State Bird Provisions
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Years ago State Bird was our first Michelin dining experience. We had no idea what to expect and when the carts always ran out by the time it go to us we didn't know what to do. Fast forward and with fortunes of expanding our fine dining experience we came back! What a bustling place, almost sounds like a bar with the hum and chatter of people happily dining. The menu was creative and used a wide variety of flavors and ingredients. I loved the use of spicy with sweet and pops of freshness from tomato and grapes. For my friends reading this, heed this: do not over order on the cook-to-order menu!!! In some ways a full pre decided tasting menu would have been better for me because I CANNOT BE TRUSTED WITH A FULL MENU! Next time I'll just stick with most of the cart dishes. Some we passed on due to the sheer anxiety that we wouldn't be able to eat our self ordered food. I didn't expect that the toast and pancakes would be well actually carb centric (rookie mistake). We ordered both pancakes and the corn melt (which I honest didn't connect that it was a melt toast. I thought it would be like corn cheese). The server smartly suggested that I get a half order of the corn melt and a half half of both pancakes. Dude saved our stomach space. MVP. We also ordered the butcher steak which was like a filet minon cut. Cooked perfectly lots of interesting flavors on top. The standout dishes for us were the trout dip (so creamy and umami) and this yuzu scallop crudo (we ended up getting 2 orders of these! Zesty with sichuan peppercorns dusted) Of the other dishes I really appreciated how they weaved all the elements together. The flavors didn't all quite hit for me personally. The cherry tomatoes didn't pop like what you'd get at a farmers market for example. I did notice that many of the dishes were quite rich in butter/oil so it's a heavier American cuisine compared to some of the more delicate places out there. All in all a sf staple. I love that I can nibble at dozens of things. Next time I'll know better what to get and how much.
Finally throwing my hat in to try the infamous SBP. It's as gimmicky as I expected but not in a corny way. It's a mishmash of Bay Area food culture and I think it's worth the hype. Overhyped yes, but worth it. Love the concept. Love the vibe. As a legacy dim sum eater, the small dishes being presented on trays is one I'm more than familiar with. With that said, the servers need to be a little less dissappointed-looking when I decline a dish. MY ONE CAVEAT is to be *very picky* about the dishes you choose. A literal one biter can cost anywhere from $9-$16. If your'e not careful, you can rack up a huge bill without even trying. Spent about $300 for 2 on essentially late night snacks with 1 drink each. STANDOUTS: - Duck liver mousse - Salmon Tostada - Trout Dip - Hamachi? crudo - Hog island oysters with sauerkraut - Peanut milk SKIP: - Duck dumpling - Scottish lamb meatball thing - Beef tartare - State bird provision :[ Everything else could have been skipped. I would come back more regularly if the price point was 20% lower and/or the provisions were 20% better in either quality or quantity. Otherwise, it's only going to be a new-to-diversity/bayarea-vibes intro restaurant to visiting friends, etc. I would bring younger family members here but not likely bringing the elders unfortunately. But SBP definitely doesn't need my tip, they're doing well all by themselves. So whatever theyre doing, it's clearly working. NOTE: special occassion cakes will cost $6 per person to serve. Take heed if you're thinking of celebrating here.
I've been wanting to try State Bird Provisions for the LONGEST time and finally had the chance to find time and snag a reservation lol. I've heard so many things about their unique dining experience! We were able to get bar seating and were sat right at the corner. It was nice being seated so closely to the chefs. They had a pretty vast menu and it was fun eating here w/ the dim sum-style service lol. Some highlights: * The pecorino & ricotta pancakes - absolutely delicious!! You can do a half order too. Super pillowy and rich without feeling so heavy * Smoked trout chips and dip - MUST get. The trout dip was savory and smoky, and paired perfectly with the crunchy chips * Can't remember what it was called... but there was also a silken egg with tomato topping which was also SO good - very refreshing and light!! I wish I had ordered two! * CA state bird - what they're known for! I thought it was good, but didn't have much to write home about. I'd be fine passing this in the future. Service was amazing! Our server was so attentive and we really felt taken care of. I think something to be mindful of is that it felt like a lot of their offerings, especially the ones served dim sum-style, felt very very carb-heavy. It was difficult considering other things to order because everything felt and sounded heavy when it was presented to us.
Michelin Star 2014-2026! I have been wanting to try State Bird Provisions, one Michelin Star restaurant in San Francisco for many years now. It's impossible to get a reservation a couple of weeks out, especially for the weekend. Luckily, with my Chase Sapphire Reserve card, I was able to get a table for Saturday to celebrate my son's graduation. You can also do walk-ins by getting to the restaurant early (before 5:30 pm opening time) and stand in line. Before we dive in to the food, I want to give a big shout out to the staff. They take food allergies very seriously and to another level. I'm mildly lactose and forgot to bring Lactaid with me. Our waiter wrote it down on the table tally sheet and everyone checks on it like a hawk. They would warn me if the dish has butter or if the dish has cream. All super friendly, professional and just lovely! Top echelon service all around. It's dim sum style, meaning the staff will either bring a tray of small dishes or push out a cart of several dishes. They are small servings and you can go nuts. I personally love this style because I have FOMO when it comes to food. I just want to taste everything! LOL. The dishes range from $5 to $15. Very affordable. Everything we had was phenomenal! The next time I come back, I would be more selective because there were other dishes at the end that I wish I had room in my belly and there were dishes that I could have skipped. My top three stood-out dishes were Hog Island Oysters (if available), Fried Anchovies in this amazing green sauce and Smoked Trout dip with homemade chips. So good - we had to order extra chips to finish the rich dip. You can also order from a menu. We had to get the popular CA State Bird with Provisions which is fried quail with tart onions and parmesan. It was good but I'm not a fan - mainly because I like the traditional Asian style roasted BBQ quail. Definitely worth trying at least once to judge for yourself. We loved the Red Trout. It was perfectly cooked and the crispy skin on the Trout was memorable. Chef kiss! The Steak Tartare has so much favor in each bite. I highly recommended. It's worth the hype and such an unique dining experience that I will not forget.
Maybe it was because I had high expectations for our dinner here, but this was a disappointing dining experience. I love the concept and approach they have with the addition of the dim sum style dining paired with their normal dinner menu. Unfortunately, most of their dishes were just were disappointing. The place was busy on a Saturday night, but we had reservations made a couple weeks back. We were seated promptly at our reservation time. Service itself was fine, not amazing, not bad. They did do a good job of explaining each dish on the menu, the popular dishes, and all of the dim sum that came around. My overall take on their food is that they are generally very rich and heavy. Some flavors are fine, but to me, it feels like one of those places that tries too hard. For the dim sum aspect, they had about 5-6 dim sum dishes that went around throughout the night. It's not a lot, so you'll get a lot of repeats going around. I think my favorite was the pork belly. Simple, crispy pork belly, with some mint, jalapenos and other toppings. Oyster was good with a light sauce. Tostada, fish sticks, were just okay. The chips and dip, while delicious was just too heavy and too much after some time. It's good for 2-3 chips then I felt like I was struggling to finish it. I think what was most disappointing were the main dishes. They took a really long time to be served, by the time they came out, especially the steak, we were pretty much full and had been waiting around with empty plates for a while. The steak, for how long it took to be served, it was just disappointing. There was nothing special to the dish, aside from nice presentation. The worst dish would probably be the eggplant katsu. Too much sour tomato flavor and an example of a dish that tried too hard. None of the textures worked, the batter of the eggplant didn't balance out the texture, mushiness and heaviness of eggplant, cheese, and sauce. For the price, the overall experience didn't justify it. We tried it and left like we wanted something else to eat after to make up for it.
