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Name: The Progress
Address: 1525 Fillmore St, San Francisco, CA, 94115
Telephone: (415) 673-1294
Price range: Under $11
Rating: 3.91

The Progress

1525 Fillmore St, San Francisco, CA, 94115

(415) 673-1294
Store is closed

The Progress Menu

Dinner

Radicchios

Dried Duck

Shaved Cauliflower-Herbs & Pig Fries

Radicchios

Dried Duck

Shaved Cauliflower-Herbs & Pig Fries

Sunchoke

Matsutake Dumplings

Roasted Mushrooms

?Creamy' Pork Broth

Sunchoke

Matsutake Dumplings

Roasted Mushrooms

?Creamy' Pork Broth

Puntarelle & Escarole

Spiced Garlic Squab Lettuce Cups

Smoked Black Cod Fried Rice

Lamb Scallopini

Grilled Beef

Puntarelle & Escarole

Spiced Garlic Squab Lettuce Cups

Smoked Black Cod Fried Rice

Lamb Scallopini

Grilled Beef

Honey Cocoa Ice Cream & Olio Nuovo

Jasmine Tea Poached Fruits

Persimmon Sorbet & Star Anise Lime Caramel

Gingered-Coconut

Honey Cocoa Ice Cream & Olio Nuovo

Jasmine Tea Poached Fruits

Persimmon Sorbet & Star Anise Lime Caramel

Gingered-Coconut
Beer Bottles

Sudwerk Pils

North Coast "Puck" Petite Saison

Drake's 1500 Pale Ale

Einstock Icelandic Pale Ale

Schneider Edel Weisse

Duchesse De Bourgogne

Marin Brewing Co. San Quentin Breakout Stout

Sudwerk Pils

North Coast "Puck" Petite Saison

Drake's 1500 Pale Ale

Einstock Icelandic Pale Ale

Schneider Edel Weisse

Duchesse De Bourgogne

Marin Brewing Co. San Quentin Breakout Stout
The Classics Cocktails

Negroni

Martini

El Diablo

Daquiri

Manhattan

Negroni

Martini

El Diablo

Daquiri

Manhattan
The Progressives Cocktails

Sunny Jim

The Concession

Wild Cat

The Mezzanine

King's Crossing

Sunny Jim

The Concession

Wild Cat

The Mezzanine

King's Crossing
Sparkling

Lioco

?mile Lecl?re

Pere Mata

Lioco

?mile Lecl?re

Pere Mata
White Wines

Pierre Henri Gadais

Tegernseerhof

Weingut Leitz

Zeitgeist

Samuel Billaud

Deovlet

Pierre Henri Gadais

Tegernseerhof

Weingut Leitz

Zeitgeist

Samuel Billaud

Deovlet
Red Wines

COS

Jean-Paul Brun

Eric Texier

Domaine Eden

Le Rocher Des Violettes

Espor?o

COS

Jean-Paul Brun

Eric Texier

Domaine Eden

Le Rocher Des Violettes

Espor?o

Healthy Meal suggestions for The Progress

Dinner

Radicchios [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Dried Duck [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Shaved Cauliflower-Herbs & Pig Fries [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Radicchios [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Dried Duck [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Shaved Cauliflower-Herbs & Pig Fries [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Sunchoke [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Matsutake Dumplings [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Roasted Mushrooms [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

?Creamy' Pork Broth [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Sunchoke [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Matsutake Dumplings [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Roasted Mushrooms [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

?Creamy' Pork Broth [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Puntarelle & Escarole [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Spiced Garlic Squab Lettuce Cups [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Smoked Black Cod Fried Rice [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Lamb Scallopini [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Grilled Beef [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Puntarelle & Escarole [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Spiced Garlic Squab Lettuce Cups [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Smoked Black Cod Fried Rice [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Lamb Scallopini [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Grilled Beef [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Honey Cocoa Ice Cream & Olio Nuovo [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Jasmine Tea Poached Fruits [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Persimmon Sorbet & Star Anise Lime Caramel [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Gingered-Coconut [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Honey Cocoa Ice Cream & Olio Nuovo [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Jasmine Tea Poached Fruits [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Persimmon Sorbet & Star Anise Lime Caramel [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Gingered-Coconut [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]
Beer Bottles

Sudwerk Pils [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

North Coast "Puck" Petite Saison [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Drake's 1500 Pale Ale [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Einstock Icelandic Pale Ale [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Schneider Edel Weisse [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Duchesse De Bourgogne [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Marin Brewing Co. San Quentin Breakout Stout [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Sudwerk Pils [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

North Coast "Puck" Petite Saison [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Drake's 1500 Pale Ale [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Einstock Icelandic Pale Ale [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Schneider Edel Weisse [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Duchesse De Bourgogne [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Marin Brewing Co. San Quentin Breakout Stout [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]
The Classics Cocktails

Negroni [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Martini [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

El Diablo [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Daquiri [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Manhattan [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Negroni [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Martini [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

El Diablo [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Daquiri [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Manhattan [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]
The Progressives Cocktails

Sunny Jim [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

The Concession [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Wild Cat [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

The Mezzanine [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

King's Crossing [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Sunny Jim [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

The Concession [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Wild Cat [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

The Mezzanine [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

King's Crossing [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]
Sparkling

Lioco [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

?mile Lecl?re [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Pere Mata [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Lioco [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

?mile Lecl?re [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Pere Mata [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]
White Wines

Pierre Henri Gadais [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Tegernseerhof [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Weingut Leitz [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Zeitgeist [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Samuel Billaud [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Deovlet [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Pierre Henri Gadais [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Tegernseerhof [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Weingut Leitz [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Zeitgeist [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Samuel Billaud [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Deovlet [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]
Red Wines

COS [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Jean-Paul Brun [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Eric Texier [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Domaine Eden [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Le Rocher Des Violettes [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Espor?o [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

COS [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Jean-Paul Brun [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Eric Texier [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Domaine Eden [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Le Rocher Des Violettes [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Espor?o [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

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Write An Anonymous Review

Pei L.

I was so excited to eat here after my delectable and inspired meal at State Bird. And to snag one of the large tables on the mezzanine with set menu?!?! Score!! Sadly I was terribly disappointed and exhausted at the end of the meal. It was the 8:30 seating so I was already hangry. And we were seated late and it took them awhile to get things going with drink orders and "snacks." Once we had a few small tastes, I felt better. And they were pretty tasty - especially the fried mussels and the potato croquettes. But then the rest of the meal was disappointing and slow. The concepts were exciting on paper but poorly executed. Something was not quite right about each course. I didn't even finish most of them. At one point, I even thought - "Well, I needed to go on a diet, anyway!" Each course took about 30 minutes. After 4 courses, my friends and I joked that we were never going to leave. Luckily, they served the last 3 savory courses at the same time so we thought - we might make it out before midnight!! But then it was 45 minutes plus before the desserts were served. Several of us were so tired and the food was so mediocre that we just wanted to leave and go to bed. Which is just so sad because delicious food is worth the wait. Just not this time. And for what we paid? Definitely not. You get more bang for your buck at SBP. My advice: Skip The Progress and stick to State Bird.
(2)
Leslie B.

4.5 stars I love State Bird Provisions and would go there more often (if I only I could get a reservation), so naturally I had to try The Progress. The food and cocktails were fantastic. The menu has already changed quite a bit so I won't get into specifics on dishes, but you really can't go wrong. The waitstaff is friendly and the atmosphere is relaxed. The only reason I didn't give it 5 stars is that I am comparing it to State Bird (perhaps unfairly) and I prefer the serving style there to the family style serving at the Progress. I love to share, but some of the food was difficult to serve.
(4)
Julia Z.

Chef's table business group dinner. Maybe we had too high expectations, but I was a bit disappointed with food. Service was very good , but food was just OK to so-so. Thinking back I liked some dishes and didn't like others, but there were no OMG moments at all. Also since we got $85 tasting menu I expected a more cohesive thought through meal, but instead we just got family style collection of different dishes that didn't always match/were not suppose to be served together. So at the end of the day I got a lot of muddled flavors. Also I think from the value perspective for $85-90 per person I would expect more .....
(3)
K S.

I don't usually feel inspired to write reviews unless I have a complaint, but in this case I have none at all. Our dinner here last week was fantastic - honestly, it lived up to the hype. When we arrived the host who greeted us said she was giving us the best seat in the house, and she was right - the table on the mezzanine near the entrance, where you can look out over the whole space and into the kitchen. I was surprised they sat a party of two at a four-top but we enjoyed the extra space. The interior is beautiful. We chose: tuna crudo, shaved cauliflower and pig fries, sunchoke and rosemary roti, lamb scallopini, spiced squab, and one portion of each dessert (didn't realize you could do that but I was so happy to try both) - that's one honey cocoa ice cream with a buckwheat-beer crepe, and one guava sherbet and coconut floating island. The pig fries were fantastic (the name of the dish is misleading; it's all about the pig). I would never have chosen the roti if I hadn't read reviews praising it, but it might have been my favorite dish; the rosemary worked really well to bring these seemingly disparate ingredients together. The squab was perfect. The tuna and lamb are the ones I'd be most likely to replace next time; they felt a little less creative in terms of flavor combinations. Both desserts were great but if I had to criticize: they each come as two components, and we kept losing track of which ones went together. If I could split them up then I'd get a crepe (the poppyseed cream that came with it is wonderful) and a floating island. On the recommendation of our waiter, we also had a half-carafe of the trousseau gris, which I would never have chosen but was an excellent match for us. The portions were perfect - as two small women, we worried we'd run out of stomach space, but at the end I felt pleasantly full. Service was on point. Just overall a great experience.
(5)
Daniel L.

Out of this world
(5)
Missy S.

Everything was really good. There were four of us who dined and we all liked something different as our best dish, which goes to show you that there is something for everyone here. Great cocktails as well. I would go back, for sure!
(4)
Joe K.

Ok, more like a 4.5. Service is excellent and accommodating. Food was way better on this trip (5/2015) than two months ago. Still prefer State Bird. I wish they would just expand that restaurant. Wine list is good, but I liked it a bit more two months ago. Cool vibe/atmosphere.
(5)
Leslie B.

Totally worth the splurge! Great dinner and wonderful staff. I would totally encourage you to try things the server suggests. We followed ours recommendations and tried things a little out of our comfort zone - but all was delicious!!!
(5)
T H.

The food was okay and so were the drinks. This is definitely a step backwards from state bird. We had 6 plus courses and I was thoroughly unimpressed, not a single memorable dish. The food is more dependent on sounding and looking interesting than tasting good. My main course was completely tasteless. I am not sure where all the five star reviews come from but it must come from hype and/or friends. State bird is deserving but this wasn't. Also the recommended wines were just okay.
(2)
tw s.

Very good food, but it's gratuitously expensive as well as pretentious in the modern "tech money" style. (Similar vibe to Central Kitchen.) Too noisy to have a comfortable conversation; hard, uncushioned wood seating; over-salted food. You have to agree with everyone at your table on the dishes that will each be shared family style. While some of the dishes we had were inventive and superb, asparagus is asparagus - telling me the farm it came from doesn't make it worth ten bucks for a few nicely sauced stalks. I felt really ripped off after spending $110 per person for dinner, with a single glass of wine each. If you've already had your IPO, go and have a good time. Otherwise there are many restaurants in town that are just as good or better, offer a more comfortable dining experience, and cost half the price.
(2)
H A.

we went to the progress when we got to the State Bird Provisions (their sister restaurant) line too late to get in for the first seating. We were able to sit at the bar, and order the six course choose your own adventure tasting menu. It was super tasty. Favorites included the roti with homemade ranch dressing. Hubs loved the cauliflower with "pig fries." We both also loved the treasure bowl, which was a pork broth with all kinds of goodies in it. The first bite was just ok, but each bite just got better and better. The cocktails are delicious and strong. Great meal--did not feel like a consolation for not getting in to SBP, but rather a destination restaurant on its own merit.
(5)
Priscilla C.

Been here twice. Outstanding cocktails both times! On our first visit we were two people and they had just opened so the portions were a little small and the timing of the dishes was odd. But the food was good. (Good, but not great) The second time was yesterday and we had five people. I think we had more food per person as I was very full when we left. I especially enjoyed the complementary starter platter of crispy fish, salmon, beef jerky, and a few other things. Other highlights were the treasure chest ( am in love with the tender pumpkin-rice dumplings) and wild mushrooms and kale. I didn't think the texture or flavor balance of the squab was that great. The squab was very very rare and thus hard to chew. The grilled beef with mustard miso was only ok. Nothing memorable about the flavors or texture. Also, I wish the wine list had a few more food-friendly Rhone wines in the fifty dollar range.
(4)
Kristi G.

Like the second godfather movie, some sequels can blow your mind as much as the first. The food here has subtle flavor that bursts I don't really think you can fairly compare to State Bird next door Go in without expectation and let your palate explore Make sure your party has similar tastes You can even order 2 courses of dessert without haste It's choose your own adventure, any 6 courses you please They even gave us a complimentary starter for a tease The cocktails are tailored and the wine list is extensive At 65 dollars, for what you get, it's not too expensive The cocktail, El Diablo is more like heaven than hell We started with the savory Matsutake mushroom dumplings with sake & kale The Geoduck clam & carrot cocktail was fresh and tasted like the sea The Wild Mushrooms with pickled local nori & brussels sprout leaves was flavorful as can be Spicy dungeness crab ricotta cavatelli was my fave Grilled ranch beef with mustard-miso oyster sauce, also worth a rave Got to try both desserts which were not overly sweet Did I mention the bathrooms have glitter on the walls and under your feet? The space is in an old theater which is light and airy The kitchen is open, the decor is simple The chef is happy and the staff is merry If you show up at 5 when the bar opens, you can check in with the host If no table is available, snag one of the tables in the bar It's the same menu, just served a la carte, not bad and you can still boast
(5)
Mai W.

This place was a great dining experience. The drinks were great, the atmosphere was modern and of course the food was phenomenal. The style of serving for this meal was very unique. You get a menu (much like dim sum places) and you mark of 6 dishes to share for the table. Everything is family style. You are not limited to choosing only six, you can add an additional dish for $10/person. The meal was $65/person which is not bad at all! For our meal we chose: *smoked duck with marinated yellowfoot mushrooms & dried plum *shaved cauliflower-herbs & pig fries *pecorino 'roti' with perigord truffle buttermilk *lamb merguez with yellow eye beans, octopus & crispy squid *aromatic spiced squab with salted chili paste *grilled Five Dot Ranch beef with mustard-miso oyster sauce Our favorite by far was the Cauliflower and pig fries. The Lamb merguez came in a close second but all the food that came out was great!
(5)
Amy C.

"Why are we going on a Wednesday?" "Because they are always booked on the weekends." "Can I wear jeans?" "Yes." "Where is it?" "It's near the place we went to with the dimsum like carts. They had the quail. And the rhubarb soda. Remember?" "I don't remember the place but I remember the rhubarb soda." ********** "What's the address?" "1525." "Yes, this is it. Pretty crowded." "Party of 2 for 7:45pm." "Cool space! Looks like there's a second floor. I wonder what was here before. I like those light fixtures." "Google says it used to be a theater." "That must have been a LOT of renovating." "Choose your own adventure. That's fun!" "$65 per person for 6 dishes isn't bad." "The Roti, Razor Clams, Rabbit and Pork Meatballs, Tofu & Cod, Lamb Merguez and dessert please." "Damn, it's loud." "The staff here is awesome! They just pitch in wherever. Genuinely friendly. Cool but not trying to be, you know?" ********** "Fancy platter!" "These toothpicks are perfect for miniature sword fighting. En garde!" "Which amuse bouches did you like the best? I liked the tempura oysters." "The beef jerky. Tasted like kalbi." "Which dish did you like the best?" "They were all gorgeous, creative and yummy. Probably the Razor Clams or the Meatballs. The Roti was good. I liked the Tofu and Bok Choy but the Cod was too salty for me. I was too full to appreciate the lamb dish." "I liked the actual dishes." "Me too. Never thought I'd see you show interest in some plates." "And dessert?" "The Caramel Cloud thing reminded me of Bi-Rite's salted caramel ice cream so instant love." "What about the kumquat cake? "Interesting idea but not for me." "Aren't you going to check out the bathroom? It's cool." "Nope. I only go to the bathroom when I actually need to go to the bathroom." "You're missing out." ********** "Worth the hype?" "Definitely. Also it got us out on a weeknight. We're wild and crazy!" "You mean we're old and married." "That too."
(5)
Kien M.

Man was I disappointed in The Progress. I ran about 15 minutes late and they sat us right away. Awesome! We all started off with cocktails and they are so watered down. I got the sunny Jim and it was like Mike's hard lemonade. The amuse bouche plate was a nice gesture. Okay our food order comes in. First was the lamb tartare. The runner who mixed our tartare was 'F' ing rude, he barely mixed our tartare and just tossed the utensils after mixing. I like the dish and the creativity of the sesame cracker. Next, we had the smoked duck. Maybe the second best dish of the night. It's like a twist on the vietnamese beef carpaccio. The roti is good but it's not as good as roti at Singapore/Malaysia restaurant. And when you think about the cost for this dish, it's ridiculously priced as 1 of 6 dishes of the meal. Likely my favorite dish was the squab. Love the bo-ssam style. The next two dishes was forgettable. Over cooked steak and lobster. We finished off with a guava sorbet. For the ladies in our group, they enjoyed this the most because of the explosion guava. For night cap, got a Blue Bottle cap. Overall. State Bird Provision blows The Progress away. I don't think I will be back especially how expensive the bill was.
(3)
Wendy L.

It seems as though a reservation at State Bird is the impossible get and Progress, their new prix fixe restaurant, is the less impossible reservation to get. We made a reservation far in advance and were so excited by the culinary adventures that awaited! My favorite dishes of the night were as follows: - Pig fries with shaved cauliflower: I loved the variety of textures - the crunchy pig ears, the slightly wilted cauliflower. - Roti with ranch sauce: At its very core, this is bread and ranch. And what's not to like? But yes, a more sophisticated version of bread and ranch. - Lamb merguez: Meaty and tasty, lots of different flavors and textures - Amouse bouche: A delectable selection of tasty bites from jerky to tuna. Given the quality of food and the price, Progress is a steal.
(4)
Stella J.

I haven't tried state birds yet so I can't compare it to that like everyone else. I got really lucky one day when I was looking for a reservation online and managed to score one on 2/4 @830. I like the interior decor it's really nice and modern. My boyfriend and I decided to do family style and we ordered 6 dishes and a dessert. The snack platter that we had was delicious, everything we had went well together. It was a great start. The best dishes we had were the pig fries, the treasure chest, the pork and rabbit sausage, lamb merguez and pineapple confit tart. All had impeccable flavors and were cooked to perfection. I would say the dishes we didn't like were the grilled niman beef and the roti with buttermilk truffle sauce. The beef didn't feel like it was top quality, it was a bit tough and bland. As for the roti it was decent but the sauce didn't have much flavor. I would have preferred roti with curry sauce instead. Overall, a great experience but the two dishes we had was a bit disappointing. I would definitely come back again to try more dishes. Hopefully the menu changes again soon and they add more dishes. Total for 2 w/ tax and tips: $170
(4)
Michael B.

3.5 Stars It was a good meal with good service and very innovative dishes. Ultimately I prefer State Bird over The Progress in terms of the overall experience. I do like how The Progress is laid out, the space is unique and efficiently designed, much roomier than it cohort next door, SBP with really cool balconies too! As for the food I think if I went with just 1 other person I would have been more satisfied as I feel for each additional person they wasnt a full additional portion to go with. What I found awesome was as soon as we ordered they dropped a huge plate of "snacks for the table." There were some great goodies in this amuse plate. The standouts to me were the poached leeks with trout roe, the spiced chicken jerky, and the squad pate. As for dinner we had the following 6 courses in this order. They actually came out in two groups of three. First group was 1) kiwi and ricotta 2) black bass with turnips 3) Pecorino Truffle Roti. The Kiwi and Ricotta was absolutely amazing so fresh, so well balanced. The Black Bass was another huge hit, perfect smoke on the fish, reminded me of the smoked sturgeon dish we had at State Bird months ago and equally as good. The Roti was lackluster, the buttermilk truffle sauce was kinda bland and borning. The next three dishes wew 1) Polpette of Rabbit and Pork 2) Lamb Merguez, yellow eye beans, squid and octopus 3) Grilled Beef miso mustard oyster sauce. Of the 3 the Merguez and seafood was the best dish but the octopus was a bit overcooked. The Beef I had thought was going to be a flavor bomb but was pretty light and nice surprise but it didnt deliver that flavor punch I wanted and might have been sous-vide just a bit too long as it lost its creaminess from the fat and was somewhat dry if not for the abundance of sauce. The polpette had flavor and were tender but lacking any cohesiveness to the dish and were dry as well. My "Jim" drink I had was fabulous as were my counterparts mocktails. I'd give it another go again but it didnt live up to the hype or my expectations
(3)
Cherylynn N.

Wanna know what The Progress and Kim Kardashian have in common? I know its blasphemy to compare the two but hear me out... Love her or hate her, Kim K. is the most talked "celebrity" in 2014; mainly for her arse on Paper Magazine that resembled a baboon's injected with an overdose of botox and covered in Crisco (she's absolutely beautiful nonetheless). As for The Progress, it's the most talked about restaurant opening in SF this year from the wildly popular, State Bird Provisions. Currently, it's reservations only for the dining area. The bar has a tiny alcove for 4 diners with a limited food menu. I was a "refresh" maniac for the last 4 days so I was lucky enough to snag reservations when they went live on OpenTable on Tuesday; the same day as their grand opening. The Progress' menu is Californian/New American and is served family-style. Items are available a la carte or choose any 6 courses for $65, and pay an extra $10 pp for each add'l course: bit.ly/1z10K6n . We choose to create our own tasting menu with 9 courses ($95 pp) and were full by the third course so I highly recommend coming in a large group so you can sample everything. ~ * ~ F O O D ~ * ~ *Amuse Bouche/"Snacks": Radish, Smoked Trout, Lop Cheong (Chinese sausage) & Broccoli Tempura: bit.ly/1z10K6n *Dried Duck w/ smoked prune romesco & almond: bit.ly/1C3ksEC *Shaved Cauliflower-Herbs & Pig Fries: bit.ly/1wmcjYI *Sunchoke, Rosemary & Smoked Cured Egg Roti: bit.ly/1zzZAl2 *Spicy Dungeness Crab Ricotta Cavatelli: bit.ly/1zA52Wn *Smoked Black Cod Fried Rice w/ squid & chrysanthemum: bit.ly/1DQph6g *Lamb Scallopini w/ pea shoots & cipollini: bit.ly/13D5dV5 *Aromatic Spiced Squab w/ salted chili paste: bit.ly/1C373N1 *Grilled BN Beef w/ mustard-miso oyster sauce: bit.ly/1xsmZ9X *Persimmon Sorbet w/ gingered-coconut floating island & candied buddha's hand: bit.ly/1wPqog5 I adored the quad of amuse bouches ("snacks" which was a great indicator of the great things to come. The smoked trout was so addictive that I could have annihilated an entire bowl of it. For the appetizers, the standouts were the Shaved Cauliflower with pig fries and Dried Duck. The pig ears were gelatinously crunchy and really gave a delicious texture contrast to the cauliflower. The prosciutto-like Dried Duck was sublime when wrapped around the baby potato croquettes. The Roti was carbliciously flaky with the smoked cured egg giving it an assertive saltiness. Make sure to eat this while it's still hot! We weren't too fond of the Crab Cavatelli as the tomato sauce overpowered the crab meat. Didn't like the green beans that were mixed in either. A must order, the Black Cod Fried Rice was aromatic and complex both in flavor and texture from the tempura calamari. Another must order is the squab, it was nicely spiced and uber tender. The salted chili paste reminded me of gochujang but much, much better. While the lamb was also perfectly tender, it could have used a sauce to tie everything together. My least favorite was the BN Beef which was a tad chewy. The mustard-miso oyster sauce sounded great on paper but I found it a bit funky tasting. At this point, we needed to lay our muffin tops onto a flatbed to roll out of the restaurant but luckily dessert was refreshing and light. A genius exotic combo, the persimmon sorbet and meringue-like floating island and candied buddha's hand was perfect for someone like me who doesn't care for sugary sweets but craves a little something sweet to end a multi-course dinner. Oh and I can't forget about the cocktails. If you like something savory and lightly sweet, try The Concession ($11) made with popcorn rum and cherry cola syrup: bit.ly/1x2Dt8Y . ~ * ~ S E R V I C E ~ * ~ For their 2nd day of opening, hats off to the amazingly wonderful staff. From the hostess, our waiter (Ethan), food runners, to the sommelier, everyone was welcoming, knowledgeable (they knew every single ingredient on the menu), and attentive. I recognized some of the staff who use to work at Mina, Hakkasan, and Aveline and they were nice enough to come and say, hi when they recognized us. I'm planning a group dinner next month and Betsy was kind enough to give us a tour of the restaurant. Food service was on-point; 9 courses took a little over 90 minutes. ~ * ~ A M B I A N C E / D E C O R ~ * ~ Previously the historic Progress Theater, they did a wonderful transforming the huge, multi-level space into a bright, warm , and casual space. The main dining room fits about 50 people while the dual mezzanine is great for large groups (8-20 people). ~ * ~ P A R K I N G ~ * ~ The Fitness SF garage (1 block away across from the old Yoshi's) and Kabuki garage (2 blocks) both charge $2/hour after 6 pm.
(5)
A B.

Loved the space, sharing format, and the ceramics. And of course the food with flavor combos I might never have imagined pairing. The Progress delivered a great night with friends and good service.
(3)
Ben M.

We didn't have a reservation and we got there early, stood in line and we got a table for the first seating. After we got our name on the list for one of only 3 tables available without reservation we hit the bar. The bar is amazing, the drinks are stellar and the bartenders have mad skills. The bar and the great drinks are worth a stop alone! Things that stand out in my mind are about the preparation and care of the food. Things like a 6 hour boil, 36 month aged beef instead of the average 24. The Crab from Just across the bay. It's local, it's fresh and it is truly the difference. The spirit and creativity of the meal is absolutely amazing. You order as a table 6 items from the menu. What we had: Geoduck clam & carrot cocktail Matsutake dumplings with sake lees & kale. Wild Mushrooms with pickled local nori & brussels sprout leaves Spicy dungeness crab ricotta cavatelli Grilled BN ranch beef with mustard-miso oyster sauce Citrus-grenadine sorbet & star anise lime caramel gingered coconut floating island & candied buddha's hand. The geoduck clam tasted like the ocean, fresh and clean. The dumplings were really savory, one of the best flavors. The spicy Dungeness crab ricotta cavatelli is so so so good! How did this happen? It was by far or favorite course. It's also one of the newest menu items. I heard that Stuart created it for the opening night. I love a meal where every next bite you take blows your mind, where every next bite is better than the last. Only a few places in the world have truly changed the way I look at and think about food, the way I think about pairings and combinations, about whats possible. This is the place where you try new things, new combinations that blow your mind. New combinations that have the power to reshape your view on the culinary arts. After we were about half way into the meal both of us had a simultaneous thought: Is this better than State Bird? We both agreed that it was so different that any comparison was inconsequential. The service is outstanding, the food is outstanding, the bar is outstanding and the atmosphere is perfect. None of this seemed over the top in any way.
(5)
Chinh T.

I like the concept of the restaurant and enjoy having a variety of family style entrees to choose from. The high ceilings, upbeat atmosphere, and modern decor made it feel super chic, although the crowd when I went was a little older than expected (think mid 40s?). I was dining with 3 other girls and we all had different opinions on the dishes - my least favorite was the "treasure chest" of fermented sausage, probably because I didn't like how fermented the sausages were. The raw Japanese snapper was very light and refreshing. The lobster, bok choy & tofu stir-fry tasted like a more sophisticated version of what you would get at an asian wedding banquet. The spiced squab with salted chili paste tasted like duck to me and was pretty good. All in all, I wasn't super impressed with any dish, but I enjoyed the adventurousness and uniqueness of the meal. Service was also great - would come back again to try new dishes!
(4)
Andy W.

I don't really like the format. You are required to order 6 courses for $65/person but no matter how many people you have, everyone is sharing the same 6 courses so everyone in your party must agree on the same 6 courses. Couple things I did like, the variety of "snacks" they start you out with. It does not count as one of your 6 courses. And, dessert is optional (it does count towards your 6 courses if you opt for it) and if you do order dessert, they are individual so you get to pick one per person. Service was fine. The space is cool and unique. Street parking was not easy. The meal came out really expensive for what it is. The food overall tasted pretty good but State Bird is better. You are able to get a lot more variety and dinner still comes out cheaper next door. Go to State Bird instead for better food and more bang for your buck.
(3)
Alexander C.

OMG...be ready, cuz this amazing restaurant ain't cheap, but it's worth every penny. From the minute we walked in the door we were greeted with a huge smile, sat right away (15 minutes late to our resi), our server was spot on, the beer (IPA) was great, as was all the food and wine. The vibe and atmosphere is top notch (busy at 6pm) and when we left the bar was packed. The recipe for success and knocking it out of the park runs deep for these folks at The Progress and State Bird, so take it upon yourselves to make a visit. Plan on $300 for 2 people. Cocktail, dinner ($65/head), dessert (we went extra $10), wine ($80 bottle), and tip. Parking was easy (i think we got lucky), but if not Kabuki is right there. We did get lucky enough to see a homeless person pissing on the sidewalk when we left, but sadly, that's the new norm for San Francisco.
(5)
Jocelyn L.

The Progress is State Bird Provision's newest addition to the Fillmore! State Bird is great but sometimes you get tired of the routine; it got a little bit repetitive and a hungry foodie always wants more. Thank god the Progress opened! The concept is you pick 6 dishes from the menu (about 20 total items) and share family style, for $65/person. If you want to add dishes, they are an additional $10/person. Corkage is $25. The restaurant ambiance is very cool. The bar has a metal frame hanging from the ceiling holding various plants. The restaurant as a whole is very long, and feels like you're on a train from the curved ceilings and curved walls. There are a lot of new wooden and modern panelings which are beautiful. There are two upstairs parts of the restaurant, on each end. In the center, it's a bunch of open space which creates a nice center and buzz of excitement. The bartenders are attentive and quick, and thus we got our drinks with swift speed. I got the Sunny Jim ($11, gin, lemon, vanilla-pineapple syrup, kaffir lime leaf, soda, with curry-dusted pineapple), which tasted like a lemonade with vanilla and cream in it, quite tasty and different from any other drink I've had before. My bf ordered the Concession ($11, rum, house cherry cola syrup, licorice bitters, with buttered popcorn) - he loved it, but for me it was too bitter of a drink (a "guy" drink). Our waiter, Gerald, was an extremely friendly, hilarious gay guy whom everyone would love to have as their BFF. He kept joking around with our table, and others too, and made my bf and I feel very at home. It was great! I hope you get him as your waiter. The chef, Stuart Brioza, was there putting the final touches on the dishes and also bringing some dishes to each table. He presented some of ours very happily, and with lots of pride; you could tell that his heart and soul went into this restaurant. Very cool! It turns out the food is very much Asian Fusion, which took me by surprise. We ordered 6.5 dishes. My favorites were #1, 3, 4 and 5: 1) Shaved cauliflower herbs and pig fries. This dish had a sour taste from the lime, and with the herbs and cauliflower, and savoriness of the fried meat, which made it taste like a Thai dish. The pig ears (don't be afraid like I was!) were not in an ear shaped like I had imagined, but instead little strips fried and oozing with fat drippings. Your loss if you don't order this one! 2) Barely Poached Ridgebacks with yuzu & olio nuovo. Ridgebacks are Ebi, very similar to the dish you can sometimes order at Japanese restaurants where they fry the head, and the body of the shrimp. The head was fried, which was quite tasty. The body was poached, and very soft and the texture was amazing. However we felt this dish could have been ordered at another restaurant, not exactly the most innovative (not to say it was bad either though!) 3) Sunchoke, Rosemary, and Pecorino Roti - the WINNER of the night. Roti is a style of Indian Crepe, if you've never had. It's flaky and doughy at the same time. You just rip it off, and it went terrifically with the pecorino cheese. Oh, my god! All of the other tables were ordering it too. 4) Smoked black cod fried rice with squid & preserved lemon. Quite tasty. The black cod seemed like it was poached (vs. fried like I had envisioned) but that was great too, it just made the dish softer. The squid was fried, which gave the dish a nice contrast and complimented nicely with the pucker from the lemon. 5) Treasure Chest of fermented sausage, fish quenelles, tofu and pumpkin-rice dumplings in a creamy pork broth. Basically a ramen soup with lots of little trinkets. I would say this dish was creative due to the fish quenelles and fermented sausage in the soup. What kind of soup ever includes those ingredients?! They were so delicious though! Quenelles were my fav since it was so soft - like biting into a fish cream puff. 6) Aromatic spiced squab with salted chili paste - the "China" dish of the night. I wasn't too crazy about this one, but the squab was cooked well (medium rare) and thus soft and chewy. It also came with lettuce wraps and the chili paste - one of which was extremely bitter, which is probably why I didn't care for this dish much. It also wasn't the most creative. 7) Honey cocoa ice cream & olio nuovo. Honey cocoa ice cream was extremely buttery, creamy and chocolatey in a smooth and tasty way. However that was the highlight of the dish. I wouldn't order desserts again; stick to the main savory dishes! Can't wait to return. I want to come back in summer, so I can try new things on the menu.
(4)
Scott G.

Great times all around, baby. Food was delicious, some dishes better than others, of course. Excellent service. Overall, a unique experience.
(4)
Ryan L.

I happened to get online on 12/26 which was the first day of reservations so I snagged two. My beau and I went for our anniversary. It must be hard to have such a success like State Bird and then move on to your sophomore concept. I found it difficult not to compare the Progress to SBP. They're right next door and they have a similar vibe. Serving style was completely different, but the cuisine was very similar as new American/Asian farm-to-table fusion. We arrived about 1/2 hour before our reservation (traffic wasn't bad and we found parking quickly.) There was a line down the block for State Bird...still. But the Progress is unusually empty. We walked in behind a dude. He didn't have reservations but they said they would seat him at 5:30 so walk-ins were pretty available. We stood at the bar and got two cocktails. There are classics and new cocktails. I got the concession with buttered popcorn rum and cherry cola syrup. it tastes like it sounds but was more delicious than I expected. All the cocktails we tried were excellent. At 5:30 promptly we were seated along with a few other tables. Our server was excellent. He was funny and nice and wished us a happy anniversary. We were given our "choose-your-own-adventure" menu. All of the dishes are family style and will be presented in a logical way as guided by the server. He was excellent at choosing our courses and they were delivered perfectly. It appears that the dessert though is NOT family style, so you can get more than one dessert and share if you wish. After we ordered, we were given a plate of amuse-bouches: chinese sausage, pickled things, tempura broccoli (amazing). The service was a little rocky at this point. We had to ask for a drink menu and we weren't given enough serving utensils for the amuse-bouche. But everything was excellent food-wise. Our service was as follows: - Pig fries (pretty good, great flavor, don't want to know what it is made of) - Roti (delicious, one of the best) - Treasure Hunt (so good, sausage, fish, pumpkin mochi in the most amazing broth) - Pork Jowl and Farro (maybe the best flavor combination) - Squab (served like a lettuce wrap, not my favorite) - Black Cod Fried Rice (really good) We didn't get dessert because they didn't appeal to us. The service was excellent. Plates and flatware replaced after each course. Napkins folded when you leave the table. It seemed like there were about 10 different people who approached our table for one reason or another. Everyone was so friendly. How was it overall? It was great. The service, food, atmosphere, cocktails, all were top-notch. It's one of the best places to dine in SF. I will definitely return. However, I was still not satisfied when I left. I expected my mind to be blown and it wasn't. it was really good, but just not at that point where I could collapse. How does it compare to SBP? It doesn't. It's similar yet totally different in many ways. I still prefer the "dim sum" style and the fun of SBP. I like that at SBP you can try many different things and get more of a dish. Menus at good places never do the dishes justice so I like to try more dishes to see what's good. For example, if I knew the squab was a lettuce wrap, I wouldn't have ordered it. But I think comparing this to SBP is a bit unfair. Compared to most of the places in SF this is a wonderful place to eat.
(5)
Bay G.

A nice experience, but I would not return due to the painfully high noise level and the hard wood benches. This place is new - why didn't some thought about noise reduction go into the design? There is no sign anywhere on the front of the restaurant, so I initially went into State Bird next door, which also has no sign, and waited and waited for someone to come to the podium at the front so I could ask if I was in the right place. Not cool. The bartender was sweet and took good care of me. The service at our table was also very good, but I would prefer to have one server throughout the meal. There must have been six different people who asked us questions, delivered food, and took things away. Weird. The worst was when dessert was delivered by yet another new person (just when I thought I had met every employee in the place). Our desserts were auctioned off, e.g. "OK, who ordered the ice cream?" That's fine at a casual restaurant, but at this price point, they should have their game tight. The food was creative, with some good things and others that I didn't care for. They require you to order six items and pay a fixed price. I would like to have the option of ordering just two or three items if I am not that hungry or can't find six things on the menu that appeal to me. At a place that is already expensive, this does not give you the option of ordering light and keeping the tab under control. I left with ringing in my ears, a sore throat from trying to talk with my dinner companions (which required raised voices), and a sore butt and numbness in my legs from sitting on a bench with no cushion. That overwhelmed any good impression the food could have made.
(3)
Lionel F.

State birds little brother. I think I prefer State Bird, but it was an interesting experience also. Went with 5 people, and the concept is pretty new: you choose 6 together options you will split family style. I do like to try a lot of different specialities when I go to a restaurant, so this works for me as you get to try small portions of a lot of different dishes. Portions were pretty small and not always easy to split in a clean way. Overall, I enjoyed the originality.
(4)
Liz H.

ONE OF THE BEST MEALS OF MY LIFE. Not exaggerating. Flavors: rich, balanced, interesting, varied, fresh, inventive. Perfect portions and proportions. Perfect pacing of the courses. Environment: simple, non-intrusive decor; friendly-but-not-too-friendly service. Of the 5 appetizers, 6 prix-fixe dishes, and 3 desserts that my group tried, every single one was excellent. But these stand out: - melon with mint - raspberry sorbet with meringue - ling cod: This was the best of all. I normally do not eat seafood, period, but this dish transported me to some savory otherwordly island of contentment.
(5)
Manda Bear B.

********************* 1275 ********************** New American restaurant The Progress serving inventive, family-style meals, farm-to-table with freshest ingredients, from the same kitchen as the State Bird Provisions team Michelin Starred Chef-owners Stuart Brioza and Nicole Krasinski. I love the beautiful airy high ceiling that arches overhead, and the beautiful wood work on the wall, intensive labor work put into this beautiful, modern, but rustic The Progress. A large bar area with more than 20 seats, so without reservation, it's not a bad thing. The last few times I was here around 5:15 week nights, I got in. The 90-seat dining room with a few more tables on the second level, usually fill up by 6 PM, and it's jam packed every night just like its sister State Bird Provisions next door. The Progress serves bar menu and full dinner menu at the bar, so it's such a great option for diner like me CANNOT get any reservation from both restaurants :-) It's not a complain, in fact it makes me more excited and a little adrenaline rush with the thought that I couldn't get any seat even at the bar, haha. That was how I feel about last night dinner with my best friend in town. Luckily chef Stuart Brioza was in, what a treat for my best friend and my visiting somm friend from NYC. Love the concept of 6 dishes for $65 per person, and each additional dish for $10, plenty of delicious food to share, reasonable price point, great concept and execution. - spot prawn - was so delicious - shaved cauliflower-herbs & pig fries - spiced lamb tartare - I had this dish 3 times now, and loving it each time more. - raw japanese snapper - beautifully presented as good as it looks. - porcini & mt. tam dumpling with nettle salsa verde - newest dish in APR 2015, refreshing. - pecorino 'roti' with perigord truffle buttermilk - a MUST TRY - roasted mushrooms & kale with local wakame kraut - I had this dish 3 times and will continue order it as long as it's on the menu, a great choice for vegetarian. - butter clams on the half shell with kimchi piccata & shungiku - Spanish barnacles - it was so delicious and I came back last night, it was gone! - black butter butternut squash with caramelized onion & swiss chard - polpette of guinea hen & pork with blood orange & castelvetranos - another FAV dish of mine. - lamb merguez with yellow eye beans, octopus & crispy squid - my 3rd time with this dish, highly recommend - maitake, tofu curry & bok choy 'stir fry' with smoked black cod ponzu - reminds me of Chinese cuisine. - aromatic spiced squab with salted chili paste - reminds me of a Vietnamese dish that I had when I was growing up. It got the 5 spice flavor, the meat was so tender, delicious, I forgot when was the last time the squab could taste that good. - grilled Five Dot Ranch beef with mustard-miso oyster sauce - this was the only dish that wasn't my style :-) but my friends love it! I prefer my beef/steak with less sauce on it. The cocktail list is also good. I presonally enjoyed the Paloma (reposado tequila, pomelo, lime, sugar, madras curry tincture) recommended by our server Kelly. The wine list was delicious by Sommerlier Jason Alexander, if you are a wine lover, collector, or a somm, you would enjoy this list tremendously. He offers wines of the world, beautiful white Burgundy, the grower Champagnes, Rieslings, and plenty of French, Italian and Spanish red for under $70 bottles! And if you are a collector, check out the Cellar Selection, I'm in love! The service by Eric last time at the dining room was excellent. The last 2 times at the bar was equally fantastic, attentive, caring, and purely enjoyable for us. I'm looking forward to my next visit to explore the ever evolving menu daily and the wine list to pair with it. Again, congratulations The Progress, San Francisco for being Jame Beards Foundation Award Semifinalists 2015, and I'm sure many accolades to come. NOTE: no valet parking, come at 5 PM on week night, you will surely get in at the bar!
(5)
Neena W.

We went for State Bird Provisions, but ended up in the Progress with no regret. We opted to sit at the bar area because it offers the freedom to choose our courses instead of having to go through the entire tasting menu (if opt to sit at the table). I enjoy this type of flexibility very much. Food: We went through about 9 different courses, all of them were quite fun and enjoyable. Our favorites by far were the lamb tartare and rhubarb sorbet. Service: Two of us sat at that little cozy nook area with a tiny table. We have no complain but praises about our waiter, who was very nice, fast and attentive. Word of advice: I do feel that perhaps there maybe some disorganization or lack of empathy from the kitchen-end. At one point, there were 5 dishes all prepared and brought out together (not by our waiter) to our tiny bar table. It left us no space for placing our glasses, and we felt rushed to finish some of them ASAP (since 2 of those 5 dishes should serve warm). So, if you were like us who like the option to choose but like to eat alot :), i would recommend to pace your orders by yourself for just in case.
(4)
Amber K.

This was our last food stop in San Francisco before the flight back home to Austin. I have to admit, from reading reviews, it felt sorta like we were only allowed reservations to the "red headed step child" of their next door neighbor State Bird. I wasn't expecting to be wowed and I think going in with little expectations can always work out in the favor of a legit good restaurant. We walked around like the tourists we were for a second, trying to find their sign. **Hint* There isn't one, don't look like a tourist. Upon entry you immediately notice this place had some thought put in to it. The design was beautiful and don't even get me started on the badass glitter bathrooms...The only people I felt sorry for were the ones who were next to us tucked away in the only corner spot. They seemed to have trouble maneuvering their way to the bathroom. On to the food, it's legit y'all. When we order here in Austin one of my favorite things to do at a "shared plates" establishment is to just leave it up to the waiter. Say "pick your favorite" and every dish is a sweet sweet surprise; they know best, right? Unfortunately, we were not guided in this direction and it almost seemed as if the waiter wouldn't have had time to do it anyway. He gave us 3 suggestions and we took one (which didn't disappoint, by the way). After some long and intense decision making, we narrowed it down and were quickly brought a plate of appetizers. I can't even tell you what they were...maybe one was a strawberry with mole? Either way, all of it was delicious and we got super pumped for what was about to go down. Each dish brought out made our bellies and hearts fulfilled. We had ended our lovely vacation with the best meal we could have hoped for. It's not cheap, but food that well thought out shouldn't be. We are already planning our next trip back and perhaps next time we will get lucky enough to snag reservations to their sister next door.
(5)
Joanne W.

I came here with a friend before we went to see Stars at the Fillmore last month. Initially, we thought, "Let's go to State Bird Provisions." Ha! The wait would've been two hours. So we ended up at The Progress (Thursday evening) - and surprisingly, we got seated right away. The service was excellent. I can't complain about it at all. With regards to what we ordered -- I sincerely cannot remember exactly what we ordered (and looking at the menu right now on their website -- it doesn't seem like it was anything that we had ordered last month (could be that the menu changed over time). However, I can definitely say that every dish was absolutely deilsh, and you can do no wrong. A+ would definitely come again.
(5)
Massarra F.

You get home from a long day at work, do not feel like cooking, so you toss around ideas on where to go to dinner. Despite having a clear understanding that you are probably not going to get into the most sought after dinner reservations in the city, you say, "Fuck it. Let's just go and see if we can snag a table. If not, there's always NOPA." As fate would have it, you walk into the restaurant and they tell you that there just so happens to be a table for two ready now. *enter choir of angels sound here. I won't bore you with the concept, as several reviews already mention it. What I will share with you are my favorite dishes of the night. Shaved cauliflower-herbs & pig fries: a 'salad' of sorts, with the fried pig ears as the 'bed of lettuce', garnished with cilantro and a very refreshing vinaigrette. Treasure chest of fermented sausage, fish quenelles, tofu & pumpkin rice dumpling in a 'creamy' pork broth. Make sure to take a little spoonful of the fish quenelle and pumpkin dumpling together with the broth: salt, sweet, savory goodness. Hm. A treasure chest. Aromatic spiced squab with salted chili paste: Squab was cooked to perfection. The crunch of the endive cup, with just the tiniest bit of chili paste, along with a few pieces of the squab make the perfect bite. Now if only we could be so lucky with getting a table at State Bird...
(5)
Peter C.

The Progress is an awesome food experience. Could easily walk by it on the street because there is no signage, but once you're inside it's a feast for the eyes. Beautiful contemporary design with high curving ceilings, it is sophisticated, yet relaxed and welcoming. Service was outstanding; attentive and informative without being intrusive. Our party of four shared 6 dishes and all were delicious with the standouts being the thai basil-curry oil marinated raw albacore and the spectacular sliced heirloom tomatoes with sweet corn-mt. tam croquettes. The 2012 Domaine Joseph Roty Gevry Chambertin was an excellent pairing. All the desserts (and yes, we tried all 3) were outstanding. The Progress is a winner.
(5)
Mr. H.

Nice little bar when you enter with lively intimate very local crowd later in week. Cocktails good possibly on the too sweet side of things but good. Food much better than the service. Initial plate they bring out is fun and a great way to launch the din experience. All the food was great and this place is worth a try. Halibut good. Nice attention to detail with plates and bowls etc. All very thoughtful. Lighting a bit bright but overall I recommend.
(4)
Christina S.

I'm writing this review post-Lazy Bear, so the Progress is a little less shiny in my mind, but nevertheless, The Progress is a must try. The door is unlabeled, but you know exactly where you are because of the line next door at State Bird. Luckily, reservations aren't too tricky to make at the Progress. The restaurant itself is beautiful, all wood and happy voices and a very tight squeeze to get to your table. You're brought a variety of snacks, and it's all well and good and delicious, but not particularly memorable. You're given a check list, similar to dim sum, where you can pick 6 dishes to eat family style or 5 dishes and an individual sized dessert. My boyfriend and I picked the following: Smoked duck with marinated pioppini mushrooms & dried plum. This was very, very good. The plum was sweet, which played well with the smokey sweetness of the duck. Shaved cauliflower-herbs & pig fries. This was good, but not too special. The pig fries had a healthy heaping of pig ear. I don't think I would order this again. Spiced lamb tartare with various mix-in condiments. This was probably my favorite dish. Really delicious and flavorful, and it came with these delicious, delicate chips that were salty and brought all the flavors together. Polpette of guinea hen & pork with blood orange & castelvetranos. This was probably my least favorite dish. Thinking back, I can't remember a single thing about this dish that stood out. Treasure chest of fermented sausage, trout quenelles & pumpkin-rice dumplings in a creamy pork broth. This was so freaking good. I just wanted more of it. The broth was amazing, and I really wanted another pumpkin dumpling, and I definitely wanted more of the trout quenelles. My least favorite element of this dish was the sausage, but that's just personal preference. The dessert I chose was the poppyseed angel cake, strawberries, pistachio & marscapone. It was delicious, light, and exactly what I needed to finish off the evening. This is a great place to go with a group of friends who have similar tastebuds to you. The alcohol selection is impressive, but it adds up once you've had a few glasses. I highly recommend checking out The Progress.
(4)
tipsy a.

Been here twice now. Food is unique and very good. It's a fun and different way to eat and everything we had was nicely plated. I especially liked the potato dumplings and the Thai basil cold soup. I feel like everything about this place is awesome but at the end of my meals here I never feel blown away for some reason. I can't put my finger on it why that is. Guess I'm getting picky these days. Overall really good restaurant and id go again for sure but not my absolute favorite.
(4)
Paul G.

Having eaten at state bird I knew the food would be good but my guest experience there was not the best. Progress is well progress. Great greetings from a young talented and energetic staff. Great curated cocktails. Extensive wine lust very fairly priced and knowing friendly sommelier who really wants you to have fun. The menu is delectable and tempting. For the tasting you choose six courses. They throw in a starter course (amazing) we had dumplings smoked duck (fantastic) roti ( rich and comforting) treasure chest ( you must get this) squab good but not at the level of the other dishes, lamb tartare. OMG everyone went nuts on this one. Flavors galore. Lamb mergez. This was possibly my favorite. Steak. Great flavor but also not at the level of the other dishes. Basically I am going to try and get here every six weeks. You should also
(5)
Cynthia L.

They serve a 6- course tasting menu for $65 per person (really, really good price). But. It's served "family- style." And YOU get to pick your entire meal. Kinda cool. Right? Here's how dinner went down: We walk in & the vibe is on-point. Chill music is playing in the background, we are immediately greeted and taken to our table, the servers are dressed in casual attire (ie: jeans and flannel), and the ambiance was super cool. For a meal of this caliber, you would think it'd be somewhat pretentious with people walking around in suit and ties- it wasn't. From start to finish, our entire 2 hr experience was very laid back & professional at the same time. It was perfect. Oh, and did I forget to mention that it's FUN!! Like even if you come here with boring Betty, you'll still have a good time. As soon as we sat down, we were given a menu and a #2 pencil. Out of 17 items, we got to choose 6 courses for the entire table (with option to add more as you like). While we were deciding on what to get, a sampler platter of TINY bites came to the table (to be eaten with a toothpick). Everything was so damn delicious- it setup the rest of the meal perfectly. Basically, it got you excited for everything else to come. Shortly after, our plates came out one by one (and since their menu changes all the time, I won't bore you guys with every detail in every single dish). The first 4 dishes below are the ones that really, really blew my mind: + First, we had the spiced lamb tartare with various "mix-in" condiments. The condiments included sprouts, sesame seeds, toasted pumpkin seeds, egg yolk bottarga, bronze fennel fronds, pickled kohlrabi strips and green onions. They served it with crunchy/salty black rice crackers. Uhm, how on earth do they make these black rice crackers? Anyone??!!?!?!! + Next, was the shaved cauliflower herbs & pig fries. If this is still on the menu, it's MUST GET. It was the perfect balance between flavors and textures- crispy, salty, crunchy and spicy. The herbs tasted like they were just pulled from the garden hours before. + Third, we had the pecorino 'roti' with perigord truffle buttermilk. When it came to the table, everyone just looked at each other like, 'THAT'S IT?' But from the very first bite to the last, we couldn't have enough of it. In fact, I'm still raving about it today to my friends: "GUYS, I JUST HAD THE BEST ROTI EVER!" (real life). So even the simplest sounding menu item, was one of the biggest surprises. It was executed very well, and the truffle buttermilk was orgasmic. You gotta get it. + OMG. This squab. I didn't even know what squab was until now. Every bite was tender with juicy flavors that can't be described. The closest thing I can think of is the quail at Cockscomb but this is even BETTER. The feet on the legs were a little freaky. Just ignore it. To sum it all up: This is a place where you get to experience some of the best culinary dishes that SF has to offer, without breaking the bank. At The Progress, you know you will be getting an amazing meal & dining experience without sitting through a boring, pretentious 3 hour Michelin meal. Chefs Stuart Brioza and Nicole Krasinski has been changing the game since they opened State Bird Provisions, offering small tapas in a dim sum cart format. For those of you who don't know, it's one of the most highly talked about restaurants EVER. And they've won a ton of awards... no big deal. So. You can see why The Progress has been the talk of the town since they opened. And trust me, they definitely live up to the hype. Got any special occasions, bdays or anniversaries coming up? Because if I were you, I'd totally make a ressie ASAP (before it becomes impossible). Do it now, and you'll thank me later! More pics and deets here: cyneats.com/the-progressâ€¦
(5)
Cat C.

Have you ever had eyes for the hot older brother, but no matter how hard you tried, you failed? So, you settled for the not as pined over but nice younger brother. Okay, I don't double dip or even attempt to double dip amongst family or good friends, but I'm sure a lot of people can relate to this right? So, I've always wanted to try older brother (or sister) restaurant, State Bird Provisions, but I've tried all the tips that my friends have given me in order to make a reservation and no luck. I swear SBP is harder to get into than Stanford! At first it seemed hard to get a reservation at The Progress as well, but about three weeks prior I was actually able to get a reservation for President's Day Monday at a reasonable time (6PM). We both had the day off so I grabbed it. The door for both restaurants don't seem to be clearly marked. We arrived a couple minutes early and were seated right away. The restaurant already had a good amount of patrons. We ended up sharing a communal style table which is for two parties of two, with a seat in between both on each side. I honestly wasn't expecting much from The Progress due to a slew of mixed reviews, but we were pleasantly surprised. 6 dishes for $65 per person..all parties must agree on the dishes as they are shared. A plate full of different amouse bouches were served: a chicken jerky, cheddar cracker, squab mousse, a fontina cheese dumpling and one more that we forgot. Overall, they were really good bite size starters. Two of my favorites were the squab mousse and fontina cheese dumpling. Our 6 dishes: *Crab, bok choy, and tofu stir fry - Wonderful start to our meal. Lots of bits of crab meat and we loved the tofu pillows, all in a light ginger sauce. *Polpette of rabbit & pork with blood orange & castelvetranos - Never had rabbit, the pork and rabbit were so flavorful and tender. The blood orange was a nice acidic and sweet compliment to the meat. Our favorite dish! *Grilled Five Dot Ranch beef w/mustard-miso oyster sauce - Like Cherylynn said, this was our least favorite dish. Although it wasn't horrible, we were expecting more. There were only four pieces of beef, and they weren't tender at all. *Black butter butternut squash w/caramelized onions & swiss chard - I gots to have my veggies! The sweetness from the butternut squash and caramelized onions worked well with the bitterness of the swiss chard. The butter tied in the savoriness. *Shaved cauliflower-herbs & pig fries - I've had Taiwanese pig ear before and hated it, but we thought why not, let's try this, especially since it's fried. These ears were done right! The texture was so not like the other pig ear I've had (no cartilage weirdness here), there were also lots of pork belly strips, some acidity and fish sauce to cut the fattiness and the shaved cauliflower was a nice touch as well. *Aromatic spiced squab w/salted chili paste - Crispy skin and wonderful spices and the chili paste was hot! But there was very little meat on this, which made it a bummer. Like others said, we were still a little hungry, so yes, we went to that wonderful place further down Geary for a supplement (Jack In The Box). The service was great, food was good; honestly I was expecting the worst. But it's pricey for what you get. If I could ever get a reservation at State Bird, I'm sure for what you pay here I'd be more satisfied over there. 3.5 rounded up. Hot older brother (State Bird) I still got my eye on you!!
(4)
Nancy C.

Such a nice experience to enjoy 6 dishes exquisitely prepared with beautiful presentation and full of flavor! It was our second visit and not disappointed at all. We ordered different dishes from our first visit and were very pleased. Asparagus with lime pickle yogurt & pistachio - The asparagus was so tender and sweet, which paired nicely with the lime pickle yogurt and the crunchiness from the pistachio.....yum! Tomato curry 'roti' with ricotta & fava hummus - The only downside to this dish is that you get one roti...wish they provided more! Tempura baby favas with manchego - OMG! This was sooo good! I was a bit skeptical to eat a tempura fava pod, but...it was very tender with a nice crunch on the outside. The cheese made such great flavor with a touch of sundried tomatoes on top.....Definitely a must if it's on the menu.... Wood oven roasted morels & smoke hollandaise - Smokey indeed! Although there were loads of flavor from the morels...it was a bit smokey and needed something else to compliment it.....we ended up eating it with the potatoes from our other dish.... Polpette of guinea hen & pork with blood orange & castelvetranos - As far as protein goes, this was a tasty one! Lots of different flavors from the polpette which played nicely with the blood orange & castelvetranos olives as well as the potatoes.... Aromatic spiced squab with salted chili paste - Loved the aromatic spices on the squab as well as the chili paste...but was not a fan of the squab itself...there was not flavor....luckily for the spices, otherwise, it would have just been bland.... Overall...a definite must for all you foodies! And...$65 per person for six dishes is not too bad at all! Looking forward to our next visit......bon appetit!
(5)
Grace L.

The Progress is basically what you would expect from a sister restaurant of State Bird Provisions: amazing. The service was on point and the dining experience was so worth it. This is a "family style" restaurant so you and your party have to choose the same 6 things on the day-of-menu for $65/person. If you'd like an additional dish, it'll cost an extra $10/person. You can choose from a variety of appetizers, main dishes, and desserts and they come out equally proportioned for everyone in your group to have. Every dish came out carefully prepared and fresh and one dish after the other. The husband and I chose a combination of appetizers and main dishes and we left feeling quite satisfied. Our favorite thing on the menu was the 'Treasure Chest' of Fermented Sausage, Trout Quenelles and Pumpkin-rice Dumpling in a 'Creamy' Pork Broth. So good. We were also huge fans of the Yuzu and Olio Nuovo Marinated Raw Tuna with Watermelon Radish and Japanese Red Snapper with Turnips and Creme Fraiche. Our least favorite dish was the Shaved Romanesco-herbs and Pig Fries. Overall, a delightful dinner, and we left feeling quite satisfied and not overly stuffed. A pricey meal but definitely a must-try!
(5)
A W.

Much better than Statebird but I still don't see what all the reservation fuss is all about. Pig ears and the treasure chest was the best!
(4)
Grape C.

Great flavors, quality and creativity, but like many who have experienced the Progress before me, I felt that the portions were just not enough. I wasn't looking to get full, but I don't really understand the family style concept as it applies to this restaurant. It's really only one or two small spoonfuls and/or bites per person per dish. Serving each other from a family style dish, when there are so many little components on the platter seems a little silly and too fussy to deal with. With the way the food was constructed and presented, it just seems better suited to be a 6 course tasting menu with individual dishes for each person. As far as the wine program goes, I love many of the producers on the list, but like many wine programs around town these days, its basically the same over and over again - small batch, artisan producers making the same styles of wine. Again, the food tasted great and the cocktail and beverage program were of high quality, but something just didn't sit right with me.
(2)
Mel T.

I'm lucky to have foodie friends and family members who will do the work in making hard-to-get reservations and invite me along for the ride. This is exactly how I found myself at The Progress twice in five days. Perhaps my standards were too high, but how could you blame me after the amazing dinner after amazing dinner I've had at State Bird? Service was pretty horrific on the first visit, a Saturday. Despite having reservations and showing up on time, we still had to wait 45 minutes to be seated. The staff felt bad, as we were one of five separate groups waiting, so they brought out complimentary snacks..for everyone but us. Like they missed us completely. But it's ok; it was busy, so I won't hold that against them. When we were finally seated, a table that was seated after us was helped and served first. Food service was slow as molasses. Over three hours elapsed from sit down to when we left, not because we had been chit chatting, but because the food came out just that slowly. Service was much more attentive on the second visit, perhaps because it was a Thursday night and not nearly as busy. But this still didn't make up for the food. Menus between the two days were very similar, and I sampled ten different things total. Not one dish left a memorable mark, not even desire for a second order. It says a lot when my favorite thing between both meals was salted chili paste. The cost, $65pp for 6 family style dishes (additional dishes thereafter are $10pp) doesn't seem unreasonable until you do the math and realize, that when at a table of 4, you're paying close to $11pp for a portion of roti, 1 prawn, 1 dumpling, etc. Definitely not worth it, not just because of the price but because the food just isn't tasty. My recommendation? Skip The Progress altogether and hold out for State Bird instead. There you'll get much more variety, flavor, and food. You can do so at a cheaper total price, and thank me after, belly full.
(2)
Barnali D.

We had a lovely dinner here! Wonderful food, great service, and nice ambiance. Based on the first half of our meal, I would have given The Progress 5 stars hand-down - however, the last few dishes, in my opinion, were not as exquisite as the first few. The starter tray with an assortment of little bites was amazing! We also loved the lamb tartare and the tomato / roti dish - both were very flavorful and unique! The roasted kale and mushroom dish was pretty good, though not out of this world. The squab was my least favorite - I did not care for it. The merguez sausage with seafood was also so-so, in my opinion. As for dessert - my two friends and I got all 3 options, and enjoyed them! Overall, The Progress was lovely, and I'm so glad I came. The one piece of advice I have for diners is that you come with friends who have similar dietary preferences as you, because the entire meal is shared plates. I might have chosen other dishes if I was with friends who ate beef and pork, which my dining companions did not! The restaurant itself is beautiful (though non-descript...the lack of a sign was annoying, as I walked by it at first without realizing I had arrived!). The staff was friendly, helpful, patient, and down-to-earth.
(4)
David B.

Progress is a wildly different experience from State Bird, but what they share is the singular, focused vision on absolutely delicious food, prepared beautifully and thoughtfully, and showcasing combinations you might not think of yourself. (That's why they're the pros, huh?) Three of us, with six savory courses to decide on. (We decided to add on dessert afterward.) It was hard because literally everything sounded good. We started, however, with the house sampler platter - featuring smoked burrata, fried smelt, parmesan crackers with pork rillette, cured fish...all yummy. For our courses: -Shaved cauliflower with pig fries: delicious all around. The veggies, the dressing/sauce and the crispy pig fries. -Porcini and mt. tam dumplings - yum! even from a mushroom hater. All the flavors were excellent and balanced. -Pecorino roti: hmmm....fried bread dough, cheese, truffle sauce? Everything about it was a winner. -Treasure chest: we didn't realize ahead of time that it was a soup, but the pureed fish quenelles, fermented sausage and broth were all really nice. -Aromatic spiced squab - what SBP does with quail, Progress does with squab...treat a small bird with care. Not fried like the state bird, but roasted and delicious and meaty and juicy. The feet on the legs were a little freaky...and a little cute. Weird, I know. -Polpette of rabbit and pork - wow - so good! We were getting full at this point but the juicy bites of meat, and the sauce and the potatoes. Incredible. Dessert - we shared two: the beer-milk chocolate ice cream disc served on top of a sable cookie and some sort of fruit preserve. It had cocoa nibs and deep-fried pieces of farro on top for crunch!! Amazing. And the black sesame sponge cake with rhubarb. All in all, an amazing meal and shout out to the chefs - both savory and pastry - for another home run.
(5)
KK L.

Amazing place. Highly recommended. Award winning.
(5)
Ryan C.

The Progress deserves every bit of the acclaim heaped upon it. From start to finish, the experience was perfect. I have to say that it tops State Bird by far, with the caveat that I only visited State Bird a few months ago, not when it first opened. The service here was impeccable and you never felt like you were lacking in anything, from water, to beverages, to just some attention or questions regarding some of the clever dishes and drinks. The food was memorable and amazing. I had to stop myself from time to time to remind myself to slow down and not gobble things down so quickly. What was amazing about each dish was the number of different layers and ingredients, so you had a number of flavors and textures in each dish. I especially enjoyed the "treasure chest" sausage/trout quenelles, the cauliflower/pig ears, lamb tartare, and the squid/octopus. The roti was a bit disappointing, but partly because of the extremely high bar set by the other dishes. The squab here in my opinion outshines the quail at State Bird. Our table was not much for vegetable dishes, so I'll have to go back again to try those. Even the desserts were richly multidimensional, which was a big surprise. Often restaurants tend to fall a little flat on dessert, but not here. The drink selections are equal on par with the food.
(5)
Cynthia C.

It was a refreshing change to be greeted and sat by uber friendly front of the house staff. Our server, however was a tad chilly, never asking once how our food was. Parking, can be difficult, I have parked in Japantown's lot before, but this time, it was full, so we ended up circling the blocks several times, finally ending up at the Jazz Heritage Center a couple blocks away, it was $12, not bad. House water is filtered. Wines by the glass are reasonably priced at around $14/glass. Do the Chablis and the Pinot Noir. Love that they pour you a taste at the table, so you have a choice of whether or not to continue. Love how they have the interactive menus, which allow for the tables to collaborate and make their selections with a simple tick of a pencil. If you go over the 6 items, you will be charged $10/pp for each item. We ordered 8 savory and one dessert, so for food it ended up being the following: $130 for the base menu, 6 items $40 for 2 additional items $10 for 1 dessert Note: if you select 1 dessert, every person in your party will get that same dessert if you don't specify and if you're over the 6 item limit, it will cost you $10 per. For the guy who likes a lot of meat or carb-y sustenance, these plates are petite and do not stick to your ribs at all. For me and the bf, 8 savory dishes were a bit much, we took a little box home and the dessert was completely unnecessary. Bathrooms are unmarked, in the hallway across from the kitchen. No toilet seat covers. Unisex and super fun photo ops inside! We were sitting one over from the kitchen and it was warm, and generally, there wasn't much circulation. I would ask for a round table for two in the future for more privacy. The dining room gets deafening. Menu changes frequently, but it seems the popular items remain. I went on the site throughout the week and the day of to check to see if the menu would change and it didn't. When we got there, there were a few items that were not on the menu or in previous reviews, which keeps the diner on the edge and surprised. Eats: -wonderful 'banchan' to start, one of the items was fried smelt, which took me back to a childhood Chinatown favorite. The jerky and pate were standouts. -spiced lamb tartare, very Asian with strong sesame oil flavors, ok-good, least fav -shaved romanesco & pig fries, this is INSANE, a signature dish for sure, I would order this everytime, maybe two, the runners were getting this course to every table -black bass with turnips & crÃ¨me fraiche, subtle, beautiful dish, light -wild mushrooms & kale with wakame kraut, a tad salty, so earthy and rich -'treasure chest', umami -polpette of rabbit & pork with blood orange, perfect seasoning, a favorite -lamb merguez with yellow eye beans, octopus and crispy squid, large portion, executed perfectly except for the overly salty merguez -spiced squab, tender, juicy, they need to bottle the salted chili paste -pineapple confit tart, guava ginger cream & pink peppercorn, couldn't taste the peppercorn, but the remaining elements were tropical and light. Lovely dinner. A very grown up version of the dishes next door. Continues to excite with unique ingredients, execution and flavor profiles.
(4)
Cindy A.

3.5 stars. Feeling a bit generous and rounding up. The Progress is great, most of the dishes were pretty good (minus the beef with miso mustard sauce which was not impressive), but I wasn't really "wowed" by any of the dishes. My top three favorites from the night were the roti, pig ear, and treasure chest. Their cocktails are pretty solid so don't skip out on those. We also ordered all three of the desserts and some of the combinations were just a little off to me. Wasn't really a fan of the pineapple tart; the pink peppercorn was a bit too much. We had a party of 6 and we each left a little hungry wishing the dishes were a tad bigger. Since The Progress is a sister restaurant to State Bird, I couldn't help but compare both restaurants. State Bird is a solid 5 stars in my book and a restaurant I've been wanting to go back to again, but I didn't feel the same with The Progress. Our bill at The Progress was much higher for getting a lot less food.
(4)
Lorin S.

Fun place, interesting menu, as you can see from many of the other reviews that go into more detail of all the offerings. Seating very uncomfortable. They should put some cushions on the hardwood. Very expensive for the concept and for the price would rather go to their sister restaurant, State Bird, right next door....if you're lucky enough to get in. Found the staff to be a little on the removed side. Maybe they are just too busy.
(3)
Vee V.

Situated across from club Origin and next to Statebird. Still took me a min to find the place/door. No sign. Place was pretty packed on a Wednesday night. I got there at 6:30pm and the only spot available was the corner at the bar area. Next available table was 10pm. So I opt for the bar, luckily my gfs are petit. Servers are accommodating, they let us switched seats around. We each had the Sunny drink with aromatic orange peel: citrus and bubbly. Yum.. Food wise: plenty of small dishes to choose from the $5 & $10 plates. Everything was fresh. Place got VERY tight an hour into our dining. Literally people pushing up against and around us. Lots of HH goers! Kiwi ricotta Smoked duck Cauliflower with pig fries Wild mushroom and kale Grilled ranch beef Lobster Octopus Chocolate ice cream (the BEST of the tasting) $60 include tax/tip person. Not sure if it's worth to return...I just didn't feel "wow'
(4)
Leila ..

Went here last week and it was truly outstanding! The only other place in SF that comes close is State Bird Provisions, this place's sister restaurant. A true culinary adventure. Amazing how each dish contained so many interesting tastes and creative pairings. Will definitely be returning.
(5)
Ted S.

If you really enjoy food for the sake of food then the Progress is a must-have table. The prices are SF high but well justified by the careful and inventive presentation and preparation. We had the privilege of sitting at the chef's table and from the amuses to dessert the meal was an unparalleled experience. Every ingredient, from the merest bean sprout to the main courses was an exercise in the craft of food. Service was casual, no uniforms or scripted presentations...just people who know food presenting it seamlessly and unobtrusively. Perfect.
(5)
Candace C.

We came tonight to celebrate our wedding anniversary, but no one in the restaurant knew that because no one asked why we came or if we had been there before. Sad. 6 full courses (no dessert) and almost $200 invested (no alcoholic drinks), we left kinda hungry. Even sadder. Bottom line- good, interesting food but execution needs quality control, service was meh, and portions could bit a tad larger. Amuse Bouche- various little bites served on a huge platter...so much fun! 5 Shaved Cauliflower and Pig Fries--I liked this dish but it was so doused with dressing our pig fries were soggy. The vinegar was so overwhelming it ruined it for me. 5 for concept, 2 for execution Razor Clams with kimchi piccata- wonderful. The clams were so sweet and tender and the kim chi added the right amount of acidity and bite. 5 Maitake Stir fry with Smoked Black Cod- excellent. I think a lot of people are out of by the simplicity of this stir fry, but I really appreciated the balance of nutty mushrooms, sweet peas, smoky, buttery fish, and savory sweet sauce. 5 Rabbit and Pork Polpetta- there was nothing very distinct about the sausage. For me, I would have preferred a courser sausage. The highlight were the oven roasted smashed potatoes, which were so sweet and bursting with flavor. 3 Squab- yum. I was a bit disappointed that we only received half a squab for 2 people, but it was well seasoned and quite tender. I loved with smoky sweet chili sauce, cumin lemon, and red leaf lettuce it came with. 5 Beef with Miso Marinade- Awful. The beef was flavorless except for the olive oil it was doused in. No hint of miso came through either. Worst dish of the night, and sadly the last one we were served, so we ended the night with it. 1
(3)
Paul W.

This is going to be one of the harder reviews that I write. Yet another time where I wish there were half Yelp stars. The Progress, on paper, is an awesome idea. Take everything I love about State Bird and make it a bit bigger and better. Add a bar with great cocktails, add seating at the bar where you can get some food without reservations, take amazing small plates but make them bigger to share with your friends, and put all this in a bigger space. It seems like a no-brainer, can't-go-wrong type of scenario. Right? Well, not exactly. I have now been to The Progress twice. (I've been to State Bird about 4 times). I love State Bird. I don't think I've had a dish that I did not like. However I can't say the same about The Progress. Both times I've gone, I've sat at the tables by the bar. I have no complaints about the service. It really is excellent 5/5 star service even when you are at these tables. The drinks are great, another 5/5 stars. So why only 3/5 overall? The food was a tremendous let down. It's hard to explain, but nothing I have gotten there is amazing. (I've tried 6+ dishes now). I won't comment on specific dishes because they change their menu. And perhaps my biggest problem is the price point. Perhaps it is much more expensive to order a la carte (which I have done both times at the bar), but for $60+ per person I expect more. Again, it may be a much better deal to have reservations and do the regular dinner. I didn't want to write my review after a single experience where I wasn't amazed. However after going there twice, I can say that I am so disappointed (given how much I love State Bird). I would give this place a 3.5/5 overall, however I can't get myself to round up to 4. That being said I think this place still has amazing potential and could easily be a 5 star place with some adjustments.
(3)
Susy C.

While I found SBP to be highly overrated (and it took me a damn year to get a reservation!) , The Progress made up for it. The menu is more solid, and food is definitely better in execution. I was lucky enough to have friends who invited me along. The only thing I didn't like was how we had to wait 45 minutes for our table (with a reservation mind you) and the response from the front of the house was just "we are waiting on the previous table to leave" 5 minutes is understandable. 10 minutes is reasonable. 20 is somewhat pushing it, and when it hit 30 minutes behind our reservation I was ready to jump up and go kick that table out myself. 45 minutes is inexcusable. At that point you COULD kindly suggest that they take the conversation to the bar perhaps? Or maybe throw us something to nosh on as we're trapped in a little alcove STARVING?! We did offer to tell the hostess that we would kindly ask them ourselves because shit, it's been forty-fecking-five minutes already! Plus I just came from the gym. Thank goodness I ate a banana on my walk over or I probably would've keeled over from low blood sugar. You pay a set price for a certain number of dishes. I believe 6 courses for $65 (per person) and an additional $10 for each extra course. You can order the dishes a la cart if you wish. We stuck with the 6. Geoduck clam and carrot "cocktail" - a great way to open your dining experience at Progress. refreshing, light, and I just wanted a huge bowl of this all to myself. The carrot juice was sweet and complimented the geoduck beautifully. shaved cauliflower, herbs "pig fries" - HUGE HIT. Probably some of the best pig ears I've ever had. spicy Dungeness crab ricotta cavatelli w/ garlic bread crumbs - excellent. Not too spicy, just the right amount of heat. smoked black code fried rice with squid and chrysanthemum - meehhh just ok. grilled BN beef with mustard miso sauce - least favorite of the night. texture was a bit too tough although it was cooked perfectly. just didn't do it for me. sunchoke, rosemary and smoked cured egg roti w/ buttermilk sauce. - at first I wasn't too keen on ordering this and when my friends wanted it I thought "i'll only try a piece to say I tried it" fck this thing was so good! I silently cursed myself in my head for not wanting it earlier. I noticed the menu has changed a tad. I believe they rotate with the seasons and whatevers fresh. If you snag a reservation, go for it. Just bring a small snack in your purse...just in case -_-
(4)
Jess C.

Everything at the Progress was delicious and unique. Sister restaurant and neighbor to State Bird, this restaurant is much easier to make reservations for, and the bar opens at 5pm. If you were not a fan of State Bird Provisions you probably wouldn't like The Progress either. But I loved the modern, fusion take on these shareable dishes and would definitely come back. Dinner is served in 6 courses, $65/person (plus a complimentary amuse bouche). Each additional course is $10/person, and cannot be served in individual persons. I.e. If you come in a group of 2 or 4, everyone orders the same and gets an additional dish too. * AMUSE BOUCHE - 4 STARS: Some of these items can also be found in some version at State Bird. Everything was tasty, but the sausage was my favorite. Like an elegant lap cheung (Chinese Sausage), so delicious. * ROTI - 3.5 STARS: sunchoke, rosemary & pecorino 'roti' Delicious, fresh, and chewy roti. I was expecting more cheese or flavor in the sauce, it was nice but a little too subtle to complement the very thick and doughy roti. * BRUSSELS SPROUTS - 2.5 STARS: wild mushrooms with pickled local nori & brussels sprout leaves. I love both ingredients, but the mushrooms were way too salty. * COD FRIED RICE - 4 STARS: smoked black cod fried rice with squid & preserved lemon Nice and crunchy, and just a generally perfect combination. Would have preferred more toppings but overall very good. * PUMPKIN RICE DUMPLING - 4 STARS: 'treasure chest' of fermented sausage, fish quenelles, tofu & pumpkin-rice dumpling in a 'creamy' pork broth Just a really satisfying and delicious dish. * ESCAROLE SALAD - 4 STARS: puntarelle & escarole with fermented kohlrabi & soft egg vinaigrette Loved the soft egg on top of the greens, topped with a nice crunchy texture complement.
(4)
Juliana P.

I came here with my coworx for a team dinner. They have private sections upstairs and it was the perfect size for a party of 14. I wanted to write a nice review but forgot what the dishes were called. I didn't even take cool hipster photos! (except the one below) Sorry, Yelp; I have failed you. Everything was really yummy, except the purple flowers with weird dip. I remembered chewing that in my previous life as a bunny. (Ah, good memories.) This place was also approved by the snobby food critic at my workplace. Recommend for casual date night, birthdays, fam outings and team bonding meals.
(4)
Kristen S.

It's obvious that these people put a lot of thought into their food...and they take pride in what they do. The tasting menu is not just delicious, but a feast for your eyes too. They use beautiful stoneware...love it. From the current menu, my favorites are: the smoked duck and the beef with miso sauce. Corkage fee is $30 each for the first two bottles.
(5)
Melody T.

I arrived excited and eager to LOVE everything about it, but left feeling unexcited and a little disappointed I just forked over $185 for two, which included 1 cocktail and dinner for 2. Ouch. Warm greeting upon arrival. Table not ready? No prob, we'll hang out at the bar. As we waited at the relatively empty bar (7:15pm) someone SCREAMS "MELODY!!!" - I'm like, Wahhhh? I thought a friend had spotted me and was screaming at me out of excitement, turned out to be the hostess letting us know our table was ready. Nothing major, just jolted me a little. Another man showed us to our table and left us with the wine menu. We sat there with 2 empty glasses - no water, no menu.. just looked at each other for 5-10 minutes and looked around for whomever was going to be our waiter and wondered why we weren't seated with a menu. Finally, our waiter shows up and plops down the menu and just says a quick welcome and brings over some water. Not sure he secretly knew we'd done our research and knew we already knew you chose 6 for $65 family style... but was rather surprised there was just a pencil and paper .. no explanation then us left to our own devices. A few minutes later it seemed he thought better of it and came by to let us know quickly what was up -- for such a new concept (which I DO LOVE) you would think there's the usual "have you dined with us before? here's our exciting way of ordering.." something friendly like that. I did appreciate that you can chose to forego dessert and have your 6th course be a savory dish which we did. I disagree with other reviewers who left hungry - my husband left full as did I. They give you a delicious amuse bouche which we enjoyed and then the courses come out rather fast - which worked for us because we were hungry. The roti was probably one of my favorite dishes along with the prawns. The dumpling was forgettable - I did not even have more than a bite of my steak and rabbit/pork polpette. As much as I wanted to love the place - great space, great dining concept - loved being able to try 6 courses without feeling disgustingly stuffed at the end of our meal.. no dish really impressed me that much or made me gave me that "This is why I love living in SF" feeling of tasting amazingness which is what I'm looking for when I pay $65pp for dinner. It probably sounds snobbish, but I feel like that's what everyone is looking for, right? We're not all making $200K/year and are able to afford meals this expensive - we go out for a nice night out and expect to get our monies worth. Despite the meh feeling about the food (not bad by ANY means.. ) I think it was just overall service that was lacking.
(3)
Nish N.

Family style, booze. Symphony of provisions. So much in progress!
(5)
Kunal T.

Loved it! Dined at The Progress the very first week it opened and thought there was a huge variety in the sampling/dining menu. How it works is they charge $60 per person and they bring out a total of 6 dishes (family portions). I would highly recommend the pig fries, the grilled beef, and the truffle roti (to die for). And to top it off the honey cocoa ice cream. I think the Progress is easier to get reservations at than State Birds Provisions and a great place to go for a company dinner or a date.
(5)
Justin H.

6-course meal for $65 Overall: Great staff, good food. Will definitely come again at some point. The portions were filling without making me feel like I ate way too much. The pacing for dishes was a little odd. After starting out perfectly with an appetizer plate and each of the veggies separately, we got the final three plates all at the same time. The portions were a good size, but it made the experience feel a little rushed, like we had to hurry and eat to make sure we got to the food while it was still hot on the plate. The wait staff was very friendly, got us drinks quickly, and we're a joy to chat with. While we were trying to decide if we should order a seventh dish a la carte, the appetizer dish (which is a nice extra and not part of the dishes you get to choose) came out. That sealed that we should definitely just go with the recommended six plates. Desserts are one per person, so basically everyone gets to choose their own option, but it still counts as one course. The appetizer was superb and great way to start the meal. A tender leek, nut-covered jerky, small piece of salmon and cucumber with sauce, a leafy thing with avocado sauce, fried gnocchi, and sliced strawberry with cheese. We both ended up scraping the plate clean with our toothpick utensils. For drinks, we got some wine and a Sunny Jim. The Sunny Jim wasn't bad, but the vanilla was way too overpowering. If I didn't know the drink had gin (or any other ingredient), I would've guessed it was just some vanilla soda water. For our mains, we ordered: Shaved cauliflower and pig fries: A great mix, though the crispier pig ears weren't quite as delicious as the thick and meaty fried bits. The cauliflower and abundant greens made me feel a little less guilty about all the fried deliciousness. Wild mushrooms & kale with local wakame kraut: The highlight of the meal for me. Tender kale with mushrooms so succulent it was like eating a steak. Polpette of pork with blood orange & castelvetranos: I think the castelvetranos referred to the olive sauce under this dish. On their own, the meatballs were a little salty, but they paired well with the potatoes. Adding the blood orange on top gave the entire dish a surprising pop. This needed a little more fruit to help even out the salty meat. Lobster, bok choy, & tofu stir fry: An OK dish, but the lobster and the tofu tasted plain. The real surprise came from the kimchi; a toothsome addition that I wish there was more of throughout. Grilled Five Dot Ranch beef with mustard-miso oyster sauce: The mustard sauce was very nice, but the beef tasted very standard. Not quite the high quality that I'd expect for the small portions of meat. Dessert: - Elderflower floating island, guava sherbert, & arnold palmer gelee - Milk chocolate-black lager ice cream, cocoa sable & caraway seed. Fortunately, we didn't have to end the meal with so-so steak. I'd be hard-pressed to pick a favorite from these two amazing desserts. The fruity guava sherbert was a great foil to the rich, chocolatey ice cream sable. The chocolate dish also had a delicious crunchy chocolate surprise as the base, and it tasted like it was sprinkled with homemade Honeycrisp cereal. Side note: Several people around us ordered the "Treasure Chest" a broth covered mix of sausage and dumpling that looked wonderful.
(4)
Kazu O.

5 stars for the food, though I would dock -10 stars for the reservation experience if that were even an option. If you've never been to State Bird Provisions, go there first. Think of The Progress as the sequel, like that "Part 2" movie you just won't appreciate until you watch its predecessor first. With that being said, I really really enjoyed the creativity of everything at The Progress. My gf tried to secure a large party reservation here, and the restaurant was completely non-responsive. Not even a "yes" or "no", just straight up non-responsive. You guys can't run a business like that. Imagine being on the other end, trying to coordinate a large group of peoples' busy schedules around some event that you don't even know will happen because the damn restaurant won't reply. SHAME ON YOU, THE PROGRESS!!! You can't be too busy that you can't just reply to a simple email. Anyway, on to our meal... The night started out with some cocktails, with the highlight being their brown butter manhattan -- they use some brown butter-infused bourbon, and wow, it tastes amazing! Then came an assortment of one-bite dishes. All were delicious, and involved some unique flavor palates, such as a beef jerky that was marinated in southeast-Asian spices. Each of the main dishes were fantastic as well. Some highlights: -A salad of herbs, romanesco, and crispy pig ears -Treasure chest -- a milky pork broth reminiscent of tonkotsu ramen broth, with some delicious pumpkin dumpling mochi -A squab that was spiced again using SE-Asian spices -- this was probably my favorite. Oh man, everything was just so good! I'm definitely coming back here.
(5)
Jonah P.

My friend wanted to try the tasting menu here, and I was looking forward to it since I heard it was the same owner as Statebird Provisions. The food wasn't bad, but it was miles away from anything close to spectacular considering that it's a 100 per person bill including a half bottle of wine. We both got the tasting menu, and I felt like they were trying too hard. The attempt at Asian influence doesn't work, and the food got more and more disappointing with every dish that was brought over. Even the tasting sampler at the beginning--let's take two pieces of cantaloupe and sprinkle paprika over it? Isn't this mediocre piece of beef jerky exciting? What do you think about a couple pieces of seaweed? Fascinating, huh? It's amazing this place is as highly rated when the food blows. The only thing I liked was the interior of the restaurant. It has a snazzy interior with high ceilings, beautiful light coming in, and a lot of wood throughout. Small portions, and you leave hungry and thinking why the hell did I just throw away $100 on such mediocre food? Avoid this place.
(1)
David L.

The food is great, the service is excellent. Great flavors, textures and ingredients with a heavy asian influence. The only con was I was disappointed in the portion size, the food was not portional to my party of six than if you went with a party of four or two. I suggest going as a party of two and no more than four. What I found most delicious is polpette of rabbit & pork.
(5)
Eric F.

Huge props to Ruobin W. for helping us score a weekend reservation at the awesome new addition from Stuart Brioza & Nicole Krasinski behind the beloved State Bird Provisions. The atmosphere is largely reminiscent of SBP with a nice mix of modern and eclectic. Everything is served family-style with a minimum commitment of 6 courses at $65/person and going up from there depending on your appetite. While everything was derricious, there were a number of notables like the exquisitely soft smoked duck and marinated yellowfoot mushrooms & dried plum. Meaty, earthy awesomeness with some lovely acidity for balance. The shaved cauliflower-herbs & pig fries tasted like they were just pulled from the garden hours before and I loved the variety of porcine parts used for the fries to provide a little surprise from piece to piece. For the vegetable-inclined, the black butter butternut squash with caramelized onion & swiss chard turned out to be surprisingly hearty in addition to its depth of flavor accentuated by the soft sweetness of the onions. And that aromatic spiced squab with salted chili paste...ri-freaking-diculous! Anyone familiar with Chinese squab preparations will remember that the birds far more often than not turned out dry and bland. In this case, the tenderness and moisture upon first bite made us all seriously question if it was real squab. Cray? Yes. The polpette of rabbit & pork with blood orange was solid though the former component was difficult to discern. A good mix of savory flavors and citrus acidity. The lamb merguez with octopus & crispy squid was very nicely cooked, just not particularly standout in its combination. Lastly, our 'treasure chest' of fermented sausage, trout quenelles & pumpkin-rice dumpling in a 'creamy' pork broth was certainly unique. As for sweet offerings, they were all fantastic with the combination of milk chocolate-black lager ice cream, cocoa sable & caraway seed being very much reminiscent of the bird's nest dessert aka crack in a bowl at SBP. Get it. Service here was good though quite a bit more distant than at SBP where there's so much more interaction with the staff presenting the vast array of plates. Overall, the food here is top notch and absolutely on par with its big sibling next door. However, the value has some room for improvement as our meal turned out to be comparable if not more than some 1 star Michelin spots. Apples to oranges, sure, but still something to bear in mind.
(4)
James S.

Stopped by here when we couldn't get a table next door at state bird provisions. The place is a tapas style restaurant with a pretty diverse set of small dishes. My favorite was the roti. Two stars b/c the plates are pretty darn small and won't fill you up.. I didn't see enough of a variety of dishes I would enjoy to spend the $$$$, nor do I think its right to have to order 2-3 of the same small dish b/c its literally 3-4 bites.
(2)
Johnson S.

Came here on a Monday night around 5:45 and was seated right away. Reservations recommended, otherwise you'll be sitting at the bar with a limited menu. $65 per person, with each additional dish $10. I started the meal with the El Diablo... never tried pear tequila but it was tasty! The drink was made well and it really stood out since it was so red. Free amuse bouche which consisted of a chinese sausage (lap cheung), tempura battered broccoli, nori cracker, and pickled radish. Tasty little snack and the presentation was nice, definitely got me excited for the meal! Next up was the dried duck with smoked prunes and the pig fries. I'm not sure if it's because these two came together, but the dried duck didn't really stand out to me. It was lacking something in flavor, which made it an easily forgotten dish. The pig fries (pig ears) were AMAZING. I think I should have just ordered another one of those dishes. Everything on that dish complimented each other so well, and there was just enough acid to lighten the dish up. Each bite had a nice crunch and it was just on point in everything. Again, I'm not sure if the duck was just MEH, or because it went up against the pig fries and lost a horrible fight. But winner here, goes to the pig fries! The next dish was the lamb scallopini, which was pretty good. I'm not sure if the lamb was done two ways (since there were two different colored meats) or if one was lamb or whatever... but both were pretty good. One of the meats was too peppery which kind of masked the natural lamb flavor (some people hate that, I guess) but I felt like it was over seasoned. Then the spiced squab came and... presentation wise... I was like WOAH. I say that because the claw was just hanging there. The squab was seasoned nicely, moist, and it had a nice crisp all over. Was definitely my second favorite dish of the night I think. The next dish was the smoked black cod fried rice with squid and preserved lemons. The cod pieces were fried which was tasty. Overall, the dish was good, but some bites were a bit salty compared to other bites. I'm not sure how that happened since we gave it a good mix... but that was definitely one of my complaints. My friend that I was eating with couldn't eat the dish since it was too salty for him (it was okay for me since he probably got the saltier parts... lol). We then added the treasure chest since so many people around us was ordering it which consisted of fermented sausage, fish quenelles, tofu, pumpkin rice dumpling in pork broth. The broth was rich and nicely flavored. The fermented sausage was a bit too strong for me... I felt like I was forcing myself to eat it since I don't like wasting food... but it was definitely pretty sour/salty or however you want to describe it... eating it with the tofu kind of toned the flavor down a bit. Then came down to the dessert and I'm not much of a dessert person, so I won't write much about it. We got both the desserts that they were offering that night, but I preferred the guava sherbert one over the honey cocoa ice cream and the crepe. One of the reasons was that the chocolate one had too much going on and all the flavors were overpowering each other, whereas with the sherbert, everything complimented each other pretty well. Decor inside is nice and I think they're still making changes (at the time I went). Service is great and the staff is extremely friendly. Some of the dishes were a little off, but I'm sure with time, they can only improve. Definitely recommend coming to this place if you're in the area. I've never been to State Bird (which is right next door), but I'm excited to try if it's similar to here!
(4)
Mark M.

What a clever idea. Prix fix menu but you get to choose the plates. Eating family style. I think a good value at $65 per person. $10 per person for additional plates. It was spur of the moment and we lucked out in securing a table for three without any reservation by coming in at 6 pm Saturday evening. We ordered from a list of maybe fifteen choices. First came samplers on the house. Similar to tsukidashi in Japanese restaurant. Sampler of dried beef, deep fried fingerling potatoes in spicy cream sauce. My favorites were: Lamb tare tare tossed with Indian spice. Pecorino roti and stewed butternut squash. Beef seasoned with miso came last and it was not that exciting.. Beef was bland and tough. We saved our sixth dish for the dessert and shared poppyseed cake and chocolate ice cream... I love the original ceramic serving platter and the individual plates made by local potter. Energy and noise level is little high and perhaps the pace of service is little fast but I guess it is by design where the management wants fast turn over. However service by team of servers was flawless and courteous.
(5)
Grace S.

Great New American food in an absolutely lovely atmosphere. Service was superb - attentive when needed and also giving plenty of space when not. The food was fantastic - after we finally agreed to what the table would be served family style, we ended up choosing 1 "cold dish", 2 "warm dishes", 2 "hot dishes", and then 1 dessert. Favorite dishes of the night would be the sliced heirloom tomatoes and sweet corn with mt. tam croquettes (pretty sure I could eat that everyday for life and never get tired of it) and the ricotta with nectarines and rosemary almonds (absolutely wonderful with fruit that was just ripe and a very interesting garnish of garlic that just set the dish off). I came into dinner at The Progress so apprehensive after a dinner at State Bird Provisions that was "...just fine." So glad I gave it a chance - the whole experience (food, drinks, service, atmosphere, decor, etc.) was head and shoulders above my dinner at SBP last month.
(5)
Veronica S.

I was so ecstatic to dine at the Progress. The service here is outstanding, every server, bartender, and waiter that helped us (probably about 6 different individuals) was spectacular, passionate, and friendly. The food itself is unique and delicious. $65 per person, 6 Dishes Chosen from the menu. We actually ended up getting 6 Savory Dishes and skipped dessert since we had different cocktails and a bottle of wine. The food here is served family style. Really loved the amuse bouche (their home made jerky was so tasty), Shaved Cauliflower-Herbs & Pig Fries, and the Treasure Chest - sooo delicious. I thought the Roti and Steak were just okay though - maybe because I really like traditional roti with a little crisp and I like medium-rare steak. In conclusion, I think I had extremely high expectations because State Bird has easily become of my favorite restaurants in San Francisco, but in the end, I still prefer State Bird personally. I think the whole dim sum concept is absolutely unheard of in the new American arena, and just really admire it. Overall though, The Progress is such a wonderful addition and would gladly look forward to dining there again very soon! There were just so many dishes I wanted to try! The space is contemporary meets rustic, the food is delish, and the service is outstanding - a great date night or double date night spot for sure!
(4)
Jenny Z.

The Progress is a new sister restaurant, opened by the same owners of State Bird Provisions. In fact, the two are physically, right next door. Whereas SBP is the dim sum service of haute cuisine, The Progress is the banquet counterpart where courses are served family-style for each table. Service was superb. They were attentive to refilling your water, and checking on you throughout the meal. Moreover, the waiters were quite knowledgable about the menu and are able to describe the dishes to you, with detail and opinion. The only downside of the service, at least considering the amount you were paying, was that they do not exchange the dishware often enough between "courses." Although we had at a reservation at 7:30, we were not seated until past 8pm. So, be prepared to wait, even with a reservation. Unlike SBP, The Progress has a full liquor license, which means cocktails, beer, extensive wine list and a standing bar that opens at 5pm. After a glance, my friend and I decided to go with The Concession (popcorn infused rum, Coca Cola syrup with Vermouth as its base). It was smooth, lingering on the tongue and rich on the taste buds. I loved it. In fact, I would come back just to explore their cocktail menu. Their menu is composed of 12 dishes that seem to change, with the exception of some popular dishes like "pig fries" and "smoked duck." Although, don't quote me on this because it has only opened for a month or so. Each person at your table is charged at a starting price of $65, with the entire table having the option of choosing 6 dishes. The courses are portioned to match the number of people at your table, which in our case was 4. Keep in mind that you are paying for about $20 per plate, rounding out to about $100pp with a drink or dessert. 1) Shaved romanesco, herbs and pig (ear) fries: very interesting. The pig ears tasted like they were pickled and then deep fried. The combination of salty, briny, fried pig ears paired well with the shaved romanesco and herbs. 2) Yuzu and olive oil marinated raw tuna with green daikon: This was delicious. The tuna was fresh. However, I wished they did something with the raw daikon and carrots so that they would embody more flavor and pair better. Overall the tuna was good but the other components were lost in this dish. 3) Curry rabbit & chicken karaage: interesting. It took us a little bit to figure out whether we were eating rabbit or chicken. The chicken and rabbit karaage were placed over a layer of shredded carrots and sautÃ©ed black trumpet mushrooms. Overall, the trumpet mushrooms and rabbit were my favorite parts of this dish. The mushrooms were earthy and cooked down to a silky perfection. The rabbit was well cooked, tender and carried a light hint of curry. The chicken was dry, lackluster and left much more to be desired. 4) Treasure chest of fermented sausage, trout quenelles and pumpkin rice dumpling in a creamy pork broth: my favorite of the 6, mostly because each component was interesting and executed well. I've never had fermented sausage, which tasted almost like the kimchi in the soup. The trout quenelle's had the texture of Chinese fish balls but was much more flavorful. The pumpkin rice dumpling was soft, bouncy and extremely interesting. However, each person only gets one dumpling, which was barely the size of a quarter. The broth was light in taste but rich in texture. 5) Lamb merquez with yellow eye beans, octopus and crispy squid: this one was good too. Possibly the 2nd contender. The lamb merquez was oversalted and chewy. Despite being the star of the dish, it tasted like slim jims. That said, I especially enjoyed the rest of the dish. The octopus was tender with a hint of smokiness from the grill. The squid was deep fried and the yellow eye beans were buttery and sweet. Overall, this dish came together well, except for the lamb merquez, which got lost in this dish. 6) Dungeness crab, bok choy and tofu stir fry: it was good but not $20 good. The flavors reminded me a dashi-flavored stir fry agedashi tofu. The dungeness lump crab meat added flavor and luxurious touch to the dish, but that was about it; it was simply mixed in. Main dishes aside, I really enjoyed the "banchan plate" which came with 4 different bite-size banchan. Meager in portion, but very adventurous in interpretation and concept. My favorite was the fancy cheese-it cracker and malaysian style beef jerky. I appreciate the concept that State Bird Provisions upholds. Unfortunately, The Progress fell short of my expections. I enjoyed it the first time, but probably won't return.The beautiful ambiance couldn't make-up for the price per dish and the quality of it. Each dish recreated asian-fusion flavors, but in the end, the components were not executed as well as I wished. Moreover the construction and fusions of each dish felt disorganized and could have been more thought out. For the same style of food, I would rather return to SPB than The Progress, or save it for Benu
(3)
Amber S.

* 5 stars for the drinks (especially The Concession which i just cannot get enough of!) and service! It's my second time here, amuse Bouche, roti, cheesy dumplings (reminded me of quesadillas), QUAIL.. All very good! We couldn't finish the "duck ham" which replaced the glorious dry aged duck with potato croquettes on the menu. Also sad to see the black cod fried rice with crispy calamari go... I understand that the progresses menu changes all the time but I really think they should keep some sure win favorites. Also do not order the steak.. I was too inebriated the first time and didn't notice how dry it was until my friend complained about it. Tried it again last night and still wasn't good. Pass. Think I will come in for lots of cocktails and order some la carte dishes that I like next time!
(4)
Joy A.

Everything you expect it to be. If you've been to State Bird and you enjoyed it, then you know what to expect. Unique dishes with hints of Asian flavors and items that you'll never see on any other menu in the city. Pig fries, mt. tam nettle, sunchoke with roti, smoked cod fried rice and the grilled beef with oyster sauce. I loved it all. And i even got both desserts. Service was SUPERB.
(5)
Rengie C.

Food was amazing. Friendly staff and good service. Really like the feel of the restaurant too. The place has a warm feeling, from the plate sets to the seating. We went on a Wed night and the bar wasn't busy. Looks like they have good cocktails. We had... Cauliflower with pig ears (so crispy and delicious), pork and rabbit and blood orange (love the blood orange), treasure chest (broth is so very yummy), squab (we can't get enough of the chili paste), lamb and octopus and squid (quite good, but we were getting full). For dessert, nectarines sorbet was the clear winner. It was a great dinner. Good amount of food. All very delicious.
(5)
James L.

Totally a different experience than State Bird, but still yummy. They had some hits and misses here, but overall, I would come back again. Service as friendly and on point like State Bird. It is $65 per person here and it is family style. So, hopefully eveyone at the table like to order the eat the same things and are not picky eaters. There is a good variety of dishes to choose from, but I can see where it can be alittle difficult on who you go with. I was here a few weeks ago, so I don't recall all the dishes. We started out with a complmentary appetitzer dish which was had like 6 or so small items to munch on..very good starter. We got the pigs fries, which was good and crunch, then we got the roti which was ok. I think my favorite dish was the kale and mushrooms, it just had such good flavor and texture. The last 2 dishes were not memorablee which was the lobster stir fry (boring) and I can't recall the last dish, that how not so good it was. We did go for the buddha cake (aka pound cake) and a sorbet. They were good, not great. Overall, the experience was nice and would come again and try their other dishes.
(4)
Annie Z.

The progress is State bird's sister restaurant that offers a more open ambience and family-style menu. Your party gets to pick 6 items off the menu from any section you want and they'll decide which order to serve them. You can of course add additional items for an additional charge. Everything is served family style. Don't worry about portion sizes, for my party of 4, we ate the perfect amount of food. All of our dishes were very interesting. Their food is quite experimental just like State Bird, but it doesn't feel as heavy. One dish that really stood out to my party was the treasure chest. It contained a number of different interpretations of a "dumpling" in a creamy pork broth. It was extremely good! I'm not sure how often they change the menu, but I would definitely recommend it if it's still on the menu when you're at the progress.
(5)
Bevi K.

Last night I ate at State Bird, it is my absolute favorite restaurant, EVER. While waiting on our reservation, we noticed that Progress had opened. My husband popped in and came out with a grin. He said he snagged us a reservation for the very next day. Now seeing as I can eat State Bird every day and not be bored, I was SUPER excited to try out the new digs. To start off, Progress is a much bigger space. It has a small bar with nook tables and a bigger restaurant area. It also seems like there is two upstair rooms for bigger parties. We got seated at a communal table in the middle, sharing it with another couple. First things first, Progress has quite the array of drinks, including cocktails. A welcome improvement from the wine and beer selection next door. While I didn't try a drink, it did look good, and the prices were on par with the regular SF price ($9-$14) for a cocktail. The menu is array of dishes that you can pair together, making a 6 course menu for $65 a person. You can add extra dishes for $10 each. Upon ordering we were delighted with a complimentary appetizer. It was a scrumptious large plate with broccoli tempura, trout mouse (reminiscent of the one at state bird) and some picked carrots. It was great, just enough for a small bite but it had me eager and waiting for the menu ahead. The first two dishes we had were the sun choke 'roti' and wild mushroom and pickled nori. These two dishes I enjoyed very much. The roti reminded me of a Indonesian type flaky roti, not a tortilla indian type. I actually had a chance to speak to the chef about it, and he said he was determined to have a outstanding bread dish, similar to the garlic bread at SB. He did well with this edition. It's served standing in a dip of ranch, which is unlike any other ranch you've ever had. According to our waitress it's made with sunflower root, who would have thought! The wild mushroom dish was good, interesting with a japanese flair. You can definitely taste the noori and the sesame seeds.. I liked it. This is where I start docking stars. In my 7 or so times visiting State Bird, it's a consistent 5 in my book. Is it fair to be holding Progress to the same standards? I think so. It's the same head chef and it's actually attached to it! We were then presented with the spiced lamb/fava beans dish and the 'treasure chest'. The lamb had a powerful rub but the meat was tender. I felt like the rub overpowered the brilliance of the meat, and it would have been better with just one coat, instead of the 5. The 'treasure chest' was a mixture of different foods, sausage, tofu, fish and onions, and a warm pork broth poured on top. I thought the tofu was slightly out of place, the sausage was great and the fish was meh. The broth was good, however it was slightly salty for my taste. The next and last savory dish was the cod fried rice. This is where i lost it. It was a piece of cod with rice, some tartar sauce and various toppings and fried calamari on top. It sounds great, but it was just off..and SALTY as the sea. I tried at least 4 bites until I couldn't take it anymore. It was too much salt to handle. I looked over and noticed my husband couldn't stomach it anymore. We had a good 3/4's of the dish still in the plate and couldn't get through it. We were pretty full at that point so just decided to call it quits. Slightly upset that this salt had over powered the previous dishes we did enjoy. We did tell the waitress and she took it away and apologized. For dessert we had ordered the sorbet with 'coconut island'. The waitress brought out our dessert along with the other dessert - cocoa ice cream and fruit, on the house. I'm guessing this was to make up for the salty dish. It was nice of them to do. I'm not much of a sorbet person, so maybe it's just me, but I found the ice cream to be way too tart. The 'coconut island' was the best part, but even then it was just okay. It was like a merengue top on a bed of sweet milk. The other dessert was a deep flavored cocoa ice-cream on tart huckleberry sauce with a side of jellied fruit. The ice-cream was good, however again the huckleberry sauce threw me off because of the tart-ness. I'm a huge dessert person, and at the end of both these desserts I was left unsatisfied. My final review? Progress has a way to go. It may be the same chef, but moving one door down did a number on the food. The service is great, the atmosphere feels amazing, and it has the same charm as next door, it just needs that phenomenal menu. Maybe it's still in it's early stages and they are working out the kinks. I hope so. Will I be back? Yes, I'd like to try this place again in about 6 months. But until then, I'll still line up next door.
(3)
Peter T.

The food is expertly executed texture and balance wise. This particular chef seems to be a fan of acid, as each dish offered a nice contrast of depth with that nice vinegary -POP- at the end. The service was easily the best I had in the city. Professional, prompt, my water was never less than half full, and items were coursed properly. Items of note: Smoked duck thang: really tasty. Duck is thinly sliced and really robust in flavor. Cauliflower pig ear thang: one of the best dishes I tried. Thinly shaved cauliflower in the best vinaigrette I've had. Served with deep fried pig ear, which I've never had, but now I'm definitely a fan. Every dish we had was 8.5 / 10 or higher. The above items were an 11/10. Not sure if I'd come again, but it sure left a great impression. The perfect service really polished off the entire experience. Highly, highly recommed. 2 bottles of wine (corking fee) + the 6 dishes and an a la cart desert ended up being about $120 per person x 3 with tip.
(5)
Ruobin W.

Yeah, this place is so... wow. I definitely enjoyed my experience here, but when I say it's once in a lifetime, I really mean you should just come here once. The good: - Complimentary appetizers = best spelt I've ever eaten with other treats to whet your appetite. - Smoked duck = super tender and complemented by the mushrooms/plums - Pig fries = awesomely crunchy/not as salty as expected - Spiced squab = how the hell do they keep it so moist? - Treasure chest = loved the tonkotsu broth, tasty sausages and mochi - All the desserts = perfect set of sweets for every personality. black lager ice cream was amazing, the buddha cake was light and fluffy, and the elderflower island was an amazing mixture of sweet flavors - The service = prompt and frequent water filling The ok: - Lamb merguez = nothing special really, the beans were the best part of this dish - Polpettes = unique flavors, but they're really just meatballs - Butternut squash = Great squash, but was super salty in my opinion
(4)
Joco F.

Being a fan of State Bird already it was easy for me to like what I was getting myself into this Saturday. What were the odds the food would be any less good or the service any less friendly? Apparently very very low. What was I expecting though? I was expecting a more handcuffed version of State Bird. In some ways it was but instead of police cuffs it was more like those soft kinky ones that you can easily remove if needed. Right out of the gate I recognized some of the faces from next door working the Progress. Just like next door we were warmly greeted and found out we were late for our reservation. I basically got the time wrong. No matter they readjusted quickly and before our drinks at the bar were finished we were getting seated. Did I not mention there is a full bar here? Bonus! The restaurant itself is beautiful right down to the restrooms. If I had a complaint it would be nice if they labeled them. I figured it out but I could see confusion on someone else's face without signage. There is loft seating on one side and a private large party table in the balcony on the other side. ( I hope to sit there one day ) The food is magnificent in typical Nicole and Stuart style. Delicious, unique, and perfectly plated. Since the format is family/sharing style there's less hustle and bustle around the restaurant aside from the kitchen. Much like next door you can peer into the kitchen except here you'll feel less in the way. We made it a point to try the cocktails as that's a major change from their sister restaurant. The cocktails were solid and worked will with the meal. The house Martini however is probably the best one I've ever had. The smoked olive and smoked juice blended well with the martini and made for a really great version of a classic. The price was 65 dollars per person with the choice of 6 dishes. Which is very reasonable these days in my opinion. If you want more of a certain dish they can whip it up at an extra cost. They walk you through the menu and make great suggestions. Without going through all the dishes I will say if you're a pork fan and the pig fries are on the menu that night. GET THEM. One of the best dishes I've ever had. Even my friends who hadn't experienced those parts of the pig in that dish were floored. Bottom line Nicole and Stuart have struck again. I wonder if they'll buy out the rest of the block to make a food court for themselves. At the least I wish they had a secret tunnel that led me right in to the Fillmore.
(5)
Tim W.

The Progress is one of the greatest modern, high end dining experience of our time. The food is sophisticated, clever and unpretentious. It's delicious with sometimes surprisingly effective flavor and texture combinations; a careful balance between rustic and refined. The restaurant design is unparalleled. Every detail is accounted for without seeming over the top. It's gorgeous from the smooth curved underside edges of the polished wood tables to the nook below the stairs next to the bar and the underside is the banquette benches. Someone took their time to do this right. But, my favorite part of the experience has to be the staff. It was amazing how well put together and happy everyone was after being open for just two weeks! It's also refreshingly impressive that they have stripped away the pretentiousness often associated with high end dining by allowing the staff to choose their own attire. There are signals here at The Progress which we will see others emulating for years to come. Hats off to this dining crew!
(5)
Lisa I.

After hearing a lot of hype around the opening of The Progress, I was absolutely stoked when I managed to score a reservation when they opened it up on Open Table. Over the holidays I had a lot of home cooking, and so it was a nice break to finally have someone do all the heavy lifting. As you've probably already know, The Progress serves up dishes family style where you have the option to choose 6 dishes of your liking from their menu. Obviously it helps to have a lot of friends with you, but I thought we did just fine with just the two of us. We went with the 5 savory dishes and 1 sweet dish for our choosings. Here's what we ordered: - Dried duck with prune romesco & almonds - Matsutake dumplings with sake lees & kale - Sunchoke, rosemary & pecorino 'roti' - Don Watson's lamb scallopini with fava greens & cippolini - Grilled BN ranch beef with mustard-miso oyster sauce - Sampler of honey cocoa ice cream & olio nuovo, jasmine tea poached fruits, greenage plum jam & ricotta whey AND triple citrus sorbet & star anise lime caramel gingered coconut floating island & candied buddha's hand Beverages: The Concession King's Crossing Favorite dish: Matsutake dumpling Favorite savory bites/tastes: Tempura broccoli appetizer Favorite sweet bites/tastes: Candied buddha's hand (SO YUM!) & honey cocoa ice cream Least favorite dish: Grilled BN ranch beef Service was pretty good, they seemed concerned about our well-being when the kitchen fell behind towards the end of our meal. They gave us an extra glass of wine, and the sampler of the dessert was a surprise since we had initially checked the honey cocoa ice cream dish. It did take us a little while for us to submit our order, but they made up for it with a beautiful presentation of some appetizer samplers that came with tempura broccoli, root vegetables & goat cheese, Chinese smoked sausage, and squid ink chip and trout spread. Overall, it's hard not to compare The Progress with State Bird, and while I don't think we were quiet as blown away as we were at SBP, this was definitely a pleasant surprise and it really did meet my expectations. I would say that if you haven't been to SBP, please make the effort to go here, but if you've been and you enjoyed it, you would be pleased with your experience at The Progress.
(4)
Sasha R.

call me old-fashioned, but all things being equal, I prefer the prix fixe approach over its sister restaurant next door. being able to mix and match courses, with the option of sharing, is novel enough for me. plus between the 2 of us we were able to try most of the dishes without stressing about what could or could not be coming out of the kitchen next. our server was super accommodating and helpful. we weren't able to talk to the somm, but had a very nice convo with one of the 'wine-geek' designated servers on the floor. the food was delicious, and although perhaps one or 2 of the dishes didn't make total sense, we're talking about 1 or 2 out of more than 10.
(4)
Sangita A.

I would never recommend this restaurant to a friend who wanted to enjoy high quality food. this experience was like cheap ingredients plated beautifully on interesting plates. if you're going to spend $85 (not including drinks or dessert) to share a tasting menu. I think they try to lure in customers with their 6 courses for $65/person spiel, but that's very misleading and frankly very dishonest. It's 6 courses to share with your whole table but you still pay $85 on your own. I'd recommend you pop over to Stone's Throw or Aziza. Food: -yuzu and tuna- the slivers of fish were topped with slivers of radish; sadly this mediocre entree was the highlight of the menu -smoked duck- this literally tasted like sliced baloney meat from safeway; super cheap and not tasty -roti and milk- how they can fathom charging $23 for this is beyond me (you can get twice the portion, and authentic roti and Borabodur for like $4); it wasn't bad though -butternut squash- yay, a piece of vegetable! that i can make in a microwave -'treasure chest' of sausage- so they give you a bite size sample of some chewy hard sausage, some sort of rice ball, and a squishy fish -ranch beef- pretty decent; dont' know what the crunchy stuff on top was Service: Our waiter was friendly although not very knowledgeable about the entrees or pacing of food Ambiance: one star is for ambiance; open feel; hate the communal table for 2 people trying to have a private conversation bye! hungry hungry pongy
(2)
Kim N.

I have to say it took me a long time to get here. the State Bird aura has been so powerful since the Bon Apetit review I'd not been back there either since opening day. It was just too crowded. However they recently had a special dinner we were able to snag reservations. The space is unmarked on the outside. When you walk in there's the bar area to the left which then opens to a shotgun space. There are also two mezzanine spaces opposite each other. It was pretty clear they were slammed as they were running 30 min behind on seating. Once we got settled we had: -Eggplant and tomatoes, dashi, tomato gelee -Terrine of figs and their leaves -Anchovy-shiso tempura -Fire ants on a log -Kombucha -Sea urchin with savory panna cotta -Grilled squid -Chawanmushi, lamb tartare, matsutake, clams -Black cod, charred alliums, summer squash, walnut pesto -Veal, cauliflower mushrooms, seaweed -Fromage blanc marshmallow sherbet, sesame sable, mulberry -mochi crepe, cognac ice cream, fig jam, cocoa nibs All fairly delicious. I think the special dinner format was a bit harder for them to execute with a full house but they still took good care of us. I suppose I should come back for the normal menu and see what's going on there. Assuming I can get in again! 4.3 stars
(4)
Betty W.

I've had several people tell me that they prefer The Progress over State Bird Provisions. Given the fact that I was as pleased as punch after having tried State Bird, I was super stoked to learn that my friends made reservations at The Progress for my birthday (a joint one, actually, with another close friend of mine). The menu varies by season and changes as often as they feel like it so I'm not entirely sure how objective I can be, but if it helps, we did order some of their more acclaimed dishes including the pig fries, the lamb tartare, the roti, and the treasure chest. Nothing melded together and even individually, nothing really knocked my socks off either. The treasure chest came with an incredibly rich and overwhelming salty broth (and I normally love a good pungent, super-salty, fermented anything . . . but here, not so much). The lamb tartare was tasty enough and I enjoyed the rice crackers it came with -- a nice touch in lieu of the traditional crostini, but it was still unmemorable. The roti was tasty, but it's very difficult to complain about any fresh-off-the-pan flattened carb. We also got some heinous beef tenderloin dish that had a nonsensical miso gravy that still makes me cringe as I write this, months later. It was salty, one-note, and rubbery. Also, it was noted several times (while making the reservation, in confirming the reservation, and prior to ordering) by the restaurant staff that we were celebrating two birthdays . . . and still zero acknowledgment in the form of a free dessert (maybe expecting this was too entitled . . . but would it kill you to stick a candle in the tartare or something)? I have absolutely no reservations about being boxed into a prix fixe style of ordering if that's what the restaurant conceptually is all about. I will, however, and do take up issue with the fact that I found literally zero of the six dishes that we were forced to order worth a second visit. Go next door to State Bird Provisions instead. The wait is far more warranted there.
(2)
Anand A.

The service and the setting of our meal at Progress was excellent. Zero complaints on this front. The food was disappointing and other than two things on the menu, nothing was particularly notable. Two things that were flat out yummy: 1) Lamb Tartar with rice crackers. Unique and inventive and delicious. 2) "Everything" Roti - This had a medley of tasty vegetables on it. It reminded me of the Kati Roll. Wines were okay and cocktails were more inventive than most restaurants.
(2)
Jennifer W.

I think this place is okay for all the hype that it got. While my dining experience was just fine, it was nothing spectacular, and not worth the price. I would not come back. We came here because this is the sister restaurant to State Bird. We can't get a reservation at State Bird, so we tried this place. As you may or may not know, it's $65 per person for 6 dishes (or 5 dishes + 2 desserts). We opted for the 6 savory dishes choice because desserts are always the highest markup items. The meal came with a plate of complimentary snacks. Most were very tasty. From the menu, we ordered: halibut, anchovies, tiger prawns, cod, figs, and fried oysters. I thought the halibut and the anchovies were the best. Very flavorful. The cod, prawns, and figs are okay. I didn't like the oysters; they tasted very fishy. Overall, I didn't think that any of the dishes stood out that much from similar restaurants of this caliber or price range. Nothing tasted particularly interesting or memorable, even though everything tasted good. Gary Danko is probably $20-30 more per person, but tastes a whole lot better. This place also isn't very formal. People aren't dressed up; it's very casual. The table are quite close together. The dining area is very large. It's extremely noisy in here, so while the food came slowly and you have the time to talk to your dining companion, it's very difficult to hear.
(3)
Jay S.

Omg ... Amazing dinner ... We arrived to a staff of very happy employees ... Service impeccable .. Each dish is very well balance and cooked to perfection ...the ingredient in each entree blended very well & complimented each other perfectly ...we loved all the dishes but our most favorite - the veal & the rabbit ...we were presented with a menu w/18 items ... We pick 6 items and the proportion it for the number in your party .. $65.00 per person .. So so good .. So much food ...
(5)
Alexander C.

Start gush. Our experience at The Progress was nothing short of amazing. I'm going to gush first and foremost over the staff. I've never had so many in tune people take care of us before. I mean seriously, every person working there was paying attention to us and we didn't even know it. My husband unknowingly dropped his napkin, boom, replaced. I dropped my knife, boom replaced. We couldn't make up our minds on wine, boom, we're doing a tasting. I wish every restaurant had service like this. The only thing they didn't anticipate was my butt hurting from their hard seating. Next time I might bring a cushion. I mentioned this to them on our way out, they got a good laugh. Service doesn't get much better than this. Food. Oh the food. Here's the deal, $65 each for 6 dishes shared family style. It's up to you and your party to select those 6, including dessert. You can of course order more than 6 dishes, it's entirely up to you. On our visit we ordered 11 dishes between the 2 of us because well, we love to eat and try new things. So it was full on dining realness for us. I'm not going to go over every dish in minute detail as the menu changes frequently so what's there today, may not be there tomorrow. I did take photos of the dishes we tried and I'll post the ones we loved most. However, if it's on the menu, get the pig fry charcuterie salad! A salad of crispy pigs ears, ham, and greens dressed with lime and fish sauce. It was my favorite dishes of the evening. Oh, cocktails. The Progress makes one of the greatest Manhattans I've had the pleasure of sipping on. Their secret, brown butter infused bourbon. Come on, butter and bourbon, so much love with this drink. I almost ordered another but knew I'd probably fall down drunk after a second. End gush.
(5)
Joy Y.

Yeah the food is good but for 3 people its like $40 a plate which sounds like a joke amirite... Service is ok. The hostess was really delightful but the waitress was hasty and she seemed to have been coughing a lot. I hope she feels better... We got raw halibut, ricotta, pig fry, roti, cod and lamb merguez. The best dish for me was definitely the roti (but then all the rotis in the world are all damn good...) Disappointed in the cod although the chickpea at the bottom was nicely toasted and had good crunch. Ricotta was nothing special and I am not a huge fan of peach + cheese. All dishes were intricate and had many many components but I cannot stop laughing about how much they are charing for the food they serve.
(3)
Julie B.

When comparing state bird to the progress. Food and price wise we prefer state bird much much more. However, the staff was nice and accommodating. The space itself is spacious and nice....and how could I forget about the sparkly, glittery, pink restroom! But alas, that is not what you go to a restaurant for.... you go for the FOOD. And the dishes we had fell short of our expectations, not to mention was way more expensive than state bird. Maybe sometime I'll try it again but...I rather wait in a long line for state bird, then eat here.
(3)
Jane A.

COLLABORATE AND DINE!!!! (5 stars and a meteor shower) It's a must to make reservations - plan weeks in advance. We were greeted by their wonderful staff and seated. Our server had good engagement with us as she made me laugh a few times - I like that! It's "family style" and your table chooses 6 main dishes OR 5 main dishes and dessert (per person) for $65 per person. I loved this concept of selecting together and sharing together - eating the same flavors on different palettes. POISON OF CHOICE. Summer Jin - Forgot to jot down the description but its a very refreshing fruity drink. THE SNACK. The kitchen provided each table at the restaurant with a "snack'. It was a plate with 6 bitesize items with 2 pieces of each. I'm unable to provide descriptions of each but each were very tasty. Chinese sausage with curry powered, Beet with some infused flavor, Fried eggplant with a creamy dip, Hamachi drizzled in flavored olive oil, Grilled pepper, and a Peach with more infused peach flavor. THE SELECTION. Raw local HMB halibut with turnips, "ikura" & creme fraiche - this was the first dish that came to the table. We mixed the halibut around all the ingredient and ate it with the purple chips it came with. the halibut was very fresh and creamy, actually, extra creamy with the creme fraiche. The ikura was a nice tough to add the salty factor without adding salt seasoning. Very well executed first dish to introduce our other selections. HIGHLY RECOMMEND. Ocean beach "boquerones" with lemon, cucumber, basil & pardons - Boquerones means sardines for those that don't know! The plate serves 4 boquerones and they were perfectly cooked. The slightly saltiness paired well with the green olive oil it was resting on and combining each bite with the cucumber was a really good pairing. The shishito peppers felt like they were there to cover space on the plate but they were still good to eat. HIGHLY RECOMMEND. Grilled local spot prawns with brown butter & tiny garden vegetables - Probably the biggest shrimps I've ever ate in life. The shrimp itself came out whole and the taste of their body was very juicy, tender, buttery, and a sweet - it wasn't too "shrimpy" in flavor for a big shrimp. Don't be afraid to dig in, they provide wet towels and additional plate for the shells. Optional to suck the head, being Filipino there is no hesitation to suck the head. Goodness, it was "the biggest head" that I sucked AHAHA. It is where all the flavors are but do expect scary looking brain cerebrum with it too. I was focused and intrigued by the big shrimp I didn't even get a chance to sample the tiny garden vegetables it came with. HIGHLY HIGHLY HIGHLY RECOMMEND. Lamb merquez with yell eye beans, octopus & crispy squid - I'm not a fan of anything lamb as it is too gamy, HOWEVER I did enjoy this dish. The dish was a blend of tiny chopped lamb sausage, octopus, and squid so it is not just lamb. The lamb did have a strong flavor for such a small piece but its flavor could easily be diluted by the taste of octopus and squid and the cilantro in this dish. HIGHLY RECOMMEND. Black rice fried hog island sweet water oysters & butter clam-kimchi 'piccata' - I didn't even notice the purple/black items in the dish were oysters until I bit into one of them. The oyster was very delicate and soft covered in a lightly crispy black rice coating. They were laid on top of a butter clam-kimchi 'piccata' which to me had a very strong tangy flavor. The oysters by themselves were delicious and the clam-kimchi piccata by itself is delicious but together I was getting savory and tangy which didn't settle quickly into my palette but after awhile it did. The best part of this dish for me were the oysters, they were so good. HIGHLY RECOMMEND. THE DESSERT. Goddess melon floating island, yogurt sorbet & strawberry - The yogurt sorbet was a nice palette cleanser. It also came with a foamy creme fresh cloud garnished with fresh cracked pepper. Loved the foamy ball but wasn't too thrilled with the crack pepper on the dessert. It just didn't belong in the dessert. Still a very simple and yummy dessert. Coconut-cinnamon ice cream plum sungold tomato caramel, hazelnut - This dessert had more going on with texture and flavor. The ice cream was more coconut than cinnamon but very light hints of cinnamon to contrast the coconut flavor. It had a drizzle of plum sungold tomato caramel sauce which didn't have much tomato flavor but can taste the plum and caramel. Mixed in the sauce are small shavings of coconut which ties the sauce with the ice cream - i like that! And two sticks that were like bread-cookies, very airy and cripsy, good additions for texture when it comes to ice cream desserts. Good food + Greater company = awesome experience I miss my SF life. Will I be back? I'd love too. JABA APPROVED. Until the next review...
(5)
Jasmine X.

Tricky to review. I land between a 4 and 5 ish but I guess it's a pretty good restaurant and I find myself still recommending it to people as a great foodie option, so a 5 it is. SO and I came to The Progress last night -- his first, my second. I enjoy The Progress primarily because relative to SBP, you almost never have to wait in line here. The caveat is that you'll likely be sitting at a tiny table at the bar or next to it, but if you don't like to wait in lines like me and just care about good food, this is a godsend. We rolled in around 9pm on a Saturday night and were able to grab a small hidden table pretty easily -- great spot tucked into a corner that gave us a lot of privacy and intimacy relative to some of the other bar seats that are a bit more open. The only con with these open seats is that service is not always the best and it takes some time to capture a waiter's attention, but once they know you're there, they're attentive enough and the food rolls out pretty quickly. I've found that the food changes here quite often depending on what's seasonal, but here's what we got last night: Ocean beach boquerones with lemon cucumber, basil, padrons Alaskan sockeye pickled in dashi with nori, avocado, and cucumber Spiced don watson's lamb tartare with sesame rice crisps Blacked rice fried sweetwater oysters-kimchi piccata Local spot prawn with brown butter and uny garden vegetables Grilled cauliflower a la romana with smoked prune romesco White chocolate-brown butter pear cake, fig ice cream, and cocoa syrup Raspberry sorbet, noyaux floating island, o'henry peaches Not sure how valuable it is for me to go into the details of each dish since even these dishes have changed quite a bit since I was last here, but I honestly found every single one to be quite good. They weren't mindblowing, but they were all pretty interesting and very well executed. The lamb tartare and prawn were probably our savory standouts and the dessert was the SO's favorite dessert to date. Cannot really speak to how amazing the dessert was. The noyaux was my favorite and SO really loved the pear cake and fig ice cream. Really, really well executed. I also got the Sunny Jim which was a pretty delicious drink to go along with the meal. Final total came out to be $120 post tax and tip which is an alright price for two I guess. It wasn't a ton of food so SO was a little hungry when we left, but I felt pretty good about it. Given how great the quality of the food was and how innovative the dishes were, it's still always a favorite for me to go to. tldr; pretty good ; SBP is more mindblowingly WOW, in my opinion, but I prefer the Progress since no ridiculous waits or lines if you're okay with sitting at the bar
(5)
Brianna S.

Don't get me wrong with the 3 stars here - we had a good time and overall, enjoyed our meal. There weren't major lows, and maybe it's my own fault for relying on all the hype, I just wasn't wowed, or actually even close to wowed. The good: - Seated on-time per our reservation. Friendly as can be hostess. - Super helpful and attentive waiter. - Wide variety of menu options. Foodies of all types, rejoice! There's at least one or two options for all. Lucky for me, I eat it all, so my only challenge was decision-making. - They bring you a pretty solid, and free!, snack plate to get the meal going. - Really enjoyed the roti, ling cod, albacore, and ricotta dishes. Our fave by far was the roti. The ok: - Steak was subpar. Not sure it was supposed to be cold? But it was. - Other's have mentioned this, but had an issue with wait staff clearing plates before we were done. This meal ain't cheap people, protect your plates! - The charcuterie salad just didn't work for me. The dish felt a bit disjointed and overly piggy. At the $65pp price point and $30 corkage, probably won't be back. Much to appreciate about this hot spot, but I also see a lot of room for improvement. Potential for sure !
(3)
Rita L.

My favorites of the night were the black fried rice oysters, the prawns, and the roasted figs with fondue. The other dishes were alright and were very distinct from one another, but this meal as a whole did not really leave me wanting more, which is shame for the $$$$ tag. Overall, I did enjoy the meal, but I will more likely go back to the sister restaurant next door. I did leave pretty full, so I thought the portions were just right for our group of 4. Actually, towards the last 2 dishes, I barely sampled them because I was reaching full stomach capacity, and they happened to be the most salty of dishes (chicken with eggplant vinaigrette and lamb merguez). Cocktails were tasty. Atmosphere was young and cool, and it's more fun to dress up, but if you come in casual wear, it's ok, no one will stare you down. Service was pretty good (there was a surprise service charge). Restrooms were amazing (so sparkly) despite the line for 3 unisex bathrooms. I appreciate the fact that we were maybe 15-20 mins late for our reservation and they didn't make it a big deal.
(4)
Reena P.

--------REVIEW FROM A VEGETARIAN-------- The hubs made a reservation for us to come here 3 weeks in advance and we just had our dinner experience last night. We informed the hostess in advance of our dietary restrictions and our server was fully aware of
(5)
Ziyan C.

Dinner here was excellent; we ate everything down to the last bite. Everyone on the reservation has to be there to be sat since it's a family-style meal w/ servings sized for the whole table. THE WAIT: I got a 7:30pm reservation on a Thursday night exactly a month in advance. We waited 45 minutes for table; the hostess had a free plate of tempura cauliflower made for us while we were at the bar. THE SERVICE: Great. Our server was very friendly. She was careful to ask about allergies. There was only my squid allergy, but she forgot to mention that the crackers that came with the Raw japanese snapper were squid ink. She felt very bad about it. THE COST: $91 total per person (meal for 4, plus 1 cocktail). MUST-HAVES: Pig fries, 'Treasure chest', Dates a la Mode. * Complimentary tempura cauliflower - 4 stars pic: yelp.com/biz_photos/the-â€¦ Great soft crunch, very very tasty sauce! AMUSE-BOUCHE: yelp.com/biz_photos/the-â€¦ * Cracker w/ fava bean hummus - 3 stars The cracker was quite dry, but the hummus had texture & was tasty. * Gigante bean - 2.5 stars A little overcooked, not much flavor. * Curried mandarin - 2.5 stars The curry was to subtle! * Strawberry w/ sesame hummus - 4 stars One of my faves. The sesame hummus was great, like a lighter tahini with toasted hints. My friends thought it was an odd pairing w/ the strawberry, but I thought it worked. * Tempura mussel w/ blood orange aioli - 3.5 stars The mussel was great, but I thought the sour flavor in the aioli was a bit odd. * Mongolian beef jerky w/ peanuts - 4 stars Overwhelmingly the favorite. Great flavor, really like a beef jerky, but actually soft tender meat! MAIN MENU: * Raw japanese snapper w/ turnips & creme fraiche - 3.5 stars pic: yelp.com/biz_photos/the-â€¦ rice crackers (squid ink cracker replacement): yelp.com/biz_photos/the-â€¦ Really fresh, high quality. The chips were really great - a light flaky texture, pretty crisp. It would have been too tart without the creme fraiche, but that one component really tied everything together in one bite! * Shave cauliflower-herbs & pig fries - 4.5 stars pic: yelp.com/biz_photos/the-â€¦ Doesn't look to impressive, but the deep fried pig ears: wow! They were super crunchy & packed full of flavor. Everyone loved this. * 'Treasure chest' of fermented sausage, trout quenelles & sweet onion-rice dumpling in a 'creamy' pork broth - 4.5 stars pic: yelp.com/biz_photos/the-â€¦ I was surprised by how great this was! This had intense savory flavors. The sausage was fantastic, soft & rich in texture. The crunch of the slices of fresh sugar snap peas were a perfect addition. * 'Everything' roti w/ smoked onions & pickled squash - 4 stars pic: yelp.com/biz_photos/the-â€¦ They should've brought this out before the Treasure Chest as it was more like an appetizer & didn't have as rich or complex flavors. My friends didn't love the roti for these reasons, but I thought that for a traditional roti. this was incredibly complex! It had a rich mix of seasonings & a strong hint of sesame. There were fresh ingredients that added crunch & unique flavors. * Polpette of rabbit & pork w/ blood orange & castelvetranos - 4 stars pic: Another fantastic one. The meatballs were soft & flavorful, but the texture was a bit homogeneous. I think it was strawberries rather than blood orange, but that fruit was super ripe, juicy, & sweet, & was amazing in a bite with the meat! DESSERT * Lemon verbena floating island, blueberry-strawberry sorbet - 4 stars cream: yelp.com/biz_photos/the-â€¦ sorbet: yelp.com/biz_photos/the-â€¦ Each part would not have worked on its own, the floating island being too rich & the sorbet way too tart. They come together nicely. There were savory hints somewhere in there too! * Sesame & almond tart w/ houjicha cream, kumquats, & cherries - 3 stars pic: yelp.com/biz_photos/the-â€¦ Overall the least favorite. The tart had a strange crumbly, dry texture that we didn't love. * Dates a la mode, St. George NOLA, hazelnuts & chocolate - 4.5 stars pic: yelp.com/biz_photos/the-â€¦ No one expected to like this, but it was everyone's favorite! The dates were warm, super soft, & had this thick, rich & soft chocolate inside. We loved the "super vanilla" ice cream soaked in the hazel & NOLA too.
(4)
Andrew K.

I thought it was delicious, unique - a little unhealthy (i.e. lots of fried foods and carbs and sugar) - but oh, so, good. Loved the pre fixe. Everyone should go!
(5)
Nathalie Y.

My friends and I chose the $65 dinner option with our 6 courses (not served in any particular order, but definitely listed favorite in order): 1) SPICED POINT REYES LING COD, BLISTERED ROMANOS & JIMMY NARDELLO VERJUS -I highly recommend this dish for its well-seasoned flavors. The cod was clean and tender, the romanos were light and crisp, and the nardello verjus were absolutely fun to eat - they tasted like miniature tacos with a blast in your mouth! 2) SUPER FRESH RICOTTA WITH 'AUGUST GLO' NECTARINES & ROSEMARY ALMONDS -Another highly recommended dish, even if you're not a 'salad' person. The ricotta was absolutely light and refreshing, plus a generous amount was served. The sweet nectarines and rosemary almonds definitely brought more flavor to the ricotta, and the overall dish was a great combination. 3) PIG FRY 'CHARCUTERIE' SALAD WITH FISH SAUCE & HERBS -This dish is a must have for meat lovers. I wasn't able to hear the waiter describe the dish because of the excessive conversations throughout the restaurant, but the variety of meat was definitely a great experience, however, I felt that the fish sauce made the charcuterie salad a bit too salty. 4) STINSON BEACH 'BOQUERONES' WITH LEMON CUCUMBER, BASIL, & PADRONS -Although I love seafood, I didn't really enjoy the boquerones. I felt like the fishes were seasoned to taste similar to unagi (eel), yet it didn't have the similar texture, so I was definitely thrown into confusion. I did, however, enjoy the padrons peppers for its sweet, salty, and soft texture. 5) DEVIL'S GULCH RABBIT WITH EGGPLANT VINAIGRETTE & SHELLING BEAN SALSA VERDE -The gulch rabbit was tender, smokey, and delicious, but the vinaigrette eggplant and shelling was definitely not a favorite. I felt that the vinaigrette was overpowering the freshness of the eggplant shelling, but when eaten with the rabbit it does give an unusual combination taste. 6) BLACK RICE FRIED HOG ISLAND SWEETWATER OYSTERS & BUTTER CLAM-KIMICHI 'PICCATA' -This dish was my least favorite because the kimichi salad was overly acidic. I felt like I was eating vinegar mustard and it was difficult to cleanse my palette, as well as enjoying the oysters. Definitely drank a lot of water for this one. Extra dishes we decided to order ($10 for each additional dish): 7) POTATO-SAUERKRAUT DUMPLING WITH 'DAMSON' PLUM PRESERVES -Definitely another must have dish. The potato filled dumplings served with plum preserves brought sensations to my palette and I would definitely reorder this dish if I ever revisit The Progress again. 8) WHITE CHOCOLATE-BROWN BUTTER PEA CAKE, FIG ICE CREAM, COCOA SYRUP -I highly recommend this for your dessert option as the pea cake is dense, but flavorful, and the fig ice cream tastes a bit tart with a slight sweetness, and the sweet cocoa syrup will remind you of your childhood sundae ice cream days. We also ordered several alcoholic drinks (A fire in Georgia, Mai Tai, Sunny Jim, Manhattan, etc), which were mostly strong, so if you're a light drinker you should definitely let your server know your beverage preferences. Some things to note: - the building is covered in white glass with no sign indicating its location, except two huge front doors - the menu seems to alternate every now-and-then, so you may not see several of these dishes when you visit the restaurant - the attire can be from casual to formal - HIGHLY not recommended for kids - no music is played in the background - restrooms are uni-sex - they will continuously give you new plates and utensils (why? I have no idea) - you WILL get penalized/charged if one of your party members is absent Overall, we had a great time, but my most favorite dishes were #1, #2, #3 and #7 for protein meals and #6 for dessert.
(4)
Amanda C.

I came here expecting so much because of the hype on State Bird (which I haven't tried yet either) - but was disappointed. Got reservations, which was hard to get and my free appetizer was probably one of the best dishes we got. I also really enjoyed the pig ear fries best, so that's a must order. Upon arrival at your seat, you get a paper where you mark 6 things included for your visit and additional items will cost more. Our table was awkwardly positions because we were facing another couple that was facing us as we ate - awkwards. Here's what we chose: - shaved cauliflowers & herbs with pig fries: FAVORITE DISH - must get. Crispy pig fries - delicious and rich in flavor! Wish I had more! - tomato curry roti with ricotta and fava hummus: Roti was good, but was different from what my friend ordered since their menu changes often. Will order again if it was on the menu. - butter clams with kimchi piccata: clams had a strong sea-taste to it as if it wasn't fresh, so I wasn't exactly impressed with this dish - treasure chest with fermented sausage, trout & dumplings: Many like this dish, but I felt as if it was too salty for us. The sausage and the broth itself. The dumplings and trout were fine, but nothing that wows us. - squab with chili paste: The squab is probably my second favorite of all the things we had, but it was just a piece of leg, so I felt like it was hard to fully enjoy that between two people. Good in flavor but a bit towards the saltier side, but not bad. - grilled five-dot ranch beef with mustard-miso oyster sauce: not bad, really liked the veggies. The sauce was too overpowering in the dish, and the beef lacked a strong flavor of its own when it was drenched in the sauce. - sesame almond tarta with houjicha cream, kumquats and cherries: Pretty good! Liked the sesame tart part best. - salted caramel floating island, coconut sorbet and strawberries: I liked the strawberry best in this entire dish. Probably won't be back, but nice to have given it a try. This makes me less likely to want to try State Bird anymore, but if the opportunity presents itself, I don't mind trying.. but because reservations are so hard to get, I don't mind not going.
(3)
Ben Y.

I'll get straight to the point, here are the items we ordered. alaskan sockeye 'pickled' in dashi with nori, avocado & cucumber - 8/10 for this flavor combination. I think a dash of lemon juice would really brighten this dish up black rice fried hog island sweetwater oysters-kimchi 'piccata' - 7/10, I actually thought this was a fried rice dish but they call it "rice fried" to be pretentious lol. This dish is pretty much just fried oysters. It was pretty good but nothing special. pig fry 'charcuterie' salad with fish sauce & herbs - 10/10, like many others, this was my favorite dish. The flavor combination is just amazing. You get saltiness from the ham, smokiness from the fried pig ears, mint, fennel, and a nice peppery flavor from the leafy greens. Each bite was like a different flavor explosion. Highly recommended 'treasure chest' of fermented sausage, trout quenelles & sweet onion-rice dumpling in a 'creamy' pork broth - 7/10, you get sausage (which was quite sour), garlic mochi, and a dumpling in a tonkotsu broth. Solid dish spiced point reyes ling cod, blistered romanos & jimmy nardello verjus - 7/10, some pieces of the fish were overcooked and the overall flavors of the dish weren't that great. grilled local spot prawns with brown butter & tiny garden vegetables - 9/10, giant prawns in a delicious butter sauce with capers, peppers, and Mexican cucumbers. Another winning flavor combination.
(4)
Danika H.

I always have a good time here. (Sit at the bar if you don't have reservations!) We came here yesterday evening... Got to the area around 5PM to try and line up at State Bird (also great!), but the line was naturally lengthy already, so we back-up planned and ended up at The Progress. Sat at the bar. Drinks of choice: The Progress Cocktail, The Manhattan, and A Fire in Georgia (my favorite!) I highly recommend the malaysian beef jerky as long as you're not allergic to peanuts, the sliced heirloom tomatoes with croquettes, the "everything" roti, and the pork with dill pickle dish. The Asian flavors really stand out here & are done quite well. On top of that, you can tell their ingredients are top-notch. State Bird is amazing! But if you can't get in, The Progress won't let you down either.
(4)
Mark T.

We did $65 per person. The food was absolutely excellent. A person in my group is a vegetarian, they have veggie style for the person. The service was excellent. The server was helpful. He helped us made decisions on food. Nice experiences in the restaurant.
(5)
Ashish Y.

Let me start by saying- the restraunt ambience is great and so are the yelp reviews. But what's surprising from our(14 people) visit is that the service and food is not just sub par but no where close to a high end fine dining restraunt Progress claims/aims to be. Some of the observations we made on the service- - the waiter wasn't really in a mood to serve - their was not one smile or thank you during the entire 4 hour tasting dinner. - the waiter dropped the cutlery three times- I think once is a mistake not three times. - the waiter stepped on guests purses and didn't acknowledge or apologize. - the manager also was not receptive or concerned how the biggest party in the restraunt felt after there was some confusion with the bill. - the silverware was not changed for 2-3 courses and then suddenly started being changed by the waiter. - the waiter didn't know how to pour water because he filled the water glass and the drink glass at the same time- of course accidentally. Issues with Food- - I and some of the others felt that the food doesn't taste as well as it is claimed, the combination of different things didn't go together. - There was a course on prawn which was pretty much the entire animal a plate.. on 14 plates- little too forward for the chef to consider something so specific being liked by all. - the food was definitely not filling specially when it took 4 hours to feed your guests. Finally about the restraunt - This is important to know but was not made clear. Who's to blame? I don't know maybe the serving waiter and the manager of the restraunt. Their was a minimum charge of $1200 that was being set for our party(not sure why?), maybe because we had 14 members. But this was not made clear anytime during or before the meal. When the bill came and it was not 1200 dollars but ~$900 the restraunt very conveniently added $160 room charge. This is absolutely absurd we all thought we should have had some more drinks if we needed to make the $1200 mark. After some confrontation and lot of confusion caused by the management, we got 3 bottles of wine as a compensation. Nope- the damage had been already done. The morale of the guests was ruined. For all the confusion and mis-management, lack of appropriate service and not that tasty food, this restraunt sadly but rightly deserves 1 star for our horrible experience.
(1)
Jon H.

Ermahgahhhd. Caveat: this is one of the fancier meals my wife and I have had so I don't know if everyone has some crazy foodie expectations, but we enjoyed everything. With our food and 3 drinks, as well as an extra dessert we got out of here around $200 after tip. While pricey, I think given how cool the atmosphere is, the quality of the food, the creativity....it was worth it to me. I wasn't eating shaved black truffle on top of virgin angel hair pasta made by 5 yr old cats pooping, so I felt that the value was really good. Interesting was that everything up front was sweet/tart, and everything at the back was savory. App Taste - sort of just started off the mouth watering appetite. Nothing out of control here, I was actually sort of worried that the rest of the night would go badly after a giant bowl with tiny tiny finger foods that seemed so-so were presented. Good sausages. Ricotta w/Nectarines - reminded me of a really good yogurt breakfast bowl. Really good ricotta, tart and beautiful nectarines. Sauerkraut dumplings - delicious. Sour and salty cabbage, large portions, and REALLY nice char on the dumplings (something i never experienced before...usually i just taste pan burn). Plum preserves finished off the sweet/tart combo. Everything roti - delicious, crunchy, tasted like a ballpark summer day to me (dunno why), with sour yogurt and delicious pickled zucchini. Delicious, best dish of the front bunch. Spiced cod - intersting presentations, sort of like little chunks of cod (versus the restaurant presented filets) but cooked PERFECTLY, so crunchy yet not overcooked at all. Savory dish to kick it off Pork - medium pork was juicy and delicious...at first we thought it was under seasoned then we scooped up the DELICIOUS broth that was below and it was a unified experience. With the salty cooked broth, the pork was on point. Lamb Merguez- best dish of the night. Spicy salty crisp lamb sausage, charred squid, deliciously chewy and flavorful octopus on a salty broth...just amazing. A beautiful dish to look at, a complex layer of sea and land, crunchy and soft, juicy and dry...just so good. We got hooked up with 2 desserts (vs the 1 we ordered). Both were excellent. Cinnamon ice cream with delicious caramel, chocolate olive oil cake. Nothing like Milk bar blow you away, but really good and nothing to complain about. Drinks - all solid. Some of the "cocktails" were all super sweet, which would be good with the savory end of the meal, but blew out my mouth on the beginning dishes which were tart to me. But still delicious drinks.
(5)
Jen N.

2.5 stars Ambiance was welcoming with high ceiling and natural light. Service was superb. The food was where it went right at the first dish and then wrong, wrong, wrong, wrong, and WRONG until the 6th dish. The first yummy dish we had last night was the spiced don watson's lamb tartare. I have never had rare lamb before and this was a delightful experience. The lamb was very fresh and I recommend this dish to anyone who enjoys tartares. The other yummy dish was the lamb merguez with yellow eye beans, octopus and crispy squid, which was soooo heavenly. Everything on this dish was seasoned well. I was really surprised at how delicious the crispy squid was! It was yummier than the octopus, which was already waking up my taste buds from the NOT-SO-YUMMY dishes! However, the 2nd all the way to the 5th dish was not up to par to the expectations I had of this place. The dishes were: 1) Pig fries -- go to your local Chinese butcher shop. They will sell you more tastier pig ears for less than $5! 2) Black rice fried butter clams-kimchi 'picatta' -- WHAT IN THE WORLD WAS THIS?! My eyes were confused and my tastebuds were scarred from this weird texture. It looked like dried poop sprinkled with black sesame seeds. 3) 'Treasure chest' of fermented sausage, trout quenelles and sweet onion-rice dumpling -- I HATED HATED HATED THIS DISH. If you ever had Vietnamese nem nuong (grilled pork) you would probably call this a poorly-made-white-person-who-lost-his-taste-buds-Âat-11-years-old version. Ugh. So gross. I was ALMOST ashamed of myself for finishing it. 4) Grilled guinea hen with eggplant vinaigrette -- I wanted to like this dish like my boyfriend did, but there was just something off about it. Perhaps the vinaigrette made the meat not taste fresh to me or something, but I was over it after just one bite. Sadly, even the dessert was BLEH. We had the Santa rosa plum and strawberry cake, as well as, the malted stracciatella ice cream -- both were not memorable. I was disappointed and felt extremely underwhelmed by the food here. My boyfriend, who isn't a harsh critic as me (he's a mountainman who eats dehydrated food as much as you and I inhale carbon dioxide), said that he wasn't feeling the food either. Overall, I would label this a wannabe Asian-Mexican Fusion with American Preparation-Style restaurant. Emphasis on the wannabe and American parts. Tip to the chefs: you should reallyyyyy make the food the way it is supposed to taste. As a Vietnamese girl who cooks authentic Vietnamese food and comes from four generations of chefs, I suggest using the smelly fish sauce, oyster sauce, sesame oil, shrimp/crab paste... etc... Once you get over the not-so-pleasant smell, you will realize that these sauces and pastes will add more flavors to ANYTHING that you make -- even lazy dishes like instant noodles.
(2)
Joe B.

I go to State Bird once a month so really wanted to like this newer sister restaurant but no one likes to be treated like a 2nd class customer. Service Started out a 4 but ended a 0 because I can't give a negative number. On my 3rd dish the food preparer felt it was more important to network with an aquaintance from culinary school then give me my order of tempura. I saw my dish come out but the server dropped off the dish to the another customer he recognized. They then began to catch up about the other restaurants they had worked since graduation. After about 5 minutes I tried to get the servers attention to no avail. 5 more minutes that seemed like a half hour pass before he excuses himself to hand me my food before restarting their conversation. I complained to the next server who notified the manager who apologized and offered to give me another $5 dish but dining experience was ruined by being treated as a lesser customer. Food is most important but getting the service right is a close number 2. Ambiance I like the look of the place and it has little corners to tuck away into for some privacy in a crowded restaurant. Food Lap Cheong I've had better in Chinatown but it was savory and I liked the chile paste. Curried Malaysian beef jerry very meh yes it's jerky but not curried to my taste Kimche Tempura it was OK but see review above. Pig Frye Charcuterie salad misc pig part interesting blend of tastes minty and savory. Oyster Kimche Picatta My favorite dish of the night. Price 5-10 per dish so there is value if you are not famished. Food is good not great. Hope you have a better dining experience than I did. I still will be going to State Bird.
(2)
Jason B.

Treasure chest. Measured in units of love: youtube.com/watch?v=_BJDâ€¦ Measured in units of sausage: An incredible mix of fermented sausage, trout quenelles and sweet onion/rice dumplings in a pork broth. It's a mix of amazing. It's an amazing mix. The Progress' Treasure was just one part of an incredible experience. There are so many other treasures to discover: - Shaved cauliflower served with impossible to stop eating exceptional pig fries - Wild salmon perfectly paired with marinated succhini - Pea dumplings brought to brilliant life with a leeks vinaigrette - Rabbit/pork meatballs alongside superbly sweet roasted cherries - Tofu, mushroom and bok choy stir fry made exceptional with a black cod ponzu sauce - Apricot/cardamom ice cream with a subtle yet sublime cheese and crumble finish Individually they are standouts. Together they are one of the best meals of 2015. Each chef serves their dish which adds a personal touch. A palatable warmth, joy and passion was consistent among the entire staff, no surprise considering the people behind the scenes: - SF Chronicle: sfgate.com/restaurants/aâ€¦ - Tablehopper: sfgate.com/restaurants/aâ€¦ Another favorite part is everything is served family style which means your entire party has to agree on what to order. It's fun negotiation, especially knowing you can't really go wrong. Just as right is the price. $65/person for such excellence is a steal. We ended up paying twice as much with drinks, tax and tip but even then still absolutely worth it. You are paying not just for the food but also a vision. Included in the price is an energetic and infectious atmosphere inside a wood-centric design that feels special. Five stars by any measure.
(5)
Edward W.

Our friends made a reservation for 6pm on a Saturday. These were the six dishes we ordered. porcinis with ham & wagon wheel croquettes - The croquettes were amazing. razor clams on the plancha with kimchi piccata - I've never had razor clams before and it was certainly interesting to eat. 'treasure chest' of fermented sausage, trout quenelles & sweet onion-rice dumpling in a 'creamy' pork broth - I thought the fermented sausages were a bit odd, but I loved the rest of the dish. maritake, tofu & bok choy 'stif fry' with smoked black cod ponzu - This dish was good although I wish there was more ponzu. aromatic spiced squab with salted chili paste - my favorite dish of the night. super flavorful and perfectly cooked. grilled fie dot ranch beef with mustard-miso oyster sauce - beef was well flavored. All the dishes were family style and had at least 4 pieces of everything since we were in a group of 4. The service here was top notch as they refilled the water very, very quickly. When we left the restaurant, the bar area was completely packed. I'd highly recommend getting a reservation ahead of time.
(4)
Ivy T.

Very cool and fun place! Came here due to a friend being in town. Supposedly, pretty difficult to get reservations here. Interesting and neat concept. "Family" style w pay per person. Basically, each person pays a set amount, you get to choose 6 items from their menu as a group, then it is served family style. They start off w/ a "taste", which reminded me of finger food. Their menu is pretty neat, different, w/ a mix of different cultures. Presentation is beautiful and service is great and friendly. Very casual and fun place. Food was tasty and different. Something to definitely try and take someone who hasn't been to a place like this!
(4)
Amy D.

The Progress is State Bird Provisions sister restaurant, but it would be more accurately named as "The Regress". The food, service, and ambiance at State Bird is 10x better than at The Progress, and I would recommend against coming here entirely if it weren't for the amazing roti. My friends and I made reservations a few weeks in advance for dinner on a Saturday night at 7:30pm. We were sat once we arrived, and our server went over the menu with us. You order 6 dishes total, and they are all served family style. It's $65/person to start with, and if you want any additional dishes, you pay an extra $10/person/dish. We opted to stick with 6 dishes, and tried: -Complimentary Bites (Asian Style Jerky w/Peanuts, Arugula Sprouts, Fried Oysters, Cheez-It, Pomelo, Pickled Cucumber, yelp.com/biz_photos/the-â€¦ ): All were just ok, with the cheez-it being the favorite. -Pecorino 'Roti' w/Perigord Truffle Buttermilk ( yelp.com/biz_photos/the-â€¦ ): AMAZING- a must order! I could probably just eat 6 orders of this and actually be happy. -Grilled Razor Clams in the Shell w/Kimchi Piccata & Chrysanthemum ( yelp.com/biz_photos/the-â€¦ ): Yuck- I didn't like this dish at all. There was still some sand/grit in the razor clams, and the ingredients didn't work well together- skip! -Shaved Cauliflower (w/Herbs & Pig Fries, yelp.com/biz_photos/the-â€¦ ): Disappointing and really salty. The pig fries were a little soggy by the time we got this dish, and I just didn't like the way the flavors worked together- skip! -'Treasure Chest' of Fermented Sausage, Trout Quenelles, Pumpkin-Rice Dumpling in a 'Creamy' Pork Broth ( yelp.com/biz_photos/the-â€¦ , yelp.com/biz_photos/the-â€¦ ): I really didn't like this- the fermented sausage was really salty, and the trout quenelles had a spongy texture. The only good part was the creamy pork broth, but I wouldn't order this again. -Aromatic Spiced Squab w/Salted Chili Paste ( yelp.com/biz_photos/the-â€¦ ): I'm not appalled by a lot of food, but was a little taken aback when the squab came out with claws still on the feet. The worst part was that there were a few super rare/undercooked squab pieces. In addition, the salted chili paste was too strong to use with the squab- I wouldn't order this dish again. -Lamb Merguez w/Yellow Eye Beans, Octopus, Crispy Squid ( yelp.com/biz_photos/the-â€¦ ): Again, really salty. The octopus and fried squid were good, but I didn't like the yellow eye beans or lamb merguez- skip! -Poppyseed Buddha Cake, Sicilian Pistachio, Mascarpone ( yelp.com/biz_photos/the-â€¦ ): Super dry and bland cake, which even the mascarpone couldn't save- skip! -Milk Chocolate-Black Lager Ice Cream, Cocoa SablÃ©, Caraway Seed ( yelp.com/biz_photos/the-â€¦ ): Weird combination of ingredients, and I didn't think they worked well together. Although it was better than the dry cake, I wouldn't get this again. In addition to the not so great food was our not so great server- he had no personality and barely came to check up on us. If it weren't for the amazing roti dish, I would write off The Progress forever; however, we did come only a couple months after they opened (my review is really late..) so perhaps the kitchen was still working out some kinks. I would consider coming back at some point depending on what dishes they have on their rotating menu (they always have a version of the roti on the menu, thank goodness). Parking in this area is really difficult, although there is street parking available.
(2)
D B.

#tl;dr Awesome service, ambience, & plating. Yet some of the flavors were less than awesome. So my uber showed up right toward the end. Driverbro seemed confused that I didn't want a ride but was just seeking help to finish this food. #surgepricing #surgedining #jk All in all, not a bad #fourthmeal. That's right beezys - these 6 courses were all post-dinner. Here are the items I marked on my scantron: (^_^) Fried Clams ( bit.ly/1U346Dz ) #datcrustdoe #thatswhatshesaid (^_^) Banchan ( bit.ly/1ROSFLS ) A highlight of the meal. #amusedatbouche (^_^) Crazy Diamond Iced Tea ( bit.ly/1g5habU ) Didn't taste the purported "river rocks"... (^_^) Lamb Octopus Squid ( bit.ly/1IpqHFG ) Octo x squid yes but lamb dense & "sour". (^_^) Lamb Tartare ( bit.ly/1NrLxEv ) Crackers so picturesque. #witness! (^_^) Broccoli Tempura ( bit.ly/1Kqt5O6 ) Ham rather salty but whatev. (-_^) Grilled Guinea Hen ( bit.ly/1T0bvC0 ) #datunlistedvegetablethingdoe (-_-) Treasure Chest ( bit.ly/1LzgpUy ) Broth was the best part. #thatswhatshesaid Fave moments were Spanish(?) accent x glasses seater high fiving me at the start and bald Napoleon Dyno server barreling from the kitchen with my dish in his bare hands & thrusting it on the table like "oooo that is a hot bowl!" #funtimes Unkudos for the mis-centered type on the menu. #designmatters
(4)
Christine P.

