How to book State Bird Provisions

State Bird Provisions opened in 2012 on Fillmore Street in San Francisco, run by chef Stuart Brioza and pastry chef Nicole Krasinski, a married couple who had earlier cooked at Rubicon^1,5. Today the two co-own it with managing partner Elizabeth DePalmer, and it sits within their Atomic Workshop group alongside The Progress and The Anchovy Bar^1,7.

The name comes from California's state bird, the valley quail, and the restaurant began as an idea for serving it¹. The menu is a run of contemporary American small plates that borrow from tapas, dim sum and banchan, and much of it reaches the table on rolling carts and trays that circulate through the room, with diners picking what they want as it passes^1,4. Eater SF counts it among the first restaurants, possibly the very first, to bring dim sum style carts to this kind of cooking⁷.

A 2012 Bon Appétit profile described a spare room hung with art on pegboard walls and a six-seat counter facing the open kitchen⁵. Michelin calls the room energetic and social and has given it one star, listed in the 2026 guide⁴, and the restaurant notes it has kept that star³. Bon Appétit named it the best new restaurant in America in 2012, and it also won the James Beard award for best new restaurant that year^5,6.

Tables are hard to get. Reservations open at noon Pacific time exactly 30 days ahead, and part of the dining room is kept for walk-ins, so the restaurant suggests arriving shortly before the 5:30 pm opening^2,7.