I've had State Bird Provisions on my want-to-try list for years, so I was excited to finally try it after snagging an OpenTable reservation recently. We looked at the sample dinner menu on the website and recent reviews beforehand, to get an idea of what provisions might come around so we could try to plan ahead a bit for what we wanted to order from the menu vs. snag if it did end up coming around on a tray that night. There were some ingredient variations compared to the online dinner menu, but was pretty close. Most of the items that we ordered ended up being quite rich/heavy to the point that it was overwhelming; I craved something lighter/fresher to help balance out the meal. Maybe I should've ordered one of the n/a sodas to help clean my palate between bites... FOOD | PROVISIONS // (+) POTATO FRY BREAD w/ burrata & strawberry tomato sauce: *my favorite dish of the night*. The fry bread was thick and fluffy inside, heftier than expected, and served as a great vehicle for the sauce. The tomato sauce + cheese combo gave us some pizza vibes, but the strawberry in the sauce gave it a unique aroma and sweetness. (+) PORK BELLY w/ peaches, fish sauce vinaigrette, herbs & jalapeño: *runner-up favorite of the night*. Very rich, almost too rich, but the sweet peach and herbs saved it (I wish there had been more herbs, not just the few little pieces that came with it). (~) SMOKED TROUT CHIP'N'DIP: also very rich. We enjoyed the first bite - I particularly liked the herb oil on top - but it soon became too much for the two us to eat it all in one go. I ended up spacing it out with other dishes that weren't as heavy. (~) BLUEFIN TUNA TOSTADA: meh, nothing stood out. It was colorful, but the tuna and avocado melted together into a rich mush, while the slices of stone fruit and roe on top felt like they'd been piled on top to make the dish seem more unique - but it just didn't work together. Kick of spice. (~) DUCK LIVER MOUSSE & FINANCIERS: the financiers were like lightly sweet cornbread (warm, crispy, good). Combined with the savory, lightly gamey duck mousse (not as heavy as foie gras), it worked together. I personally wasn't a fan of the alcohol aroma in the mousse though - cognac? (-) SILKEN TOFU w/ tomatoes & dashi cubes: this was a pretty big disappointment. The "silken tofu" came in a sort of soup-y format that was barely holding itself together and fell apart immediately into watery bits upon eating; it also had no flavor. The tomato overpowered the dish, and the dashi cubes felt more like a gimmick than adding anything meaningful to the dish. FOOD | PANCAKES & TOAST // (~) WHOLE GRAIN-FISCALINI CHEDDAR PANCKES w/ garlic & heirloom tomatoes: This was the better of the two savory pancakes we tried. Quite cheesy, but balanced out by the tomatoes here. (-) SOURDOUGH-SAUERKRAUT PECORINO & RICOTTA PANCAKES ourdough-sauerkraut pecorino & ricotta pancakes: felt like I was eating mostly an intense cheese and not much else (in a not-enjoyable way). The sauerkraut powder was interesting mainly for the novelty factor for us. FOOD | COMMANDABLES // (~) CA STATE BIRD WITH PROVISIONS (tart onions & parmesan): crispy exterior breading that was about the same thickness as the meat (which was very thin). Definitely on the oily side, which again added to the overall heaviness of the meal. The onions were good. FOOD | DESSERTS // (~) PEACH LEAF EGG TART w/ raspberry compote & figs: this turned out to be half of a large-ish egg tart, bigger than the kind one might find in a Chinese bakery. Egg custard was more custard-y than silky. I didn't get any hint of where the peach leaf had been incorporated. Outside pastry shell was just okay, soft and a little soggy. The raspberry compote was also just okay. The fresh figs might've been the best part. (~) 'WORLD PEACE' PEANUT MILK: decent, peanut butter flavor. Glad to try it once but will try to make it at home next time. SERVICE & AMBIANCE // Service was efficient but not rushed. I imagine it must get quite tiring bringing the trays of provisions around to each table and repeating the same dish description so frequently to customers, so kudos to those staff! The restaurant felt a bit cramped with so many tables close together and people constantly milling about. Some energetic dance music was playing the entire time, which - combined with the hub-bub of people talking over each other - meant that we occasionally had to repeat ourselves. OVERALL // Fun to try once and check off the bucket list, but nothing I would return for. (I enjoyed eating at their sister restaurant, The Progress, a lot more!)
I've always wanted to visit San Francisco and eat at State Bird Provisions. I've seen the restaurant featured in numerous tv shows and how highly regarded it was. And when I had the opportunity to finally try it - I was quite surprised at how the food wasn't up to my expectation. I really like the restaurant's approach with serving their food dim sum/tapas style - with carts and different dishes with different prices. I ordered a lot to try everything based on past reviewer recommendations and I just felt that the flavors really fell short. Shout to our server who was made us laugh and tried his best to give us a good experience. It's a good place to try once and the restaurant was packed so they obviously are doing something right.
My wife has had this place on her radar for years. She finally had a chance to try it. Reservations are highly recommended! Though, we ourselves didn't make any, we just made sure we were first in line for walk-ins. They have two lines, usually the walk-ins are in the line closest to the window. People with reservations are on the outside and taken in first to see the hostess/host. A very cool concept - Michelin star small plates being carted around or brought around each table on serving trays with a description by each server. The ambience is casual, simple, yet classic. They do have an area for a larger party like 8+, but otherwise, booth and table seating for 2-4 people. Smoked Trout Chip'n'dip (5/5) - Oh wow, this was so good. Heirloom Tomato Salad (4/5) - fresh, flavorful, with a good texture. Duck Liver Mousse with Almond Biscuits (4/5). Creamy, smooth, and rich. Pork Belly: fish sauce, stone fruit & long pepper (4/5). Inventive and a nice Asian fusion take on pork belly. Seared Black Cod with Passionfruit Sauce (5/5). Buttery coated black cod in a sweet and tart sauce. My only complaint was that the pieces were too small! I could have eaten 10 of these!!! Baby Potato Creamers (3.5/5) - crisp, but filled with lots of umami flavor from the Bonita flakes, chinese black beans sauce. It was worth trying. We also got their signature dish of CA State Bird With Provisions From *De Bruin Ranch*: tart onions & parmesan (5/5). I was skeptical of this dish. But, one bite of this game hen, my taste buds were going wild. This was so fire! Support your local business.
My first time here was at random on a Saturday without a reservation, but we came in around 4p. Hahaha little we did know people make reservations here 6 weeks in advance!!!! We we were LUCKY and someone cancelled their reservation, but THAT wasn't until 930p haha. It was well worth it!! I also have food allergies to Monosodium glutamate/MSG, and pork, but the server was able to make up a highlighted menu for me, so I could order items without soy sauce/MSG- incredibly accommodating! There were only a couple dishes I couldn't have also, due to the soy sauce. We enjoyed our dinner so much, as my other half's sister came to visit from Florida, we decided to come back here for dinner. Yet- this time we planned ahead and made a reservation! Hee. She loved her pork belly and the wide assortment of sides as well as the halibut main dish with hazelnuts and the citrus glaze! Actually- maybe that fish was salmon, I can't recall- but it was delicious and the skin had DELICIOUS FLAVOR!!!! I don't usually eat the skin, until it's made properly- but man- I could've only had the skin and between that and the sauce! Wow! Oh and the oysters were to DIE for too! That sauce they put on them is perfection!!!!! The ambience is very chill, modern and clean. We loved sitting at the bar and then asking the chef's for one of those sides! I think we had 8 sides before we got our main dish! Hahaha! I can't WAIT to go back again!!!!
And just like that... Another Michelin experience has been enjoyed. San Francisco is filled with so many enjoyable Michelin starred restaurants, that it's become my moral imperative to enjoy all of them. State bird provisions is definitely its own unique experience. This American style is unique to most Michelin experiences that are usually an extensive tasting menu, and State bird is a small menu experience with an extensive dim sum experience. Once seated, the small menu is presented, and you select from the miniature clipboard the items that you would like and the quantity. This is where you'll want to cautiously order because the dim sum experience immediately follows suit. Food is served at a very rapid pace, and that is the one area that I did not enjoy. I want that experience where I can actually enjoy the food and not feel rushed, in this entire experience felt incredibly rushed. We sat at the chefs counter, which is a personal preference, and I found it odd that there was zero interaction between the counter and the chefs, vice versa. That's rather unusual because even in a sushi restaurant when you sit at the counter, it's for the experience in the interaction that you get with the sushi chef. Each dish was delicious, and if everything wasn't rapid fire, it would've been nice to go back and have more of some dishes less of others. The trick is that you only know what items you'll be enjoying from your small menu, and the dim sum is all a complete surprise. So you have no idea what you will be presented with, nor what's coming next. We were given 12 different options. The only dish that I did not like, and we did try almost all of them, was a pseudo cherry dessert that was presented in the middle of the dim sum assortment. It wasn't sweet, it wasn't necessarily tart. It was just an odd combo and each dish should set you up for the following, and in fact this one really curbed my appetite, and I was left feeling like the meal should've been concluded when in fact, we were only halfway through it. The menu will change since everything prepared is seasonal, and the weight staff did mention that the dim sum items for the most part also change. They have a few that they keep in their regular rotation, so you'll always be surprised by the offerings, like the smoked trout and potato chips. Absolutely delicious! Diners tip: reservations are a must, and attire seems to be fairly casual. If you haven't had a Michelin experience and you're looking for a meal that offers a variety of different of tapas, state bird is your place! Parking was pretty easy, which is always appreciated being in San Francisco, and the wait staff is super friendly and accommodating. Go hungry!
