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State Bird Provisions, Another Look

By   /   July 3, 2012  /   2 Comments

I reviewed State Bird Provisions for the Examiner shortly after it opened in February, 2012, jumping the gun because I was so excited about it.  Chef/owner Stuart Brioza and his two partners were still tinkering with the concept, an unusual food delivery system of dim sum carts and trays that stopped at each table. Essentially there was no menu, though a few dishes like the signature fried quail, the state bird, could only be ordered so that it arrived hot and crisp.

Very much a cook’s restaurant, State Bird reinvents itself every day by  spinning themes and variations on cold dishes; raw dishes; pickled dishes; savory pancakes; braises; stir fries and flatbreads…a veritable culinary fantasyland for the kitchen and eaters alike.  If an idea doesn’t work, no problem.  Either adjustments are made or the kitchen can fall back on a reprise of a preparation that hit it home. After all, there is no menu. This potentially hard to control concept works. The spontaneity energizes a talented staff and diners can share their way through ten or so  dishes at a sitting, making State Bird one of the most exciting places to eat, anywhere…

After a recent visit…
1529 Fillmore Street (between Geary and O’Farrell), San Francisco
415 795-1272; statebirdsf.com

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  1. Jay Schleh says:

    Another important thing to note is how much of the seed you are giving is actually just filler. Many less expensive feeds use a lot of filler, which the birds don’t generally eat and are basically a waste of money and can make a mess in your yard. Filler seeds include milo, sorghum, red millet and golden millet. Birds will push through these fillers to get the food they want, so it is more financially sound to choose one that is higher quality.:

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  2. Darius Ruhn says:

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