Schuyler Bailey is hungry. Here are her cravings this week.

Champers and oysters at Leo’s Luxury Oyster Bar

Christmas was grand, but all I want for New Years is copious bubbly and oysters by the fistful. I’ll get my wish at a sneak preview of Leo’s Luxury Oyster Bar, and you can bet I’ll be Instagramming every last drop. #CruGoals // 568 Sacramento St. (FiDi), leossf.com

Spicy pork kimchee burrito at HRD

Spicy rice, kiwi, daikon, sprouts, cucumbers, and sour cream: Somehow, HRD puts ingredients that sound like an unholy abomination together into a kimchee burrito, and it just works. At once sweet, savory, and hot as fire (if that’s how you want it), it’s a must-try. // 521A 3rd St. (SoMa), hrdcoffeeshop.com

Chicories at Octavia

When chicories are done right, and balanced by the right notes, they can go toe-to-toe with any abundance a summer salad brings. In the deft hands of chef Melissa Perello, they are celebrated in all their bitter glory with the perfect accoutrements: charred spring onion, juicy citrus slices, woody hazelnuts, and creamy Pt. Reyes Bay Blue cheese. // 1701 Octavia St. (Pac Heights), octavia-sf.com

First base burger at Hopscotch

As a former vegetarian, I never in my wildest dreams imagined I would crave a burger, and this one with beef tongue, no less. But the last time I visited Hopscotch, we followed up the first base burger (seven ounces of house ground chuck, the aforementioned griddled beef tongue, pickled onions, and sesame aioli) with dessert of...another burger. Turns out, one griddled tongue is just not enough—it’s salty, intensely beefy, and adds a texture that has other plain patties falling in its wake. // 1915 San Pablo Ave. (Uptown Oakland), hopscotchoakland.com