On Saturday night, Will and I met up for early dinner with Robert and Sue Hee on Fillmore St at a brand spanking new restaurant called State Bird Provisions. I actually didn't know that the state bird is the California Valley Quail, until coming to this place.
It's an interesting concept restaurant, imagine small plates of contemporary food served up dim-sum style (fully-cooked, small portions, brought around on carts or trays, pay by plate/portion), and some additional made-to-order items.
Menu changes frequently:
Back of the menu is "dim sum" tally sheet:
Cavatelli pasta with dungeness crab and tomalley butter:
Glazed pork ribs with spigarello and togarashi:
Gaggle of plates off the tray: oysters on half shell, marinated mushrooms, braised carrots and jammmy winter greens, anchovies on toast
7 pepper bread with condiments:
Crostini with beef tongue pastrami and bone marrow sauce:
Fried state bird:
Duck liver pate with cornbread:
Overall, it was an interesting and fun meal, and the food was pretty good. It's always entertaining when dining dim-sum style with Robert, as he doesn't know how to say "no" to any dish and is known for over-ordering. The chef team of Stuart Brioza and Nicole Krasinski (formerly of Rubicon) have some great ideas and have good potential. Although, be careful, those little dishes add up pretty quickly!
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