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Get In My Belly! The Top Things to Eat This Week

San Francisco's food editors anoint their current must-haves.

Plantains and sweet potato wedges with kale, bacon, and eggs at Kingston 11.

Plantains and sweet potato wedges with kale, bacon, and eggs at Kingston 11.

1. Since Maverick suffered its nasty fire, they're keeping their cult-followed brunch alive with a few pop-ups at sister restaurant Hi Lo. I sat down for the fried chicken last Saturday, which was just as perfectly crisp and juicy as I remembered it, but now it's even better with a spicy, meaty Jerky-spiced Bloody Mary from Hi Lo's full bar. Owner Scott Youkilis said they'll do the brunch pop-ups again the weekends of December 7 and December 14, so plan accordingly. —Carolyn Alburger

2. I've been a fan of Fat Angel since it opened in 2010, so I was eager to see what its co-owner Jason Kirmse was doing with his new business partners, who happen to be Michael Mina alums, at Stone's Throw. An eclectic and amazing beer list rules the beverage program (as all Fat Angel groupies will expect). As far as food goes: Make a meal out of snacks and appetizers. This is where Chef Jason Halvorsen shines. Don't miss his outstanding riff on classic duck pate. It's topped with French's mustard gelee and served with freshly baked pretzel buns. All the comforting flavors of soft pretzels at the ballpark are right there, but they're dressed up for dinner in a big way. —CA

3. Kingston 11 is still in its soft launch phase in Oakland, but the jerk chicken and cocktails taste tried-and-tested, out of the gate. Get the cocktail with mezcal and Cynar. It plays perfectly off the baking spices, smoke and Scotch bonnet peppers that flavor the chicken. Just know this is not for spicy food phobes. —CA

4. In a city still starved for highend sushi, it's a joy to see Maruya open in the Mission in the former Bar Bambino space. The restaurant is beautiful, the hand-made wood bar is gorgeous, and the omakase menu is pristinely executed. I particularly loved one dish of chilled spaghetti squash served with the classic soy-and-dashi based dipping sauce, grated daikon, and a dab wasabi—a riff on zaru soba. —SD

 

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