State Bird Provisions

"Consigliatissimo da Alice Agnelli"

@pietroperona

"Sister restaurant to Progress"

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"1 Michelin star 2025 Welcome to the evolution of fine dining, where streams of plates are passed between guests dim sum-style, and the seasonal cooking is vibrant and surprising. You may not understand all of what you ordered at first, but prices are reasonable so pile on a few extras and try everything. Highlights include pan-seared dumplings with tender guinea hen and shiitake mushrooms accompanied by a tableside pour of umami-rich broth. Heartier plates of fried black cod tail glazed in a delicious tamari-butter, followed by hot-pink rhubarb-and-passion fruit granita over an oat mousse are a fine study in wonderfully unexpected flavors and textures.Be forewarned: getting a reservation here is a challenge, so it's best to avoid nights when large parties are booked."

@nchavotier

" HomeAboutRecipes + Cuisines TipsContact  BackAllAmericanAsianFrenchItalianMediterraneanMexican Must-Eat Famous Food San Francisco Is Known For What food is San Francisco known for? San Francisco cuisine is rooted in fresh local ingredients. From amazing seafood dishes to decadent treats, from specialties of different cultures to creations from award-winning chefs, famous San Francisco foods run the gastronomic gamut.  With so many extraordinary foods from San Francisco, it’s not surprising that this Northern California city ranks as one of the top food cities in the United States! As a chef, a foodie, and someone who has lived in the Bay Area, I agree! It’s right up there with some of our favorite foodie destinations: New Orleans, Boulder, Portland, Santa Fe, and NYC.  After eating hundreds of meals in the City by the Bay, I not only know what to eat in San Francisco, but I know the best places at which to eat too! Whether you’re spending a weekend in SF, a week, or a day, you’ll have to eat. And since you’re eating, why not eat the best food of San Francisco? Famous Food in San Francisco Cioppino  Cioppino (chuh-PEE-no) is not only a famous food San Francisco loves, it’s a food invented in San Francisco that my husband loves almost as much as he loves the city itself! And that’s a lot of love!  This love story dates back to the late 1800s when fishermen from the Italian immigrant community of North Beach would set sail from Meiggs Wharf in search of their daily catch. On the rare occasion a fisherman came back at the end of the day empty-handed, he would make the rounds of his fellow fishers with a pot in his hand and ask those luckier than him that day to “chip in” what they could from their haul. With what he collected, he and his family could at least have some cioppino for dinner that evening.  In that sense, the humble origin of cioppino is similar to that of the famous French food Bouillabaisse and the low country boils you’ll find in Charleston or Savannah. What sets cioppino apart from these other classics is its broth. No matter what seafood the San Francisco fisherman’s pot held, it was cooked in a zesty wine and tomato broth, and accompanied by a loaf of bread. Today, this legendary Italian-American dish usually contains Dungeness crab, shrimp, squid, scallops, clams, mussels, and fish. One of the best restaurants in which to enjoy cioppino in San Francisco is Sotto Mare, located in the same North Beach neighborhood where this famous food was invented.   Clam Chowder  This famous San Francisco food is very similar to the New England clam chowder that is one of the famous foods of Boston—with a couple key differences. The biggest distinction is that the trademark chowder that San Franciscans love is served in a clam chowder bread bowl. That is, a bowl-shaped hole is carved out of a delicious round loaf of sourdough bread and filled with a piping hot portion of clam chowder. The soup arrives in this sourdough bread bowl, accompanied by the portion of bread that was scooped out to make it—which is now toasted, buttered, and available as the perfect dunker.  The other difference is that this New England–style chowder has California clams freshly plucked from the Pacific Ocean. The Fisherman’s Wharf, perched on the San Francisco Bay, is loaded with places where you can order and enjoy this amazing West Coast comfort food.   Sourdough Bread  Maybe I should have had a spoiler alert above, but whether or not it is filled with clam chowder, sourdough bread is definitely one of the quintessential famous foods of San Francisco cuisine. This bread, with its signature tangy taste, mushroomed in popularity when it became a favorite among the miners who arrived in the San Francisco area in droves during the California Gold Rush that kicked off in 1849.  It turns out that San Francisco’s foggy environment provides the perfect home for the wild yeast cells and particular bacteria that still make their way into every loaf of local sourdough and give it that characteristic flavor. A great place to get some wonderful sourdough is Boudin Bakery. It’s San Francisco’s longest continuously operating business, and it still uses the sourdough starter that dates back to 1849, when Isidore Boudin made her San Francisco sourdough for the very first time. Today, San Francisco natives and visitors from around the world flock to Boudin’s 8 locations in the city—including two on Fisherman’s Wharf—to get their sourdough fix from the San Francisco original.   