NOB HILL. The Big 4 takes its name from four, well-known, 19th-century railroad tycoons, and the restaurant's decor is adorned with memorabilia from the era. Pan-seared Dungeness crab cakes, brioche French toast, steak and eggs, and Cobb salad are among the champagne brunch offerings that you'll find. Soups, fresh fruit, juices, and a variety of other dishes round out the tantalizing New American fare.

MISSION DISTRICT. If you're looking for a brunch with chafing dishes, a string quartet, and starched linens, you won't find it here. But, if you want classic Mission character, complete with tattooed servers and diner atmosphere, Boogaloo's proves ideal. Weekend lines are standard, but you'll be served coffee while you wait, and once seated, you'll be hard-pressed to choose among scrambles, home fries, soy beef hash, huevos rancheros, eggs benedict, and more. Mimosas and plantain cake are also much-requested. People-watching opportunities are sublime, and overheard conversations are priceless.

NORTH BEACH. Greco's European sensibility makes it a classic with city residents and travelers, who come to indulge in perfectly crafted cappuccinos, scrumptious pastries, and a casual but lively vibe. Score an outside table for the best people-watching, or pick an inside perch for quieter purposes. Bagels and focaccia sandwiches provide savory, substantial alternatives, and tiramisu is a fresh, delicious treat any time of day. Attentive, conscientious service makes the place even more appealing.

NORTH BEACH. In the 1950s, this original North Beach location was the first on the West Coast to offer espresso, fast becoming a "beatnik" hot spot. The beans were roasted and prepared by Italian immigrant Giovanni Giotta, who's still at the helm, along with his wife and kids. Coffee lovers find great cappuccino, along with muffins, sandwiches, salads, and pizzas. In keeping with tradition, there's live music every Saturday. A classy, relaxed café equally suited for idle afternoons.

UNION SQUARE. Peaceful, romantic Campton Place sits within a European-style luxury hotel, a fact not unnoticed in the restaurant's Continental cuisine. Swiss-born chef Daniel Humm places a premium on simple, high-quality ingredients, and his affinity for Provençal dishes is evident in glazed Barberie duck with lavender honey and herb-roasted squab with spring onion tarte tatin. Seafood is also a treat in Humm's confident hands, whether it be butter-poached Maine lobster or salt-crusted Mediterannean branzino with Meyer lemon confit. Great service ramps up the desirability, and the experience is more than worth the expense.