At Crémant's weekend brunch—retardedly delicious; not that expensive; just go, and get the pork belly—there is this hot chocolate. The best hot chocolate. Chef Scott Emerick heats fancy milk and adds fancy chocolate, and a whole bunch of it comes to you in a white ceramic teapot that looks like a snowball. A SNOWBALL FILLED WITH CREAMY GODDAMN MAGIC! Sip with a friend and hold hands. (Crémant, 1432 34th Ave, 322-4600. 10 am–2 pm, $6.)