Bread From Tartine  When I say that Tartine bread is a must-have food in San Francisco, I mean it very personally. I first learned of the bread from an old culinary school buddy who had moved to SF and told me that I had to try Bar Tartine when I next came to town. I did. I was enchanted with it from the first whiff of the moist fragrance of wheat-heavy baking loaves that hit me when I walked through the door. Then, at our table, my initial taste of Tartine bread brought love at first bite.  A wonderful smell, perfect crust, tasty center (“crumb” for my bread people out there) with just the right amount of chew—this bread was the best I’d ever tasted. The next best thing I tasted was the next bread we ordered. And I don’t mean second-best thing; I literally mean the next thing that came out was simply the most recently tasted best bread ever. And so it went for the rest of brunch.  And the excellence has simply continued for Tartine. They are known for using a wide variety of grains, including more of their essential elements, and endlessly exploring the best ways to come up with the best varieties of bread. The results are incredibly flavorful and wonderfully healthy. Owners Chad Robertson and his wife Elisabeth Prueitt have won a James Beard award for their efforts, along with an incredibly loyal customer base, and their books on baking have been a key catalyst for the bread renaissance that has spread across the U.S. since Tartine opened in 2002.  Tartine has 3 locations in the city. You owe it to yourself to make it to one of them, and to treat yourself to one of the best foods in San Francisco.   Mission Burrito  As in New Mexico and other states that border our neighbor to the south, Mexican food, and particularly burritos, are a traditional food in California. Californians everywhere eat burritos any time of day—for breakfast, lunch, or dinner.  But the burrito of San Francisco is unique, and it is called a Mission Burrito or San Francisco Burrito. Mission-style burritos include Mexican rice, beans, salsa, and seasoned meat all wrapped in a jumbo flour tortilla and usually served in an aluminum foil wrapper. If you want to find the best mission-style burrito, you’ll have to visit San Francisco’s Mission District, where these burritos originated.   Both El Faro and Taqueria La Cumbre lay claim to inventing this popular food in San Francisco, but usually La Cumbre gets the nod. There’s also no clear consensus on which eatery makes the best burrito. One of the top contenders, La Taqueria, breaks the rules and doesn’t include rice (in keeping with my personal preference).   Most people will agree Taqueria El Farolito has the biggest burritos in SF. Loaded with meat, the Carne Asada Super Burrito is big enough to share (unless you’re with my husband). “Super” is a common upgrade that entails adding sour cream, avocado or guacamole, and cheese.   Crab Louie  This famous San Francisco food traces its roots back to the West Coast, but exactly where is still disputed. What we do know is that even if it wasn’t invented in San Francisco, as many claim it was, the City by the Bay was certainly among the first places where it was served, way back in the early 1900s.   Crab Louie is a delicious salad whose marquee ingredient is crab, specifically sweet Dungeness crab. The crab is mixed with iceberg lettuce, asparagus, tomato, and hard-boiled eggs and served with a creamy, mayonnaise-based dressing that traditionally contains red chili sauce, minced green chili peppers, and minced scallions.  A perfect place to enjoy Crab Louie in San Francisco is at Tadich Grill, the oldest continually running restaurant in California, dating back to 1849. Located in the heart of the city’s financial district on California St., this historic gem is known for its combination of reliable old-school service, top-quality fresh ingredients, and expertly-prepared classic cuisine. And since Dungeness crab is one of my favorite foods, it should be no surprise that enjoying a Crab Louie in this legendary eatery is one of my favorite things to do in San Francisco.   Dungeness Crab  As you may have guessed from its starring role in both Cioppino and Crab Louie, Dungeness crab is as beloved in San Francisco as Blue Crab is in Maryland. But because this sweet, flavorful crab has so many different ways to dazzle your taste buds, there is no single way that you must eat this must-eat food in San Francisco.  In addition to the two ways you now know, Dungeness crab is also popularly served fresh-steamed with drawn butter. The Dungeness crab roll is also just as at home in San Francisco as its cross-country cousin, the lobster roll, is in New England. Dungeness crab cakes are also a big hit around town, and Italian restaurants serve up Dungeness crab risotto and Dungeness crab ravioli. Meanwhile, in the city’s vibrant Asian restaurant scene, Dungeness crab can be found featured in curries and fried rice. Try any of these amazing San Francisco dishes, and you’ll agree that Dungeness is some of the best food to fall in love with during your stay in the Bay Area.   