State Bird Provisions is a San Francisco restaurant founded by chef-owners Stuart Brioza and
Nicole Krasinski.
Background
Brioza and Krasinski are both natives of the
San Francisco Bay Area. Brioza graduated from culinary school at the
Hyde Park campus of the Culinary Institute of America. Krasinski was trained in pastry and baking under Chef Nancy Carey at the Red Hen Bakery in Chicago. Brioza started his cooking career under Chef John Hogan at Savarin restaurant in Chicago. In the spring of 2000, Brioza and Krasinski were hired to be the Executive Chef and Pastry Chef at Tapawingo restaurant in
Ellsworth, Michigan.
In 2003, Brioza was recognized as one of ''
Food & Wine
''Food & Wine'' is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and season ...
'' magazine's Best New Chefs in America.
In 2004, Brioza and Krasinski were hired by
Drew Nieporent
Drew Nieporent is an American restaurateur based in New York City. His company Myriad Restaurant Group owns and operates numerous restaurants.
Nieporent's Nobu and Nobu London both earned two Michelin stars. The restaurant's partners are celebrit ...
as the executive chef and pastry chef at his restaurant Rubicon in San Francisco.
The restaurant closed in 2008.
State Bird Provisions
In 2012, Brioza and Krasinski opened their own restaurant, State Bird Provisions, in the
Fillmore District
The Fillmore District is a historical neighborhood in San Francisco located to the southwest of Nob Hill, west of Market Street and north of the Mission District.Oaks, Robert F. San Francisco's Fillmore District. lectronic resource n.p.: Charles ...
of San Francisco. The name of the restaurant was inspired by a crispy spiced quail that was on their menu at Rubicon (the
California quail is the state bird of California). The "provisions" at the restaurant are small plates served on
Dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
-style carts or trays.
The restaurant quickly received national and international recognition, named by ''
Bon Appétit
''Bon Appétit'' is a monthly American food and entertaining magazine, that typically contains recipes, entertaining ideas, restaurant recommendations, and wine reviews. Owned by Condé Nast, it is headquartered at the One World Trade Center i ...
'' and the
James Beard Foundation as the Best New Restaurant in America.
Zagat named it one of the 10 hottest restaurants in the world.
In August 2013, the restaurant closed for two months of remodeling, expanding the dining area with larger tables and adding a stand-up oyster bar.
When it reopened in October 2013, it was just in time for the news that State Bird Provisions received a star in the 2014
Michelin Guide for the San Francisco Bay Area.
Brioza and Krasinski won the
James Beard Award for Best Chef: West in 2015.
The Progress
In 2014, Brioza and Krasinski opened a new restaurant called The Progress in an adjacent space in the same building as State Bird Provisions. The name derives from the early-20th century Progress Theater that was originally housed in the building. In contrast to the casual small plates at State Bird Provisions, The Progress featured a more formal family-style menu.
The Progress received local and national recognition, including a 3-star review from the ''
San Francisco Chronicle'', and inclusion on ''
Esquire
Esquire (, ; abbreviated Esq.) is usually a courtesy title.
In the United Kingdom, ''esquire'' historically was a title of respect accorded to men of higher social rank, particularly members of the landed gentry above the rank of gentlema ...
'' magazine's list of Best New Restaurants in America. The restaurant was the only new restaurant to receive a Michelin star in the 2017 Michelin Guide for the San Francisco Bay Area.
Cookbook
Brioza and Krasinski published a cookbook in 2017, ''State Bird Provisions: A Cookbook''.
References
External links
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Restaurants in San Francisco
Michelin Guide starred restaurants in California
James Beard Foundation Award winners
American cookbooks
{{Restaurants in San Francisco