State Bird Provisions

The San Francisco Link & Dine Restaurants - San Francisco - The Infatuation

"At State Bird Provisions, food moves around ondim sum-style carts and trays inside of a rainbow-colored dining room—this is a night that’s all about pointing to whatever seasonally changing small plate looks good. The answer here is everything, from the crispy corn mochi balls and oysters leveled up with tangy kohlrabi kraut and sesame seeds to the pork belly “salad” that’s actually about 75% meat. Get here forbirthdaysand date nights, or any time you want to dive into a spread of the most exciting dishes in SF." - Team Infatuation

The San Francisco Dining Volume Directory - San Francisco - The Infatuation

"Double dates involving a couple with no volume control Duck liver mousse & almond financiers, pork belly “salad,” CA state bird with provisions Reservations are released 30 days in advance at midnight on OpenTable. The bar is reserved for walk-ins. According to SBP, a line starts forming outside about half an hour in advance, so plan accordingly." - julia chen 1

Where To Have A Unique Dining Experience In SF - San Francisco - The Infatuation

"At State Bird Provisions, food moves around on dim sum-style carts and trays inside of a rainbow-colored dining room—this is a night that’s all about pointing to whatever seasonally changing small plate looks good. The answer here is everything, from the crispy corn mochi balls and oysters leveled up with tangy kohlrabi kraut and sesame seeds to the pork belly “salad” that’s actually about 75% meat. Get here for birthdays and date nights, or any time you want to dive into a spread of the most exciting dishes in SF. Reservations are released 30 days in advance at midnight on OpenTable. The bar is reserved for walk-ins. According to SBP, a line starts forming outside about half an hour in advance, so plan accordingly." - julia chen 1, lani conway, patrick wong

Here Are All the Michelin Starred Restaurants in the San Francisco Bay Area | Eater SF

"With its dim sum–inspired carts and legendary quail, State Bird is still notoriously hard to book a table. (1 star)" - Eater Staff

"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." - Michelin Inspector