Getting a reservation at State Bird Provisions has been impossible for months. I read somewhere that people were hacking the system to automatically book as soon as a table was open. Anyway, I was so surprised my friend Jim was able to secure a reservation since the restaurant has been under construction due expansion.
For being Best New Restaurant in America and having just earned its first Michelin Star, my expectations were high. I have been wanting to come here for a few months after I heard this restaurant was dim sum style and allowed you to pick and choose dishes off carts. Even with all the hype, I enjoyed almost every single dish we ordered and can say this is in my top 5 meals I’ve had.
It is hard to really categorize the type of food, but I would call it Gourmet Californian with hints of Asian influence. Interesting pairings, balanced flavors, and rich textures make for some phenomenal dishes. Because the food is so good, we were confident any dish we saw was guaranteed to be good. In total, I think we only turned down 2 dishes and that was really only due to us having tried so many other plates. I’m very lucky to have shared a great meal with great company. Overall, I would recommend this place to anyone and am hoping I can come back to try some new dishes too.
Warning: You might get hungry after looking at these pictures
dim Sum Style carts where you can just pick anything that looks delicious
garlic bread with burrata
oyster with spicy kohlrabi kraut & sesame
smoked trout, egg & potato porridge (this one was one of my favorites)
duck liver mousse with almond biscuit (these biscuits were so freaking delicious)
rabbit with fontina cheese in the middle. So good.
mendocino sea urchin, ginger-scallion pancake with soy-lime glaze (absolute must)
state bird with provisions (quail is the state bird and what the restaurant is named after)
hamachi-avocado & seaweed cracker (this was Jim’s favorite)
can’t go wrong with bone marrow
Probably the best octopus I’ve tasted… charred octopus in tomato-chickpea salsa
our bottle for the night (great design)
amazing pork belly
chanterelle, persimmon & quinoa
BBQ rabbit (one of the only dishes I didn’t like that much but it had some interesting noodles)
1/2 dozen cast iron quail eggs, apple, sunchokes
I think this was the rabbit but can’t remember
pretty much the entire dessert menu… I highly recommend the birdseed bittersweet chocolate crunch
big thanks to these two for making an unforgettable meal
surprise gift on top of dinner… feel spoiled
1760 has been open for less than a month and has made it clear that it’s here to stay. The restaurant offers quality food but is intended to be a more modern and casual alternative to its sister restaurant, Acquerello. I did not have a reservation but was lucky enough to grab a seat at the bar with my friend J after a long day at Ocean Beach. Every single dish was perfect and offered an interesting pairing of flavors and textures. I personally look for textures in my food and was blown away by the attention to detail they put in everything, even down to the dessert. Even for being a new restaurant, the staff was so friendly and helpful in making this dining experience flawless.
I will try to rate these longer food adventures with the following criteria out of 5.
Lobster Ceviche (caramelized coconut, pineapple, coriander)
Pan-fried duck egg (Skuna Bay salmon, meyer lemon crème fraiche). I am a sucker for egg dishes and Friend J thought they made this dish specifically for me.
Basil-Mezcal Sour (basil, kaffir lime, egg white, mescal). Note pictured: Friend J had the Yuzu-Shiso which was very refreshing
Fried Duck Sandwich (slaw, pickles, spicy aioli). We were hesitant at first but were glad our server recommended this one
Crispy Octopus (roasted peanuts, avocado, potatoes). Never had octopus prepared this well.
Grilled Pork Belly (gigante bean, radicchio slaw, carrots). Definitely never had pork belly quite like this.
Peanut Butter Panna Cotta (berry jam, milk crumb). This is more modern/gourmet PBJ as a dessert. I don’t even like PBJ and have to say exceeded my expectations.
Milk Chocolate Ganache (hickory ice cream, bourbon caramel, marshmallow). This was a modern/gourmet take on smores and was my absolute favorite dish of the night. The colors, textures and flavors could not have been more on point.