SFReview
Included In
You probably know someone who loves State Bird Provisions so much they have “quail lover” tattooed across the inside of their finger. Since 2012, the Fillmore restaurant has earned the loyal following equivalent to a feral crowd of Steph Curry fans, and for good reason. A trip here is final-meal-in-the-city worthy, and will probably remain that way for the next twenty decades.
Dinner here leans on sensory overload. Small plates are pushed around the dining room on dim sum-style carts, so all you have to do is point at what looks or smells good—read: everything—and it’s yours. You’ll see Chinese, Italian, Japanese, and Jamaican influences, just to name a few, scattered across these dishes. They’re all pulled off with flair and an easygoing style—think a pair of jet black-tinted dumplings with a tender duck confit filling, and an herby pork belly salad loaded with meat that melts in your mouth like cotton candy. Get as many as can fit on your table.
photo credit: Mary Lagier
While the small plates are what State Bird Provisions does best, don’t overlook the larger ones, like the eponymous State Bird. This fried quail comes resting atop slow-cooked onions with the subtlest hint of rosemary. And when you bite into the golden-brown skin, you’ll be stunned by the perfect crunch. Your other options include things like a fragrant donabe of brothy beans, and pan-fried corn mochi—this dish, with its expertly-balanced mix of spice and sweetness, will briefly send you into silent reflection. Order at least a couple of these bigger dishes to share—but if you’re wanting to try more, ask about half-portions.
This bustling dining room with the rainbow-checkered walls is exactly where you’ll want to be for birthdays, group reunions, or to impress people who are in SF for the first time. It’s impossible to be in a bad mood here—there’s a buzz in the air that seems to magically materialize when people are this fired up about eating a meal. Luckily, State Bird Provisions’ creativity and all-around excellence show no signs of going anywhere any time soon. And after dinner, you just might be in the market for a new finger tattoo.
Food Rundown
photo credit: Mary Lagier
Hog Island Sweetwater Oysters With Kohlrabi Kraut And Sesame
Duck Liver Mousse With Almond Financiers
Black Sesame Duck Confit Dumpling
Smoked Trout-Allium Chip’n’Dip
photo credit: Melissa Zink
Pork Belly “Salad”
photo credit: Mary Lagier
CA State Bird With Provisions
photo credit: Melissa Zink
Corn Mochi
photo credit: Melissa Zink