Slideshow: State Bird Provisions in San Francisco: America's Best New Restaurant?

For a Dim Sum Dinner: State Bird Provisions
For a Dim Sum Dinner: State Bird Provisions
Hmm, does State Bird Provisions count as affordable? It depends on your appetite. The dim-sum style service makes it a great, interactive date spot (if you can get a reservation.) Read more here »

State Bird Provisions:1529 Fillmore Street, San Francisco CA 94115 (map); 415-795-1272; statebirdsf.com

Veal-sweetbread polpette with blackened fig ($6)
Veal-sweetbread polpette with blackened fig ($6)
Roast pork is ground up with beef, bread, pecorino, and parsley for the base of the meatball, with sweetbreads folded in; served with figs "we cook really hard in black butter—like brown butter, but until it goes black—with lots of black pepper and balsamic." I loved the dark richness those blackened figs brought, and quite liked the meatballs, but wouldn't have noticed the sweetbread in them; they contributed richness more than a discernible flavor. (But great meatballs nonetheless.)
Albacore tuna crudo and quinoa with bonito-rosemary aioli ($6)
Albacore tuna crudo and quinoa with bonito-rosemary aioli ($6)
Albacore tuna ("from our local waters") served raw, with quinoa both tender in the base of the salad and fried to a crunch for texture on top. A bonito rosemary aioli and dashi-poached chrysanthemum top it off—tuna through a Mediterranean slant and a Japanese one.
Pork belly with tofu and kimchi ($9)
Pork belly with tofu and kimchi ($9)
"It's our take on a pork belly jjigae," says Brioza. Tender, fatty pork belly and tofu with "kimchi we make and fermented wax beans."
Pork pate flatbread
Pork pate flatbread
An orange-fennel buttermilk cracker topped first with a tomato confit and marinated chanterelles. The pork? "I spice and slow-cook pork butt with more pork fat and a ton of spices overnight, and then grind it all; it's kind of like a pork rillette."
King salmon deviled egg salad ($8)
King salmon deviled egg salad ($8)
"We cure the salmon in a light gravlax style and grind it, flavor it with shallots, chives, and horseradish oil," while the egg is drizzled in a sauce of mayonnaise, lemon, and buttermilk; it's topped with pickled peppers dehydrated and sprinkled over the top. "Essentially, we're deviling the egg, with all the ingredients there... you chop it up, eat it all together."
Steak tartare with pickled onions and roasted shishitos ($8)
Steak tartare with pickled onions and roasted shishitos ($8)
Prather Ranch steak chopped up with a "mustardy vinaigrette," with pickled onions and roasted shishitos, a red pepper puree underneath.
Sweet corn and garlic chive “shortstack” with mt. tam ($7)
Sweet corn and garlic chive “shortstack” with mt. tam ($7)
It's a sourdough pancake batter that's also leavened with baking powder. They're packed with plump corn kernels, griddled with clarified butter to give 'em superior golden-brown edges, and then layered with the triple-cream Mt. Tam cheese from Cowgirl Creamery. A corn puree finishes off the plate. I love State Bird's small-plates approach to a menu, but if a bigger version of these guys ever appeared on a brunch menu, I'd annihilate them.
Local boquerones, yeasted-sesame pancake, creme fraiche ($8)
Local boquerones, yeasted-sesame pancake, creme fraiche ($8)
An airy, brioche-like yeasted pancake "with lots of egg yolk and butter," encrusted in sesame seeds and "cooked slowly on the griddle as it rises." On top perch California white anchovies that they pickle, "our version of boquerones"—briny, sweet, and delicate. You can see why they have a pancake section.
Garlic bread with burrata ($8)
Garlic bread with burrata ($8)
What's better than burrata on bread? Burrata on fried bread. Brioza makes a sourdough dough a day or two beforehand, "which improves the flavor," before layering it with a sweet garlic puree, "pulling it, brushing on the garlic, folding it, brushing it, and then frying it." That's later broiled, "heaped with a big ol' spoonful of burrata."
CA state bird with provisions ($8)
CA state bird with provisions ($8)
The restaurant's signature dish: buttermilk-marinated quail, whose crust combines oil-toasted bread crumbs and pepita crumbs as well as spiced flour ("I wanted a lot of texture in the dredging"). It sits over a bed of "sweet and sour onions," stewed in butter, lemon, and rosemary for several hours "until they just melt." The crisp fried quail is remarkable, but it really says something that the onions might be even better. Part of the fun of State Bird is that unexpected elements can really carry a dish.
Salmon, mandarin, hazelnut-garum brown butter ($11)
Salmon, mandarin, hazelnut-garum brown butter ($11)
Salmon crusted with toasted rice powder with a brown butter garum (fish sauce), various spices and aromatics, and mandarins and toasted hazelnuts to top. I loved the rich-pungent garum brown butter and how it clung to the herbs and greens, but found that there wasn't enough of it to fully flavor the dish; the last number of bites of salmon just tasted like unadorned salmon.
Plum jam ‘ice cream’ sandwich, cocoa nib macaron ($8)
Plum jam ‘ice cream’ sandwich, cocoa nib macaron ($8)
The "ice cream" is made as a semifreddo, with damson plum jam folded in; it's sandwiched by a cocoa powder macaron-style crust with cocoa nibs sprinkled around it. "With the macaron crust, it's also gluten-free."
Cheesecake japonaise, apple confit, gooseberries ($8)
Cheesecake japonaise, apple confit, gooseberries ($8)
"We fold a cheesecake batter in with a meringue, so it's super airy and fluffy," Brioza tells us. A slow-cooked apple confit is spooned over, gooseberries and sesame seeds to finish.