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Michael Bauer Has a Swell Time at State Bird Provisions, Predicts the Concept Will Be Copied

“Drab”? Just kinda industrial… Photo: Courtesy of State Bird Provisions

This week finds Mr. Bauer in a much better mood, having had a mostly marvelous time at his review dinners at State Bird Provisions (1529 Fillmore Street). He admits that the dim-sum-style service is a bit haphazard, the room feels “drab,” and the table can become laden with soiled plates, but he doesn’t care! He says that chef Stuart Brioza’s signature dish, the fried quail with a warm compote of lemon and onion, is “worth having every time,” and he also loves the Shasta trout with hazelnut and mandarin; the duck liver mousse served with sweet almond biscuits; the pastrami-cured beef tongue with pickled vegetables; and he says Nicole Krasinski’s World Peace Peanut Muscovado milk is “a must,” but then concludes “just about everything is a must-order.” Also he predicts that the service concept will be copied “from coast to coast,” and he’s probably right. All told: two and a half stars. [Chron, Earlier opinions]

Michael Bauer Has a Swell Time at State Bird Provisions, Predicts the Concept