One could argue that brunch requires just two things: great food and a cocktail or other boozy beverage option to wash it down. (If you’re not specifically looking for the latter, perhaps this list of excellent breakfast options may fit the bill.) Most of San Francisco’s premier brunch options offer their menus on the weekends only, naturally, but even weekday brunch fans have some choices on this map. So whatever you’re craving — modern Filipino pastries, honey-soaked Moroccan pancakes, or just good old-fashioned eggs and bacon — let this list be your motivation to rise and shine and dine on Saturday and Sunday mornings.Read More
Here Are the Hottest Places to Eat Brunch in San Francisco Right Now
Raise a bottomless mimosa to San Francisco’s most thrilling brunch destinations
Abaca debuted in August 2021 and the weekends-only menu is a true delight. It makes sense considering chef Francis Ang’s experience as a pastry chef shows through in dishes like a decadent savory ensaymada French toast smothered in caviar hollandaise and served with soft scrambled eggs and fried oysters. For those seeking a more traditional Filipino brunch, two silogs should scratch the itch with garlicky fried rice and sunny-side-up eggs. Whatever you do make sure to swing by the panaderia case for a lineup of pastries that really shouldn’t be missed.
North Beach restaurant Cassava underwent a bit of a transformation this year, pivoting to focus on French bistro fare during both dinner and brunch, which occurs Friday through Sunday. The new brunch menu now offers classic bistro dishes such as a croque madame, quiche, and pain perdu, as well as heartier, savory plates like a burger, steak and eggs, and mussels with frites.
Osha Thai Restaurant and Bar (Embarcadero)
For the first time in its 27-year history, Osha Thai rolled out a Thai brunch menu earlier this year, and it’s offered from 11 a.m. to 3 p.m. daily and the Embarcadero restaurant. Chef Lalita Souksamlane has given classic brunch fare a Thai twist — for example, Thai tea French toast, lobster congee with boiled egg and chile oil, and a Dungeness crab omelet served over kimchi fried rice. Drinks including coffee and espresso, or cocktails like bottomless mimosas, Morning Mojitos, or Negroni Coffees round out the meal.
For a fancy weekend brunch, try Pacific Heights restaurant Spruce, where a three-course menu ($98) starts with just-baked coffee cake for the table, before rolling into plates like ricotta gnudi, Dungeness crab toast, and shrimp cocktail. For your entree, choose from options including buckwheat crepes, a giant lemon ricotta souffle pancake, or red wine-braised short ribs. You’ll have the option to level up with caviar service, too, plus to choose a glass or bottle from the restaurant’s extensive wine selection.
Rise Over Run
The Line SF’s rooftop bar and restaurant Rise Over Run added brunch service to its offerings in October, which means a new spot to sip mimosas and enjoy entrees such as French toast and chilaquiles with a great view over Market Street. Chef Joe Hou’s menu most sticks to familiar territory but gives each dish a little extra oomph. Take as an example the Bodega Breakfast Sandwich fancied up a bit with tomato jam, or the fried chicken, which stars “secret Korean hot spice,” spicy garlic cream, barbecue sauce, and date molasses. Brunch runs from 10 a.m. to 2 p.m. on weekends.
SoMa’s swanky new restaurant and lounge Movida deftly blends Mexican and Persian cuisines. At brunch that means dishes such as a Persian tomato omelet made with chorizo and queso Oaxaca or a breakfast tahdig tostada made with refried garbanzo beans, crispy chorizo, and labneh. There’s a full cocktail menu as well, with brunch-specific options including a zesty tomatillo mary, pomegranate mimosas, and the Frescal, a blend of tequila, mezcal, strawberry bitters, and Giffard rhubarb.
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Town's End Brunch
Town’s End is back — albeit with a slightly longer name that now includes the important word “brunch.” But aside from that it’s basically the same restaurant it was before the business closed during the early days of the pandemic; new owner Sam Elbandak tells Hoodline he and his wife Nazeira Twal Elbandak and cousin Samer Sweidan plan to focus on local and organic ingredients, which fill a four-page menu of egg dishes, salads, sandwiches, burgers, and more. The restaurant serves brunch from 8 a.m. to 2 p.m. daily.
