Fredericks at The Clift Royal Sonesta Hotel | San Francisco

Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras

Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye

Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes

Jerusalem Bagel with smoked salmon spread, tomatoes, capers and labneh

Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter

Avocado toast with beet-cured Alaska salmon and kale salsa verde

Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes

Miso is poised to deliver its unique, savory earthiness to brunch

This long-time favorite wins consumers over with comfort, whimsy, function and flavor

BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread

Cast Iron Cornbread with honey butter.

Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.

Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.

Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.

Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.

Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.

Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.

Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.

Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.

Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.

Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.

Chefs take pizza to the next level with clever flavor play

Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus

Leading with a hip street food sensibility, pancakes have got craveability wrapped up

Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly

Two popular formats are primed for signaturization now: hashes and baked egg dishes

New global flavors bring a fresh wave of innovation

Five ways to ease into global mash-ups at brunch

A handful of industry folks share their thoughts on the opportunity

The tart citrus shows up on menus in surprising ways

Deconstructing & modernizing a breakfast mainstay

Fried Chicken with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey

Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions

Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup

Plátano Maduro Pancakes with banana-passionfruit jam, whipped cream and vanilla-bean maple syrup

Brown sugar and chile-glazed pork, crispy potato cake, two eggs

Ham, bacon, egg, Swiss cheese, papitas, onions, Cuban roll

Chicken tikka masala, brioche, curried coleslaw

In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans

Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread