The signature dish — 22 slices of medium-rare duck breast arranged on a large platter, accompanied by the roasted leg and wing, crispy skin, and fried rice topped with crushed roasted peanuts and smoked chile vinegar. Multiple reviewers highlight the crispy skin as excellent. The sheer abunbalance on the platter is part of the spectacle.
Tips from diners
Order this to share across the table — one half duck generously feeds 2-3 people when eating family-style.
Ask your server for a plate to help you carve — they'll happily portion out slices so you both get plenty.
Delicate roti filled with soft quail eggs and cured ham, finished with a vibrant green olive sauce that brings sharp, briny depth. The roti are small enough to eat by hand, making them ideal for passing around the table in a family-style setting.
Tips from diners
Order these early — they're lighter than the roasted dishes and good for starting the meal before heavier items arrive.
Silky noodles finished in brown butter and accented with crispy, briny seaweed. It's a lighter course that provides textural and flavor contrast to the roasted meats.
Tips from diners
Order this alongside the roasted dishes — it's the perfect complement to the heavier proteins.
Lean rabbit meat that stays tender through careful cooking, paired with sweet charred shishitos and tender artichoke hearts, all brought together by salty, crunchy bacon. The combination shows restraint and lets the quality of each component shine.
Tips from diners
If you've never had rabbit, this is an excellent introduction — the meat is delicate and pairs beautifully with the vegetables.
Tender lamb roasted with herbs until the exterior crisps and the interior stays pink, served with whatever vegetables are at peak season. The simplicity is the point — let the quality of the meat speak.
Tips from diners
Ask your server what vegetables are being served with the lamb that night — the pairing changes seasonally.
The Progress opened inside a century-old restored theatre on Fillmore Street. Stuart Brioza and Nicole Krasinski (also behind Michelin-starred State Bird Provisions) designed it as a family-style dining experience featuring whole roasted birds and contemporary California cooking. The restaurant earned a Michelin star in 2025. The theatrical space — with high ceilings and vintage charm — is as much a part of the experience as the food.
Reservations are required and fill quickly, especially weekends. Try to book 3+ weeks in advance.
Family-style pricing is around $60 per person where you choose 4 dishes — the table size determines portion sizes, so let your server know how many you're feeding.
Expect significant noise — the high ceilings and theatrical space create great ambiance but make conversation difficult. Perfect for a celebration, less ideal for a quiet date.
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