Piglet & Co

"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

"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

"Specials like taro puffs topped with trout roe and mala-spiced barbecue pork ribs." - Dianne de Guzman

"Chef Chris Yang and partner Marcelle Gonzales Yang put down roots in the Mission for their formerly itinerant businesses Hen-Zhi and El Chino Grande in early 2023. Piglet & Co serves “Asian comfort food” out of a moody space inspired by Taiwanese night markets. The menu changes from week to week but staples include sweet-savory honey walnut shrimp and pork toast, confited Savoy cabbage, and a massive platter of chashao pork ssam. With a liquor license still in the works, beverage options include tea and sodas. Weekend brunch stars dishes such as milk bread French toast and loco moco made with dry-aged, grass-fed beef." - Dianne de Guzman, Eater Staff

"There’s only one spot in the city that’s inspired by Taiwanese night markets, and it’s Piglet & Co. During Restaurant Week you can try exciting spins on Asian comfort dishes with their $75 seven-dish tasting menu. Expect a mix of trotter nuggets, mala BBQ pork ribs, honey walnut shrimp and pork toast, plus Taiwanese tea to keep you hydrated. " - ricky rodriguez