This was one of the most unique and tasty dining experiences I've had in San Francisco! I actually didn't realize it was dim-sum style until we arrived, which was a very cool surprise. I was blown away by the presentation and flavor of the dishes, despite how they were being served in small and quick portions. We ordered four of the main dishes and collected an assortment of their side dishes as well. For the main dishes: + Hand Rolled Noodles [6/5 (would highly recommend)] + Pecorino and Ricotta Pancakes [4/5] + State Bird [4/5] + Sauerkraut Pancakes [6/5 (would highly recommend)] What we tasted off of the dim-sum carts: + Oysters with Radish [4/5] + Beet and Pistachio Salad [4/5] + Potato Beignets and Strawberry Burrata [5/5] + Scallop Crudo [5/5] + Duck Liver Mousse [5/5] + Tofu & Peas [3/5] + Snap Peas and Black Sesame [4/5]: And finally, of course, we had to save room for dessert: + Panna Cotta [6/5 (would highly recommend)] + Peanut Milk [3/5] The price of the small dishes racks up (averages between $5 to $15) but I prefer diversity over portion size, so this type of dining is right up my alley. The Statebird Provisions menu seems to be constantly changing so I'm excited to try this again in the future!
Ambiance was great and the staff was fantastic as well! We really enjoyed the positive attitude from each staff that brought out different dishes on the cart. We ordered a few things on the menu and picked out several appetizers as well from the cart. Oyster was sweet and savory, paired perfectly with the toppings. The chips and dips were a bit heavy but tasty regardless. Heirloom tomatoes were great as well, although I wish they were served with better balsamic and some garnishes. It kinda just felt like I went to my garden, picked a tomato and served it with a sloppy drizzle of oil and vinegar. The tuna taco was hit! We loved the pairing of peach and tuna, the two flavors harmonized nicely. The duck liver mousse complimented the little sweet cakes too. Then we had the epic duck/pork dumplings. I think we grabbed like 6 of them. The silken tofu with the little jelly of flavors was refreshing. The halibut crudo could be less acidic. I think my teeth melted a layer of enamel. Veal meatball was good (according to my son. I didn't try it). Then it all went downhill from here on... The hand cut noodle was extremely greasy, and the flavor was completely off balance. The poached egg also was nearly raw. I thought maybe if the egg came from a reputable source, it would be safe to eat. Well, I was wrong. Then we had the steak. And sadly that was also disappointing. We were never asked about our preferred doneness of the steak. It came out very raw. The fried fig leaf was more of an after thought that didn't tie together with the rest of the dish. We cook better steak and side dishes than what we got from State bird provision. All and all, it was a fun experience. But many aspects can be improved upon to bring a more well-rounded experience.
State bird provisions is such a fun date night spot. It combines dimsum style service with a California inspired menu. I came in knowing nothing about the various dishes they had on karts, which made the experience so much more exciting. My partner and I would peak at every server who passed us and it was such a fun game of I-spy. Would highly recommend the chips and dip. Such a unique experience!
One of my favorite spots in the city! It's great value for the quality of food. It's also a fun experience with the dim sum style service. All the staff are really friendly and accommodating of food allergies I really enjoyed all the small dishes - some of my favorites were the cornbread dish, the potato chips with the salmon dip, and the pork belly. I also liked the state bird provision and the sourdough pancake off the main menu Overall great vibes and highly recommend read more
2 days ago
Finally tried State Bird Provisions in SF! Overall, a creative dining experience with some hits and misses. The oysters were fresh but a bit too briny for my taste. I prefer smaller, sweeter oysters. Loved the trout dip & chips, but the black sesame duck dumplings were disappointing. The filling was firm and lacked juiciness, while the skin was dry. The scallop yuzu was decent, although a lighter, less thick sauce would have complemented it better. The unexpected star was the truffle toma fondue! Absolutely sensational and easily my favorite dish. The hand cut noodles were also interesting, with unique flavors and a very al dente texture. To finish, our server surprised us with a peanut butter shot! I'm lactose intolerant but took a small sip after hearing about the quality of the milk. Thankfully, my stomach handled it well! Such a nice treat to end the evening. Tip: They open at 5:30 PM, and reservations are highly recommended. Overall, a solid 4/5! Some dishes missed the mark, but the standout flavors and thoughtful service made it worth visiting. read more
10 days ago
quite tasty :3 would rec going with a group of 4 so that you can try more things but also not have a set menu/food & bev minimum * smoked trout chip'n'dip: yummy. perfect. crispy chips and capers were good. * black sesame duck gyoza: get this. 100% worth * duck liver mousse & almond financiers: surprisingly yummm. I don't really like liver, but this one was not gamey and super creamy. paired well with the financiers :) * pork meatball: one of my faves. I love meatball. the sauce was a little sweet but balanced the cheese inside the meatball well. * persimmons: okay... * heirloom tomatoes: I really liked these haha but I just love tomatoes. Would not rec unless you are also a tomato lover. * pork belly: mmm not my favorite, but still good. pork belly was crispy and the sauce was good, but i don't know... it wasn't hitting for me * figs, black butter, and wagon wheel cheese: very rich.. did not really like this one... * silken tofu: had tomatoes. yum. * hokkaido scallops: pomegranate was a nice touch. scallops didn't feel gross when i ate them. perfect dish. * CA state bird with provisions: underwhelming for being their signature dish but i liked that it was crispy * yuba all' amatriciana: my favorite dish i think... tofu skin noodles and perfectly savory * thai sticky rice: good, but very lemongrassy * pluot sorbet: refreshing? very mild flavor. * coffee 'ice cream' sandwich: super sweet but still delish service was good :) and they made sure to let me know the allergens for the dishes we got. a little loud inside so wouldn't rec for an intimate date lol, but i love the dim sum style service around $100ish per person. would go again to try more dishes! read more
15 days ago
Years ago State Bird was our first Michelin dining experience. We had no idea what to expect and when the carts always ran out by the time it go to us we didn't know what to do. Fast forward and with fortunes of expanding our fine dining experience we came back! What a bustling place, almost sounds like a bar with the hum and chatter of people happily dining. The menu was creative and used a wide variety of flavors and ingredients. I loved the use of spicy with sweet and pops of freshness from tomato and grapes. For my friends reading this, heed this: do not over order on the cook-to-order menu!!! In some ways a full pre decided tasting menu would have been better for me because I CANNOT BE TRUSTED WITH A FULL MENU! Next time I'll just stick with most of the cart dishes. Some we passed on due to the sheer anxiety that we wouldn't be able to eat our self ordered food. I didn't expect that the toast and pancakes would be well actually carb centric (rookie mistake). We ordered both pancakes and the corn melt (which I honest didn't connect that it was a melt toast. I thought it would be like corn cheese). The server smartly suggested that I get a half order of the corn melt and a half half of both pancakes. Dude saved our stomach space. MVP. We also ordered the butcher steak which was like a filet minon cut. Cooked perfectly lots of interesting flavors on top. The standout dishes for us were the trout dip (so creamy and umami) and this yuzu scallop crudo (we ended up getting 2 orders of these! Zesty with sichuan peppercorns dusted) Of the other dishes I really appreciated how they weaved all the elements together. The flavors didn't all quite hit for me personally. The cherry tomatoes didn't pop like what you'd get at a farmers market for example. I did notice that many of the dishes were quite rich in butter/oil so it's a heavier American cuisine compared to some of the more delicate places out there. All in all a sf staple. I love that I can nibble at dozens of things. Next time I'll know better what to get and how much. read more
Finally throwing my hat in to try the infamous SBP. It's as gimmicky as I expected but not in a corny way. It's a mishmash of Bay Area food culture and I think it's worth the hype. Overhyped yes, but worth it. Love the concept. Love the vibe. As a legacy dim sum eater, the small dishes being presented on trays is one I'm more than familiar with. With that said, the servers need to be a little less dissappointed-looking when I decline a dish. MY ONE CAVEAT is to be *very picky* about the dishes you choose. A literal one biter can cost anywhere from $9-$16. If your'e not careful, you can rack up a huge bill without even trying. Spent about $300 for 2 on essentially late night snacks with 1 drink each. STANDOUTS: - Duck liver mousse - Salmon Tostada - Trout Dip - Hamachi? crudo - Hog island oysters with sauerkraut - Peanut milk SKIP: - Duck dumpling - Scottish lamb meatball thing - Beef tartare - State bird provision :[ Everything else could have been skipped. I would come back more regularly if the price point was 20% lower and/or the provisions were 20% better in either quality or quantity. Otherwise, it's only going to be a new-to-diversity/bayarea-vibes intro restaurant to visiting friends, etc. I would bring younger family members here but not likely bringing the elders unfortunately. But SBP definitely doesn't need my tip, they're doing well all by themselves. So whatever theyre doing, it's clearly working. NOTE: special occassion cakes will cost $6 per person to serve. Take heed if you're thinking of celebrating here. read more
