Restaurant The Progress: Dîner Américain et Chic à San Francisco
Situé à San Francisco, The Progress est un restaurant américain haut de gamme idéal pour un dîner romantique. L'ambiance y est impressionnante avec ses hauts plafonds, ses matériaux chaleureux et sa verdure luxuriante. Le menu propose des plats à la fois décadents et accessibles, tels que des légumes de saison, des plats de viande comme le barbecue half duck, et des créations originales comme le caviar potato cloud. Les plats à partager, comme le canard et le riz, ainsi que les options végétariennes sont également très appréciés. The Progress est un restaurant fusion unique à San Francisco, recommandé par le guide Phaidon, offrant une expérience culinaire inoubliable pour les amateurs de cuisine américaine raffinée et fancy.
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Approuvé par 2 partenaires officiels
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"1 Michelin star 2025 Located around the corner from the epoch-making Fillmore Theater, this sunny NorCal-meets-Nordic destination is as disarming as it is ambitious. The space is two stories of wood, stone and tile with greenery and skylights throughout, and an eager crowd flocks here for all occasions. Colorful, vibrant dishes designed for sharing rise to the formidable task of tasting as good as they look, so order with abandon. Original, boldly seasoned plates, like burrata with fried butter beans and Yerena Farms strawberries, or seaweed noodles with brown butter and dashi, are promising starts. Somebody has to order the Liberty Farms duck, a show-stopping feast complete with a mountain of crispy, peanut fried rice that draws eyes as it moves through the dining room."
@nchavotier
"From the people behind State Bird Provisions"
@jaclynblittle
"Google dinner. Fabulous, unique food with memorable flavors"
@laura.eliz.walsh
"Side: sweet potatoes Principal: Canard à partager Dessert: rhubarb cake "
@babouche_explorateur
"Top 100 Chronicle “Around here, we do things a little differently.” No doubt in 2014, when the Progress opened next door to its sister restaurant, State Bird Provisions, its dinner party format of shareable plates, graphically depicted on the menu as a Venn diagram, required some explanation. Now that its concept is sort of just the way we eat, does the Progress feel stale? Anything but. Whether sidling up to the bar solo for a cocktail and off-menu hot dog or packing into the mezzanine with a dozen friends for a feast, the Progress continues to keep diners on their toes, applying flavor references and cooking techniques from around the world to California’s freshest and finest. You can’t go wrong with any of the restaurants in the Statebird Provisions empire, but for a romantic dinner you don’t have to plan quite as far in advance, try to nab a table at The Progress. It’s a stunning, high-ceilinged space filled with warm wood, stone, tile, and lush greenery, and the menu balances dishes both decadent and approachable. Start with something fun, like a caviar potato cloud, then move forward with boldly flavored plates of seasonal vegetables such as burrata and scarlet runner beans with beets and horseradish or charred arrowhead cabbage with crispy galangal tofu. Meaty entrees include fried whole trout and barbecue half duck. The work of Stuart Brioza, Nicole Krasinski, and managing partner Elizabeth DePalmer is without exaggeration the stuff of Northern California legend. Their restaurants State Bird Provision, Anchovy Bar, and the Progress are proving grounds for chefs and a testament to the teams built up by Brioza and Krasinski. At the Progress, high ceilings and warm woods provide a cozy ambiance to playful, strong food: Liberty Farms half barbecued duck spiraling around huge plates and grilled half rabbit with shishito peppers, artichokes, and bacon. Word to the wise: Order the hot dog before they sell out. Best for: Special occasions where nobody wants the vibe to feel too stuffy, where crashing through glitzy glizzies is just as desirable as plates of phenomenal duck."
@chaunch26
"vegetables, mostly. and a damn good martini"
@mike.delucchi
"Only-in-SF restaurant from a talented couple. Shared dishes, many plant-based, hip crowd. "
@kittyannmorgan
"Duck +++, rabbit pasta, dumplings "
@ambroisinedemiramon
"The third and final restaurant to try of the trifecta (state bird, anchovie bar, and the progress). Honestly slightly underwhelming. Great table in a wonderfully decorated restaurant. We shared plates which might’ve been the root of our problem. Majority of the menu is small vegetable dishes while good for some, proved unappetizing to others. I thought the big plates were great: fried rabbit dish and a California fowl. Other than that, did not live to expectations. 7.7/10"
@scabot4
"Similar to State bird. Duck is amazing! "
@cmdavi
"One Michelin Star. American. Eater.🇺🇸"
@dangreenberg4
"Muy rico! Hay que reservar. Elegante pero informal. Dicen de pedir entre 5/6 platos, pero con 2 pequeños y 1 grande estábamos llenos."
@marcuberorueda
"américain / 1* guide Michelin "
@nicopro28