What to Eat

What to Eat at State Bird Provisions, Opening Saturday

One of their custom-designed pushcarts for dim-sum-style service.
One of their custom-designed pushcarts for dim-sum-style service.

They’re making it in just under the wire as the very last 2011 opener, but State Bird Provisions (1529 Fillmore) will in fact debut on New Year’s Eve as earlier announced. Today we bring you the menu, hot off the presses, from chef Stuart Brioza and pastry chef Nicole Krasinski. Remember, everything is a small plate, basically, served dim-sum-style on a roving cart, and you’ll have a custom-made menu board built in to your table so that you can check off the things you want to try. Already intriguing us are items like chicken ‘salad’ with buddha’s hand and celery root curd; carnitas-stuffed squid; Brioza’s signature fried quail, appearing here with lemon-stewed onions; and, from Krasinski, Meyer lemon chocolate croquettes with Blue Bottle coffee sabayon.

One of their custom-designed pushcarts for dim-sum-style service.

Prices aren’t available at this time, and are likely still being figure out, but below is the preview. We believe reservations may already be gone for opening night, but call 415.795.1272 to see what you can get. Or go to Urban Spoon to start reserving as of Monday, January 2. Tomorrow, we’ll have some pretty picture for you.

State Bird Provisions - Opening Menu

Our menu changes very frequently, here are a few example of dishes you may see this week.

crudité with goat cheese & toasted sesame
tofu with lime, ginger & fennel
pickled wild mushrooms with root purees & hazelnuts
chicken ‘salad’ with buddha’s hand & celery root curd

sourdough kraut ricotta & pecorino pancakes
‘pain au poivre’ with oxtail mushroom gravy
carnitas stuffed squid
rye bread & red beet ‘viennoise’ with horseradish-ale cream
smokey-grilled chicories with urfa-yogurt

fried quail with lemon stewed onions
fragrant spiced shrimp with yogurt whey & pomegranate
roasted carrots & braised jammy greens

meyer lemon chocolate croquettes with blue bottle coffee sabayon
milk chocolate sesame crunch, clementine-cocoa jam
drunken cherry caramel chocolate mistake
chestnut buckwheat profiterole
peanut muscovado milk
warm fig cinnamon swirls
creme fraiche-apple semifreddo shake


MACABEO/XAREL·LO/PARELLADA, Giro Ribot, Brut Cava, Penedès,
Spain NV 9
PICPOUL, Pioch d’Or, Coteaux du Languedoc Picpoul de Pinet,
France 2010 7
SAUVIGNON BLANC, Cultivar, Napa Valley, California 2010 8
RIESLING, Breuer, “Charm”, Rheingau, Germany 2007 8
CHARDONNAY, LIOCO, Sonoma County, California 2010 9
VIURA, Finca Nueva, Rioja Blanco, Spain 2006 8

GAMAY, Evening Land, Beaujolais Villages, France 2008 7
BARBERA, Seam, Calaveras County, California 2008 8
MONTEPULCIANO/SANGIOVESE, Garafoli, Rosso Piceno, Marche,
Italy 2008 8
GRENACHE, Borsao, “Tres Picos”, Campo de Borja,
Spain 2009 9
TEMPRANILLO, Sierra Cantabria, Rioja, Spain 2007 9
CABERNET SAUVIGNON, Billhook, Rosso Toscana, Napa Valley, California 2006 8

Mission Kolsch
Unibroue Maudite
Fly Dog Raging Bitch IPA

Brasserie Lefevre Blanche de Bruxelles
 de Proef Broederlijke Liefde Saison
Stone Levitation
Oud Beersel Oude Geuze
Caracole Nostradamus
North Coast Old Rasputin Imperial Stout

State Bird Provisions - 1529 Fillmore between Geary and O’Farrell - 415.795.1272 - Open daily, 6 p.m. to midnight, as of December 31.

Earlier: State Bird Provisions Hoping for New Year’s Eve Opening
Further Details About State Bird Provisions, Due in Late Fall

What to Eat at State Bird Provisions, Opening Saturday