You're done with that January 1 juice cleanse, right? 

National Meat Month at Schroeder's 

We're half way through National Meat Month and I'm willing to bet you haven't had your fill of steak yet. San Francisco’s oldest German restaurant, Schroeder's is bringing Bavarian passion to the table with a menu that spotlights meat. From the classic Kraut burger loaded with house-made sauerkraut to the best brauts in town to Beef tongue served Carpaccio style with asparagus, capers, radish, and crème fraiche and don't forget the pork belly served with English peas, turnip and horseradish, you won't walk away hungry. Don't forget to round out your meal with Der wiener schnitzel: veal breaded and crisped to perfection with celery root, fava beans, and meyer lemon. 240 Front Street. Make a reservation here.

Nomad Dinner Series at Spoonbar

For four evenings this winter, Spoonbar in Healdsburg is inviting diners to expand their culinary frontiers with the Nomad Dinner Series, an annual event inspired by distant lands and foreign cuisines. The upcoming Moroccan menu (January 19-21 and February 2-3) includes such exotic options as charred squid with coriander, avocado, and radicchio; fried quail with lemon and fermented harissa; basteeya (a savory pie) with duck leg, almonds, dried fruits, and tarragon; braised lamb leck and riblets with tangine and chickpeas; and (to end on a sweet note) traditional dessert options such as goat cheese topped with oats and glazed in sumac and huckleberry consommé. 219 Healdsburg Avenue, Healdsburg. Make reservations here. 

Thomas Keller's New Pop-Up AdLib

The Thomas Keller Restaurant Group (you know, the guys behind the four-starred French Laundry) just announced a casual pop-up at Napa's Silverado Resort and Spa, AdLib. The restaurant opens January 21, and will feature a classical American menu in a classical American setting, Silverado's iconic Royal Oak Dining room. 1600 Atlas Peak Road, Napa Valley. Make reservations here. 

Beso Launches Brunch 

Because you always need more brunch options: Beso’s newly launched brunch menu is available Saturday and Sunday from 10am to 3pm and includes such highlights as: torrada de jamon y huevo toasted (country bread topped with fried egg, rosemary Manchego, piperrada and sliced jamon serrano); revueltos de gambas (scrambled eggs with shrimp and giundilla pepper in a brioche bun); seared fresh chorizo with garbazo beanch and a cilantro and red onion salad topped with salsa verde and a friend egg; and torija a caramelized Spanish toast with vanilla ice crea, orange segments, and blueberries. Enjoy! 4058 18th Street. Make reservations here.