Piglet & Co
Restaurant · Mission
2170 Mission St, San Francisco, CA 94110
Highlights
Modern Taiwanese fusion with inventive dishes and cozy vibes
Modern Taiwanese fusion with inventive dishes and cozy vibes
"Caviar-topped wings (described as wings and caviar) are being served as a limited-edition item; 30 are available per day." - Paolo Bicchieri
"Brunch is only available at Piglet & Co on Sundays, but make the necessary rearrangements to your schedule and get here—it’s our favorite time to visit the Mission restaurant. The daytime menu at this Taiwanese night market-inspired spot is just a lot of fun, especially when enjoyed under the swinging red paper lanterns and big pig head mural on the wall. Think milk bread french toast zhuzhed up with strawberries and a scoop of boba, or breakfast burgers teetering high with a fried egg, brown sugar bacon, and a golden hash brown." - julia chen 1, lani conway, ricky rodriguez, patrick wong
"This Taiwanese night market-inspired spot in the Mission is behind one of our favorite brunches in the city (boba-topped french toast and stacked breakfast burgers, anyone?). At the festival, they’ll be doling out chashao roast pork over rice, silken tofu bao, and shoyu dry-aged hot dogs." - julia chen 1
"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 2 p.m. (or sold out) there’s a tight menu of don’t-miss dishes including a pork cutlet sandwich and loco moco with rich pork gravy." - Dianne de Guzman
"Prince range: $$ Taiwanese comfort food near you might not mean much to some, but, for those on the take, this is like hearing a Prince concert is on at the dive bar down the street. That’s no exaggeration. Chef Chris Yang and partner Marcelle Gonzales Yang’s cooking has been a gold mine for the city’s diners since their Hén-zhì and El Chino Grande pop-up days. When the restaurant opened in 2023, it became a fast favorite, nabbing national accolades. The move here is the nostalgic and inventive honey walnut shrimp and pork toast, ground white shrimp and pork mousse atop the Japanese milk bread shokupan. The mala barbecue pork ribs are numbing and delectable, and wrapping the meal with the singular tofu pudding, or dou hua, is just plain smart. (The strawberry rhubarb version is a particular highlight.) The restaurant added alcohol at long last to the menu in spring 2025, which means the night market vibes are all the more powerful. Best for: Taking in the inevitable Bruce Lee movie projected on the wall with a few friends while going dish by dish through the inexpensive and punchy menu." - Paolo Bicchieri
