State Bird Provisions

State Bird Provisions opened on Fillmore Street in 2012. Chefs Stuart Brioza and Nicole Krasinski built it around an idea that began as a recipe for serving quail and grew into something looser and more playful. It is James Beard award-winning and has held a Michelin star every year from 2014 to 2026.

The format is the draw, and because dishes change often it is worth arriving with an open mind rather than a list of things to tick off. Small plates are brought around the room on carts and trays, in a style the restaurant sums up as "slow food, served fast", and you pick what looks good as it passes, alongside dishes ordered from the menu. The inspirations range across tapas, dim sum, Korean banchan and hors d'oeuvres, and the cooking is contemporary American, guided by the principles of salt, fat, acid and texture. Because the dishes change often and many are made to share, the meal tends to become a conversation about what to try next.

It suits curious eaters, couples and small groups who enjoy grazing. Parties of up to four can choose between the dining room and the chef's counter. It is easy to keep saying yes to the carts, so set yourself a rough plan if you are watching the bill.

The restaurant serves dinner from 5.30pm to 10pm Sunday to Thursday and until 10.30pm on Friday and Saturday. It closes on a number of individual dates around the holidays, so check the calendar on its website before planning a visit. Tables for one to four guests in the dining room and at the chef's counter are booked online; parties of six to eight can reserve the Alcove Table, and the whole restaurant can be bought out for up to 75 guests. Tables go quickly, so book well ahead.

The same team runs The Progress next door at 1525 Fillmore Street, which focuses on modern rustic cooking, as well as The Anchovy Bar, a small fish and wine bar. The group, Atomic Workshop, also runs The Workshop, a private event and creative space opened in 2016. With two of its restaurants side by side, it is worth checking both menus before you book.