"Chef Ross Pangilinan creates weekend brunch specials with Filipino, French, and Italian flavors. Order the duck leg confit with French toast, blackberries, and maple syrup, which evokes flavors of the French countryside. The pork cheek adobo with fried egg, garlic fried rice, chimichurri, and crispy shallots is Pangilinan’s elevated version of a Filipino breakfast staple." - Jenn Tanaka