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With a name like Tapsilog Bistro, it’s no surprise that this Filipino restaurant has every type of silog imaginable. The enormous crispy pata silog ($28) pairs a mound of garlic rice topped with over-easy eggs with a crunchy, fried pork hock. The pata, or pork leg, comes with a sweet and savory special sauce made of soy, vinegar and chopped chiles — perfect to dial back the richness just so. Another staple is the milkfish silog ($14.95), which is fried until dark gold and crunchy like a chicharron. Brunching at this spot is fun, with various mimosa options that swap out the orange juice for calamansi, guava or mango. Though the restaurant closes early, at 2 p.m., it has a full roster of all-day Filipino classics: Try the tokwa at tenga ($15.95), a winning combination of sticky pig ears and fried tofu.