Imagine the rolling carts and trays of Chinese dim sum. But instead of small dishes of chicken feet and traditional steamed dumplings, you have have the likes of smoked duck fingerling potato salad, ricotta pancakes with sauerkraut, and green garlic bread with burrata.
That’s the concept of the very inventive State Bird Provisions, steps away from San Francisco’s Japantown.
Husband-and-wife chefs Stuart Brioza and Nicole Krasinski got the idea for this after catering private events upon their departure from their posts as head chef and pastry chef, respectively, at San Francisco’s Rubicon, after that landmark restaurant shuttered. They realized that diners these days like to graze, rather than always commit to the usual appetizer, entree and dessert. And they noticed that when a new dish is paraded in front of folks, they just have to have at it once they see it.