We San Franciscans love brunch so much that standing in line for it seems totally normal. This year, more restaurants than ever are either adding brunch or expanding their brunch menus to meet the demand. Even better, they all offer reservations, making the morning a whole lot easier to face. Here are some highlights.  

Cotogna added brunch in February. Since Italian’s aren’t big on breakfast, let alone brunch, the menu is a bit eclectic. You’ll find mostly traditional Italian lunch and dinner items such as pizza, ravioli and Michael Tusk’s famous sformato. There are also more traditional, American-style entrees such as chicken and waffles, French toast with strawberries and mascarpone, and cured salmon, capers, rye and creme fraiche. 

Bluestem Brasserie's new Spring brunch menu sports not only lunch-leaning small plates and entrees, but much more breakfast-oriented fare as well. Fresh offerings include frittata, corned beef hash, steak and eggs, a Monte Cristo with Black Forest ham and pancetta, house made buttermilk biscuits topped with Canadian bacon, poached eggs with a blood orange hollandaise sauce and bourbon and rosewater French toast. 

Copitaadded brunch in March, and it’s all perfect hangover food, starting with Bloody Marias and Micheladas and moving on to divorced chilaquiles, black bean sauce enchiladas with chorizo and scrambled eggs, and “alambres” or skewers of California Kobe flank steak, served with bacon, poblano chiles, a fried egg, and tortillas. 

Floriostarted brunch service the end of March. The menu at this Fillmore bistro is decidedly French, and includes pain perdu, also known as French toast, quiche, a Croque Monsieur and a Croque Madame, and duck confit hash with a sunny side up egg. 

La Mar just added new brunch menu items in April. Chef Diego Oka, who was born and raised in Peru, says Peruvians don’t really eat brunch, but he’s added eggs to various entrees to create his own brunch-worthy dishes. Favorites off the new menu include the over-the-top Chaufa Power, which is a melange of fried rice, Chinese sausage, egg noodles, scallions, peppers, chifa seasonings with a side of fried banana, fried egg and Milanesa beef cutlet. Also try the more petite Montadito burrata, which is grilled Acme raisin bread topped with creamy burrata, pisco and aji amarillo-sautéed mushrooms, topped with a raw quail egg.

Fans of Joanna Karlinsky’s Meetinghouse will be glad to know that her legendary biscuits will be on the brunch menu at Noir Lounge, when it launches later this month. A sneak peek reveals they will also offer an Italian sausage omelet, vanilla waffles with rhubarb sauce, a fried chicken and waffle sandwich, and the Meetinghouse Benedict with smoked ham hocks, tomato stew, poached eggs, and lemon hollandaise on a biscuit.