State Bird Provisions
Black tea
Guinea hen dumpling with aromatic ginger broth, preserved lemon, and Maitake mushrooms
Duck liver mousse with almond biscuit
Smoked trout potato-clam porridge
Garlic bread with burrata
CA state bird with provisions
Peking duck’…spiced confit leg, crepes, cloud ears & ‘plum’ sauce
Saffron rice pudding, blackberries, nectarines
Lemon curd ‘ice cream’ sandwich, poppy seed macaron, blueberries, fennel
French Press Coffee
A James Beard Award winner for best new restaurant and the sort of no reservations place where people line up (literally) an hour before opening to nab a seat, Stuart Brioza and Nicole Krasinski’s State Bird Provisions was an obvious choice for my visit to San Francisco and dining as a solo while arriving thirty minutes early I nabbed a seat at the chef’s counter for one of those rare meals that lived up to what seemed like almost unrealistic hype. Long, narrow, and loud as the traveling dim-sum style plates circulate but featuring a joyful atmosphere where everyone from the servers and chefs to the elderly lady seated next to you feels like a friend it should go without saying that a meal at SBP is a unique experience and taking into account all of the above, plus the quality of the cuisine, the most challenging aspect of the meal is showing restraint; deciding which items to order and which items to let pass. Beginning small and savory with daily provisions then progressing to a few of the commandables, including the signature quail and a truly outstanding crispy duck preparation with delicate mushrooms and soft crepes, before moving on to a pair of memorable desserts every single dish that I sampled at State Bird was impressive and watching the team at work in the kitchen was an experience in and of itself, a display of beautiful ingredients and rapid fire precision that only made me want to stay longer and order more.
http://statebirdsf.com/