State Bird Provisions
In lieu of our traditional dim sum service we are currently offering an à la carte experience. If you are interested in booking for 6 to 8 guests, please visit our website.
Due to limited space and for the safety of all, we ask our guests to dine within the following time frames:
1-3 guests - up to 1 hour and 45 minutes
4-5 guests - up to 2 hours
Tables will be held for 15 minutes after the reservation time, at which point we will make the table available to our waitlist. Outdoor dining is subject to San Francisco weather changes, so please dress accordingly.
If you are feeling less than your best we do ask that you reach out about your reservation, we will gladly find a time to reschedule!
- Surfaces sanitized between seatings
- Common areas deep cleaned daily
- Sanitizer or wipes provided for customers
- Contactless payment available
- Limited number of seated diners
- Extra space between tables
- Waitstaff wear masks
- Diners must wear masks unless eating or drinking
- Sick staff prohibited in the workplace
- Proof of vaccination required to dine indoors
Guinea Hen Dumplings
w/ Aromatic Broth
Duck Liver Mousse
w/ Almond Biscuit
Chocolate Mint Ice Cream Sandwich Blackberries
This was our second visit but the first was several years ago. The ambiance is improved, the noise level has been reduced and the food continues to impress.
Ricotta Pancakes were incredible. Smoke trout dip, duck dumpling and squid were great too. Festive gingerbread dessert ended the meal perfectly
This restaurant always freah and exciting. Great service.
Everything was so flavorful and creative and our waiter was an awesome guide for our first time. Brussels sprouts and fish sticks were stand out favorites.
Went for a friends bday. The food here is so creative but at the same time it works. I’ve been to so many restaurants where they try to be avant garde with their dishes and you end up with a soul-less stacking of ingredients that aren’t cohesive. SBP has managed to absolutely nail creativity in dishes that make sense.
You crushed it, thank you so much for a delicious meal.
Undercooked meat and expensive bites. Not sure I’d go back or recommend.
Exemplary as always - loved the new seasonal dishes like the butternut squash mochi and the spicy flavorful cover bird.
Fun ambiance. Fantastic & really quick service, delicious small plates to share. Will def be back!
I flew in from Portland and asked my friend to go with me to SBP (I had never been). I’m SO happy we went!!
Wonderful! Every dish better than the last. However, didn’t enjoy the sweets much. I don’t think it matters when the main dishes were so amazing. Simple, yet amazing
Love the food and ambiance. It's always a great place to dine at.
Everything was exceptional and super tasty. Thank you for the wonderful meal and taking care of us.
Absolutely a spectacular dinner. Dishes not to be forgotten!
I have eaten at this restaurant about half a dozen times. They never disappoint. I brought friends with whom I had eaten at the hot, new restaurant around the corner just the night before. It was fabulous, but State Bird, tried-and-true, was better.
I love the variety of offerings and the availability of small plates. This allows the table to try more great dishes for a reasonable amount of money. It also allows the diner the ability to append the order with more dishes as the night goes on - much like at a sushi restaurant.
I cannot recommend this place highly enough.
Always amazing food and service! A favorite!
Great restaurant - first time for us and we'll be back!
A shadow of it’s former self. Have been here many times pre-pandemic and always loved it. Now, the carts delivering food to your table are gone. The menu is roughly 1/3 what it used to be. Basically turned it into a version of Progress, the sister restaurant next door, but with food quality dropped quite a bit. Very sad as this was one of my very favorite restaurants. Wont’ be back.
Almost everything we ordered (9 dishes) sounded better on the menu than it actually tasted. In general, their dishes were too acidic and lacked balance. The fuyu persimmon was too acidic and the persimmons weren’t ripe enough and skewed more towards unripe cantaloupe in flavor profile. The potato chips in the trout roe and horseradish dip dish were a bit soggy. The dip even had too much acid and not enough horseradish. We had a tofu skin roll that was also too acidic and could have used some crunch or something more savory. Instead it was slimy. The star of the show was the confit duck dumplings. They were amazing and if it weren’t for them, this would have been less than a three star review. For a restaurant whose namesake hangs on quail, the quail was just ok. The sourdough and sauerkraut pancake was more cheesy than anything else. The second best item we had was the pumpkin ice cream sandwich. It was heavenly. Ambience was busy and uncomfortable. The service was somewhat slow and inattentive. Overall, I expected so much more than we experienced for a restaurant with a Michelin star and so much hype. At least the bill wasn’t exorbitant, but the experience left our party of four unanimously saying “meh.”
Overall great but our table wasn't ready when we arrived and there was no compensation for that which would have been nice. Food was good, but not sure if worth the price.
Fantastic as ever, but I miss the food carts which are a significant draw and essential part of the experience.
As you move down the menu the dishes do actually become larger. We especially enjoyed the provisions and toast an pancakes portions of the menu.
We originally got an outdoor table – but the hostess was able to seat us indoors which was great since it was cold out. The atmosphere inside is quite loud. The food was on-par with my expectations. The hostess was very friendly to take our picture which left us a positive memory. The menu was also customized to our anniversary date which was a nice memory touch.
