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This quirky Hayes Valley café has an eclectic crowd, informal setting, and highly personal menu. For brunch—which may include baked eggs with short ribs, potatoes, and corn, or buttermilk griddle cakes with berries—arrive at 11:00 a.m. sharp.
Chef Tony Maws's predilection for charcuterie shows up in the Craigie "Dimanche" sausages and house-brined corned beef hash. Bagel-and-lox lovers will dig the trio of house-cured fish (salmon, sablefish, trout).
Enjoying southern dishes (like a collard green and mushroom frittata; a Surry sausage and mushroom crepe; and stone-ground grits) in a converted Victorian home, you'd think you were somewhere in Dixie. But no: It's just Sunday at this lovely University City BYOB.