On Thursday, February 29, Early to Rise opens its doors on McAllister Street, marking the launch of Chef Andrew McCormack’s first full-service restaurant and brunch haven. Early to Rise will celebrate quality ingredients and simple homestyle meals made from scratch to an exacting degree. Looking to bring Southern Hospitality to the foggy city, McCormack has enlisted the attentive expertise of seasoned industry professionals including Chef de Cuisine Cesar Perez.
After operating as a pop-up for six years, including the height of the pandemic, Early to Rise is well-acquainted with selling out freshly made breakfast staples to San Francisco locals. With a newly dedicated space, guests can rejoice over comforting meals in a bright and inviting modern diner atmosphere with hospitable service. It’s a story of perseverance and endurance. A brick-and-mortar location where friends and families can come together and start their day with warm donuts, spongey English muffins, malt bagels, and poached eggs galore.
“Opening the restaurant has been just as hard as everybody said it would be, but what’s really kept me going is the enthusiasm from our community and staff. People really believe in us and what we’re doing and to be honest, I’m having the time of my life. I can’t wait to cook y’all some bacon!” – said Andrew McCormack, Chef/Owner in a statement.
McCormack’s only uses high-quality, locally-sourced ingredients in every dish at Early to Rise. From hand-paddled butter, Hollandaise, hot sauce and preserves, these housemade ingredients are featured throughout the menu with a variety of brunch-centric dishes that are also affordable and accessible to all patrons. With a background in fine dining, numerous blind tastings with pop-up regulars, and access to some of Northern California’s finest produce and seasonal ingredients, McCormack has dedicated hours to research and development to execute a thoughtful and flavorful menu with depth, including savory items like Eggs Benedict (house-smoked Canadian bacon, poached eggs, English muffins, and brown butter Hollandaise; vegetarians can opt for garlic pea greens), Tri-Tip Steak & Eggs ”En Meurette” (poached eggs in red wine with sliced tri-tip, grilled country bread, stew of red wine, bacon, pearl onions and mushrooms), Roasted Asparagus Salad (sorrel, charred baby onions, lemon and julienned molasses ham) and the Samusa Potato Pancake (peas, roasted carrots, scallions, tamarind, lime yogurt and garam masala). Those with a sweet tooth can try the Tangerine Pudding (mandarin segments, whipped cream, almond cookies, olive oil and dark chocolate), the Blueberry-Ricotta Pancakes (buttermilk hotcakes with house-made ricotta, blueberry syrup and almond crunch), the Apple Butter French Toast (Challah, Calvados-Apple butter, shredded green apple, crème fraiche, caramel apple syrup and toasted hazelnuts), and Small Batch Sugar Rolled Donuts.
In addition to the various brunch dishes, there will be a small beverage program with a well-curated selection of beverages featuring local Bay Area purveyors SIGNAL Coffee Roasters and Leland Tea Company. Utilizing quality ingredients, fresh orange and grapefruit juice will be available, serving as a key component for mimosas and the classic Greyhound cocktail. Other highlights include the Bloody Mary (tomato paste, low-proof vodka, homemade pickled okra, bacon & dehydrated peppers), local beers, wines by the glass, prosecco, cava and Champagne.
Partnering with ROY Hospitality, Andrew McCormack transforms the classic diner aesthetic into a modern and immersive atmosphere that marries nostalgic charm with simplicity. Upon opening the yellow front doors and stepping inside, guests are greeted with layers of warmth conveyed through fabrics, color and texture the result of thoughtful design mixed with utilitarian or blue collar inspiration. Leather re-upholstered booths, recovered from the previous Automat space, blend with mid-century-inspired round orb chandeliers, marble tabletops and hanging plants fed by the endless natural sunlight seeping through the glass windows. The Victorian building, dating back to the 1930s and converted to its current commercial storefront in the 1950s, retains its original stained glass windows. Embracing vintage elements, McCormack preserves these while incorporating new stained glass seat dividers, creating a focal point for guests.
With an open kitchen concept, guests sitting at the immediate countertop get an intimate, first-hand glimpse of their food being prepared. As bagels are rolled, produce is prepped and sauces are mixed, the experience becomes cathartic. Sipping a cup of Joe and chatting with the bartenders or kitchen staff creates a sense of connection to the food.
The chicken logo is an important part of the visual identity that was adored by fans during its pop-up years, and keeping to the simplistic illustrations, McCormack extends the whimsical illustrations of the brand to the bathroom wallpaper with San Francisco neighborhood scenes and storefronts. Heavily involved in the design process, McCormack encouraged the ROY Hospitality team to tap into the neighborhood and contribute to the interior design.
Following the opening, Early to Rise will unveil a community gallery wall featuring “moments of joy” in San Francisco life. The wall will feature curated, framed snapshots that hold personal significance for individuals within the community. Additionally, in anticipation of summer, plans are underway to introduce an outdoor dining experience for patrons.
Early to Rise is located at 1801 McAllister Street, San Francisco, CA 94115. Hours of Operation are: Monday, 8:00 a.m. to 2:00 p.m., Tuesday & Wednesday – Closed, Thursday – Friday, 8:00 a.m. to 2:00 p.m. and Saturday – Sunday, 8:00 a.m. to 3:00 p.m.
