The duck leg karaage is a savory highlight on Hilda and Jesse's menu—the leg is marinated in a Japanese-style mixture (likely soy, ginger, garlic), then coated in a light batter and fried twice to achieve an ultra-crispy exterior while keeping the meat moist inside. The richness of duck is tempered by the crispy crust and likely a squeeze of lemon or acid. This is comfort food refined to fine dining standards.
Tips from diners
The duck leg is hearty and rich—pair it with lighter dishes on the menu to balance flavors across the tasting menu.
This signature dish embodies Hilda and Jesse's approach to refined brunch—a thin, perfectly rolled omelet (likely made with just egg and butter) arrives crowned with a generous spoonful of caviar that provides briny, umami depth. Crème fraîche and fresh herbs (chervil or dill) add brightness and textural contrast. The technique of rolling an omelet perfectly requires precision, and the kitchen executes it flawlessly.
Tips from diners
This is the most requested dish. Arrive early or book well in advance. Eating it straight from the kitchen is key—the omelet is best eaten warm.
The tasting menu concludes with a composed dessert that changes seasonally. Recent versions have featured pastry-based creations with fresh fruit, chocolate elements, or custard-based components. The kitchen executes desserts with the same precision as the savory courses, finishing the meal on a high note without being overly sweet or fussy.
Tips from diners
Mention special occasions at reservation. The kitchen creates personalized dessert presentations for birthdays and anniversaries.
A seemingly simple course that showcases the kitchen's attention to fundamentals. The sourdough is baked fresh with a shatteringly crispy crust and open crumb. The cultured butter is made in-house, bringing tanginess and richness. The jam rotates seasonally—expect combinations like strawberry-rhubarb or fig compote depending on the season. This is a course that proves excellence in execution.
Tips from diners
Ask about the jam selection when you arrive—the kitchen takes pride in seasonal variations.
A nod to classic brunch traditions reimagined. The fish (likely salmon or halibut) is cured and smoked in-house, developing a silky texture and delicate smoke flavor. Whipped cream cheese provides richness and tang, capers add a briny punch, and crispy toasted bread offers structure. This is familiar in concept but refined in execution.
Tips from diners
This course is ideal paired with the 5-course Chef's Adventure ($85) rather than the 3-course option.
Hilda and Jesse is queer-owned and operated by chefs Rachel Sillcocks and Kristina Liedags Compton, who earned a Michelin star in 2024 for their innovative brunch and dinner program in North Beach. Named after their grandfathers, the restaurant began as a brunch-for-dinner pop-up before establishing its permanent space at 701 Union Street. The menu features three- and five-course breakfast tasting menus with wine pairings, plus a la carte options. Kristina was a 2024 James Beard Semifinalist for Best Chef: California.
Book well in advance—this Michelin-starred brunch spot fills quickly. Prices are $49 for 3-course Prix Fixe or $85 for Chef's Adventure, plus wine pairings available.
Brunch (weekend mornings) is the main draw. Dinner (weeknights) is quieter and showcases the kitchen's savory side, but brunch is where the chef's creativity shines.
This is an excellent choice for a special occasion. The bright, modern space in North Beach is warm and celebratory. The staff is genuinely kind and honors personal milestones.
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