"Long before restaurants listed the provenance of every item on their menu, Morning Glory was making everything in-house. Ketchup? Yup, it’s made by the kitchen staff. The jam that changes with the seasons and is always on the table, ready to be slathered onto rich biscuits? It’s made here, too. But no one on the team would ever boast about it—it’s simply not that type of place. Weekend brunch always draws a line of locals, so if you’re looking to snag a seat quickly, arrive early or stop by during the week when the friendly staff serves breakfast starting at 7 a.m." - Devra Ferst
