half later, the entire place was nearly packed with guests eager for brunch.

Fascinated by the beautiful decor and alluring environment, we sampled some of Son & Gardens most popular dishes. v

— A group of young women celebrate a birth day brunch at Palo Alto’s Son & Garden. Palo Alto High School sophomore Isabelle Carlsen also dined at the restaurant recently. “It [the flowers] did feel nice to look at while you’re eating your meal,” Carlsen said.

Fried Chicken Benedict ($27) (top left)

This dish consisted of a piece of toast, piled high with chicken, spinach and two soft boiled eggs, all covered in a mushroom demi-glace and served with crunchy potato cubes and fruit on the side. From the creaminess of the sauce to crispiness of the fried chicken, these diverse textures came together harmoniously and were the highlight of the benedict.

Matcha Mochi Pancakes ($21) (bottom left)

One of Son & Garden’s most popular dishes, the green colored matcha pancakes came with assorted fruits and a whipped matcha cream. The cream was light, fluffy and flavorful with a slightly bitter but sweet taste and paired well with the denser, chewier texture of the mochi pancake. While a bit grainy and mushy, it didn’t affect the overall experience too much.

French Toast ($19) (top right)

The elaborate presentation of this french toast — covered with fruit, doused with a vibrant berry sauce and garnished with a rose — fit perfectly with Son & Garden’s photo-worthy decor. While the sweetness of the provided syrup slightly overpowered the taste of the french toast, the fruit added a pleasant fresh flavor and helped cut through the rich and sugary dish.

Farmhouse Omelet ($22) (bottom right)

This egg omelet, accompanied by potatoes and a complimentary blueberry scone, was one of the few vegetarian options on the full day menu. The omelet consisted of mushrooms, arugula and cheese mixed into the eggs. While well presented, the omelet fell short of our expectations given the high price tag. The buttery and crumbly scone was the best