Early to Rise opened a permanent NoPa location in 2024 after eight years as a pop-up. The restaurant occupies the former Automat vending-machine space and channels Southern hospitality in a cozy brunch setting. Chef Andrew McCormack trained at Quince, The Modern, and Jean-Georges. The menu focuses on Southern brunch classics made from scratch, including cheesy black-pepper grits sourced from Anson Mills, in-house smoked thick-cut bacon, molasses ham, and breakfast sausage, cultured butter and cheeses, handmade bagels and English muffins, apple-butter French toast with homemade crème fraîche, and blueberry ricotta pancakes topped with fresh ricotta.
"Crossing the threshold into the San Francisco brunch restaurant, Early to Rise brings an instant feeling of comfort - a direct reflection of the spirit of Southern hospitality it aspires to embody. After operating for eight years as a meandering pop-up, this eatery from chef Andrew McCormack finally settled into its permanent home within the San Francisco restaurant scene in 2024."
"Early to Rise occupies what was formerly Automat, a vending machine-style restaurant space in San Francisco's NoPa neighborhood. But, don't let the concepts of pop-ups and automated dining give you the wrong impression; this wildly popular brunch spot is an authentic ode to traditional, from-scratch cooking. McCormack himself is no fly-by-night amateur, having earned his culinary stripes in former roles at Michelin-starred Quince, as well as hist stints at The Modern and Jean-Georges."
"The South Carolina native enhances familiar brunch menus with ingredients that trek across the great American south. For example, the well-loved cheesy black-pepper grits began their journey westward from Anson Mills - a provider of native, stone-ground, and heirloom products in McCormack's hometown. Similarly, 200 pounds of peppers from a Lodi, California, farm fuel countless bottles of its annual, made-from-scratch Louisiana-style hot sauce."
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