We tried State bird provisions last weekend for the first time. It was a celebration dinner for a friend’s birthday. I have been curious to try this place because it seemed like a unique and smart concept for a restaurant: nnovative internationally influenced small plates brought around Dim-sum style.
The past few years we have burnt out on fancy California cuisine restaurants. The food is often good but sometimes overly heavy, overly refined, unmemorable and expensive. Most of the time we dine out we eat ethnic food. So I was curious to see how we would like this place. We didn’t like it. We LOVED it. The food was excellent. This place is a welcome shift in paradigm. The flavors jumped off the plate and almost everything was excellent.
Here is what we ate:
oysters on the halfshell- perhaps the weakest dish of the night but still good. The oysters were kind of bland compared to recent oysters we have eaten and the accompaniments did not add much.
duck liver mousse with almond biscuit -good
beet, tofu & miso ‘ranch’ –very unique flavors
tuna tartare & quinoa with bonito-rosemary –one of my favorites of the evening. The texture of the quinoa combined with the tartare was a revelation. And the seasoning was perfect.
smoked duck fingerling potato salad -excellent
‘green garlic bread’ with burrata –this was one the favorite dishes of my dining partners
hass avocado with seafood ‘salsa’-another favorite
pork fried farro, ramps & soft egg -excellent
kimchi-pork belly with tofu and clams- very good
guanciale & ramp shortstack with candy cap powder- overall my favorite dish of the evening. Just perfect
mendocino sea urchin, ginger & scallion with soy-lime excellent
CA state bird with provisions- I can't remember the last time I ate quail I enjoyed as much. The lemony onion relish underneath was the perfect counterpoint to the tasty fried quail.
double chocolate pudding, sesame crunch, long pepper-excellent
chocolate-walnut ‘ice cream” sandwich, dulce de leche-excellent
The bill was extremely reasonable given the amount of food we ate and the service was warm and unpretentious. Seems like this could be an influential place on the food scene. I hope so.
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