State Bird Provisions

State Bird Provisions…Again

It took three months to get into State Bird Provisions, not only one of the finest San Francisco restaurants, but the winner of James Beard’s 2013 Best New Restaurants in the United States. I’ve been here before and reviewed our meal at that time. Stuart Brioza and his wife, Nicole Krasinski, are warm, wonderful and enormously talented people. You will see them cooking, serving and generally hanging out with their clientele.

The unique thing about State Bird Provisions is that they have a menu of about nine dishes, four pancakes, and five desserts. BUT, the rest of the food is served dim sum style with waiters coming around with trays and carts of delectable dishes.

A Dim Sum Tray at State Bird Provisions

A Dim Sum Tray

Chef Owner Stuart Brioza at Work

Chef Owner Stuart Brioza at Work

Workin Workin at State Bird Provisions

Workin Workin

Russell Siu of 3660 on the Rise and Stuart Brioza of State Bird Provisions

Russell Siu of 3660 on the Rise and Stuart Brioza of State Bird Provisions

Quinoa at State Bird Provisions

Quinoa

We started with an offering of duck liver mousse with almond biscuits. As many of you know, foie gras was banned from being served in California restaurants in 2012. That hasn’t stopped the creative ones, like Stuart and Nicole, from developing their own replacements. The duck liver mousse was smooth, and its almond biscuit accompaniment had a sweetness about it to offset the umami of the duck liver.

Oysters with Pickled Kohlrabi at State Bird Provisions

Oysters with Pickled Kohlrabi

Homemade Chips with Trout Roe

Homemade Chips with Trout Roe

A tray of oysters with pickled kohlrabi were offered, and we each chose to try one. They were one of our favorites of the night. We next were served homemade potato chips with trout roe and creme fraiche, salty and creamy with a delicious pop from the roe. Salmon tartare was served with lightly pickled cucumber ‘sticks’ with an amazing topping of fried quinoa and nori bits. The bowl of quinoa we ordered had a similar crunch to it. The garlic bread with buratta had a puffy roll with the creamy cheese to offset the garlic.

Salmon Tartare, Cucumber and Quinoa Toasties

Salmon Tartare, Cucumber and Quinoa Toasties

State Bird with Provisions

State Bird with Provisions

The CA state bird with provisions ($16) is a standard on the menu. Quail is the CA state bird, and it’s served the same way every time – fried. It absolutely delicious, but I must admit that it tasted no different than any other fried poultry.

Caesar Salad Steak Tartare

Caesar Salad Steak Tartare

Oysters with Pickled Kohlrabi at State Bird Provisions

Oysters with Pickled Kohlrabi

I love how innovative their food it. Steak tartare was served in caesar lettuce cups. They have variations on a theme and employ so many different styles of food. The pancakes at State Bird Provisions are amazing. A crunchy pancake, enough for four to share has a variety of toppings. We chose the Mendocino sea urchin with ginger and scallions. Pork belly bites were served with a grape salad and, I believe, a little vinaigrette – fat, sweet and sour. How could you go wrong??

Asian Pear Granita with Tapioca

Asian Pear Granita with Tapioca

Warm Milk with Peanut Butter and Brown Sugar

Warm Milk with Peanut Butter and Brown Sugar

And finally, for dessert, we chose two to share. The corn meal custard with chocolate crumble, maple, pecans and apricots had delicious flavors and texture. And, the Asian pear granita with pomegranate, fuyu and ginger tapioca had the crunch of the granita and the smoothness of the tapioca with a tart, sweet sauce. I think it’s because we were joined by Russell Siu, chef owner of 3660 on the Rise in Honolulu and the 2010 Hawaii Chef of the Year that we were served whole milk with brown sugar and peanut butter, slightly warmed. It took me back to my childhood – so warming and cozy.

Go to the website and sign up for the soonest possible reservation. You will be amazed by their food.

State Bird Provisions Wrap-Up


Price: $$$

9.2
Really Good

Good Things

  • James Beard award winner
  • Super innovative food
  • Friendly, welcoming owners

Bad Things

  • A few snooty waiters
  • Parking is difficult

The Breakdown


Food
10
Creativity
10
Service
8
Ambiance
6




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