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The brunch menu at chef Mourad Lahlou’s more casual restaurant Aziza is more than bright enough to cut through the Richmond District’s notorious fog. From 10:30 a.m. to 2 p.m. on weekends, the menu includes sweet and savory dishes like smoked salmon dressed with leek, cilantro, and preserved lemon or a quivering square of custardy French toast buried under a layer of huckleberries and vanilla cream. Whatever you order, don’t skip the beghrir pancakes, a Morrocan specialty made with semolina flour and sweetened with honey. Choose from a full list of daytime cocktails including riffs on a classic bloody mary and several kinds of spritzes.
This latest plant-based restaurant from the Back of the House (Wildseed, Beretta, Super Duper Burger) serves brunch on weekends from 11 a.m. to 3 p.m., offering a tight selection of meat-free morning options including a breakfast sandwich and a vegetable scramble, both of which feature Just Eggs. Beverage options at the stylish and casual restaurant run the gamut from probiotic sodas, coffee, and tea to wine, beer, and cocktails.
Otra, the handsome modern Mexican restaurant from husband-and-wife team Nick Cobarruvias and Anna Sager Cobarruvias, expanded into brunch and the menu is just as enticing with veggie-forward dishes as you might expect. Peruse options like roasted mushroom tacos, chilaquiles, and a fried egg torta topped with refried black beans and avocado.
Rosemary & Pine
This Design District restaurant comes from the folks behind Niku Steakhouse including chef Dustin Falcon, who pulls inspiration from his East Coast upbringing to shape the menu. On the brunch menu, offered weekends from 10:30 a.m. to 2 p.m., start with oysters bathed in sweet south Florida golden passionfruit and move on to fuller dishes including eggs Benedict, Liberty Farm's duck sausage gravy and biscuits, or one of two housemade pastas. Large-format cocktails mean the whole group can turn up mimosas or Pimm’s cups.
Piglet & Co.
Chef Chris Yang and partner Marcelle Gonzales Yang keep things non-traditional at their debut restaurant Piglet & Co. in the Mission. By night, they serve a nostalgia-driven menu of Asian comfort food — but on Sunday from 11 a.m. to 3 p.m. they offer a four-course set brunch menu that will rotate week to week. Previous brunch sets included black bean steamed riblets; lu rou fan, or Taiwanese braised pork rice; and coconut sweet rice cakes. Reservations are available via Resy.
This Outer Sunset staple serves brunch Friday through Sunday from 9 a.m. to 3 p.m. when the menu includes levain toast with housemade butter and jam, breakfast sandwiches, and a very popular Dutch pancake with seasonal fruit. There’s a full beverage menu as well, but it’s a first come first served seating situation so plan accordingly.
Castro neighborhood restaurant Fable welcomed a new executive chef in late February. Brandon Perry comes to the New American restaurant after cooking at places including Allspice in San Mateo, Cetrella, and Town Hall. On Saturday and Sunday, weekend brunch means plates like buttermilk pancakes with kumquat coulis, chilaquiles, and a red quinoa brunch bowl with poached eggs and avocado.
Dogpatch restaurant Piccino is ready to serve lunch, dinner, and, of course, brunch. On the weekend that means starting your meal with fresh pastries, fruit, and Tuscan focaccia, then carrying on for omelets, scrambles, and savory bread pudding — just save room for one of the pizzas if you can. Sparkling wine is the move here and be sure to stop by the Euro-centric Dig Wines next door for a bottle to take home and save for later.
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Birch & Rye
As of this spring, Sunday brunch is on at the modern Russian restaurant Birch & Rye. Chef Anya El-Wattar offers elegant dishes including a buckwheat bowl with egg, mushrooms, and delicata squash; vodka-cured salmon; and a wagyu skirt steak with Yukon potatoes, mushrooms, and eggs. Wash it down with a mimosa, bloody mary, or one of the cocktails made with the house-infused vodkas.