I've been wanting to try State Bird Provisions for the LONGEST time and finally had the chance to find time and snag a reservation lol. I've heard so many things about their unique dining experience! We were able to get bar seating and were sat right at the corner. It was nice being seated so closely to the chefs. They had a pretty vast menu and it was fun eating here w/ the dim sum-style service lol. Some highlights: * The pecorino & ricotta pancakes - absolutely delicious!! You can do a half order too. Super pillowy and rich without feeling so heavy * Smoked trout chips and dip - MUST get. The trout dip was savory and smoky, and paired perfectly with the crunchy chips * Can't remember what it was called... but there was also a silken egg with tomato topping which was also SO good - very refreshing and light!! I wish I had ordered two! * CA state bird - what they're known for! I thought it was good, but didn't have much to write home about. I'd be fine passing this in the future. Service was amazing! Our server was so attentive and we really felt taken care of. I think something to be mindful of is that it felt like a lot of their offerings, especially the ones served dim sum-style, felt very very carb-heavy. It was difficult considering other things to order because everything felt and sounded heavy when it was presented to us. read more
Michelin Star 2014-2026! I have been wanting to try State Bird Provisions, one Michelin Star restaurant in San Francisco for many years now. It's impossible to get a reservation a couple of weeks out, especially for the weekend. Luckily, with my Chase Sapphire Reserve card, I was able to get a table for Saturday to celebrate my son's graduation. You can also do walk-ins by getting to the restaurant early (before 5:30 pm opening time) and stand in line. Before we dive in to the food, I want to give a big shout out to the staff. They take food allergies very seriously and to another level. I'm mildly lactose and forgot to bring Lactaid with me. Our waiter wrote it down on the table tally sheet and everyone checks on it like a hawk. They would warn me if the dish has butter or if the dish has cream. All super friendly, professional and just lovely! Top echelon service all around. It's dim sum style, meaning the staff will either bring a tray of small dishes or push out a cart of several dishes. They are small servings and you can go nuts. I personally love this style because I have FOMO when it comes to food. I just want to taste everything! LOL. The dishes range from $5 to $15. Very affordable. Everything we had was phenomenal! The next time I come back, I would be more selective because there were other dishes at the end that I wish I had room in my belly and there were dishes that I could have skipped. My top three stood-out dishes were Hog Island Oysters (if available), Fried Anchovies in this amazing green sauce and Smoked Trout dip with homemade chips. So good - we had to order extra chips to finish the rich dip. You can also order from a menu. We had to get the popular CA State Bird with Provisions which is fried quail with tart onions and parmesan. It was good but I'm not a fan - mainly because I like the traditional Asian style roasted BBQ quail. Definitely worth trying at least once to judge for yourself. We loved the Red Trout. It was perfectly cooked and the crispy skin on the Trout was memorable. Chef kiss! The Steak Tartare has so much favor in each bite. I highly recommended. It's worth the hype and such an unique dining experience that I will not forget. read more
Maybe it was because I had high expectations for our dinner here, but this was a disappointing dining experience. I love the concept and approach they have with the addition of the dim sum style dining paired with their normal dinner menu. Unfortunately, most of their dishes were just were disappointing. The place was busy on a Saturday night, but we had reservations made a couple weeks back. We were seated promptly at our reservation time. Service itself was fine, not amazing, not bad. They did do a good job of explaining each dish on the menu, the popular dishes, and all of the dim sum that came around. My overall take on their food is that they are generally very rich and heavy. Some flavors are fine, but to me, it feels like one of those places that tries too hard. For the dim sum aspect, they had about 5-6 dim sum dishes that went around throughout the night. It's not a lot, so you'll get a lot of repeats going around. I think my favorite was the pork belly. Simple, crispy pork belly, with some mint, jalapenos and other toppings. Oyster was good with a light sauce. Tostada, fish sticks, were just okay. The chips and dip, while delicious was just too heavy and too much after some time. It's good for 2-3 chips then I felt like I was struggling to finish it. I think what was most disappointing were the main dishes. They took a really long time to be served, by the time they came out, especially the steak, we were pretty much full and had been waiting around with empty plates for a while. The steak, for how long it took to be served, it was just disappointing. There was nothing special to the dish, aside from nice presentation. The worst dish would probably be the eggplant katsu. Too much sour tomato flavor and an example of a dish that tried too hard. None of the textures worked, the batter of the eggplant didn't balance out the texture, mushiness and heaviness of eggplant, cheese, and sauce. For the price, the overall experience didn't justify it. We tried it and left like we wanted something else to eat after to make up for it. read more
1 month ago
I've had State Bird Provisions on my want-to-try list for years, so I was excited to finally try it after snagging an OpenTable reservation recently. We looked at the sample dinner menu on the website and recent reviews beforehand, to get an idea of what provisions might come around so we could try to plan ahead a bit for what we wanted to order from the menu vs. snag if it did end up coming around on a tray that night. There were some ingredient variations compared to the online dinner menu, but was pretty close. Most of the items that we ordered ended up being quite rich/heavy to the point that it was overwhelming; I craved something lighter/fresher to help balance out the meal. Maybe I should've ordered one of the n/a sodas to help clean my palate between bites... FOOD | PROVISIONS // (+) POTATO FRY BREAD w/ burrata & strawberry tomato sauce: *my favorite dish of the night*. The fry bread was thick and fluffy inside, heftier than expected, and served as a great vehicle for the sauce. The tomato sauce + cheese combo gave us some pizza vibes, but the strawberry in the sauce gave it a unique aroma and sweetness. (+) PORK BELLY w/ peaches, fish sauce vinaigrette, herbs & jalapeño: *runner-up favorite of the night*. Very rich, almost too rich, but the sweet peach and herbs saved it (I wish there had been more herbs, not just the few little pieces that came with it). (~) SMOKED TROUT CHIP'N'DIP: also very rich. We enjoyed the first bite - I particularly liked the herb oil on top - but it soon became too much for the two us to eat it all in one go. I ended up spacing it out with other dishes that weren't as heavy. (~) BLUEFIN TUNA TOSTADA: meh, nothing stood out. It was colorful, but the tuna and avocado melted together into a rich mush, while the slices of stone fruit and roe on top felt like they'd been piled on top to make the dish seem more unique - but it just didn't work together. Kick of spice. (~) DUCK LIVER MOUSSE & FINANCIERS: the financiers were like lightly sweet cornbread (warm, crispy, good). Combined with the savory, lightly gamey duck mousse (not as heavy as foie gras), it worked together. I personally wasn't a fan of the alcohol aroma in the mousse though - cognac? (-) SILKEN TOFU w/ tomatoes & dashi cubes: this was a pretty big disappointment. The "silken tofu" came in a sort of soup-y format that was barely holding itself together and fell apart immediately into watery bits upon eating; it also had no flavor. The tomato overpowered the dish, and the dashi cubes felt more like a gimmick than adding anything meaningful to the dish. FOOD | PANCAKES & TOAST // (~) WHOLE GRAIN-FISCALINI CHEDDAR PANCKES w/ garlic & heirloom tomatoes: This was the better of the two savory pancakes we tried. Quite cheesy, but balanced out by the tomatoes here. (-) SOURDOUGH-SAUERKRAUT PECORINO & RICOTTA PANCAKES ourdough-sauerkraut pecorino & ricotta pancakes: felt like I was eating mostly an intense cheese and not much else (in a not-enjoyable way). The sauerkraut powder was interesting mainly for the novelty factor for us. FOOD | COMMANDABLES // (~) CA STATE BIRD WITH PROVISIONS (tart onions & parmesan): crispy exterior breading that was about the same thickness as the meat (which was very thin). Definitely on the oily side, which again added to the overall heaviness of the meal. The onions were good. FOOD | DESSERTS // (~) PEACH LEAF EGG TART w/ raspberry compote & figs: this turned out to be half of a large-ish egg tart, bigger than the kind one might find in a Chinese bakery. Egg custard was more custard-y than silky. I didn't get any hint of where the peach leaf had been incorporated. Outside pastry shell was just okay, soft and a little soggy. The raspberry compote was also just okay. The fresh figs might've been the best part. (~) 'WORLD PEACE' PEANUT MILK: decent, peanut butter flavor. Glad to try it once but will try to make it at home next time. SERVICE & AMBIANCE // Service was efficient but not rushed. I imagine it must get quite tiring bringing the trays of provisions around to each table and repeating the same dish description so frequently to customers, so kudos to those staff! The restaurant felt a bit cramped with so many tables close together and people constantly milling about. Some energetic dance music was playing the entire time, which - combined with the hub-bub of people talking over each other - meant that we occasionally had to repeat ourselves. OVERALL // Fun to try once and check off the bucket list, but nothing I would return for. (I enjoyed eating at their sister restaurant, The Progress, a lot more!) read more
I've always wanted to visit San Francisco and eat at State Bird Provisions. I've seen the restaurant featured in numerous tv shows and how highly regarded it was. And when I had the opportunity to finally try it - I was quite surprised at how the food wasn't up to my expectation. I really like the restaurant's approach with serving their food dim sum/tapas style - with carts and different dishes with different prices. I ordered a lot to try everything based on past reviewer recommendations and I just felt that the flavors really fell short. Shout to our server who was made us laugh and tried his best to give us a good experience. It's a good place to try once and the restaurant was packed so they obviously are doing something right. read more
