State Bird Provisions
1529 Fillmore St, San Francisco, CA, USA
State Bird Provisions San Francisco Reviews
a delicious phenomenon Dec 09, 2015
We heard a lot about this new style restaurant. We knew it won the James Beard Award for Best New Restaurant in the country in 2013. How can you not be curious about a place granted the title "America's Best New Restaurant"? Of course, we were! But every our trip to San Francsico we cant visit it because it was always fully booked. Finally, we made reservation 6 weeks before our next trip and got an available table just at 10-15pm!
State Bird Provisions seems like a strange name for a restaurant, but it's certainly a conversation starter. Owners named their restaurant for the California state bird. It's quail.
And that's one of the signature dishes on the very short menu. The bird is deep-fried ($8/$16), with a mottled, rough exterior that brings out the richness of the meat, and it's counterbalanced by tart, almost puckery onions stewed in lemon and rosemary, tangled on the bottom of the plate.
The food, and the entire concept, are original.
The printed menu is so short - only six savory plates and five desserts - because of that most of the food comes out of the kitchen spontaneously.
Chiefs prepare a quantity of one dish, plate it into individual servings, and the waiters hawk it from table to table, as at dim sum restaurants. Servers even place marks on the elongated check that's secured below the table, and the bill is tabulated at the end. The food is so good that you'll end up eating too much. The tab quickly adds up.
Cold or room-temperature dishes are wheeled around on a cart filled with several plates: glasses with leaves of Little Gem lettuce ($4) peeking over the top, the ends buried in a creamy mixture with salt cod, capers and beans; bowls of tuna tartare ($6) mixed with quinoa and a bonito-rosemary aioli; plates of raw baby vegetables ($4) designed to be dipped in the little mound of goat cheese dotted with toasted sesame seeds.
Diners never know what items will be coming around on trays, and the choices can be wildly eclectic - such as Chinese-inspired duck-neck dumplings ($6), browned and looking like potstickers; the waiters pour on a sauerkraut jus tableside.
One of the most compelling dishes is the duck liver mousse ($4), as light as whipped butter and served with warm, sweet almond biscuits similar to a financier cake. It plays off the classic Sauternes/foie gras pairing.
A half dozen sunny-side-up quail eggs ($12) to the menu, served in a cast-iron pan on a mat of sunchokes blended with apples and Mount Tam triple cream cow's milk cheese.
Raw oysters ($3) are spiked with house-make kohlrabi kraut. Chinese-style dumplings are filled with guinea hen in a citrus-spiked broth ($5).
The experimentation is fun, and some combinations are so wonderful you hope they'll be on the menu next time.
Diners are also encouraged to order from the menu.
Just about everything is a must-order item at State Bird Provisions.
the atmosphere is casual. Pegboard walls and ceilings and the concrete floor and walls still lend a raw, industrial edge.
Book two months in advance and requires a study in patience to be assured a seat.
Can't wait when we come back!
2 / 2 TravBuddies found this review helpful/trustworthy
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