What's not to like? It's fried bread. Fried garlic bread, made with seasonal, market-fresh green garlic, and topped with a hefty dollop of super-fresh, perfectly seasoned burrata. It was love at first bite, and that wasn't the only thing we devoured on a recent visit to three-month-old State Bird Provisions on lower Fillmore.
The bread came around right on time, in the restaurant's signature dim-sum-tray style, right after the initial bites but before we were ready to order ourselves some state bird (chef Stuart Brioza's crispy fried quail with warm lemon-onion compote and topped with shaved parmesan) and another "commandable" bite or two. It's beautifully fried, the dough super tangy and delicious, pulling apart like elastic, buttery pastry. And the whole thing, including the burrata condiment, is perfectly seasoned and garlicky.
But we won't leave off without mentioned that Brioza's pan-fried sauerkraut-ricotta cakes with sauerkraut salt, which you can order as a "commandable" first bite with a glass of bubbles, are pretty near perfection as well. And we also loved his kind of Asian, totally delectable duck-neck dumplings with an amazingly rich duck-bone broth. The next time we're sick we'd like a vat of that stuff, please.
Earlier on Actually Pretty Awesome:
Duck Fat Chex Mix at Truck Stop Café
The Lamb Tongue Salad at Txoko
The Branzino at AQ
Dinner at Local Mission Eatery
Suckling Pig Sandwich at Sweet Woodruff
Crudités at Saison
The Roasted Broccoli Sandwich at Split Pea Seduction
George Mendes’s Partridge in a Pear Tree
The Buffalo Burger at Double Decker
A Preview of Dishes at Haven
Alicia's Tamales Los Mayas
The Cocktails at Outerlands
The Meatball Gigante and the Honey Pie at Tony’s Pizza
Three New Gins from St. George Spirits
The Date Night at Sneaky's BBQ
Crab and Dumplings at Pican
The Fried-Chicken Sliders at The Lookout
The Tripe and the Pickles at Bar Tartine
A Dinner of Small Plates at Frances
Fried Chicken and Cornmeal Doughnuts at Beast & the Hare