Avoid the post-Thanksgiving slump by eating all the way through the weekend. 

Two New Restaurants to Check Out 

Check out the new Noe Valley cornerstore Bom Dia (1598 Sanchez, SF), this weekend, a new Castro joint that marries artisan fare and everyday necessities with Mediterranean and Middle Eastern-inspired dishes. If veggies are more your thing, Seed + Salt (2240 Chestnut, SF) is a new gluten-, cane sugar-, and dairy-free cafe opening Sunday, November 30 in Cow Hollow. Chef Ariel Nadelberg (formerly of Brooklyn restaurants Applewood and Al Di La) is whipping up umami-rich, decadent plant-based foods that include sandwiches (like the beet burger and sprouted quinoa falafel), spreads & breads (such as the S+S Seed & Nut Bread with the Mushroom-Walnut Paté), as well as seasonal salads, desserts, smoothies, and juices. 

National French Toast Day 

While the rest of the city is braving the Black Friday deals, you can cozy up to a late brunch of delicious French toast. Hopscotch in Uptown Oakland is serving up Cinnamon Twist French Toast with thick slices of cinnamon twist bread grilled to golden-brown perfection, dusted with powdered sugar, and accompanied with pure maple syrup and seasonal fresh fruit. 1915 San Pablo Ave, Oakland

Tea Under the Tree 

The Sir Francis Drake Hotel and Scala’s Bistro are bringing back perfect holiday treat “Tea Under the Tree." Offered on Friday, Saturday, and Sunday (from November 28 - December 14, and daily from December 19 - 23 from 1 - 4pm), stop by for breads, sandwiches, and desserts such as vanilla marshmallows and candy cane meringues (plus a glass of champagne to ward off that holiday fatigue). Reservations are encouraged: 415-395-8555. 450 Powell, SF

Digging Deep with Veggies 

Chef Adam Sobel of RN74 is reimagining dinner at his SoMa restaurant by letting veggies take center stage. Whimsical new dishes include Heirloom Beets “Bourguignon;” Sugar Pumpkin Gnocchi; and Wild Mushroom Veloute. While you're toasting to autumn, pair your greens with one of their new fall cocktails. We're opting for The Autumn Cava with Bulleit Bourbon, Pumpkin Butter, Ballast IPA, Fresh Ground Clove, Allspice. 301 Mission, SF

Glühwein Holiday Patio Party

Bar Agricole is hosting a Glühwein patio party on December 2 from 6 - 9pm with all-you-can-drink Glühwein (German mulled wine or "glow-wine") and all-you-can-eat snacks for $35 per person. Wear your most festive holiday attire and you'll be in the running for a fabulous prize! Get tickets here. Or you can make your own Glühwein using the recipe below. 355 11th Street, SF

Glühwein Recipe 

8 bottles dry red wine

2.5 cups brandy

1.25 cups granulated sugar

8 sticks cinnamon

3 oranges (wheel slices)

30 cloves (whole)

1/4 tsp mace (ground)

1/4 tsp allspice (ground)

1/4 tsp nutmeg (grated)

2 lemon peels

Stud oranges with cloves

Slice oranges into wheels

1. Place wine, sugar, spices, lemon peels, and clove studded orange wheels into a large sauce pan over low heat.

2. Stir until sugar is dissolved. Simmer together for 15 minutes.

3. Add brandy and simmer for another 15 minutes. Do not allow mixture to boil. 

4. Strain through a fine meshed sieve, press oranges to extract juice. Keep warm. 

5. Add .5 oz Kirschwasser or Maraska top with 4 oz Warm Glühwein to serve.