Pacific Oysters  Although oysters have been popular in San Francisco from the time of its founding, the native Olympia Oysters that once grew plentifully in the San Francisco Bay were depleted by the ravenous appetite of the 49ers. Not the football team—the mass of miners who came to the area in the wake of the 1849 Gold Rush.  Today, the most popular oysters in town are the Pacific Oysters (Crassostrea gigas). Originally from the Pacific Coast of Japan, these oysters are now farmed along California’s own Pacific Coast. Prized for their sweet flavor accented by a slightly smoky finish, Pacific Oysters are now among the most famous foods of San Francisco.  One of the area’s biggest producers is Hog Island Oyster Company, which farms not only the Pacifics but also the Olympias and 4 other varieties in Tomales Bay, about an hour north of San Francisco. You can taste all of these at the Hog Island Oyster Company’s restaurant in the Ferry Building, which looks directly out onto the San Francisco Bay.  Two other favorites for finding your fill of oysters are worth mentioning. Swan Oyster Depot has been drawing seafood lovers at their location in Nob Hill since 1912, and although the food is always fresh, the décor really hasn’t changed much since they opened. That hasn’t hurt business; crowds line up out the door every day. Swan has also won a James Beard Award and was a must-visit San Francisco favorite of Anthony Bourdain. Anchor Oyster Bar in the Castro has its own loyal following and boasts a Bib Gourmand designation from the Michelin Guide.  Zuni Café’s Roasted Chicken  If you’re wondering how roast chicken became one of the most iconic dishes of San Francisco cuisine, I too was once in your shoes. I don’t even care for chicken all that much, but the version at Zuni Café is something close to perfection, and after I tried it, I agreed that the dish is definitely worth the hype.  The secret is thoughtful, simple preparation and expert execution. An organic chicken weighing in at about 3 lbs. is seasoned with salt and pepper then refrigerated for 2 to 3 days to allow the seasoning to sink in and spread its flavoring evenly. Once ordered, the chicken gets placed in a wood-fired oven at high temp., rotated within the oven and flipped twice to ensure even browning. The result is meat that remains amazingly moist and flavorful while the skin is perfectly crisped.  Once rested and carved, the chicken is placed upon a warmed currant-studded bread salad of bitter greens, scallions, garlic, and pine nuts tossed with olive oil, Champagne vinegar dressing, and red wine vinegar. The bread is key; it’s perfectly sized and grilled so that it’s fluffy within yet crisp without.  The menu warns that preparation will take 60 minutes. However, this San Francisco famous food is absolutely worth the wait.   Chinese food According to Smithsonian Magazine, the corner of Kearny and Commercial Street is considered the birthplace of the Chinese restaurant in America. The restaurant, Macao and Woosung, also happened to start the Chop Suey craze during the gold rush of the 1800s, albeit by accident. Trying to satisfy a crowd of angry miners when he was just about out of food, the restaurant’s chef dumped all of the leftovers from previous clients into a bowl and mixed it with a dash of sauce. Yes, “yuck” does come to mind. However, the miners loved the new San Francisco specialty and returned the next day for the same dish of “beggar’s hash.” Chinese food has since come a long way in America’s oldest Chinatown. From the most traditional to the highly inventive, there are Chinese eateries to satisfy every palate. But Chef Brandon Jew arguably leads the pack with his Michelin-starred restaurant Mister Jiu’s. Jew combines classic Chinese influences with seasonal, local, organic ingredients to create modern marvels.  Dim Sum One particular type of Chinese food you need to make time for is dim sum, a must try food in San Francisco. Dim sum is a selection of small bites of a wide variety of steamed and fried dumplings, buns, and rolls, assorted vegetable preparations, and other savory small-plate offerings and dessert treats. Not all Chinese restaurants serve dim sum, but many of those that do have servers push carts with their offerings around the restaurant, and when you see something from this parade of amazing Asian flavors that interests you, simply point, and it will be brought to your table. With the wide selection of choices and unique flavors, dim sum offers a panoply of delicious bites reminiscent of a tour of Beijing street food top hits—but all from the comfort of your seat in just one restaurant, with each dish offered at a reasonable price. The restaurant I always go to for unforgettable dim sum is Yank Sing. It offers an amazing menagerie of fascinating finds, including crab claws, potstickers, and myriad dumplings—even the baozi that gave rise to one of Hawaii’s most famous foods, manapua. But whatever your curiosity might lead you to order, you MUST save room for Xiao Long Bao. These pork dumplings contain a delightful portion of broth within, and when you bite into them a delicious miniature wave of yumminess is set free in your mouth, and life in that moment is so, so good!  