Ughh.. I went here with very high expectations and left HUNGRY and disappointed. We actually left and grabbed a snack after dinner here. I made reservations almost a month prior to our dinner and was excited about going. We were seated immediately after checking in and I was glad that they had the high chair I requested on my reservation. We had the table closest to the kitchen so it was great to see the action. The chef even stopped by to make sure we were doing OK and gave my little boy some snacks he could munch on. He was wonderful! We ordered the following 6 items: -Smoked duck with marinated yellow foot mushrooms & dried plum (didn't try this but my husband did and he said it was OK) -shaved romanesco herbs & pig fries (it was OK not great) -porcini & mt. tam dumpling with nettle salsa verde (this was decent but not worth the money. I could buy about 5 to 6 servings at the price they were charging at a dim sum restaurant) -treasure chest of fermented sausage, trout quenelles and pumpkin-rice dumpling in a creamy pork broth (mediocre - why did I go here again? By the time I had this dish, I was thinking about all the groceries I could have bought with the money I was about to spend on dinner) -lobster, bok choy & tofu stir fry (the best dish but still not amazing) -grilled five dot ranch beef with mustard (ok - we couldn't finish it and it was not great) overall review, service was good. The chef was nice but the food was not worth all the hype. Seriously? People spend $$$ on this and call it good? I don't get it. It's like 50 shades of Grey - completely over rated and a snooze fest. Sorry y'all. Most yelpers have great recommendations but this is one bandwagon I don't care to join.
(1)
Vivian D.

Finally made it to the Progress after months of trying to book it and man I'm so disappointed. There was one or two stand out dishes but the last two dishes we got were just sooooo salty that I couldn't enjoy them anymore. (Lamb merguez and guinea hen). Standouts were the roasted fig with cheese fondue sauce and prawns. Those were excellent! Nice presentations, good atmosphere, good service, but not memorable enough for me to return especially with statebird next door- so much better! Prob won't be back.
(3)
Sandy T.

FROM THE CHEF A plate with six different tasters and these two stood out for me: - Fried oyster w/ orange aioli - Thumbs up! Love the twist in using a different citrus. Would definitely get again. - "Malaysian jerky with peanuts" - ....Uh, you mean grilled pork? Honestly, this is the grilled meat from any Vietnamese vermicelli OUR SIX DISHES There's a menu you get to bubble in (I feel like I'm in school again haha) the six dishes you want for $65/person - Spiced lamb tartare - Delicious! Don't taste that gaminess of lamb. The "mix in" condiments is greaaaat and the black sesame rice crackers were perfect for this mix - Smoked duck - Super strong mushroom taste, just aiiite - "Treasure chest" - Pumpkin rice dumping has a rice ball consistency, not sure if I taste pumpkin Fermented sausage tastes stronger than I anticipated, it's fermented after all Trout quenelles tastes like typical Asian noodle bowl's fish balls Cabbage was very pickled Broth is nice but got acidic as I neared the bottom of the bowl Loved the bowl it came in though! - Rabbit+pork w/ castelvetranos - The meat reminded me of meat you get from shwarmas, with an added layer of crisp from the fried outer layer. Was quite good. The "castelvetranos" threw me off. It was weird. It tasted tart from the blood orange but savory from being with the rabbit+pork and sweet from the onions? And there's bits of fried potato skin in there? I wasn't sure what was going on but I couldn't eat more than a spoonful. - Five Dot Ranch beef - Tasted grilled, which is good. Dish is good overall but nothing mind blowing or super memorable - Squab - Came in five slices, a wing, and a leg that was flipping us off (see photo). I was quite entertained by the long nails on the bird's foot, haha The "chili paste" that came with this reminds me of the chili ginger sauce often served with hoi nam chicken Also had cabbage leaves and a lemon slice with spices to piece the dish together. The flavors for this dish is great DESSERT - Elderflower floating island, guava sherbet, Arnold Palmer gelee - Yum! Enjoyed this very much. It's refreshing without being overly sweet or creamy. Would definitely get again - Poppyseed cake with rhubarb and mascarpone - Good but not as good as the sherbet, that is all. COCKTAILS - Sunny Jin - Gin mix and it tastes like juice haha but what do you expect from a gin cocktail? - The Mezzanine - Saw mezcal and my eyes widened! But sadly, the drink is not as stiff as I'd like it. The smoky flavor I enjoy so much is masked too well. So sad. Overall, a good meal and a great experience. There was just the right amount of interaction between waiter, diner, and the food. The food will be prepped but not ready to eat until the waiter pours the broth or mixes the condiments. The diner would piece together the squab, cabbage, lime and chili paste to enjoy in one bite. It's a great dinner but I'm not in a hurry to be back any time soon.
(4)
Andrea H.

Returned to The Progress 2 months after my first visit. The food quality was again excellent, service was delightful, and the cocktails were a treat! Highlights: The treasure chest, (current raw fish) with creme, and broccoli with pig fries
(5)
Britt M.

5 stars for the food, but I'm deducting a star for the format of the menu and the way they force you into "family style" ordering. It says right on the menu 6 dishes/$65 per person and then I think it's $10 per additional dish, so there's essentially no way out of it. You're basically forced into sharing and they go so far as to provide you with a pencil and paper menu to write on (as if you're at a dim sum place) which seems a far cry from the usual fine dining experience. I'm becoming tired of restaurants all saying they're family style - it seems like a cheap way to force people to order more food than they sometimes need (more than 1 dish per person) and it can also be challenging depending on who you are dining with. Some people are vegetarian, have allergies, are pregnant, don't eat seafood, are not adventurous eaters (the list goes on). There are also people that you may not feel comfortable sharing with (your boss with bad table manners or your picky friend who asks for substitutions on everything). I find it much easier to stick to a traditional ordering format unless you are with a bunch of people who you are very close to and you all want to try the same things. As for the food...delicious!! The real standouts to me were the vegetable dishes which were AMAZING. We got the most delicious nectarine salad where the fruit was at the absolute pinnacle of ripeness, a roasted fig dish covered in a light, warm cheese fondue(!), an heirloom tomato salad w/pieces of roasted tomato with warm, crispy cheese croquettes and an insane roasted cauliflower in romesco sauce dish that was so hearty and savory you would have never imagined it contained only vegetables. The meat entrees we had were very good, but not nearly as creative or outstanding as the veggie dishes (we had the chicken and pork). Our waitress was very nice and the service overall was very good. I loved the interior decor, though found some of the tables a little too long which made it hard to talk across the table without yelling. Overall, the food was delicious and interesting. I'd definitely go back but would do so only with a small group of people who have similar taste as trying to get everyone on board with the same choices can be challenging and not an inexpensive endeavor.
(4)
Karl H.

Overpriced and you will leave hungry. Food is good, but you will share individual plates with at least 3 to 4 ppl in your group. Ripp off!
(1)
Dawne L.

Finally went on a long-overdue date night with the hubby, and we're glad we spent it here at The Progress. It's right next to its sister restaurant, State Bird Provisions, with the same unassuming facade. Once you step in, you're whisked away into married chefs Stuart Brioza's and Nicole Krasinski's world -- and we're fortunate transients to enjoy it! SERVICE: The staff was very accommodating from start to finish. We didn't have any reservations, but their friendly host was able to seat us promptly. Every member of the staff who served us -- from the sommelier to dining room attendants -- were top-notch. LOCATION: The modern industrial look of the dining room was hip and haute. Everything was well thought of, including the swanky bathrooms wrapped in gold wallpaper and linoleum. Loved the open space and open kitchen, which made up for the tight bar seating. FOOD: Love their take on "family-style" dining, which allowed us to try 6 spectacular dishes from their innovative menu. We started with an appetizer platter compliments of the chef (I couldn't call it an "amuse bouche" because it was hefty!), then our dishes were served in 3 waves. We chose 3 from the top "lighter" menu, and 3 "heavy" dishes, and were pretty satisfied and full at the end of it: * pig fries with shaved cauliflower and herbs (the clear standout of the meal!) * pecorino roti with perigold truffle buttermilk (fluffy and delicious!) * raw japanese snapper with turnips and creme fraiche (light and refreshing) * lamb merguez with octopus and crispy squid (a hearty and delightful stew) * lobster with bokchoy and tofu (stir-fried and seasoned perfectly) * spiced squab with chili paste (crispy skin and tender succulent meat!) We expected nothing less from the James Beard honorees, and at $65 per person, this was a very satisfying 5* meal. If you're not up for a big dinner, you can also try smaller versions of their dishes a la carte at the bar. Their menu changes seasonally, so we'll definitely be back!
(5)
Elena N.

My review is for drinks and snacks at the bar only. After karaoke nearby, my group was hungry. While they headed to the Korean place a couple doors down, I decided to check out Progress. I wasn't very hungry at all, but since I was here, I asked the bartender his two favorite dishes and ordered those. There's always room to try a few dishes at a hot new restaurant, right? Drinks: *Manhattan: black butter bourbon, vermouth, bitters ($12) *The concession: popcorn rum, house cherry cola syrup, vermouth ($11) I really liked their drinks. The manhattan was strong, but still nicely balanced. For my second drink, I asked the bartender to surprise me, so he made me a nice stiff drink. It was a perfect follow up to the manhattan. Food: *Shaved romanesco-herbs & pig fries ($14) *'Treasure chest' of fermented sausage, trout quenelles & pumpkin-rice dumpling in a 'creamy' pork broth ($26) I wasn't really impressed with either of these dishes. The pig ears were crunchy and smoky, but I thought the texture was a little too hard and chewy. And I didn't really like the smokiness of the cauliflower. I wanted something to contrast the pig ears. Not just more smokiness. This dish was a little too one note for me. The treasure chest was okay. I enjoyed the broth, but it felt like this dish was trying to be both light and strong at the same time. The delicate mousse was fighting the strong fermented sausage flavor. I felt like this dish was having an identity crisis. I want to come back and have a full on meal here. Two dishes isn't really enough to judge them on their food. The only reason I'm giving them 4 stars is because I like their drinks so much and the bartender was such a sweetheart!
(4)
Adrienne L.

I was so SO excited about The Progress...only to leave disappointed, hangry, and entertaining the idea of having a second dinner at Zuni. At least I got a good buzz from the drinks. So what happened? Well, I'm a big fan of State Bird (I may be biased, as it was also the location of the best first date ever). Therefore, I went to The Progress with high expectations but an open mind, knowing the concept would be different. DRINKS: We got drinks while waiting for our table to be ready. This was the highlight of the night. AWESOME cocktails. I got the The Mezzanine (mezcal, house banana liqueur, allspice, lime, nocino). Being on a mezcal kick from Mexico a week earlier, I thoroughly enjoyed this smokey concoction. I also tried the King's Crossing (rye, calvados, mulling spice, lemon, egg white, cider). Woah, tasted like delicious spiked apple cider. During dinner, I enjoyed a chardonnay and prie blanc. They had a short, but varied wine by the glass selection. Impressive bottle selection. FOOD: Amuse Bouche - beef jerky, fried oyster, something with trout I believe, and cheese crackers. Great presentation and strong flavors. Off to a great start! Smoked duck w/ marinated yellowfoot mushrooms & dried plum - I insisted on ordering this, as I love the duck pancakes at State Bird. Unfortunately this was very disappointing. I have to agree with the reviewer that said this tasted like bologna. I couldn't finish it. Porcini & mt. tam dumpling w/ nettle salsa verde - Not bad, enjoyed the cheese filling, but too much dough to filling ratio. Percorino roti w/ black truffle buttermilk - How do you mess up roti? Soggy and the truffle was barely detectable. Treasure chest of fermented sausage, trout quenelles, pumpkin-rice dumpling in pork broth - My favorite dish of the meal. Delicious broth, loved the sausage and pumpkin dumplings. Trout quenelles was so-so. Dungeness crab, bok choi, tofu stir fry - Ick. Barely any crab, tofu was bland and had an off putting taste. And I like tofu! - plain, fried, stinky, dried...but not this tofu. Wild mushrooms w/ pickled local nori & kale - Bland. Lacked cohesiveness. The meal wasn't a total flop, but it was disappointing and left me unsatisfied. The food sounded great on the menu but all lacked one thing or another in the execution. Other notes: -Good service in both the bar area and at dinner. Enthusiastic, helpful, and great all around. -They serve the full menu a la carte at the bar. -We had our own two top, but some tables were communal style. -Very beautiful, well-designed space. Custom chairs, tables, lighting. And the bathroom had fun colorful toilet paper. -No, I did not get a second dinner.
(2)
Adolfo L.

Yes, I'm that guy. I like to buck the trend, go against the grain, or just rebel. Okay, maybe I'm being over-dramatic, but I don't think the Progress was all that great. The most memorable thing I ate, the celery root tempura bite on the first plate of bites. If you have be a scoop of those herby, perfectly tempura fried pieces of goodness I would've been a happy camper. But alas I would got one. The downer was the Lobster Crab Boy Choy dish because I've probably had better (taste) from [enter random Chinese seafood restaurant here]. I If I needed to sum this hot and trendy place up in one sentence... Pretty girl that lacks personality.
(3)
Vinitha R.

Overall, I really enjoyed all of the food. Most of it was very well balanced and the ingredients were incredibly fresh. You definitely could taste the quality immediately. It's hard to say anything negative about the experience, but it felt like the price point was a little bit off. With two drinks and food, each of us were looking at bills well over $100. Given the quantity of food, it felt like a little much. I would definitely enjoy eating some of the dishes again, but I can't honestly imagine that I will make it back any time soon. Comparing this to State Bird may be unfair since they are trying to be independent establishments. But with the close proximity, and food/plating style, comparison comes naturally. Both restaurants have a distinct charm with well-trained and attentive wait staff. For me though, State Bird is the winner by a long shot serving up a a more creative menu with better portion sizes. Local kiwi with super-fresh ricotta, almonds & pickled sunchokes: The ricotta was freshly made in house and the texture was divine. A lovely, fresh beginning to the meal. Porcini & mt. tam dumpling with nettle salsa verde: The dumplings had a creamy, soft porcini mushroom filling. I could have eaten about 10 more. Red snapper with turnips and creme fraiche: Probably my favorite item of the day. The snapper was fresh and the sauce really complimented the flavors. Pecorino 'roti' with perigord truffle buttermilk: The roti was flaky and delicious and the buttermilk sauce was light and flavorful. Not all bites had the truffle shavings, but the ones that did were divine. Dungeness crab, bok choy & tofu 'stir-fry': I need to figure out how to recreate this light ginger sauce. The crab meat was fresh and delicious. Aromatic spiced squab with salted chili paste: Served with small pieces of lettuce, the squab was tender and perfectly cooked. The seasoning was very spice forward, but didn't overpower the squab at all. Grilled Five Dot Ranch beef with mustard-miso oyster sauce: The ordered this as an add on ($10/person) for three since I don't eat red meat. Pro-Tip: at the bar, you can order off the menu a la carte. Might honestly be better value for your money.
(4)
Christina L.

[review is for bar menu only] three of us sat at the bar recently because reservations are kinda impossible! we started with a pisco punch for me, a glass of wine for my friend, and a strawberry special drink for my gf who was already tipsy from kabuki lol. the menu format is really cool, they hand you a pencil and you can just tickmark what you'd like to try - so easy! i looked at the regular dinner menu, and i think everything is the same - which is pretty awesome. we tried - smoked duck, spiced lamb tartar, mushroom and kale, lamb + octopus, lobster and bok choy. so...every bite was prerttty good, but nothing was overwhelmingly delicious, which is slightly disappointing because i was expecting everything to be excellent! the mushroom and kale was a bit too salty; my favorite is probably the lamb and octopus - perhaps i like meatier dishes..? anyhoo - id be down to come back because the portion sizes are good for one person or to share, but overall disappointing. we paid $45 each for a not so filling meal...
(3)
Nikitha R.

I've been waiting to check this place out since it opened and finally had the chance to last Sunday. There was ample seating at the bar when we walked in at 6:30 pm and my friend and I were seated immediately. We were able to order a la carte at the bar but there is a prix fixe menu if you are seated at a table. Highlights: ***Asparagus with lime pickle yogurt and pistachio - The yogurt paired perfectly with the asparagus and the pistachio added a nice crunch to every bite. *** Tomato curry roti with ricotta and fava hummus - The roti was not cooked to my liking but the tomato curry and ricotta was AMAZING. ***Grilled Five Dot Ranch beef with mustard-miso oyster sauce - Nice flavors! ***Salted caramel floating island, coconut-creme fraiche sherbet, strawberries - A MUST. I'm not usually a fan of salted caramel but this dessert was soooo good. Overall, the quality of food and drinks and service were great but I personally enjoyed Statebird Provisions more.
(4)
Jonathan F.

We dined at this restaurant 2 Thursdays ago, and this was the email that we sent that night, I gave them time to respond directly to me, which they didn't, hence putting it up on Yelp Hi- I had a 4 top at 5:45 this evening, ate our dinner, and I had some concerns that I wanted to share. Normally I would consider posting on yelp, but in this case, since in the past several months I had such an amazing experience at your sister restaurant, I thought I would do you the courtesy of emailing you directly. We were greeted, and put at the bar, got two cocktails and they were to put it mildly, gross. I had the house liquor, bitters, orange peel, it was inexplicably cacao soaked rye and tasted in a sad way like a Christmas chocolate orange, my wife's cocktail was black butter washed, but you forgot to strain off the fat, so it tasted like fatty whiskey in the worst possible way, it took us probably 4 courses to get them down. our guests had 2 more cocktails which were fine, not good, but acceptable considering the first 2 cocktails. We were seated, 2 menus were placed in front of us, and we didn't see a server for at least 10 minutes to at least explain the idea of the menu to us. we had not eaten at this restaurant before, we knew the basic concepts, but the server would just creep on our sheet looking for us to complete our 6 dots without actually telling us what to do here. Regarding serving size, suffice it to say, for a 4 top, we paid an average of 41.50 for each dish we received, and we had trouble seeing any value in these dishes. There were some hits (the soup with sour sausage), but $41.50 for two bites each was steep, even by SF standards. The most brutal was getting 4 delicious dumplings with peas and mt. tam cheese. They tasted good, but nothing new or exciting considering the assumed cost of the dish. I understand the cost of doing business in SF is brutal,especially opening a second restaurant, but $40 for four dumplings is hard to swallow... Either way, throughout our meal we were hit inconsistently with dishes, and when we wouldn't finish one in time we were asked by 4 different servers if we were finished, which was ironic considering we couldn't get anyone to talk to us about the actual menu to begin with. We brought our own bottle of wine, and before our server plopped down our non wine glasses, he told our table condescendingly how much corkage was, which I have never experienced in my life. In particular, the final dish was embarrassingly banal, polpette with no real flavor to speak of and as we finished (forced along repeatedly by multiple servers) we found our water pitcher taken from us while still full, and when there was a sip left in each of our glasses, if we looked away, our glasses would be taken without a word. All told, we left less than 2 hours after our reservation began, and we felt needlessly rushed throughout our dining experience. As i said, a few months ago, we had a truly amazing meal at state bird, and we were so excited to bring our friends to the progress as a gift for their wedding. Needless to say, our experience from start to finish was... honestly, pretty horrifically bad, and considering what we had heard about your new restaurant, we were genuinely surprised and saddened by our experience. thanks for reading about our experience, and I hope this is at least useful for you to read.
(1)
Betty P.

WHO SCORED PARKING RIGHT IN FRONT BUT DIDN'T KNOW THE RESTURANT WAS IN FRONT OF US BECAUSE IT DIDN'T HAVE A SIGN? WE DID! My friend decided to take me here for my super belated birthday dinner. I heard that the owner of State Bird Provisions opened this joint so I was pretty excited just because I could never score any reservations at State Bird! This was the closest I could get to experiencing a "similar" vibe. The menu is family style, 65/pp so not bad at all! There were 2 dishes that stood out to me the most and they were... 1. Shaved Cauliflower-Herbs & Pig Fries - OH BOY. The pig fries tasted as if you were eating a crispy, chewy pork jerky! Very flavorful, I wish there were more. 2. Aromatic Spiced Squab w/ salted chili paste - COOKED MEDIUM RARE, JUICY, PLUMP, one of the most delicious squab I have ever tasted in my life. If I could, I would've asked for two of these instead of one. Overall, I'm glad we found parking in front. The hostess was nice enough to take tons of pictures for us! Probably will come back when there is a menu change to see how much they've improved!
(4)
Elton F.

This place is incredible! Took my girlfriend here for her birthday. The second you step into this place it's this wonderful naturesque decor. The entire place is lined with wood and there's incredible natural lighting. The 6 course meal was solid starting from the amuse buche. Actually that was one of our favorite points in the meal. There was a broccoli tempura in a cheese purÃ©e sauce, I should have licked the bowl instead of using my fingers. Of the 5 we picked, get these, pickled sausages in pork broth, roti, lamb tartare. For dessert..... The amazing floating ice cream thing. That ish just melts like a mix of cotton candy and warm marshmallows. The rum cake was good if you're into that, I wasn't so much. The service is amazing, they messed with pouring out bottle of wine to another table but they more than made it up. The food came a little quicker than we wanted but they told us that it would. All in all its just an amazing experience as a whole.
(5)
Regina C.

the food is absolutely recognizable as the sister restaurant of Statebird Provisions would be. I could see any of the dishes I had at either restaurant fluidly transfer to the other restaurant's menu without anybody noticing a variance in chef de cuisine. from the food description, presentation and taste, it's all very similar. actually, I couldn't tell and don't know if they've got two chef de cuisine but I would assume so. even the restaurant concept is pretty much the same, encouraging family style eating. the only difference is the way in which you choose your food. at state bird you choose from a dimsum-like cart and at the progress you choose a six course menu from a list of dishes. notable dishes were the farro spezzato (like a rich hearty ragu served with crisped farro and creamy cut farro), the shaved cauliflower with pig fries (which translates to pig ears), and the roti with pecorino and sun choke purÃ©e (a nice cross between Asian and Italian). these dishes were excellent and excited me. the rest of the menu, while good overall, wasn't anything to rave about (much like state bird). the desserts didn't sound as appealing so we stuck with savory for the night. now onto service...after we sat down we waited for approximately 15 minutes with no approach towards the table (not even water was poured). at this point i wondered whether we were forgotten or not assigned to a specific server considering two tables In the same area that were sat after us were already getting their cocktails. we asked if we were going to have someone greet our table, which finally got the ball rolling. the person whom we asked got us water and took our cocktail order and a few minutes following our actual server approached with a quick apology excusing himself for the few tables he was just slammed with. As a server in my life's earlier years, I understand this and how overwhelming it can be when you get three tables at once on top of your already existing three tables. from then on service was great and I have no complaints.
(4)
Hari P.

Made reservations three weeks ago and had an opportunity to try The Progress. The service was excellent! The food was very tasty. We could tell the attention to details that the chef has put forth in creating these dishes. As vegetarians, we appreciated the options we had available. The only down side I had was quantity of food. Even after the meal, we were left with this uneasy feeling of not being completely satisfied. Recommend this place!
(4)
Sheena U.

4.5 stars As the younger sister of State Bird, you could say the "pro-gress" [sic] is the hotter, sexier, bustier choice of gals. It had a friendly, upscale hipster kinda vibe with a swanky woodshed feel. The fine craftsmanship of the wood tables and choice of rustic glazed ceramic plates made me want to walk out the door with them. Anywho, onto the good part. The food! The real champion of the "pro-gress" [sic] was the pig fries. Seriously? Crunchy pig ears and fatty belly bits, deep-fried and tossed up with some vinegary sauce. The kinda food you'd want in a large bowl sitting beside you during a game on tv. The treasure chest pumpkin dumplings were the shining star of the dish. That and the amazing pork broth. The overall flavors of each dish were unique and not normally found in everyday eats, at least for the average person like me. The end.
(4)
Anuj C.

I had reservations to state bird and i noticed that The Progress next door had opened up, so i popped on in and asked if they have reservations for the next day. Luckily the had a opening and i got a reservation there. I was extremely excited as regular patrons of State bird, this place has to be good. So it had high expectations. The menu has a 6 course for $65 per person, in which you can had any array of the 6 dishes. we placed our order for the Roti, wild mushroom for apps and Spiced lamb, treasure chest, cod fried rice for entrees and coconut island for desert. Before we started we were greeted with a amazingly displayed complementary appetizer, which has a perfect broccoli tempura, trout mouse and pickled carrots, Progress was of to a great start and had me looking forward to the rest of the menu. In came the two apps the sun choke roti and the wild mushroom, the roti had a very Malaysian flare to it and as a premier bread dish, this was splendid. We had a chance to talk to Chef Stuart about it and he mentioned that he wanted bread dishes similar to their ever so popular garlic burrata and this does it justice. the roti in itself is amazing, but the dip which is ranch made our of sunflower root, ummm mind blown.... the Mushroom dish served with nori and sesame seeds was delicious as well. and had us looking forward to the entrees. We had a great build up so far, in comes the spiced lamb. there were not kidding when they said spiced, this was heavily seasoned, maybe a little too heavy. I love lamb and i usually love every lamb dish, but this just didn't have it for me, it was a bit salty and the many coats of spices on it didn't do any favors. this was sub par. the treasure chest had to be my favorite dish of the night next to the roti. the sausage in it was scrumptious, absolutely delicious and the broth in spite of being salty was delicious none the less, highly recommend. the Cod fried rice, I am not sure what happened here, but it was salty beyond belief, completely ruined the experience. I felt like the chef had a generous salty hand with the other dishes, but this went over the top. had a few bites and couldn't stomach it anymore. had me reaching for the water to try to take the salt taste off. on the whole the entrees in my opinion need a lot more work in the kitchen. for desert we order the coconut island but the waitress got us the other desert cocoa ice cream with fruit and comped it as the other dish was too salty. the coconut island was tart but manageable. as dessert go this was sub par as well. the cocoa ice cream came with huckleberry cream and was decent. but nothing i would think about or be memorable. On the whole The Progress has a good start and then came to an abrupt halt and i was sorely disappointed. Will i try this place again? sure maybe after they work out their kinks. but if i am in the area i am definitely gonna go to state bird instead.
(3)
Ravi P.

