State Bird Provisions
American restaurant · Western Addition ·
Inventive American small plates served dim-sum style
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Inventive American small plates served dim-sum style
"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
"I observed that State Bird Provisions is among the San Francisco places using tableside martini and cocktail carts as part of the city’s wider trend toward theatrical cart service." - Jaya Saxena
"At San Francisco’s State Bird Provisions, birria dumplings have appeared on the ever-changing menu, showing how even established, non-Mexican restaurants are adopting and reinterpreting Mexican-Asian hybrids." - Ben Mesirow
"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
"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
