Brunch season is upon us. (I just made that up, "brunch season," but do consider it a thing.) And with that, two excellent ways to avoid the Mission on weekends welcome you and your liver starting this Saturday and Sunday.

First up we have nascent but brilliant Verbena. The brunch menu at this new (and noted) Russian Hill spot includes fava greens and beets with pumpkinseed dressing; trotter terrine with fried quail eggs, chili oil and grilled bread; French toast with tangelo and hazelnuts; Biscuits and herb sausage gravy, pepper vinegar; broccoli and cheddar with soft cooked eggs; poached eggs with braised duck ragout, peas and their leaves; and grilled pork steak and fried eggs with herbs and pickles.

Guests trying to kill the pain that is their life can enjoy such classic brunch beverages as a Mimosa and/or a Bloody Mary.

Next up, we have Bluestem Brasserie, perfect for people who, like me, live the downtown lifestyle. Executive Chef Francis Hogan has revamped the Spring brunch menu, which now includes the Bakers Board (housemade breakfast breads with accompaniments); Brunch Board (an sundry of sausages, smoked fish, and ham with griddled bread); a Mocha Stuffed Brioche French Toast; and Egg in a Basket, where eggs are fried in slices of whole wheat sourdough and topped with ricotta, parmesan and seasonal pickles.

BB's classic Grass-Fed Flat Iron Steak and Eggs (with duck fat potatoes and chimichurri); a Classic Eggs Benedict (on homemade English muffins); and Chicken and Waffles (using Mary’s chicken and a bacon waffle with whipped maple cream cheese) will also be there to warm your tired soul.

Get on it. These brunches begin this weekend. And the weather is going to be nice, so, you know.

Verbena: 2323 Polk (at Green), 415-441-2323.
Bluestem Brasserie: 1 Yerba Buena Lane (at Market), 415-547-1111