James Beard Award-winning Pacific Heights contemporary State Bird Provisions, from husband-and-wife chef Stuart Brioza and pastry chef Nicole Krasinski, features an outstanding array of inventive small plates such as sweetbread meatball with quince and pickled vegetables.
Michelin Guide 2016:
* (very good)
James Beard Foundation: Best New Restaurant winner (national), 2013-14
"State Bird takes reservations for about half its space, but, like the French Laundry, books two months in advance and requires a study in patience to be assured a seat. But that's where the similarity between these two places ends. That's not to say the food isn't great at State Bird, because it's gotten even better, but the atmosphere is casual, and much of the food is brought around on carts or carried on trays, as in a dim sum parlor."
— Michael Bauer, San Francisco Chronicle
, Nov. 27, 2013 (*** 1/2)