What you eat for breakfast says a lot about you -- bananas and toast means you're health conscious, whereas a banana toaster strudel means you're living with Kirstie Alley and she's fresh out of tubs of rendered pork fat. For a breakfast that says you're awesome, handsome, and into sweet grub, hit Plow.
From the husband/wife duo behind P. Hill's Ruby Wines, Plow's a b-fast n' lunch retreat built almost entirely with reclaimed booze-themed materials -- the floors're from a Washington hop house, the tables're made from 11-foot-tall French Oak barrels, and the eight-seat bar's propped up with wine keg steel and topped with a 2-inch-thick marble slab pulled from an old post office, where you know those guys drink, since you need to totally lower your inhibitions before you'll feel comfortable shooting everyone. Farm-fresh breakfast eats range from classic morning comfort foods (french toast, eggs, parfait), to the even more comforting Cook's Valley (hard potato dumplings and scrambled eggs fried in bacon fat and served in a skillet), to the deliciously vein-clogging Max's Buttermilk Biscuits, which're topped with house-made pork sausage gravy and a pair of eggs, aka how the Niners like to start every season. Lunch'll be sandwich-heavy and include an olive oil-braised tuna sando with home-jarred tuna, while weekend brunch'll include almost all of the b-fast menu offerings, plus Crispy Pig Ears, also the reason the Gammorean Guards now wear SPF50.
A liquor license is still six weeks away, but once it arrives they'll have beer (Scrimshaw Pils on draft) n' wine (12 bottles), plus ample hair-of-the-dog concoctions like a Hamm's Beer and a non-liquor shot of juice (carrot/apple/celery) or a bloody beer with home-made Clamato, which, according to your roommate, goes really well with Crisco. Now pass it over!