State Bird's signature dish — a whole quail fried until crispy, served alongside silky stewed onions that have been cooked down until they're almost jam-like in sweetness. The contrast between the crunchy bird and the deep umami of the onions is the core of why this dish defined the restaurant when it opened.
Tips from diners
This is the dish to order — it's the most famous thing to come off the dim sum cart and appears on nearly every review.
State Bird's take on a savory pancake — tender, almost crepe-like in texture, filled with whatever the kitchen decided that day. These are lighter and more refined than sweet pancakes, and they showcase the restaurant's creativity with humble ingredients.
Tips from diners
Ask your server what the filling is that night — the pancakes change daily based on what's available.
Simple elegance — thin potato chips topped with tangy crème fraîche and bright pops of salty cured trout roe. It's the kind of bite that feels both approachable and luxurious, and it perfectly captures the restaurant's philosophy of making high-end cuisine playful.
Tips from diners
Grab this off the cart when it comes around — it disappears quickly and is impossible to recreate at home.
Late summer/early fall elegance — perfectly ripe figs paired with nutty brown butter, aged balsamic, and a warm Wagon Wheel cheese fondue. The sweetness of the fruit, the richness of the cheese, and the depth of the balsamic create a balanced, craveable bite.
Tips from diners
This is seasonal and only available when figs are ripe — ask if it's available before your visit.
Crispy-edged, tender pork belly that's been cured and cooked until the fat renders completely, served chilled over a bright salad. The cold pork against cool vegetables and greens creates a refreshing contrast to the richness of the meat.
Tips from diners
This is always worth ordering if you see it on the cart — pork belly works beautifully in this cold preparation.
State Bird Provisions burst onto the San Francisco fine-dining scene in 2012 and has remained a Michelin-starred institution since. James Beard Award-winning chefs Stuart Brioza and Nicole Krasinski pioneered the concept of serving small, craft dishes via dim sum cart — a service style inspired by their early years in catering. The concept was unique when it opened and remains one of the city's most distinctive dining experiences. The restaurant has also published a James Beard Award finalist cookbook.
The dim sum cart service is key to the experience — you're not ordering from a menu, but rather selecting small plates as they're wheeled to your table. Keep your hands ready and point at what interests you.
Family-style seating is available for $110 per person with a minimum of 6 people per seating. Book this if you have a group — it's the ideal way to experience the full range of the kitchen's work.
Reservations are essential and can be hard to secure — book early. Cancellations sometimes appear, so check back if your preferred date is unavailable.
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