It’s-It Ice Cream We can’t talk about famous San Francisco foods without mentioning It’s-It Ice Cream. In 1928, George Whitney had the idea to sandwich vanilla ice cream between two oatmeal cookies and dip it into fine dark chocolate—pure genius! Almost instantly, It’s-It became a popular San Francisco street food at Playland, the old seaside amusement park. Playland has long since been demolished, but It’s-Its are still a yummy food to try in San Francisco. In fact, they may even be better today, as there’s a greater variety of ice cream flavors, like pumpkin, mint, strawberry, and cappuccino. They’re also easier to find; nowadays, you can get them at most of the local grocery stores. For hard-to-find flavors, visit their factory near the San Francisco Airport. Prime Rib at House of Prime Rib “The House of Prime Rib serves well-marbled Prime Rib in the English Tradition.” It’s that simple. Since 1949, this is the place for Prime Rib in San Francisco. You don’t come here for pork chops or filet mignon, they’re not even on the menu. You know what you’re getting before you come: thick, juicy, flavorful, high-quality roast beef carved table-side on stainless steel carts. The accompaniments for the main course are very traditional: salad, mashed potatoes (or baked), creamed spinach, and Yorkshire pudding. The dining room is steakhouse cozy with a fireplace and red leather banquettes.  Fortune Cookies San Francisco food history traces the roots of the modern fortune cookie to Japan, not China. The Japanese cracker “tsujiura senbei” was larger, darker, and made from a miso-sesame base rather than the butter and vanilla flavored cookies most of us are accustomed to. Japanese immigrants to San Francisco brought this recipe with them. Local lore says the Japanese Tea Garden in San Francisco’s Golden Gate Park was the first restaurant in the U.S. to serve Fortune Cookies. They didn’t actually bake them; they bought them from the Japanese bakery Benkyodo. Benkyodo boasts being the first to incorporate the sweet butter-vanilla flavors and to invent a machine to mass produce the cookies in 1911. Then how did this San Francisco famous food become associated with Chinese food? Two major factors contributed. First, in the early 1900s when Japanese immigrants opened restaurants, many of them opened Chinese restaurants because the American palette wasn’t keen on the raw fish associated with Japanese food. Second, when Japanese businesses closed due to the internment of Japanese-Americans during WWII, Chinese restaurants became increasingly popular, and they adopted the Fortune Cookie. To learn more about this SF food, visit the Golden Gate Fortune Cookie Factory.  Neapolitan-Style Pizzas Have a hankering for real Neapolitan-style pizza? San Francisco’s Little Italy in North Beach will fill the bill. As someone of Italian descent and a native New Yorker, I am admittedly a pizza snob (and an Italian food snob in general). I can enjoy Chicago deep-dish pizza and even Colorado’s Mountain Pie, but don’t really think of them as pizza. And when given a choice, I’ll pick the original wood-fired pizza from Naples, Italy, every time. When I first moved from New York to the Bay Area, I hated the pizza—until I had the pizza in North Beach. I discovered lots of pizzerias there offering Neapolitan-style pies similar to the famous food of Campania. I am happy to say that today, you can get top-notch pizza in San Francisco both in and outside of North Beach. At Tony’s Pizza Napoletana, steps away from Washington Square, owner Tony Gemignani holds 13 titles for World’s Best Pizza. With multiple locations and a James Beard award-winning sister restaurant, Pizzeria Delfina rates as the most famous pizzeria in San Francisco. And if you see the Del Popolo food truck anywhere in the city, don’t hesitate to grab a slice.  Buena Vista Irish coffee Before you give me flack for including a drink on a San Fran foods list, hear me out. When you need an afternoon snack, an Irish Coffee from The Buena Vista Cafe can tide you over until dinner. Snacks are food, this drink acts like food, ergo it’s on the list. But what makes this particular Irish Coffee so famous? Legend has it that in 1952, the then-owner of The Buena Vista, Jack Koeppler, set out on a quest to recreate the beloved version of Irish Coffee served at the Shannon Airport in Ireland. After many experiments with different Irish whiskeys, another trip to Ireland, and a consult with a dairy farmer, he finally achieved the perfect balance of flavors. When The Buena Vista Cafe began serving the legendary drink, they introduced Irish Coffee to the U.S. It’s been a San Francisco favorite ever since.   Anything at State Bird Provisions If you’re looking for the best food in San Francisco, State Bird Provisions is absolutely the right choice. The restaurant and its owners, Stuart Brioza and Nicole Krasinski, have received awards from Bon Appétit Magazine and the James Beard Foundation. They have garnered a Michelin star, and Zagat even named the restaurant one of the Top 10 in the world. Now, just because this SF restaurant has received tons of recognition, don’t think stuffy fine dining. The atmosphere definitely leans casual, the vibe fun, and the food incredible. The globally inspired menu changes constantly. Items are meant to be shared, and about half the menu is served dim sum style on carts, so you’ll get to try many different alluring creations"