My wife has had this place on her radar for years. She finally had a chance to try it. Reservations are highly recommended! Though, we ourselves didn't make any, we just made sure we were first in line for walk-ins. They have two lines, usually the walk-ins are in the line closest to the window. People with reservations are on the outside and taken in first to see the hostess/host. A very cool concept - Michelin star small plates being carted around or brought around each table on serving trays with a description by each server. The ambience is casual, simple, yet classic. They do have an area for a larger party like 8+, but otherwise, booth and table seating for 2-4 people. Smoked Trout Chip'n'dip (5/5) - Oh wow, this was so good. Heirloom Tomato Salad (4/5) - fresh, flavorful, with a good texture. Duck Liver Mousse with Almond Biscuits (4/5). Creamy, smooth, and rich. Pork Belly: fish sauce, stone fruit & long pepper (4/5). Inventive and a nice Asian fusion take on pork belly. Seared Black Cod with Passionfruit Sauce (5/5). Buttery coated black cod in a sweet and tart sauce. My only complaint was that the pieces were too small! I could have eaten 10 of these!!! Baby Potato Creamers (3.5/5) - crisp, but filled with lots of umami flavor from the Bonita flakes, chinese black beans sauce. It was worth trying. We also got their signature dish of CA State Bird With Provisions From *De Bruin Ranch*: tart onions & parmesan (5/5). I was skeptical of this dish. But, one bite of this game hen, my taste buds were going wild. This was so fire! Support your local business. read more
My first time here was at random on a Saturday without a reservation, but we came in around 4p. Hahaha little we did know people make reservations here 6 weeks in advance!!!! We we were LUCKY and someone cancelled their reservation, but THAT wasn't until 930p haha. It was well worth it!! I also have food allergies to Monosodium glutamate/MSG, and pork, but the server was able to make up a highlighted menu for me, so I could order items without soy sauce/MSG- incredibly accommodating! There were only a couple dishes I couldn't have also, due to the soy sauce. We enjoyed our dinner so much, as my other half's sister came to visit from Florida, we decided to come back here for dinner. Yet- this time we planned ahead and made a reservation! Hee. She loved her pork belly and the wide assortment of sides as well as the halibut main dish with hazelnuts and the citrus glaze! Actually- maybe that fish was salmon, I can't recall- but it was delicious and the skin had DELICIOUS FLAVOR!!!! I don't usually eat the skin, until it's made properly- but man- I could've only had the skin and between that and the sauce! Wow! Oh and the oysters were to DIE for too! That sauce they put on them is perfection!!!!! The ambience is very chill, modern and clean. We loved sitting at the bar and then asking the chef's for one of those sides! I think we had 8 sides before we got our main dish! Hahaha! I can't WAIT to go back again!!!! read more
And just like that... Another Michelin experience has been enjoyed. San Francisco is filled with so many enjoyable Michelin starred restaurants, that it's become my moral imperative to enjoy all of them. State bird provisions is definitely its own unique experience. This American style is unique to most Michelin experiences that are usually an extensive tasting menu, and State bird is a small menu experience with an extensive dim sum experience. Once seated, the small menu is presented, and you select from the miniature clipboard the items that you would like and the quantity. This is where you'll want to cautiously order because the dim sum experience immediately follows suit. Food is served at a very rapid pace, and that is the one area that I did not enjoy. I want that experience where I can actually enjoy the food and not feel rushed, in this entire experience felt incredibly rushed. We sat at the chefs counter, which is a personal preference, and I found it odd that there was zero interaction between the counter and the chefs, vice versa. That's rather unusual because even in a sushi restaurant when you sit at the counter, it's for the experience in the interaction that you get with the sushi chef. Each dish was delicious, and if everything wasn't rapid fire, it would've been nice to go back and have more of some dishes less of others. The trick is that you only know what items you'll be enjoying from your small menu, and the dim sum is all a complete surprise. So you have no idea what you will be presented with, nor what's coming next. We were given 12 different options. The only dish that I did not like, and we did try almost all of them, was a pseudo cherry dessert that was presented in the middle of the dim sum assortment. It wasn't sweet, it wasn't necessarily tart. It was just an odd combo and each dish should set you up for the following, and in fact this one really curbed my appetite, and I was left feeling like the meal should've been concluded when in fact, we were only halfway through it. The menu will change since everything prepared is seasonal, and the weight staff did mention that the dim sum items for the most part also change. They have a few that they keep in their regular rotation, so you'll always be surprised by the offerings, like the smoked trout and potato chips. Absolutely delicious! Diners tip: reservations are a must, and attire seems to be fairly casual. If you haven't had a Michelin experience and you're looking for a meal that offers a variety of different of tapas, state bird is your place! Parking was pretty easy, which is always appreciated being in San Francisco, and the wait staff is super friendly and accommodating. Go hungry! read more
This was one of the most unique and tasty dining experiences I've had in San Francisco! I actually didn't realize it was dim-sum style until we arrived, which was a very cool surprise. I was blown away by the presentation and flavor of the dishes, despite how they were being served in small and quick portions. We ordered four of the main dishes and collected an assortment of their side dishes as well. For the main dishes: + Hand Rolled Noodles [6/5 (would highly recommend)] + Pecorino and Ricotta Pancakes [4/5] + State Bird [4/5] + Sauerkraut Pancakes [6/5 (would highly recommend)] What we tasted off of the dim-sum carts: + Oysters with Radish [4/5] + Beet and Pistachio Salad [4/5] + Potato Beignets and Strawberry Burrata [5/5] + Scallop Crudo [5/5] + Duck Liver Mousse [5/5] + Tofu & Peas [3/5] + Snap Peas and Black Sesame [4/5]: And finally, of course, we had to save room for dessert: + Panna Cotta [6/5 (would highly recommend)] + Peanut Milk [3/5] The price of the small dishes racks up (averages between $5 to $15) but I prefer diversity over portion size, so this type of dining is right up my alley. The Statebird Provisions menu seems to be constantly changing so I'm excited to try this again in the future! read more
Ambiance was great and the staff was fantastic as well! We really enjoyed the positive attitude from each staff that brought out different dishes on the cart. We ordered a few things on the menu and picked out several appetizers as well from the cart. Oyster was sweet and savory, paired perfectly with the toppings. The chips and dips were a bit heavy but tasty regardless. Heirloom tomatoes were great as well, although I wish they were served with better balsamic and some garnishes. It kinda just felt like I went to my garden, picked a tomato and served it with a sloppy drizzle of oil and vinegar. The tuna taco was hit! We loved the pairing of peach and tuna, the two flavors harmonized nicely. The duck liver mousse complimented the little sweet cakes too. Then we had the epic duck/pork dumplings. I think we grabbed like 6 of them. The silken tofu with the little jelly of flavors was refreshing. The halibut crudo could be less acidic. I think my teeth melted a layer of enamel. Veal meatball was good (according to my son. I didn't try it). Then it all went downhill from here on... The hand cut noodle was extremely greasy, and the flavor was completely off balance. The poached egg also was nearly raw. I thought maybe if the egg came from a reputable source, it would be safe to eat. Well, I was wrong. Then we had the steak. And sadly that was also disappointing. We were never asked about our preferred doneness of the steak. It came out very raw. The fried fig leaf was more of an after thought that didn't tie together with the rest of the dish. We cook better steak and side dishes than what we got from State bird provision. All and all, it was a fun experience. But many aspects can be improved upon to bring a more well-rounded experience. read more
State bird provisions is such a fun date night spot. It combines dimsum style service with a California inspired menu. I came in knowing nothing about the various dishes they had on karts, which made the experience so much more exciting. My partner and I would peak at every server who passed us and it was such a fun game of I-spy. Would highly recommend the chips and dip. Such a unique experience! read more
2 months ago
We came here for a birthday celebration. The staff were very friendly and helpful during our visit. It was a Monday night and the place was packed! It was pretty noisy and it was difficult to hear others in our party and the servers. That made it difficult to hear the servers when they were describing the food on the carts. The food was tasty and presented nicely. I wish they had an espresso machine! read more
This can get dangerous! Unique dining experience that included set menu items and small plates that are served in a style similar to a dim sum restaurant. All the delicious look delicious and there is a price tag attached to each dish. Order of tapas: 1) House made chips with trout drip 2) Almond financiers with duck liver mousse: 3) Curry beets 4) Beef dumpling with green curry: 5) Potatoes beignets with strawberry rhubarb and burrata 6) Pork sausage with thousand island 7) Pork ribs Favorite were curry beets, spicy green curry beef dumpling, potato beignets that were perfect on their own and with the strawberry, pork sausage that had a tangy and smoky flavor when paired with the thousand island, duck liver mousse Cheddar pancake: black garlic sauce stood out in this dish Peaches and corn: polenta mixed with stone fruit was amazing flavor, not over powering State bird: chive and light batter on the outside, not too much meat to eat but enjoyed the flavor Dessert: 1) ice cream sandwiches: cheesecake flavor filling with earl gray flavor, got this in half portion because we were so full from the food 2) vanilla rice pudding: silky texture balanced with sweetness of money and added crunch of hazelnut, delicious One of the best meals that is comforting and casual. Service was 10/10 with plates being collected, new plates provided midway through the meal, waters refilled, and recommendations for first time diners. Staff was not pushy about the à la carte items, and there are so many items to choose from. Service begins at 5:30, and there is a queue that forms. Each party is allocated 1 hour and 30 minutes. booth type seating is along the perimeter and tables for 2 are in the middle of the space, counter dining availability with a view of the kitchen. There is a 6.5% mandate added to the bill. This is a classic institution with rotating menu items for an enjoyable dining experience. read more
