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    <loc>https://www.harrisoncheney.com/contact</loc>
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    <loc>https://www.harrisoncheney.com/press</loc>
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      <image:title>Press</image:title>
      <image:caption>Harrison Cheney on winning his Second Michelin star.</image:caption>
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      <image:title>Press</image:title>
      <image:caption>Sons &amp; Daughters suddenly becomes one of the most phenomenal restaurants in the region.</image:caption>
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      <image:title>Press</image:title>
      <image:caption>Sons &amp; Daughters enter North America's 50 Best Restaurants.</image:caption>
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      <image:title>Press</image:title>
      <image:caption>Michelin greatness is just within reach for SF’s only New Nordic restaurant.</image:caption>
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      <image:title>Press</image:title>
      <image:caption>Chef Harrison Cheney's Fine Dining Lovers profile.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a99b00167420817ef806e73/47a7913c-ed67-4f5b-a414-b0a9860eaee1/ChatGPT+Image+Sep+4%2C+2026+at+06_49_43+PM.png</image:loc>
      <image:title>Press</image:title>
      <image:caption>Chai Mishra interviews Harrison Cheney</image:caption>
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      <image:title>Press</image:title>
      <image:caption>Sons &amp; Daughters Will Make You Reconsider What You Know About Produce</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a99b00167420817ef806e73/55860b00-5fae-4f09-b8f6-c28710508feb/ChatGPT+Image+Sep+4%2C+2026+at+07_03_08+PM.png</image:loc>
      <image:title>Press</image:title>
      <image:caption>“Enjoy a refreshing summer vacation in San Francisco, one of America’s most popular summer destinations”</image:caption>
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      <image:title>Press</image:title>
      <image:caption>Redefining Fine Dining Culture, For the better.</image:caption>
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    <image:image>
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      <image:title>Press</image:title>
      <image:caption>The coolest restaurants for 2026.</image:caption>
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    <loc>https://www.harrisoncheney.com/gallery</loc>
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    <lastmod>2026-09-05</lastmod>
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      <image:title>Gallery</image:title>
      <image:caption>Clockwise from the left: Sweet wheat bun with birch syrup and brown butter, Rose geranium delight, Frozen acorn cake miso, toasted oats with oak aged quince vinegar and preserved damson.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>35 Day aged Californian Berkshire from Samuel, with preserved seeds, grilled lactic apricots and smoked and aged pork fat.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Clotted cream with stone fruits, grilled peach consommé and strawberries.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>A bread made from house milled spelt with caraway and fresh cheese.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>A bowl of lightly steamed mussels with smoked butter, grilled unripe fruits and cheese whey.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>35 day aged California Berkshire.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Clockwise from the top: Smoked whitefish roe with pork fat, aged Raya and salted leeks, 42 day dry aged dairy cow with grilled butter and elderberries, cured lamb heart with horseradish, homemade creme fraiche and sorrel.</image:caption>
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    <image:image>
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      <image:title>Gallery</image:title>
      <image:caption>Locally caught Halibut from Joe with lactic fermented root vegetables, dill vinegar and an oil made from crushed blackcurrant branches.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>King salmon cold smoked over burning spruce with burnt apple thinnings, wild herbs and douglas fir.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Grilled apple ice cream with acorn cake, reduced apple juice and spruce cream.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>House-milled Rye Tunnbröd with lobster claws cooked in beer and a brown butter cream seasoned with pickled dill seeds.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Duck from Kelly and Gary cooked above smoking applewood with finely chopped nasturtiums and a sauce of summer flowers.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Toasted and Sprouted buckwheat with lightly grilled variegated kale and slowly cooked ramp bulbs.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Anchovies pickled in elderflower vinegar with sour apples and green oxalis.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Lightly poached trout brushed with a syrup made from pinecones and green asparagus.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Strawberries from meadowood with clotted cream, spicebush and fig leaves.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Scallops from Maine with unripe plums and pickled pine pollen.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Lactic fermented pear juice with lovage ice cream, reduced rhubarb juice and lemon verbena.</image:caption>
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    <image:image>
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      <image:title>Gallery</image:title>
      <image:caption>Lobster grilled whilst being brush with a syrup made from bird cherry, served with a sauce made from summer flowers.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Toasted and sprouted buckwheat with chanterelles and wild pea shoots.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Gilfeather rutabaga with smoked and aged pork fat cream, a Harrison Cheney Signature</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Grilled apple ice cream with acorn cake, reduced apple juice and spruce cream.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Toasted and sprouted buckwheat with chanterelles and winter truffles.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>A jelly of crab apple with fermented cherry juice and fig leaf oil.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>A jelly of crab apple with fermented cherry juice and fig leaf oil with Jersey milk ice cream</image:caption>
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