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"Top 100 We lament the disappearance of traditional cart service from most of the Bay Area’s dim sum restaurants. Ordering exclusively from a menu isn’t nearly as fun as selecting from piled-high steamer baskets or petite dishes wheeled around to your table (and for that matter, whatever happened to dessert trays?). But you’ll still find the carts at State Bird Provisions, a dim sum restaurant that is neither traditional nor, for that matter, Chinese. Since 2012, State Bird Provisions has been one of San Francisco’s most fun restaurants, referencing the cuisines of Mexico, Japan, Southeast Asia, Eastern Europe and China in small plates that are distinctly Californian."

@chaunch26

"Luisa “State Bird Provisions Savvy Boom Boom Room regulars know: 5pm walk-ins score first pick from carts loaded with California-inspired, dim-sum-sized ‘provisions,’ including the namesake: buttermilk-brined quail nested on sweet-and-sour onions. $$” Benvenuti nell'evoluzione della cucina raffinata, dove vengono passati flussi di piatti tra gli ospiti dim sum-style, e la cucina stagionale è vibrante e sorprendente. Potresti non capire tutto ciò che hai ordinato all'inizio, ma i prezzi sono ragionevoli, quindi accumula alcuni extra e prova tutto. I punti salienti includono gnocchi scotti in padella con tenera gallina e funghi shiitake accompagnati da un versamento a tavola di brodo ricco di umami. Piatti più sostanziosi di coda di merluzzo nero fritto glassati in un delizioso burro di tamari, seguiti da granita di rabarbaro rosa caldo e frutto della passione su una mousse d'avena sono un bel studio in sapori e consistenze meravigliosamente inaspettati. Attenzione: ottenere una prenotazione qui è una sfida, quindi è meglio evitare le notti in cui sono prenotate grandi feste."

