The notion of a from-scratch kitchen is hardly novel, but at Early to Rise, the principle is taken to its logical and delicious conclusion. This San Francisco restaurant makes its bagels, English muffins, cultured butter, and the cheese for its ricotta pancakes in-house. This commitment to craft, which began as a pop-up before finding a permanent home in the NoPa neighborhood, animates every part of the brunch service, transforming familiar dishes into their ideal versions. The kitchen also smokes its own thick-cut bacon and molasses ham, and prepares its own Louisiana-style hot sauce from hundreds of pounds of peppers sourced from a local farm. This dedication is rooted in a philosophy that marries fine-dining precision with the comforting spirit of Southern hospitality. The cooking finds its expression in plates like shrimp and grits, featuring poached shrimp and a roasted prawn broth, or a decadent French toast made with house-baked challah and adorned with crème fraîche cultured on site. These stand alongside creative offerings that speak to the city's diverse culinary landscape, such as a savory samosa potato pancake seasoned with tamarind and garam masala spices. What began as a series of communal, family-style meals has evolved into a full-service establishment, yet it retains its foundational focus on quality and community. The result is a vision for the American morning that feels both elevated and authentic. From the grits made with heirloom corn from the chef's home state of South Carolina to the small-batch donuts, every detail is considered, creating a compelling argument for the pleasures of a sit-down weekday breakfast.