This year we started going to every restaurant on SF Chronicles top 100 restaurant list and we finally made our way to state bird. We didn't know what to expect with this concept. They serve their small plates on dim sum carts and walk them around to the restaurants and present them to each table. We came on a Wednesday night with a reservation and they sat us at the counter. The hostess explained the menu and concept to us with the different prices for small plates. We decided to start by waiting on the carts before ordering anything They first brought over some oysters and the smoked trout dip. We got the trout dip and that was a great start to the meal. I was fresh, creamy, savory and not overly fishy. We next tried their duck dumplings and pork meatballs. The dumplings were like a flavor bomb, both the filling and the sauce were so flavorful and the texture of the dumpling wrapper was nice and bouncy. The meatballs were pretty average, not bad but nothing to write home about. We next tried potato fry bread with burrata and the pork belly. The fry bread was like a savory beignet. The texture was great though the flavor was a bit lacking. The pork belly on the other hand melted on your mouth and was so flavorful. It was one of the best bites of the night. The last bites we grabbed from the carts were a scallop crudo and a pumpkin silken tofu dish. The scallops were one of my favorites of the night they were so fresh, bright and slightly sweet. The silken tofu was such a pleasant surprise too with an unexpected but welcome kick to it. The flavors were so balanced and I thoroughly enjoyed both dishes Now for the dishes that we ordered with the waiter. We started with the sauerkraut and pecorino pancakes. Light crisp exterior and luxuriously fluffy interior. They were salty, umami and had some bite. The dry sauerkraut dip was a nice touch to them as well. They were another favorite of the night and I could genuinely eat a whole plate of them to myself. For mains we got the state bird and the butchers steak. The bird was a fried quail which I hadn't tried before but loved. It was tender, juicy and well seasoned. The breading was delicate yet held its shape around the bird. I understood why they named the restaurant after this dish. The butchers steak was seasoned very well. The sichuan peppercorns were prevalent and would numb your mouth with each bite. The steak itself was a bit chewy. Not sure if it was an off day but I probably wouldn't order that one again since all of their other dishes were so good. Finally we got dessert. The first was a choux pastry with coffee ice cream on top and the second was a passion fruit and fennel pan cotta. Both very interesting and satisfying bites. The fennel dessert ended up being my favorite with it having every texture you could possibly want. The choux was decent but the dough was a little on the tough side. I'll probably opt for something else next time Overall I loved my experience here for the first time. Every dish had something I really liked about it. And only a few dishes out of so many we tried had small notes. It was an open kitchen and sitting on the counter we got to watch every plate being prepared. The staff all looked like they enjoyed what they do which made the experience on our end that much more enjoyable. I found some staple menu items that I'm definitely coming back for. While also being excited for the rotating plates and to try something new for my next trip back. I would recommend to anyone thinking about trying! read more
1 month ago
Love coming here for dinner! We came for my birthday, and I have to say this is easily one of my favorite restaurants because of the overall food experience and vibe. They have a few dishes you can order from the main menu, but they also come around with carts and trays, dim sum style, and give you a description of what they're serving. I love this concept because you get the chance to try so many different dishes throughout the meal. Most of the portions are small and perfect for sharing between two people. Service was a little on the slower side, but I think that's partly because the servers take turns going around with different dishes. Between my fiancé and me, we ended up getting around 12 dishes and were WAY too stuffed. I think 9 would've been perfect for us, but everything sounded too good to pass up! We also ordered drinks, but they took a while to come out. By the time we got them, we were already about halfway through our meal. Drinks - Riesling, Dr. H. Thanisch, Bernkasteler Badstube Kabinett, Mosel, Germany 2021, off-dry (5/5): Paired really well with the food. I'm not big on alcohol, so this was perfect for me! - Sake, Red Rice, Heiwa Shuzo Aka Kid, Wakayama, Japan: My fiancé wasn't a huge fan of this one and actually preferred my drink Faves - Smoked trout avocado dip with chips: Crunchy and creamy--the best combo! - Shrimp tostada with stone fruit and roe: Crunchy, refreshing, and super flavorful. - CA State Bird with Provisions - *Dessert: Melon sorbet, labneh mousse, chamomile caramel & basil: DELISH! Such a perfect balance of flavors. - *Dessert: World Peace peanut milk Solid - Oysters: Good, but I thought the toppings overpowered the oysters a bit, and I ended up with a few pieces of shell in my mouth. - Yuba all'amatriciana with jowl bacon & chanterelles - Duck liver mousse & almond financiers - Potato fry bread with burrata & strawberry tomato sauce - *Dessert: Earl Grey panna cotta with apricot amaro jam, quince & seeded granola Pass - Sticky rice with duck - *Dessert: Corn ice cream sandwich with black lime macaron, Sungold caramel & blackberries: A little overly sweet for me. The individual flavors weren't prominent, and I don't think they worked that well together imo read more
Unique American take on Cantonese Dim Sum type service. Small plates are rolled around on carts with prices and diners select what they would like to try. There are typically four rounds of provisions - Snacks, Provisions, Commandables, and Dessert. The first three rounds proceed from light to heavy and I suggest selecting more of the lighter snack items. We had a seven person party and thus needed a reservation for the Alcove section which is a long table on the side that seats 6-8 with an $800 minimum. You are in the restaurant but situated on a side against the wall - still has the noise and excitement of the fully seated establishment. The restaurant selected a 15 course menu for the Alcove consisting of 6 Snacks, 4 Provisions, 3 Shared Commandables, and 2 Desserts. Favorites were: - Snack of Smoked Trout Dip and Chip which had a smoked trout dip having a consistency of guacamole. Free extra chips if needed. - Provision of Pork Belly with an Asian Style sweet and tangy drizzle. The belly was nicely salted and complemented by the sizzle. - Commandable of State Bird which is roughly a half breaded and deep fried quail. I personally like quail just roasted with a pinch of five spice powder - Cantonese style. The breaded fried approach takes away from the flavor of the quail. Go simple with a light salad and tangy dressing and it works better. - Dessert of Shiso Ice Cream Sandwich was very good and didn't need the berry compote. Or maybe a lighter quince compote would work, some bitterness might work?!? We were fortunate to sit on the side Alcove with visibility of the whole restaurant. Tables of two in the middle had maybe a six inch gap between tables. Service was friendly however serving plates were not timely cleared with the next provision brought before the prior plates cleared. We noted that the napkins and last plates were quickly cleared at the end of the meal hinting at no lingering. Overall, there were more misses than hits for this innovative, inexpensive Michelin starred restaurant. Def get the Smoked Trout Chip & Dip, Pork Belly, and the Ice Cream Sandwich. Tables usually turn over in 1.5 hours. read more
An interesting "dim sum" cart-style restaurant for a one-Michelin-star restaurant. Had reservations Monday ~7 pm for a party of two. How the service is formatted: A menu is provided, but carts are wheeled out with extra items of varying price values. Items on the cart are unknown until disclosed by the server. One can either mix and match their dinner service with items from the menu or from the cart. What we got: (from menu) - Peaches and Corn ~ Fried polenta was warm and crispy! The peach was sour and crunchy, which did not pair well with the spiced jam at the center of the dish. Cream corn was a little too salty. - Steak Tartar ~ Served with parmesan and lemon, the lemon carried the dish. The bite with lemon was bright and helped cut through the heaviness of the buttery sauce and thick sesame bread. - California State Bird ~ The cornmeal-battered quail was not too crunchy or crispy. Onion and parmesan served with the bird was salty when eaten alone. - Noyaux egg tart ~ Egg tart custard was somewhat split. Peaches were perfectly sweet and balanced the tartness from the raspberry compote. (from cart) - Smoked trout dip and chips ($15)~ highly recommend. Smoked trout dip was flavorful and a great start to our dinner service! We ended up finding a bone in ours however, so be careful of bones. - Chilled mussels with rum tomato sauce ($12)~ a miss for us. Served with large unsolicited gordo white beans, we felt misled about this dish. With more beans than mussels, the seafood flavor mainly came from the tomato sauce. - King salmon tostada with cream salsa ($16)~ [4/5] - Crispy pork belly with stone fruit salad and fish sauce vinaigrette ($15) ~ HIGHLY RECOMMEND!!! Pork belly was not fatty at all. Fish sauce vinaigrette added so much umami and brightness, while the stone fruit cuts through with its soft texture and sweetness. - Smoked potato beignet with seven spice burrata ($14)~ [3/5] - black sesame duck dumpling with tomato ponzu ($6)~ a miss for us. The tomato ponzu was too salty and overpowered the dumpling. The dumpling wrapper was undercooked and slightly crunchy and doughy. The interior filling was slightly gamey. Black sesame was mainly for color of the dough. - duck liver mousse with almond financier ($10) ~ the almond financier was too sweet, which contradicts the liver flavor of the mousse. Very heavy handed in salt on the mousse, which ruined the dish for us, even despite scraping off excess salt flakes. My experience was underwhelming. The ambiance was too chaotic with servers running back and forth with carts and dishes. And as someone who likes having a game plan of what to order, only to have it derailed by the gamble of better dishes and ended up receiving hit-or-miss dishes was upsetting. Knowing that I left the restaurant with dishes unknown and not yet tried felt like I didn't give this experience the best chance it could've been. The black cod tail/collar was being offered after our check was paid. But after 1.5 hours of dining, we were full. And given the experience we had with some subpar dishes, I wouldn't return to see what the other items had to offer. For a Michelin-star restaurant, I was disappointed. Of the 11 dishes ordered, only 3 dishes stood out (Crispy pork belly, Smoked trout dip and chips, and Noyaux egg tart). The rest were a miss. read more