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"super unique service style, dim sum esque with carts "

@rachaelkaleidoscope

"Cheapism 21 Restaurants with Crazy Lines But Are Still Worth the Wait"

@beckinabox

"Served dim sum style- little plates, to try everything "

@katieh13

"Dim sum carts, great wine, fab service"

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"Reservations Highly recommended by Fuchsia Dunlop Mix of western and East Asian "

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"Dim sum style cart service for appetizers "

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"Sienna is a chef there, great sim sum style American food, very foodie"

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"concept : serveurs circulent avec des plateaux de petites assiettes qui ne sont pas sur la carte "

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"Assolutamente da provare. Lista di attesa lunga un mese e prezzi considerando tutto ancora buoni "

@la.regola.del.dispari

"Michelin star japanese to try. cheapest Michelin star restaurant in the US"

@corentinhrio

"Trop bon! Les serveurs passent avec des petites assiettes genre tapas + on peut commander des choses plus conséquentes. Resa absolument nécessaire "

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"deep fried California quail"

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"7/16/2023 Purchased: Peanut Milk Shot - $4 - 8.5/10 Nectarine Blueberry Cobbler - $14 - 9.5/10 Garlic Bread and Ricotta - $12 - 7.5/10 Smoked Duck Breast - $12 - 9/10 Pork Belly - $12 - 10/10 Tofu - $8 - 7/10 Shishito Peppers and Edamame - $14 - 7.5/10 Morel Mushroom Toast - $18 - 3/10 Beef Brisket and Chickpea Empanada - $10 - 5/10 Halibut and Nectarine Crudo - $22 - 9/10 Oysters - $4 each - 6/10 Mulberry Spruce Tip Soda - $8 - 7.5/10 Columbia Crabapple Off Dry Cider - $16"

@neneko

"Michelin starred and affordable. 3 course meal for $38"

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"Cleo’s friend recommended this for fine dining."

@turtlelover4

"Élu Meilleur Restaurant en 2013, le State Bird Provisions est l’oeuvre de deux chefs : Stuart Brioza et Nicole Krasinski. Les propriétaires ont choisi de proposer des plats californiens, tels que des huîtres, des palourdes, de la truite ou du poulpe mais aussi un assortiment de légumes frais et locaux, des pains et pancakes, etc. Le restaurant essaye de réduire au minimum l’empreinte carbone des produits qui sont utilisés. A côté du State Bird Provisions, The Progress est un espace privé pour l’organisation de vos événements, pour lesquels chefs, sommeliers et barmans du restaurant élaborent menus et boissons pour vous. Vous pourrez également participer à des ateliers culinaires organisés par les chefs eux-mêmes. Le petit plus : Le State Bird Provisions sert ses plats de façon originale. En effet, une série de petits plats est posés sur des chariots qui sont passés de table en table pour faire le tour du restaurant. Le State Bird Provisions en bref Restaurant californien et ateliers culinaires Budget : $$ – $$$ Adresse : 1529 Fillmore Street, San Francisco, CA 94115, États-Unis Horaires : Lundi, mardi, mercredi, jeudi et dimanche de 17h30 à 22h00 Vendredi et samedi de 17h30 à 23h00 A proximité : Geary Boulevard Pour en savoir plus : State Bird Provisions"

@nicorhr

"People said phenomenal must go and we agree. Dim sum style cart delivery of small plates plus a small menu to order from. Mochi was incredible!"

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"The 45-seat industrial-chic dining room is perpetually packed, so be prepared to make a reservation far in advance: San Francisco's most elite foodies eat here regularly. The food is served dim sum-style, with carts wheeling around the dining room throughout dinner service. The chef has a knack for finding eclectic flavors that pair surprisingly well together, like pork belly with citrus salad and the namesake state bird (quail) with provisions. The wine list includes bottles from across Europe from Portugal to Hungary, and most range between $60 to $200."

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"Michelin star but inexpensive It's classic is its quail dish "

@cluskillz6

"⭐️ Michelin. ristorante dal concept interessante e moderno dove si può mangiare cucina dim sum mista a cucina californiana spendendo più o meno 45 dollari."

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"fucking amazing, that ice cream sandwich is so good"

@jcheung

"Dans le quartier de Japantown, à 10 minutes au nord d'Alamo Square, la cuisine californienne aux touches japonaises de State Bird Provisions offre une expérience étonnante."

