State Bird Provisions
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 2012 |
| Founder | Stuart Brioza, Nicole Krasinski |
| Headquarters | San Francisco , United States |
| Products | Small plates served dim sum-style |
State Bird Provisions is a dining establishment located in San Francisco, created by chef-partners Stuart Brioza and Nicole Krasinski.
Background
Both native to the San Francisco Bay Area, Brioza and Krasinski possess substantial expertise in the culinary arts. Brioza received his training at the Culinary Institute of America in Hyde Park and launched his professional journey working with Chef John Hogan in Chicago. Krasinski focused on pastry and baking skills at Chicago’s Red Hen Bakery. In 2000, they assumed roles as Executive Chef and Pastry Chef at Tapawingo in Ellsworth, Michigan.
In 2003, Brioza was honored as one of Food & Wine magazine's Best New Chefs across the United States. The following year, the pair took on executive chef and pastry chef positions at Drew Nieporent’s Rubicon in San Francisco, remaining there until its closure in 2008.
State Bird Provisions
State Bird Provisions opened its doors in 2012 within San Francisco’s Fillmore District under the leadership of Brioza and Krasinski. The restaurant’s name pays homage to a popular crispy spiced quail dish that originated at Rubicon, while "provisions" denotes the small plates served dim sum-style on carts or trays.
The establishment rapidly earned widespread praise, receiving the James Beard Foundation Award for Best New Restaurant alongside accolades from Bon Appétit. Additionally, Zagat listed it among the world’s top 10 most sought-after restaurants.
In 2013, State Bird Provisions temporarily closed for two months to enlarge its seating capacity and introduce a stand-up oyster bar. After reopening, it was awarded a Michelin star in the 2014 San Francisco Bay Area Michelin Guide.
Brioza and Krasinski were honored with the James Beard Award for Best Chef: West in 2015.
The Progress
In 2014, the duo opened The Progress within the same premises as State Bird Provisions. Named after the historic early-20th century Progress Theater that previously occupied the space, The Progress features a refined family-style menu that offers a contrast to the casual small plates served at State Bird Provisions.
The restaurant received notable recognition, including a 3-star rating from the San Francisco Chronicle and inclusion on Esquire magazine's list of Best New Restaurants in America. It was also the sole newcomer to earn a Michelin star in the 2017 San Francisco Bay Area guide.
Cookbook
Brioza and Krasinski released State Bird Provisions: A Cookbook in 2017, highlighting their culinary philosophy and broadening their brand identity.