Service: 4 stars Food: 3.5 We sat at the bar which I personally loved since we're right at the heart of all the action: plus you tend to get served first which is great. The chefs were wonderful to chat with and the service was attentive and even gave us a free small dessert since we had to wait too long for our Roti Morel mushroom dish. Like others have said, they do things "dim sum" style, but since this was our first time it felt hard to say no to some of the dishes but I kind of regret doing so because it didn't give me enough room to enjoy the dishes you could order off the menu. I would say our favorites were the trout dip and the scallops, but honestly as nice as everything was, I left a little underwhelmed. Having been to a few other Michelin starred restaurants I think I was hoping to be "wowed" by the experience but felt like the food was good but many dishes weren't totally memorable. I hate to say it but I think there are some hole in the wall joints that offer more gratifying, unique and tasteful dishes than what I had here which I'm disappointed to say. Off day maybe? I don't know. But I don't think we will be back. read more
2 months ago
We were excited to try this place and happy we did. Overall interesting concept. The experience however on the food is just okay. Nothing stood out, nothing exceptional. read more
wanted to like this place cuz yay dim sum! unfortunately the experience fell short in many aspects: 1) when we showed up for our 9pm res, the host was absent (for at least 5-10min). There was a small crowd / several other parties waiting (impatiently) to be seated, and people came after us had to wait outside (which wasn't the most enjoyable environment, esp in the cold). 2) ambience was loud and chaotic (maybe it's part of the vibe), but personally wouldn't recommend for dates. 3) the food was good across the board, though nothing was outstanding. Our personal favourites were the smoked trout dip and oysters. However, most other dishes, including menu highlights - sourdough pancakes and fried quail - felt really heavy. the entire time i felt like I was carb loading :') Overall we enjoyed our meal, but thought the experience was underwhelming given how hyped it is :/ read more
Really interesting and unique experience - think fine dining food meets dim sum. The ambience inside is chic, but not overly stuffy. I got a reservation ahead of time and came for a weekday dinner and it was packed! I liked the variety of dishes that they had. We got some heirloom tomato salad as an appetizer and other notable small dishes included the Hog Island oysters, big fluffy garlic knot, cutlet which tasted like a schnitzel and had a really great black garlic sauce on the side, and the clay pot rice with I think some sort of anchovy inside. Overall, food was solid, though portions are small as you might expect for a fancy tapas place. Glad I tried it for the experience. read more
Came here for a celebration, we only ordered the state bird and scallops and wanted to just be surprised by whatever comes by. I think that was what I really liked about it just having random specialties to pick from. For the most part everything was good but the only thing that kept it from a 5 start is nothing was crazy special, it's just good flavors. I was expecting a bit more from a 1 star michelin restaurant. Their special dish is the state bird, and I felt like it was a bit too bready although I liked it was deboned! I think it's good for a 1 time experience! read more
The most underwhelming Michelin-star experience ever. If I were you, I'd pass! Statebird Provisions is very unique in a way that they do a tableside cart service for their special dishes, very similar to dim sum, in conjunction with their a la carte menu. They have a permanent menu that you can order, and carts come around to offer smaller bites throughout your meal. What a fun concept! Everything tasted so boring. It was all one-noted and lackluster. You'd have fun dishes like lemongrass clams and pork schnitzel with mole, but where is the execution? Where are the herbs or citrus in the clams or the spices in the mole? I found that every single dish was missing depth and dimension. Even dessert was entirely underwhelming. I think that Statebird is a fantastic, fun concept and has a lot of potential to be a great dining establishment, but everything lacks flavor. I don't think I should go to a Michelin-star restaurant and wonder why their Caesar salad is missing acid or why their pasta entree is missing savoriness. I would not recommend dining here for a special occasion, maybe if you were casually around for dinner and weren't too hungry in case you tried a few bites and decided against a full meal. read more
I have no words for state bird provisions besides immaculate. The food was incredible; you can tell how much craft and care the chefs put into each dish. I didn't even have a favorite as we got so many and everything was so good. I like how you're able to order from both the menu and dim sum style where servers bring different seasonal items to your table and you're able to choose what you want and what you don't want. Reservations are a bit hard as you can only book out one month in advance but I highly recommend coming here! read more
28 days ago
One of the more memorable and fun dining experiences I've had in a while. The dim sum style allows you to pick and choose whatever dishes pique your interest as they roll by on carts. There is an energetic and bustling vibe to the restaurant as servers rotate between tables with a la carte menu items. I was particularly impressed by how smoothly they all worked together as a team to attend to the diners' needs (different staff members would fill our water carafe and I also saw them notice little details like cleaning up spilled water and picking up/replacing napkins that have fallen to the ground for another patron). Now for the food, everything was solid, my favorite was the sambal butcher's steak (9/10) which was delightfully tender and flavorful with a good amount of heat. The duck dumplings (9/10) and chili crisp cucumber salad (9/10) were incredible as well. My husband loved the pork belly (7/10) and the veal meatball (9/10). The oysters were fresh but a bit overpowered by the sauerkraut (7/10). The namesake CA state bird w/ provisions was very well-executed, I don't love fried food but would still rate this highly (8.5/10). The peanut milk (6/10) was ok, the flavor was good but next time I'd prefer to try one of their more solid/substantial desserts. Overall everything we tried was delicious and creative, would definitely come back to try more things off the menu! read more
3 months ago
We enjoyed the experience and food at State Bird Provisions. Highlights were the potato chips and dip, fish, peach dish, and peanut milk! read more
5 days ago
Came here for the second time and loved all the new items I got to try! The sweet potatoes were surprisingly good and sweet and I loved the trout dip - very Smokey! read more
Came here for my birthday dinner. Made a reservation a few days in advance and we were seated right away. The place was pretty full even late on a weekday night. The dining format is unique. Servers bring carts of different small plates around the restaurant and you pick what you want, and they add it to your menu card along with anything you order à la carte. From the small plates we really liked the beef dumpling and the pork belly. We also got the sauerkraut pecorino pancakes and the state bird, their fried quail. It was my first time having quail and it tastes almost like chicken. I liked it, but the pancakes were the best thing we had. Servers were quite patient in explaining the format and answering questions, and the service was very quick. Definitely a unique dining experience. read more
6 months ago