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"Réservations obligatoires > poulpes séchés, pancakes au pastrami"

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"Hands down the best. Small plates which won’t break your wallet. Lovely outdoor seating. Great service. Everyone in SF should est here at least once. Now looking to try owners other spots in town. 9.3/10"

@scabot4

"Michelin star & affordable "

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"Sourdough, Sauerkraut, Pecorino & Ricotta Pancakes"

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"get there when it opens. dim sum style. don't miss the fried quail. great parklet"

@mike.delucchi

"Had dinner Spring ‘22 and had one of the best meals I have had in a long time. One Michelin star. "

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"Non sappiamo bene se buono"

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"Amazing place for a nice splurge and good experience! "

@cmdavi

"Cuisine californienne, chariot avec plats qui défilent, élu meilleur resto 2013"

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"$$ Small plates on carts like Dim Sums"

@jean.luc.solans

"Très bon concept. Des serveurs avec des plateaux passent régulièrement et on pioche dedans. Tout est bon"

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"Enorrrrrme, avec gael pdt impact, à refaire m!!!"

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"popular, hip restaurant where dishes served dim sum-style Your best is walk-in right when the doors open at 5:30pm"

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"Small bites offered on carts dim sum style"

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"Urban-rustic storefront setting for a changing menu of American small plates served dim-sum style. "

@mbourton

"Michelin Star - Dim sum style california inspired plates"

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"Nos lo recomiendan alice, ruso y dudu"

@teresa.saenzdetejada

"Kimchied beef tartar/Calfornian asian dim sum /⭐️ michelin @statebirdprovisions"

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"Kimchied beef tartar/Calfornian asian dim sum /⭐️ michelin @statebirdprovisions"

@takdersou

"neo-Californian eatery awes the palate with its multicultural small plates."

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"Welcome to the evolution of fine dining, where streams of plates are passed between guests dim sum-style, and the seasonal cooking is vibrant and surprising. You may not understand all of what you ordered at first, but prices are reasonable so pile on a few extras and try everything. Highlights include pan-seared dumplings with tender guinea hen and shiitake mushrooms accompanied by a tableside pour of umami-rich broth. Heartier plates of fried black cod tail glazed in a delicious tamari-butter, followed by hot-pink rhubarb-and-passion fruit granita over an oat mousse are a fine study in wonderfully unexpected flavors and textures. Be forewarned: getting a reservation here is a challenge, so it's best to avoid nights when large parties are booked."

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"Amazing reco by fabsearch, need to book a long time in advance "

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"Dans les resto préférés du guide « 300 raisons d’aimer San Francisco »"

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"From The Best Thing I Ever Ate Stuart Brioza Sourdough Sauerkraut Pecorino & Ricotta Pancakes "

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"-very popular, very hip restaurant where dishes are served up dim sum style, food lives up to the hype TRY: fried quail"

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"Write your name on the list at 16.15, return at 20.00"

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"['Bars'; 'American (New)'; 'Tapas/Small Plates'; 'Desserts']"

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"Davies recommended. Need reservations, hard to get into."

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"6/2017 5/5, 7/2018 5/5. Michelin 1⭐️"

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"Dim sum style? But really good and creative and unique plates of California cooking. Reservations tough; walk in means lining up at 4:30"

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"Items served dim sum style on carts. Quail. "

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"delicious (try the carrot mochi!) and interesting concept"

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"One of my top SF restaurants. Owned by Marc"

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"Amazing reco by fabsearch, need to book a long time in advance "

@melissalargent

"Brunch spots from Mr. Porter"

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"Condé Nast SF guide July 2017"

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"Présentation originale des plats 🤤"

@alexiatse

"San Franciscans endure three-hour waits to eat State Bird Provisions' whimsically Californian menu, served dim-sum style. Whether it's savor"

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"Réserver longtemps à l'avance !"

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"Resto avec plats sur charriots - a faire"

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"Downy's recommendation. Need to book several months ahead or queue from 4 for 5:30 opening."

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"Michelin starred, arriver à 5:30 sans resa si on veut espérer avoir une place "

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"Beard best chef nominees; Recommend timeout American food "

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