This Haight newcomer draws hordes of bike commuters each morning—it’s conveniently located just off the Wiggle. Chef Juliet Orbach comes with a pedigree, having worked at LA hotspots Sqirl and Rustic Canyon. The breakfast menu starts with lighter fare, like an acai bowl (topped with house-made granola and bee pollen) and a coconut chia pudding finished with apricot compote and an almond, date, and sesame crumble. But it’s the heartier morning offerings that are worth the wait. The generous breakfast bowl layers two eggs, avocado, carrots, cabbage, kale, green tahini, and hot sauce over a bed of brown rice, quinoa, and lentils. And the warming shakshuka takes inspiration from Orbach’s Iranian-Persian roots: two poached eggs over a spiced tomato sauce and levain, drizzled with yogurt sauce and herbs.