State Bird Provisions

State Bird Provisions ....state bird provisions started as a recipe for serving quail, it has slowly evolved into a restaurant without any programmed elements.....
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This year’s Star Chefs and Vintners Gala hosted 74 participating restaurants and bars, led by our very own in his seco...
06/09/2026

This year’s Star Chefs and Vintners Gala hosted 74 participating restaurants and bars, led by our very own in his second year as Gala Chef Chair. The gala raised an incredible $6,175,000 to help feed and care for San Francisco seniors. This commitment transformed the evening into a powerful expression of community and compassion for our city’s older adults.

Events like this also remind us how special the Bay Area culinary community truly is. The connections built through these gatherings continue to inspire a collective commitment to giving back.

Thank you to all the chefs, bartenders, sommeliers and hospitality professionals for standing with Meals on Wheels and helping ensure that no senior in San Francisco feels forgotten or alone.

Participating Restaurants & Bars:
A16
Abacá
ABV
Acquerello
Allspice
Anomaly
Azalina’s
b. Patisserie
Bar Iris
Barberio Osteria
Besharam
Bindass
Bid
Blue Mermaid
Bon Deliere
Bosco
Boulevard
Breadbelly
Burdell
China Live
Cocola Bakery
Copita
Cotogna
Epic Steak
Flour + Water
Foreign Cinema
Four Star Seafood
Good Good Culture Club
Greens
Hilda & Jesse
Iyasare
JouJou
La Cigale
La Mar
La Toque
Liholiho Yacht Club
Maison Nico
Mister Jiu’s
Niku Steakhouse
Nisei
Nopa
Nopalito
One65
Oyster Girls
Pabu
Pasta Supply Co.
Penny Roma
Perbacco
Piccino
Piglet & Co.
Plumed Horse
Prospect
Prubechu
Recchiutu Confections
Rich Table
RT Bistro
Sirene
Slanted Door
Sons & Daughters
Spruce
State Bird Provisions
Superprime
The Anchovy Bar
The Progress
Via Aurelia
Waterbar
Wolfsbane

We are so thrilled to share that will be a panelist for Women Designing San Francisco on Friday, June 12th . She wil...
06/04/2026

We are so thrilled to share that will be a panelist for Women Designing San Francisco on Friday, June 12th . She will be joined by incredible San Francisco leaders:

Chair of Communication Design for

President of

Creative Director

Artist and Faculty

Moderated by

We can’t wait to talk about all things San Francisco and design!

is heading to Houston for the 2026 festival! This is the ultimate celebration of food, drink and community, featuring ...
06/02/2026

is heading to Houston for the 2026 festival! This is the ultimate celebration of food, drink and community, featuring over 80 phenomenal chefs and beverage professionals bringing their best to in Houston, TX on October 3.

Each ticket supports - a safety net for the food and beverage industry, offering emergency relief and free mental health services through their Behind You program.

Tickets are on sale now at southernsmoke.org. Make sure to stop by and say hi to Chef Stuart!!!

The ultimate dad gift incoming: the brand new State Bird tote!!! Order yours at the link in bio in time for Father’s Day...
05/21/2026

The ultimate dad gift incoming: the brand new State Bird tote!!! Order yours at the link in bio in time for Father’s Day! Available for nationwide shipping!

Modeled by the ultimate dad
Designed by the one and only

Happy birthday to the raddest big boss !!!! She is the heart and soul of !!!!
05/19/2026

Happy birthday to the raddest big boss !!!! She is the heart and soul of !!!!

We are excited to welcome on Thursday, June 18th. Our beverage team led by will have wine flights, wines by the glass,...
05/19/2026

We are excited to welcome on Thursday, June 18th. Our beverage team led by will have wine flights, wines by the glass, and rare bottles from Peay’s vineyard on the West Sonoma Coast available à la carte to enjoy alongside our nightly menu.

We will have all three members of the Peay team – winemaker, Vanessa Wong, grower Nick Peay, and mouth .peay - in the house to share their 30-year history as pioneers in the West Sonoma Coast region. Head to our link in bio to book!

Tonight is the night! is back in his second year as Gala Chef Chair for the 38th Annual Star Chefs & Vintners Gala. He...
05/17/2026

Tonight is the night! is back in his second year as Gala Chef Chair for the 38th Annual Star Chefs & Vintners Gala. He will be joined by more than 70 of Northern California’s leading chefs and 60 distinguished vintners and sommeliers. We can’t wait for an amazing night of fundraising that will provide home-delivered meals and services to San Francisco seniors!

05/14/2026

Cooks are resilient, highly adaptable and incredibly aware people. They thrive in intensity with the goal of finding their rhythm every dinner service.

Cooking at State Bird has so many layers. You manage à la carte tickets with an endless stream of trays and carts to fill. One minute you’re cooking that steak to a perfect medium rare and the next you’re chatting with guests at the chef’s counter. At the end of the day, it’s more than cooking. It’s being present and ready for whatever comes next.

We are in search of a few amazing cooks. If you’re interested in joining our kitchen team, apply at our link in bio!

05/07/2026

There are so many small moments of magic State Bird:

1. The quiet right before service starts
2. The peaceful repetition of peeling citrus
3. A pot coming up to a simmer
4. The steam rising from freshly cooked rice
5. Adding those final touches before a dish heads out onto cart
6. A perfectly organized line

will be at tomorrow at 6:30 pm with to discuss his new cookbook, Oteque: Ideas, Principles, Recipes, Stories and Conn...
04/15/2026

will be at tomorrow at 6:30 pm with to discuss his new cookbook, Oteque: Ideas, Principles, Recipes, Stories and Connections. He is one of the most influential chefs in Latin America and his restaurant in Brazil, , frequently ranks in the .

