State Bird Provisions

State Bird Provisions Restaurant Review:

Book a reservation far ahead or be prepared to wait until a space opens up at the “chef’s counter” for a chance to try this San Francisco hotspot. State Bird references the main ingredient of the restaurant's signature dish: crispy fried quail, one of a small selection of items available on a printed menu. Most choices --- around 12-15 per night --- are wheeled and carried through the restaurant heaped on trays and offered to tables to take or leave as diners see fit. Fried garlic bread with burrata, salmon tartare with soft-cooked egg, and seafood salsa served with house-made chips and guacamole paste are typical of passed treats. Amenities also include a raw bar. The husband-and-wife team of Stuart Brioza and Nicole Krasinski (Rubicon) split their responsibilities between savory (him) and sweet (her), but even the desserts lean savory: cheesecake japonaise is barely sweet, and has the added texture of sesame seeds and a hint of salt. Most desserts favor the mild end of the spectrum regardless of the complexity of construction: Concord grape granita with tapioca and Asian pear, for example, presents somewhat tamely. Family-style meals with set seating times and menus (including one that comprises every small plate available that night) are an option for two special tables. House-made sodas are true treats, and the beer and wine lists champion the unconventional in a pleasing way. Points for creativity and fun. A great concept with good food.