Pop Up Restaurant: Early To Rise

pop up brunch

I’ll just go ahead and preface this by saying that by the time you read this, it may be out of date – such is the ephemeral nature of the pop up restaurant. The food at this particular brunch rotates food every month or two, but otherwise the setup remains the same.

To join, you’ll want to book your tickets through Feastly – here’s the profile of Chef Andrew (the man responsible), which has links to all his upcoming brunches. They all happen at Blue Cafe, which is a spot in Nob Hill that was once upon a time a full time restaurant but is now closed down and looks decrepit from the outside. Luckily the facade hides a fantastic space with an open kitchen where you can watch the chef at work, plus a couple of long communal tables.

The Bottomless

When purchasing your ticket, you have the option to add bottomless sparkling greyhounds (vodka, grapefruit juice, club soda) for $15. They’re great – one of my favorite brunch drinks we’ve had at a brunch. Extremely refreshing. The only downside was that the glasses were a bit on the small side.

If grapefruit juice isn’t your thing, the event is also BYOB, so you can skip the greyhounds and just bring some champagne if you so desire.

The Food

We did the eggs stinson brunch, and it was awesome. Started with mini bagels served with tomatoes, cucumbers, onions, capers and smoked salmon and chive schmear. It was easy to tell that all of it was fresh.

Next up were white cheddar grits and roasted vegetables. The grits were very cheesy, and their special hot sauce was perfect with them. The roasted vegetables were amazing – brussels sprouts, green onions, celery root and one last very obscure vegetable whose name the chef gave me but I’ve since forgotten.

The main course was the eggs stinson – a freshly baked english muffin topped with avocado, fresh crab salad, a poached egg and Hollandaise sauce that’s infused with crab.

Completing the meal were freshly made cheese and plum danishes that were crisp, fresh and fantastic, along with ambrosia. If you’re not familiar, ambrosia consists of fruit in a cream sauce, and in my opinion it is an incredibly strange dish. I didn’t enjoy it, but I was already full anyway. I’m sure it was good if you’re the sort of person that enjoys ambrosia generally.

There was more than enough food for everyone to have seconds of everything, so you’ll definitely leave full.

The Service

The service felt very personal, which felt like a big plus of the pop up restaurant – the wait staff was constantly around checking in and bringing out food, and Chef Andrew came out after the meal to talk to us about it.

The only downside was that the staff was small but pretty busy, so we didn’t always get immediate refills on our bottomless sparking Greyhounds.


This was a really fun brunch pop up restaurant that I would definitely recommend. It’s a great space, and they have great food and service from people who clearly care about the meal.

Rating: 🍾🍾🍾🍾

Alex Willen

The author Alex Willen