• Oysters – The toppings on the oysters overpowered the natural flavor of the oysters to some extent.
• Squid – The sauce for the squid seems Thai inspired which we liked the flavor of. The toasted base was a great part of this dish.
• Duck Dumpling – The flavors here were great but portion was too small.
• Toast – We got the beef and ricotta pancakes (toasts). The waiter was able to mix and match which we would not have thought of.
• State Bird – The state bird (quail) is fried and has cheese on top. Flavors here were good but the butter and cheese made the base too salty for us. It was good that two pieces of bird were provided so we could split.
• Butternut squash mochi – This was highly recommended by the host. If you like mochi texture then this dish is the most creative. I would say we enjoyed this dish – but like a lot of these dishes - they don't come out hot from the kitchen (I would say they all come out warm) – so if the mochi squash temperature of the dish was higher I think we could have enjoyed it more.
• Pumpkin ice cream sandwich – This was a great fall dessert. We were pretty full by the end of the night.
They only have beer and wine (no cocktails) which I would expect a restaurant of this caliber to support. Unless I have a special occasion, I would probably not return. As the menu changes seasonally, I would return for the seasonal menu changes.
We ate outside and they were nice in accommodating a party member with a broken foot. The parklet is really nice and plenty warm.
They do not have cocktails, only beer and wine. The wine list is very good but their markup is pretty substantial.
The food was excellent. We had the quail, dumplings, pancake, pole beans and pork belly salad. All were very good.
Service was really slow at the beginning but later became very good.
State Bird Provisions was great! The waitress was very knowledgeable of the menu and wines. Every dish we had was spectacular: black garlic dumplings, steamed tofu, mushroom inari, blistered pole beans, bay shrimp salad, and the butcher’s steak! Will definitely be back again.
Outdoor seating was quite nice. Food was excellent as usual.
Amazing experience a d top notch food. I dined alone and they were willing to make smaller portions so I could try everything and basically were flexible and wonderful about everything. And a great value for the quality!!
In an age where we don't go out much, this is the place to go. Food that you'll never be able to cook yourself that's interesting and delicious
I don’t want to write a review all I wanted was to leave a star rating.
Fabulous from start to finish. Great recommendations from the server. The squash mochi and Brussels sprouts were favorites.
Enjoyed a delicious evening at SBP. Portions for sharing are perfect and service outstanding. Staff friendly, courteous and extremely helpful with choices.
I assume due to COVID, SBP can no longer serve their dim sum style offerings, so it’s more of a normal menu situation and it’s just not the same. The menu felt really disjointed. One of our appetizers was great, the other two were not great. One entree was quite good, other was terrible. Dessert was terrible. Wine by the glass wine options were mediocre, beer just ok, no cocktails. We don’t get out often these days and we were bummed we used a rare date night here. I hope they return to their previous glory but cause it used to be incredible.
Creative dishes that offer a unique perspective and many of the bites are sublime, at times rivaling even the best of SF. Definitely deserves the Michelin Star that it earned, and yet the prices haven’t skyrocketed like other winners have done. This is a must experience restaurant.
Every bite worth savoring! The wait staff and hostess went above and beyond for us. I look forward to returning again and again.
State Bird used to be one of my SF favorites - last night the 4 of us found the food to be mediocre at best and poorly over spiced. We love spicy food but some of the dishes were too spicy to eat, with no warning on the menu. We found the prices to be outrageous. For a few drinks, 1 moderate bottle of wine, & several small dishes, the bill was more than $500. Truly ridiculous.
Very sorry but we will not be returning!
Delicious eclecticism on a plate. Every time we go, there are at least 4 things we taste that we've never tasted before and can't get enough of.
Brussel sprouts, dumplings, pancakes, wagyu toast and state bird were all delicious
Wonderful off the chart food/ingredient combinations.
As always, a wonderful culinary experience. And their patio is fantastic! Best in the city
First time back at SBP since the beginning of the pandemic and I think the bloom is off the rose. Or maybe it’s me. I thought the dishes tried hard to be creative but came up short : the red trout starter was too salty and was cheapened by the accompaniment of commercial potato chips; the persimmons were in an odd tasting sauce; the sourdough pancake was pedestrian; the wagu toast was served on a huge piece of “Texas” toast and was smothered in greens that obscured the appreciation of the appearance and flavor of the wagu; but fortunately the quail was quite good.
Misc: The noise level was intolerable - required shouting to be heard. The poor waiter could not be heard through his mask and struggled to hear our order, which was initially botched. Why not remove the ceramic art on the wall and replace w something that doesn’t reflect noise? The restrooms are quite nice and were also a temporary haven from the noise of the dining room. 5 Bauer Bombs.
What hasn’t changed: still the most expensive meal on Fillmore. Save your dough and go to the Anchovy Bar if you can get a table after the NYT article.
State Bird Provisions is rated 4.7 stars by 1932 OpenTable diners.
Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable. Due to local restrictions, this restaurant may not be accepting reservations at the moment.