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Filipino breakfast plates are the whole point at this Campbell bistro, where every order arrives as a tapsilog: garlic rice, over-easy eggs, and a protein on top. The fried pork hock is the one to order, a full crunchy hock that needs its soy-vinegar-chile dipping sauce to keep things honest. Mimosas come in calamansi, guava, or mango, which feels very right. The San Francisco Chronicle named it among the Bay Area's top brunch spots.
The awards strongest first
- San Francisco Chronicle Best brunch restaurants in the Bay Area
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Tapsilog
“Tapsilog Bistro and its sibling Tapsilog Cantina are the South Bay’s leading experts in Filipino breakfast plates.”
San Francisco Chronicle -
Crispy pata
“The enormous crispy pata version delivers a crunchy, fried pork hock, plus a savory-sweet condiment made of soy sauce, vinegar and chopped chiles — necessary for dialing back the porky richness.”
San Francisco Chronicle -
Milkfish
“Another staple is the milkfish, which is fried until dark gold and crunchy like a chicharron.”
San Francisco Chronicle
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