The event is free to attend with first come, first served seating. There will be overflow room outside if needed and the author will be mic’d. We can’t wait to dive into this cookbook with you!

Congratulations to our State Bird team for hitting #36 on Top 100!!!!!
04/07/2026

Congratulations to our State Bird team for hitting #36 on Top 100!!!!!

03/05/2026

Dinner on the Court with Reserve blew us away! and brought to the for a one-night only dinner filled with carts, trays and our classic dishes. What a night!

02/19/2026

Smoked potato beignets with burrata cheese!

After 14 years on the menu, we knew it was time to retire our beloved garlic bread with burrata cheese. We still wanted to feature burrata somehow and that is how this dish came to be.

Cook russet potatoes in salted water until tender. Smash them and smoke them over applewood chips for 30 minutes. While the potatoes are smoking, prepare the beignet batter with bread flour, pastry flour, kosher salt, yeast, sourdough starter, and milk. Fold in the smoked potatoes and brown butter. Mix until it just comes together. Fry the beignets and serve them with the best burrata you can find. Share them with your friends at for extra credit points!

02/13/2026

Each morning, our Commissary team has a strict protocol during Dungeness crab season: get pots of water on as soon as possible! This allows them to immediately cook the live crab that arrives from , cool them down, and then come together as a team and pick many, many pounds of crab each day.

And at State Bird, this thoughtful diligence allows our Dungeness crab and yuba dish to shine! We use the entire crab, from meat to tomalley, and bring it all together with yuba, kimchi, smoked egg bottarga and tomalley butter.

We are closed for a private event tonight. Head over to for all of your dinner plans!
02/12/2026

We are closed for a private event tonight. Head over to for all of your dinner plans!

02/09/2026

We call this liquid gold at the restaurant.

When Dungeness crab season rolls around each year, we always bring our yuba with kimchi and Dungeness crab dish back to the menu. The one very important part of this dish is tomalley butter. Here’s how you can make it at home.

Tomalley from a 2 # Dungeness crab
2 tablespoons unsalted butter, room temperature

Combine the tomalley and butter in a small saucepan, set over low heat, and cook, stirring occasionally, until the butter melts and the mixture is just warm. Remove the pan from the heat and stir vigorously until well combined. Transfer the butter and use right away!

We are closed on Thursday, February 5th and Friday, February 6th for private events. Head to for all of your dinner pl...
02/05/2026

We are closed on Thursday, February 5th and Friday, February 6th for private events. Head to for all of your dinner plans!

Our annual keg of Pliny the Younger is here and we’re tapping it tonight! Pliny the Younger is a super hoppy triple Ind...
02/04/2026

Our annual keg of Pliny the Younger is here and we’re tapping it tonight!

Pliny the Younger is a super hoppy triple India Pale Ale that is coveted among beer lovers. It was first brewed by Russian River brewmaster, Vinnie Cilurzo, in 2005 and was the first triple IPA ever produced. Because it is so time consuming to make, Russian River has a very limited supply each year. We’re so lucky to be one of the restaurants to receive a keg and share it with you!

It means so much to our restaurants and team to have been nominated as a semifinalist for the 2026 in two categories: O...
01/23/2026

It means so much to our restaurants and team to have been nominated as a semifinalist for the 2026 in two categories: Outstanding Restaurateur for our fearless leaders and Outstanding Wine and Other Beverages Program for !! Thank you to the and all the restaurants that make up this amazing community of hospitality professionals!

01/15/2026

With the lights of Ghiradelli Square illuminating their way to Pier 45, the Chasin’ Crustacean heads in to meet with 5,000 pounds of Dungeness crab. Christian and three of his crew have been out on the waters since 3:00 am diligently dropping and retrieving crab pots between the Farallon Islands and Point Reyes. Last night, they arrived at 7:00 pm, quietly and efficiently offloading Husky tubs full of crab. Christian is working the forklift. Kenny is operating the hydraulic hoist. And Reese is receiving the pots from the two crewmembers on the boat. Kenny is receiving these 2,500 crabs for by himself - working incredibly hard to balance the 250 crabs that will be heading to your favorite restaurants around the city the next day, with the remaining 2,250 heading to a single buyer who pulls up with live tanks on a semi-truck ready to distribute to their customers. Every movement matters. Every loss prevention procedure is important. Every crab counts.

This year’s crab season was delayed, in an important effort to protect the migration of humpback whales from gear entanglement. And like many Chefs in the Bay Area, has been waiting patiently for what he considers to be a true San Francisco delicacy. As with most delicacies, this one is worth waiting for - if for no other reason than to protect and support industrious and hardworking people like Kenny and Christian, who work tirelessly to bring one of the most delicious sea creatures to your table.

If you’ve been to the restaurant recently, you may have seen postcards at the host stand designed by bartender, , who ...
01/08/2026

If you’ve been to the restaurant recently, you may have seen postcards at the host stand designed by bartender, , who also happens to be an award-nominated cartoonist. Everyone has loved them so much that we decided to make the design into a limited edition tote!!

We have just 20 of these available for nationwide shipping in our link in bio!

Happy New Year! We are closed today and back tomorrow!
01/01/2026

Happy New Year! We are closed today and back tomorrow!

Thank you to the over 61,000 guests we welcomed to State Bird this year!! We can’t wait to see what 2026 brings!! Wishin...
12/30/2025

Thank you to the over 61,000 guests we welcomed to State Bird this year!! We can’t wait to see what 2026 brings!! Wishing everyone the best in this new year!

Address

1529 Fillmore Street
San Francisco, CA
94115

Opening Hours

Monday 5:30pm - 10pm
Tuesday 5:30pm - 10pm
Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 5:30pm - 10:30pm
Saturday 5:30pm - 10:30pm
Sunday 5:30pm - 10pm

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