FOB Kitchen

Brunch tocino arrives caramelized at the edges, with garlic rice, a sunny egg, and house hot sauce on the side. That plate is why Infatuation sends people to FOB Kitchen on Telegraph Avenue in Temescal. Chef Janice Dulce and Brandi Dulce opened the room in November 2018, in the old Juhu Beach Club space, after years as a pop-up that included a residency at Gashead Tavern in the Mission. The name plays on “fresh off the boat.” Palm-leaf murals and a short bar set the tone.

Michelin awards a Bib Gourmand and calls out pork sinigang, Janice’s coffee-and-banana-ketchup ribs when they are listed, and suman with coconut and mango. Brunch silogs run daily into mid-afternoon. Dinner turns family-style: pork or tofu-mushroom adobo, lechon kawali, daing na bangus, Shanghai lumpia. Call for a reservation; Friday and Saturday evenings can wait about fifteen minutes. FOB West inside Prescott Market is a separate counter.

Brunch tables talk about sticky tocino edges, garlic rice, and lumpia that disappears in one round. Dinner regulars name adobo, lechon kawali, and cocktails with pandan or calamansi. The room is small; waits build on weekend nights. Some diners find portions light for the price. Closed Monday. Tuesday is often takeout-only, so check before you go.