State Bird Provisions

Modern style meets dim sum: The food was exceptional and filling in ways I didn’t think were possible. The restaurant was packed, with a lively cacophony of people and music—it could be difficult to hear at times - but the servers still managed to clearly explain each dish. The standout was the duck liver mousse paired with tiny sweet pancakes, finished with a milk shot at the end - unexpected, playful, and incredibly well balanced. The ribs with passion fruit sauce were absolutely out of this world - deeply flavorful, tender, and unforgettable. Every dish delivered bold, thoughtful flavor combinations that felt both indulgent and intentional

I really love the concept of this restaurant, and there were some really great dishes, with a couple of misses. I think the hardest thing is not knowing what the dim sum options are in order to know what to order off of the main menu. In the end we ended up ordering about 4 dim sum plates and 2 off of the menu. Hands down the best bite was the trout … knocked my socks off. Awesome flavor and such a great sauce. Runner up was the pumpkin tofu with mushrooms in XO sauce. So unexpected … but the right spice level and umami. Buffalo cauliflower was a bit of a miss (too much breading). Overall a great experience.

We dined here last night for an anniversary. We were super excited to get a reservation on our one free night in San Francisco. From the moment we stepped in we were greeted warmly by the manager. Our menu was stamped with hearts and happy anniversary. There were several items on the menu that interested us, but we ended up focusing on the carts and trays of American dim sum that were brought to each table. His favorite was the pork spare rib with a passion fruit chili sauce. My favorite was the pork belly with grapefruit and jalapeño. We both loved their take on peanut butter and jelly that was persimmon and toasted sesame soybean sauce. We eat small portions and absolutely loved the way they do service that allowed us to have 9 separate dishes and not be over full bc they were each just a few bites. Dinner was unhurried at a prefect pace with great service from Harry as well as the two servers brings carts and trays to the table. The only minor hiccup was slow wine service. Overall we loved the experience and will return the next time we are lucky enough to be in San Fran. Photos of the smoked trout and goose made potato chips and oysters with cabbage. After that I was too busy eating for pictures!

This place is very popular and reservations go quick! I was lucky that there was a cancellation and managed to get a spot last minute. Once we got to the restaurant we had to wait 10-15 mins until we were seated. The restaurant was full and was a bit noisy with amount of people in there. The staff were great and helped explain the concept and the dishes. I liked the dim sum style carts that they pushed around with dishes on them. Many of them looked amazing! The dishes we got were excellent, flavorful and fresh. I highly recommend this place!

Disappointed. Maybe I set my expectations too high, but all the food was alright. The drinks and pea milk dessert were delicious though. Drinks: - Yuzu Shiso soda - Domaine Balivet (sparkling chilled red wine) Food ranking 1. Pork belly: with Vietnamese fish sauce salad 2. Clams: good kefir lime leaf flavor (Thai flavors) 3. Dumplings: nothing Special but good sauce 4. Trout Dip: solid, but they CHARGED ME $3 for extra chips 5. Mushroom risotto: only warm item that we got. Solid. 6. Fried Fish sticks: good fish flavor, but nothing special 7. Rendang Steak: SALTY & CHEWY Overall it was cool food experience, but I wish they had served more hot dishes. On a cold December night, I’m not looking for cold or room temperature dishes. I don’t think there was a warm side dish or soup (did see that they had chawamushi, but it wasn’t on the rotating list). Good and professional service, but loud atmosphere (hard to hear).