State Bird Provisions

Restaurants

Food is served in the style of dim-sum. Dishes are creative, inventive and totally delicious. Reservations are tough to get but when and if you get in, it'll be worth the wait.

A little birdie told us that this recently opened hot spot was named after their delectable, signature quail dish, which also happens to be the California State bird. Husband and wife team and former Rubicon alumni, Chef Stuart Brioza and Pastry Chef Nicole Krasinski, have made their culinary mark in the lower Fillmore District. Service is dim-sum style, but instead of steamed pork buns, you’ll find distinctly flavored, creative small plates such as Kimchi-pork belly with tofu and clams or the succulent glazed pork ribs with chrysanthemum & togarashi. So, if you are craving an innovative...

It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant?" This highly elite group covers the entire city, spans myriad cuisines and collectively satisfies all of your restaurant needs. Every few months, we add pertinent restaurants that were omitted, have newly become eligible (restaurants must be open at least six months) or have...

With a James Beard Award in their pockets and boatloads of national acclaim, the only surprising thing about State Bird Provisions writing a cookbook is that they haven't already gotten around to doing it. (Of course, the constant press, expansion, and forthcoming second restaurant probably didn't help matters.) Stuart Brioza and Nicole Krasinski announced today that their first book will be...

In a turn of events that surprised no one, getting a Sprig meal from guest chef Stuart Brioza of State Bird Provisions turned out to be just as difficult as getting into the mega-hyped restaurant. SF Weekly critic Anna Roth tweeted that all three of Brioza's food offerings for the healthy meal-delivery service had vanished from their app within the first 11 minutes, and while the kitchen staff...

Stuart Brioza and Nicole Krasinski of State Bird Provisions are known for their James Beard Award-winning restaurant (and long lines of hungry diners). But there's another side to the dynamic duo, as revealed in a video by Vice's food section, Munchies. Watch as the two chef/owners journey through a night of cooking at SBP, visit with Ramen Shop's Sam White, Rayniel Deguzman and Jerry Jaksich,...

Modeled after traditional dim sum service, State Bird Provisions lets patrons use the sense of smell and sight to choose their dishes, with cuisine brought in on a trolly for viewing. Each item is creative and innovative, with dishes like sweet corn and chive pancakes, kimchi pork belly with tofu and duck liver mousse with almond biscuit. The space is rather small, yet cozy with an open concept...