I was so excited to try State Bird after getting a reservation. The ambiance is certainly very lively, loud music and equally as crowded. The restaurant was filled from the beginning with tables crammed next to eachother. The winners were definitely the trout dip and ice cream sandwich. Everything else was okay, or they didn't suit our palates. First, we got the trout dip with chips and WOW.. that was life-changing. It tasted like an elevated sour cream and onion dip. The creamy trout dip paired so well with the long crispy chips. I was wishing we got seconds. It set our expectations a little too high.. Next, we tried the duck liver mousse with the sweet financiers. It was a bit disappointing and didn't mesh well. The duck liver was good, not stinky yet creamy. The financiers were okay, but they didn't seem to harmonize together. The scallop crudo was just unappetizing. It tasted like a jamba juice smoothie. The scallops were incredibly soft and melt in your mouth, but the fruity sauce was really bizarre. It would be better categorized as a dessert. Next we tried the sourdough pancakes they were known for. The sauerkraut powder is essential. Otherwise, I could imagine making this at home. The pancake itself was nothing worthy of a fine dining dish in my opinion. Similarly, the new octopus pancakes are a spinoff of Japanese Takoyaki. They basically tasted like the sourdough pancakes with a piece of octopus in it. However this one was more burnt. The citrus sauce and lime didn't do much to elevate the dish. I would rather have takoyaki instead of this. The pork belly with citrus salad was outstanding, very flavorful and the fat melted easily. I really enjoyed the brightness of the fruit combined with the basil and fish sauce. The state bird dish was quite disappointing. It was heavily breaded. Inside was a bit dry, and the quail didn't really stand out with all of the thick breading. The only thing this dish had going for it was the cheese on top and the delicious onion underneath. The peanut milk was delicious- reminded me of a Chinese New Year peanut brittle candy. The black sesame ice cream sandwich was also wonderful, though heavy on the berry jam. I loved the shiso flavor paired with the black sesame. I would recommend the Guava Soda. I also found the amount of offerings for the dimsum portion lacking. Before we knew it, the rounds had already ended and there were only a few dishes that looked appeitizing to us. I probably would not come back again. read more
Overall a great dinner spot! 3.5/5. Everything we tried was amazing and I loved how they utilized the dim sum concept of bringing food to your table. You must get the trout dip!! Only beer & wine, but loved the bottle of wine we got. Our server was kind of strange if i'm being honest. Advised us not to take the menu out if we're not going to order - but how do I know if I want to order extra if I don't take the menu out? Also they do not provide a complimentary birthday dessert if you are wondering - just a candle if you order your own dessert. Lastly - parking was very easy on a Tuesday night @ 7pm. read more
State Bird Provisions is definitely one of the more unique dining experiences in SF. The "dim sum" style service where servers circulate with trays of small bites makes for a unique, interactive meal. We ordered: hog island oysters $5 ginger scallion duck dumpling $6 duck liver mousse & almond financiers $10 garlic bread + burrata $13 pork belly with fish sauce, grapes & long pepper $14 bay shrimp hand roll $16 sourdough-sauerkraut pecorino & ricotta pancakes 4 pc $15 CA state bird with provisions wolfe ranch quail from brent $24 fish collar lemongrass pumpkin 'ice cream' sandwich coconut macaron, chocolate & cashews $15 'world peace' peanut milk muscovado sugar $4 Standouts were the duck liver mousse, bay shrimp hand roll, and duck croquette. The items that we ordered from the printed menu generally felt less inspired and lacked the unique spin/flavor of the a la carte tray dishes. However, each little plate adds up to a hefty bill. I advise skipping the printed menu and saving your appetite and budget for the unique dishes on the passing trays. read more
Disclaimer: I tend to hold any Michelin-starred restaurant to a higher standard as the expectation of elevated execution and consistency just comes with the territory. So while this might otherwise be a 5-star review (thanks in large part to our amazing server, Tessa) for a family owned SMB, a few small misses make this a solid 4-star experience for me. We managed to snag same-week Saturday dinner reservations, which already felt like a win. The energy of the space was vibrant but relaxed, and Tessa's attentiveness really set the tone as she was warm, enthusiastic, and genuinely thoughtful throughout our meal. If you haven't dined here before, State Bird Provisions runs on a unique concept that's part traditional menu, part roaming dim sum service (although how many dim sum restaurants even use carts these days?). Alongside a printed menu, several carts circulate with an evolving lineup of off-menu dishes, offering guests a chance to sample the unexpected. I love the spontaneity, but I did find myself wishing for a small companion menu listing that night's cart options, just to help plan pacing and avoid overcommitting too soon. Standouts of the night included the octopus pancakes, a fun twist on takoyaki that is flattened but brightened up by a soy-lime glaze; the smoked black cod toast, one of my favorite bites as it is so rich with umami yet beautifully balanced; and the scallop crudo, featuring incredibly fresh scallops cut to the perfect thickness to absorb the guava sauce without losing their own delicate sweetness. The duck liver pâté paired with those addictively good cornbread bites was another highlight, and the gado gado turned out to be one of the biggest surprises of the evening, as it was truly a showcase of all of the fresh offerings of the season. Not every dish hit the same high note, though. Some dim sum selections missed the mark on texture and/or seasoning, and the pork belly had quite a bit of unrendered fat that made for chewy, uneven (and at times even unpleasant) bites. Even the namesake fried quail, while having a good flavor overall, didn't quite live up to its "signature dish" billing as I found the breading to be too thick, a bit too flaky, and itself underseasoned. The stewed onion accompaniment was delicious but it couldn't on it's own make up for the aforementioned shortcomings on the quail itself. Tessa's service truly elevated the evening, from her menu insights to the thoughtful touch of bringing a complimentary dessert shot (a peanut milk, I think) when we mentioned we were too full for dessert. All told, State Bird Provisions delivered a creative and engaging meal with flashes of brilliance, even if a few inconsistencies kept it from being truly exceptional. I'd happily come back when the menu turns over for summer to see if they find a more even rhythm across all their dishes. read more
One of the best dining experiences I've had. I really liked the dim sum cart style provisions. You can see what the dishes look like before deciding if you want it. That said I think we ordered most of the provisions. All the dishes were good to great. Lots of flavor in small bites. The standouts were the oyster, trout dip, pork meatball, beef dumpling. We also got the state bird (deep fried quail) and the hand cut noodles. Both were excellent. Our main server, Isabel was fun and informative. Highly recommended. read more
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1529 Fillmore St
San Francisco, CA 94115
Western Addition
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(415) 795-1272
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https://statebirdsf.com/home/
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Ask the Community - State Bird Provisions
Are there gluten free options?
What is the noise rating? I'll be celebrating my birthday with a couple of friends with whom I would like to converse easily without shouting. Is it quiet enough for us to enjoy the meal and one another's company?
First of all, it's a great place to celebrate your birthday The noise level is very very high…
Would I be able to get a seat right away if I walk in when they open at 530? Someone mentioned they got a table at 930 but that might be too late for us.…
There's usually a line forming outside before they open so maybe try to get there earlier
Do they accommodate parties of one?
Yes - there is bar seating perfect for party of one. We observed plenty of single party
What is the secret to getting reservations at this place?
Call 12 midnight once dates are released.
Do they take walk ins? Is the best time to go right when they open?
Yes, if you show up when they open. They take your name and usually ask you to come back after 9 pm. We usually grab a snack in Japantown or a movie and then make our way back.
Are they currently taking walk-ins?
Yes. But they are usually booked out during prime time. If you go when they open your chances of getting a table is much higher.
I was only able to get a reservation at 1015 and I know it closes at 11. Will we have enough time to fully enjoy the dining experience?
I would think so but I would get there earlier. I had reservations at their sister restaurant next door and walked and got seated
Is this place toddler friendly? I have a 20 months old that I want to bring him with us. Thanks!
It's on the casual side so if your kid can sit still for the duration of a meal I think it would be ok. The food comes in small portions and isn't for picky eaters. If your kid likes to wander around, this isn't a great place - there isn't a lot of…
Do they allow you to bring your own wine? If so, what is the corkage fee?
Yes! $30 for the first 2 bottles (750ml if I'm not mistaken), $60 for the 3rd and $90 for the 4th. Not sure if there is a charge beyond that.
I have heard all the buzz about this place, with long waits to get a table. What is so amazing aboutt this place, and is it truly worth the wait?
It’s best if you can get a reservation but they do hold tables for walk ins. SBP is a unique experience, kind of a weird, fun, California dim sum. Plates are brought around on trays or carts and you pick what you want. Some dishes are better than…
How does the counter seating compare to regular seating? I was only able to book counter seating. TIA
Hi Nancy, Thanks for your question! Our chef's counter is requested often as it is directly…
How quickly is dinner served? Wondering if we can make it to a show after dinner if we have reservations for 530...
Because it's served "dim-sum" style, assuming you just pick from the food they bring over with trays, it's faster than the traditional ordering process. That said, I would still budget at least one hour to enjoy a meal here. Some might argue a meal…
Is this restaurant baby friendly? Can I bring a stroller and put baby in there?
Hi Emily, Thanks for your question! Although we do not have space on the dining room floor for…
Is it difficult to get a seating for one? Just as a walk-in?
if you stand in line at around 5:00PM then its you will be seated at 5:30. even if you are there later you can get a reservation for later as a walk-in.
Are there enough vegetarian options for a vegetarian to enjoy the meal?
In my opinion, yes, the meal would still be enjoyable, BUT nearly all my favorite dishes had meat in them.
I've heard that if I get in line early, I can still get a table Friday/Saturday night even if I don't have a reservation. How much earlier do I need to get there?
On a Sunday, we arrived about 10 minutes before opening and were seated within the first 20 minutes or so. On a Friday or Saturday, probably an hour ahead of opening.
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