Great service. Food not much to write home about. We ordered a few vegetarian and few meat dishes. The meat dishes were apparently good (I didn't taste) and veggie dishes were not great. But the service was so good that I moved it from 2 stars to 4 stars.
(3)
Kapo T.

With the sister restaurant "State Bird Provision" right next door, I had high expectations for The Progress. With their "pick your own" menu, the dinner started off to a good start. It's hard to pick just 6 but if you want more, you can add more for the price. The space is very nicely decorated - an open, high ceiling space with fine wood nicely done. The staff was very attentive on everything - water, dishes, drink order, etc. A few dishes were very good and some were just OK. I felt the same way about State Bird Provision when they first opened but they've grew and improved so much that I look forward to going back everytime. I hope to feel the same about The Progress as I will be heading back in a few weeks. San Francisco has definitely grew with many talented chefs and I expect nothing less with good quality food but now, I am looking for creativity when the food is presented at my table. I am looking forward to growing with you The Progress!
(4)
Tiffany C.

I know that there are some polarizing reviews about this place, so I was a bit apprehensive about what to expect. I'm a huge fan of state bird, so the bar is definitely high, as State Bird is a hard act to follow. I had a planned a large party dinner here for my bf's bday. We had the semi private mezzanine area with a set course menu. They started out by bringing several plates of snacks, which were absolutely beautiful. However, I know we were all wondering if this was out entire meal, and if we had to stop at McDonald's after. Thankfully this is a gift from the kitchen, and really gave you a good sample of many different flavors. Now on to the entrees. My favorites were the treasure (amazing broth, and the mochi a pleasure surprise), and the squab which paired beautifully well with the home made korean hot sauce. I was most excited about the truffled roti but sadly this was my least favorite. Maybe of us didn't even eat our share as it had an add bitter taste. I'm not sure if it was under cooked, or if it was in the sauce, be it just didn't work for me. Otherwise all the food was great, very inventive and creative. Why not 5 stars? I've gone to many michelin restaurants that are hard to get into. However despite getting reservations at state bird 4 times, this is probably the hardest place I've ever reserved. Since my party size exceed the max allowable on opentable I had to contact them by email. I already had an opentable reservation for 6 as a backup, but emailing them was an absolutely nightmare. I had initially contacted the restaurant two months in advance, and this was followed up by about 15 emails, and 2 phone calls, and in the end to have nothing confirmed until the week before it. In the end everything worked out but I've never had such a stressful time with restaurant reservations!
(4)
Selena W.

strong drinks (get The Concession!), interesting 6 course family style concept. tack on additional dishes for $10. great open space with a bar area for walk ins. good place for a date, but it can get a bit loud. r&b and hip hop music in the background. get the shaved cauliflower and pig fries, roti with truffle buttermilk, and treasure chest! the desserts are a little on the weak side. $65 per person will definitely add up if you decide to indulge in a cocktail or two or three, so be warned for some sticker shock if you go that route ;)
(5)
Vy T.

We heard about the new no-reservations menu from SF Eater and decided to give it a try. Arrived at 4:50 with a line of more than 8 people ahead of me, most trying to get a reservation but most just wanted to sit at the bar. You can get the bar menu at a great price of $5 or $10/plate. We tried the mache with green garlic; (5) smoked duck with marinated yellowfoot mushrooms & dried plum; (4) shaved califlower-herbs & pig fries lobster bok choy & tofu stir-fry; and (2) black butternut squash with caramelized onion & swiss chard (5) poppyseed buddha cake (3) I did was not that impressed. State Bird is definitely the better option. It is pretty cheap for bar food with drinks at $5 or $10, but if you want dinner, elect for the reservation/table and minimum 6 course cause it was $75 for 2 people (food only) and we were still very, very hungry. Don't order the cake- $10 for a ridiculously small piece of what tasted like Safeway cake just softer. HIGHLY recommend that delicious butternut squash dish. yummy The drinks are amazing- the bartenders are really into their drinks and seem like they love the job-the drinks reflect it too.
(3)
H T.

we came here for my bro's bday dinner, and i really liked it. for 4 of us, we decided to share 6 savory dishes and then order dessert after that. my faves were the alaskan sockeye, treasure chest and pig fries, particularly the last 2 b/c they were so unique. the desserts were also very good, particularly the coconut cinnamon ice cream w/ tomato caramel. yum! i love the decor of the place. it's hard to tell how large it is from the outside, but i loved the high ceilings.
(4)
Julie N.

I've had two meals here, one in January and one in May for our anniversary. Both times we were happy with our selection of dishes which was well guided by the same server. I've been to State Bird a couple times too, which I also enjoyed and I love the carts and trays at State Bird but this concept of a family style menu works well too and it was much easier for me to get reservations at The Progress which is a huge plus in my opinion. I also appreciate how much they care about training the staff here. For my most recent dinner here in May I was put in a walking boot for a broken foot mere hours before going to dinner and I called the restaurant and they were very helpful in accommodating me at a table that could deal with my having to wear the boot and navigate the restaurant in the boot (much appreciated in the small crowded restaurant SF dining scene). Favorite dishes from here from both visits: pig fries, roti, wood over roasted morels (looks like porcinis now, sad) with smoked hollandaise, and the treasure chest.
(5)
Betty T.

I loved every single dish here, especially the treasure soup! Took off 1 star because the service was a bit slow. Also, the waiter insisted that I shouldn't add an extra dish because everything were "large portions".... Well, I was still hungry in the end and could have really used that extra dish I wanted... I'm very skeptical about this.... I bet waiters were told to urge against extra dishes here so the kitchen would be less busy.
(4)
Andrew W.

When I heard that the guys from State Bird Provisions were opening up a new spot called, The Progress, I had to first look up what the heck State Bird Provisions was. After seeing SBP's accolades and reading how difficult it appeared to get a reservation there, I figured that I should check out The Progress and brag about it to all my friends, or at least check-in on Facebook and get those likes! It was surprisingly easy making a reservation the night before, for three people at 8:00pm on a Monday evening. When we arrived, we checked our backpacks into their complementary coat check. The hostess notified us that our table wasn't ready yet, but I found out why, later. So, we waited around for about 25 minutes until we were seated upstairs. The restaurant space definitely opens much larger than what the entrance way initially revealed. Their drink menu had many flavorful beer options. To be honest, I was a little skeptical of the six-course family-style menu, particularly, with its sufficiency. I went to the gym earlier, so I was carrying a voracious appetite, and I've been burned too many times before, leaving somewhere hungry after blowing through plate after plate of $15 "tapas." But this was not the case here-- at the end of the meal, I was thoroughly stuffed. Let's go to the tape! (disclaimer: I can't remember what they called each of their dishes, but I'll try to describe what we selected as best as I can) Banchan 1st: Asparagus with Mascarpone 2nd: Mushrooms & Kale 3rd: Treasure Chest a/k/a sausage in a "6-hour" tonkatsu 4th: Lamb Merguez 5th: Lobster & Bok Choy 6th: Spiced Squab Lettuce Wraps Every dish had an interesting ethnic influence. The highlights were 1) the asparagus, which started off our meal with a blast of sweet and savory freshness, 2) the mushroom-kale, packed with flavor and fiber, and 3) the lobster, cooked to juicy perfection. The lamb merguez was just okay, and the treasure chest didn't quite work for me. The tanginess of the sausage and the creamy tonkatsu was a strange combination. We ended up finishing our meal somewhere close to 11:00pm. Each course came out at a leisurely pace, giving us ample time to dissect and digest each complex creation. Thankfully, I had nothing important to do the next morning, so this wasn't a problem for me. I would definitely suggest allotting about two hours when eating here. Overall, The Progress was a very enjoyable dining experience. It looks like the menu changes frequently, so I'll have to come back again!
(4)
D. S.

I'm pretty sure the bar staff here just doesn't care because there will be willing patrons that fall through from not being able to get into State Bird. The ambiance was great, but the food was underwhelming to say the least, and the bar service was meh. The bartenders gave off the vibe like we were invading their space and that they have better things to do. Again, it is likely that they don't really have to engage the customers because new people stream through constantly.
(2)
Kaisi G.

This is an overdue review. My bf and I went here for our two year anniversary and he made the reservation a month in advance. This is one of the hottest new restaurants in SF and comes from the hands of people who brought you State Bird Provisions. It is poppin' so definitely make a reservation if you can or be prepared for a wait. They reserve a portion of their tables for walk ins though so definitely come try your luck. At The Progress it's a bit different than State Bird where you get 6 courses for $65 and you mark off the menu which 6 you want to try. They have 4 different sections - appetizers, entrees and desserts and you can 6 of any of those. You don't have to pick a dessert if you don't want to which is nice or you can get all apps. Everyone gets an amuse-bouche platter as a starter and for ours we had homemade cheese crackers (it was okay), tempura oyster, baby radish in house made hummus, and homemade beef jerky. Everything else was very good minus the cheese cracker which I thought was underwhelming and kind of strange to be included with the other food. We ordered the yuzu and olio nuovo marinated raw tuna with green daikon, shaved cauliflower-herbs with pig fries, pecorino 'roti' with black truffle buttermilk, 'treasure chest' of fermented sausage, trout quenelles and pumpkin mochi in a creamy pork broth, and lastly aromatic spiced squab with salted chili paste. Everything we had was fantastic. My favorite dishes of the night were the pig fries - bits of fried pig ears and pork jowl. So delicious when eaten with the shaved cauliflower and I think there was romanesco too. Little bites of fatty goodness that exploded in your mouth like an umami fireworks show. Another fantastic dish was the treasure chest in which the house made fermented sausage was something I've never had before but definitely the best sausage I've ever eaten. It was just a very unique flavor and it's hard to describe, it tastes aged but in the good way like a dry-aged steak tastes. It tasted very meaty and unctuous which I personally really like. Also that broth? Omg it rivals any good ramen broth I've ever had. You could taste the hours and hours of the pork that simmered away to make it. Only thing was that I wish there had been more pumpkin mochi. We only had one piece each and it was so delicious I wanted more haha. Also the pecorino roti with the black truffle buttermilk sauce? I've never had anything like it before and it's something I wish I could everyday for like breakfast or something. It wasn't too heavy or rich which I thought it would after a few bites. Instead there a highly addictive quality to it that makes you want more when you're done. All in all a fantastic meal that left me wondering how they could make each bite so perfectly balanced. Each bite had just the right amount of salty, sweet, umami, and acidity.
(5)
Meredith K.

Excellent everything! Everyone is so nice, great venue and decor and service of course. The 2 of us were able to score reservations by phone and since we had flexibility on timing and dates they were able to accommodate us. We chose the shaved cauliflower - so good! Sunchoke 'roti' - unique and tasty, Puntarelle - definitely interesting and unique and probably my least favorite if I had to chose. Lamb scallopini was excellent as well as the Squab. I loved that we wrapped the squab in radicchio like leaves. They were so kind to let us have a taste of both desserts - both very unique as well. What we love is that they think of different food pairings and combining textures. Love this. We had the best seat in the house that overlooked the entire downstairs and open kitchen. Chef even came by to serve us on of the courses. I'd highly recommend and go with a group!
(5)
Ethan R.

Summary: Great buzz in gorgeous, sexy space. Well-presented and creatively imagined dishes which unfortunately let-down when it comes to flavor. The good: Aesthetic appeal of this gorgeous restaurant; creativity and presentation of the dishes; service The bad: unfortunately, the flavors do not come together as well as they might. Nothing was delicious. We had a good time at Progress the weekend before last. The restaurant is unbelievably gorgeous IMO, with a vibrant, energetic, fun ambiance. Service was on-point the entire night through, with only one slight timing issue. $65 prix fixe - choose your dishes to share with your party. Interesting dishes, creative, and well-presented. Only drawback: nothing made me say, "Wow, that's so good!". Amazing taste is essential, that's the primary reason I'm paying so much to eat at The Progress, so the lack thereof was disappointing to say the least. Portion sizes are fine, and we left full at least. Cauliflower and Pig Fries (2/5): just ok, didn't care for the astringency of the pig fries myself. Other half of party thought they were too rubbery. Spring Pea & Mt. Tam Dumplings (3/5): expertly cooked, blandly flavored Tomato Curry Roti (4/5): perfectly cooked, nice flavor - favorite dish of the night Treasure Chest (2/5): big letdown. Broth was good; the disparate pieces didn't come together well in this dish, and were average when considered on their own. Not a fan of the pungent flavor of the sausage Maitake with black cod ponzu (3/5): fine, nothing special. I've had better, and recently Five Dot Ranch Beef (3/5): Just average, blandly flavored, but flavored enough to unfortunately conceal the core flavor of the quality meat Food: 3 Value: 2 Service: 4 Ambiance: 4.5 Overall: 3.5 (rounded down to 3 for Yelp's purposes) Tab for two, with one $19 glass of wine and a $13 cocktail (tip included): $225
(3)
Tina J.

I have to say that I really enjoyed this place MUCH more than State Bird Provisions. A couple of pointers: this place is NOT for Vegetarians nor NON-red meat eaters. I don't think you will enjoy the experience if you have those dietary restrictions. I loved the ambiance of this place. It's very modern, clean, and had the perfect Saturday night vibe that I look for when I go to restaurants. I really like how the menu is set up 65/pp and you choose 6 different dishes. It's 6 dishes TOTAL for 2 people, not 6 dishes each to clear the confusion. Here are some of the noteworthy dishes in my opinion: - Treasure Chest (YES! It's as good as everyone says in all the reviews) -Squab (This was FANTASTIC. It was cooked to perfection!!) -Lamb tartare (This was surprisingly AMAZING) I liked the pig fries, but I wasn't in LOVE with it. I also wasn't in LOVE with the dessert either, it was just OK. Overall, this restaurant is really, really good. I need to go back here so I can try more dishes next time! PS- the cocktails are pretty fantastic as well. I loved the Concession, but my boyfriend didn't like the hint of cherry cola in it.
(4)
Brian Y.

If you don't want to wait in line at State Bird Provisions then check out the sister next door. It's a family style menu with large portions to be shared. The menu is very creative, but for the less adventurous it may be a challenge. My parents (in their 70's) found it a bit challenging. Over all I'd recommend it as a great place to celebrate with friends.
(4)
Courtney N.

Make reservations! It's not as difficult to nab them here as they are at State Bird Provisions (both by the same people), which is partially why we ended up here, but you still have to plan ahead. Family style, so be prepared to share your food with others. Our meal: (1) Assorted appetizer on the house -- YUM, loved this playful collection of a solid food and a sauce; the samosas and the plum were my favorites. (2) spiced don watson's lamb tartare with black sesame crisps - (8/10) - AMAZING, although I could have done without the black sesame crisps, which were light and fluffy and not oily at all, but felt strange pairing with the tartare (3) pig fry 'charcuterie' salad with fish sauce and herbs - (7/10) - enjoyed the asian inspired sauce and loved the herbs and how they brought balance from the saltiness of the pig, but still thought it was overhyped (4) 'treasure chest' of fermented sausage, trout quenelles and sweet onion-rice dumplings in a creamy pork broth (9/10) - delicious! essentially sausage + fish cake + mochi in ramen-esque broth, and the kimchi was a delicious and pleasant surprise, and the broth was to die for. (5) lamb merquez, octopus, and crispy squid in a yellow eye bean stew (6/10) -- impressive to have three proteins cooked in three different ways, but the crispy squid was the star of this dish. the stew was flavorful and the squid/octopus had great flavor, but the lamb was overpowering and salty and way too much. (6) grilled local spot prawns with brown butter & tiny garden vegetables (9/10) -- I don't like having to work for my food, but the sauce and the tiny tomatoes were AMAZING and were well worth the trouble. (7.1) coconut-cinnamon ice cream, plum sungold tomato caramel and hazelnuts (9/10) -- the caramel was really what won this dish, with the plum cutting through the sweetness and the hazelnuts/pastry puff bringing another texture and dimension to the flavors. (7.2) cocoa olive oil cake, meyer lemon curd cream and umeboshi peaches (6/10) -- be warned that the peaches are salted, reminiscent of salted caramel. overall okay, but nothing in comparison to the above dish. Was a bit disappointed, to be honest, with the overall meal. I don't know. I was expecting everything to be Perfect, but it wasn't. Loved the creativity and the Asian influences, and the servers were sweet and charming, but I wanted to love everything, and I didn't.
(4)
Angela R.

I hate to give The Progress three stars, but the meal was just okay. First off, the restaurant itself is simply beautiful! Soaring ceilings, beautiful tables, chairs, etc. The bar is also gorgeous. The restaurant was packed at 8 pm on a Tuesday evening (not shocking for SF), and we waited about 15 minutes to be seated for our reservation. We ordered cocktails as we waited and they were delicious (manhattans). I love the idea of choosing your tasting in advance and we actually decided to skip dessert altogether. We got the raw halibut, sockeye, everything roti, potato dumpling, lamb merguez, and BN ranch beef. I have to admit that the best part of the meal was the amuse bouche platter before our selections were brought out. $65/person plus a bottle of wine put us back a nice $260. Simply put: overrated and overpriced. Service was average, food was average, ambiance was average. I hate to say it, folks...The Progress is just...average.
(3)
Josie M.

i am in love with this restaurant right now. i mean IN LOVE. the decor is gorgeous the drinks are stunning the staff are absolutely wonderful and the food is out of this world there are so many great restaurants in SF, but this one is a special gem because i am always surprised and delighted by each dish. everything is inventive, well thought out, and beautifully executed. a surprise party in your mouth! i have been here 3 times and have loved it every time. i really recommend the lamb tartare with the black rice cracker and anything with "pig fries." follow the server's recommendations, they know what's up! even though it's $65 prix fixe, expect to spend at least $100/person with 1 drink and tax, health tax, and tip (you will want to tip more cause the service is that good).
(5)
Emily L.

Tried SBP next door last week and the experience was just so-so as a few of the dishes were over powering and too salty so the expectation for Progess was actually low. But we were pleasantly surprised. I guess an extra $ sign did make a difference. The dishes were all very refreshing and have none of the issues we had from SBP. The best were the nectarine salad, razor clam, squab and morsels. We are definitely coming back with a bigger party next time.
(5)
Tim L.

This is a serious meal. This is not a "monday night spot". Perfectly prepared food, highly knowledgeable staff, very interesting menu. Definitely have to eat here at some point if you haven't already, you just might want to save up for a few weeks before you do.
(5)
Daniel K.

After having been blown away by State Bird I was expecting a lot from the Progress. But of the 6 dishes we got, I'd say 2 were excellent and 4 were decent, but had flaws. Highlights: the morels - wow. An incredibly memorable dish. Best thing we had. And I am definitely a meat person. But these models had such fantastic smokey flavor and texture. Best dish. Also the pig fries were great. A bit heavy on the acid, but overall delicious. Ok-lights: pea and cheese dumplings. Missing any bite. Needed some seasoning. Razor clams - again. Nothing to write home about. The kimchi piccata was average. And the clams were unexciting. Treasure chest - way way too salty. Hard to put down. Sausage texture was not pleasant. Lamb merguez with squid and octopus - leave out the crappy lamb sausage and you'd have a stellar dish. For a restaurant with a lot of hype and a decent price tag, I expect more. Oh and the house soda was delicious.
(3)
Yifan J.

I think their menu change a bit everyday, if not everyday, at least very frequently. Ordered rabbit meatball (I don't eat rabbit though) and sausage as starters, not too impressive. The oyster fried with black beans kimchi, octopus and crispy squid, which was really good. Coconut ice cream with nuts, awesome, lemon floating island with sorbet, alright. Cocktail, really strong, I didn't do the order so can't remember exact names but they are all pretty good.
(3)
Veronica P.

Amazing!! from unique delicious dishes to excellent service. WOW!!! On our last night in SanFran last week, by my Honey's Dad's choice, we were stunned how cool, contemporary and chic this place. We were greeted with friendly hostess and welcome and served by a very friendly and knowledgeable server. From the beginning 'till the end of our dinner was a memorable experience. The MENU - outstanding! asparagus with lime pickle yogurt & pistachio raw japanese snapper with turnips & crÃ¨me fraÃ®che smoked & grilled artichokes with quinoa & shaved pig's head 'treasure chest' of fermented sausage, trout quenelles polpette of rabbit & pork with blood orange & castelvetranos aromatic spiced squab with salted chili paste You all have no idea how much I would love to describe every bite of each dishes! Let me just say that we were salivating every single bite we took. Very much Highly recommended!!!
(5)
Nina Y.

Props to the State Bird provisions team in creating another great restaurant to enjoy food at. Again, it doesn't have a sign outside, but it's right next to state bird. I was a bit early in the area so I decided to grab a drink and the roti that was so raved about (on the 7x7 magazine). I ordered the pisco punch, which is delicious. I mean I love myself a fruity drink. I also ordered the pecorino roti with perigord truffle buttermilk. The roti itself was good and the buttermilk was delicious itself as well with the truffles. But the entire dish was cold. Disappointing, but the overall dish if it was a bit warmer I think it would have been a success. Overall, great place for a drink and maybe a little dish. I'll definitely have to get back and eat the 6 course meal - $65 isn't too bad! Protip: get there early and sit at the bar to try some of their foods.
(3)
Kallie K.

Would love to give The Progress 4 or 5 stars for food and Sommelier but our server just dropped the ball so much I can't.... When we revisit and we will, I'll make sure to update review (if called for!) Great looking space. I wont get into reviewing the food... because it's delish.. yes, you should go and enjoy an evening.... but this is what we have to say about our evening... I would think each table would be approached with the idea of an endless evening (even if the staff knows they need or want to turn the table) We should not have to ask to order cocktails... They should be offered... we actually got an eye roll....not sure why the the server is too busy...someone else will run your food? Yes? Our server didn't serve us 1 item (which is perfectly fine with a runner system).... so why was he always in a rush....We had half a plate left of food ....please don't ask to take it away... At least by the 3rd plate and that many attempts the server got the idea we were there to enjoy our evening.... We really felt from the get go our guy was overwhelmed... Questions seemed a bit of a bother, didn't know answers and seemed scared to ask kitchen our question. "I'd have to ask the kitchen" and then would just stand there, as if waiting for us to say 'forget it'... Should have said "let me check with the kitchen".... Come dessert time.... which we ordered extra....we asked for an additional date... Seems small but trust me.. There were 3 of us and those things were so good, the 2 that came with the ordered was not enough, the waiter said we could ordered another dessert ... Any other restaurant of this 'caliber ' would have either a) brought us one - keeping with the even family style share per person or just tell us 'yep I can do it but we do have a small up charge'.. This in our book is a "duh".. and we would have paid extra for that date... but we didnt need an entire full dessert! The sommelier was the service delight of the night...she picked the perfect whites, reds and dessert wines!!! Thank you!!!!! Super funky bathroom... Completely opposite of the NY neighborhood garden feel of the restaurant... Fun
(3)
Mike M.

Ehhhhhhhhhhhh.......So maybe we've been spoiled by the amazing food at State Bird but I found The Progress totally underwhelming. It's a fun ambiance but the food and service were both equally inconsistent. We were all quite excited to try this place but came away calling it "The Regress." The good stuff: Lamb tartare - this was by far the best dish we had. Great presentation, fresh ingredients served table side and a unique take on typical steak tartare. MUST HAVE. Snapper - served with delicious squid ink chips. A little small for a family style dish but quite good. Morels with egg yolk - one of the better mushroom dishes I've ever had but also quite small The disappointments: Beef - tough, lacked flavor besides salt, boring greens to accompany Lamb merguez with squid and octopus - squid was great but so much cilantro you could barely taste anything else. Literally hard to eat without picking it out. Dessert - we tried both the poppyseed angel cake and dates a la mode. Some of the least memorable/creative desserts I've had in a while (were an additional $10 each) Portions were all quite small for family style and our entire group was universally hungry after dinner. For $250+ per couple there are a thousand better places in San Francisco.
(3)
Debbie W.

We were a party of eight so we had to go with the $65 pre-fixe menu. We were seated upstairs in the small loft area, which fit two other parties of four and a party of two. I enjoyed this because it's much more quiet and intimate. Downstairs was pretty busy & loud. The only problem with being upstairs is just having to go downstairs and through the entire main floor to use the restrooms. Restrooms were very nice because they are three large private washrooms with jet hand dryers and music playing for your listening entertainment. They wrap extra toilet paper individually with different color tissue paper placed in a basket for easy access, which was a nice touch. Everyone in our party noticed and brought it up at the dinner table (we're such great conversationalists). Overall, none of the food from the pre-fixe really impressed me and I feel like I'm easily impressed when it comes to food. Maybe it's due to the pre-fixe menu because now looking over the current regular "choose your own adventure" menu and what other people ate on yelp, the dishes sound amazing and much more adventurous! I am not saying the food we got was bad in any way, but the flavors were nothing out of the ordinary. One dish just tasted like ketchup (can't think of a more elegant term). I was mostly disappointed with the choice of proteins for the mains: chicken and steak. It just seemed so basic and kind of boring, but again, it was a pre-fixe. Perhaps the stars of the show may have been the dessert because they looked amazing, but unfortunately I was feeling too sick to have any. Having been to State Bird Provisions already, I was left thinking, "wait, why did they open another restaurant and what's so special about this one?" As far as service & attention, it was good - nothing to complain about. Water was always filled. They accommodated our gluten-free friend. And the dishes were served on beautiful ceramic dishes. Initially, I thought I wouldn't want to go back to the restaurant, but after writing this review, think I may need to give them another shot and try their regular menu. But since it is so hard to get reservations,...I'll just wait for another restaurant to open up.
(3)
Linh N.

The service and drinks were great. The pig fries were about the best thing on the menu. Everything was quite lackluster and definitely was not worth $20/plate. Keep in mind when they say 6 dishes at $65/pp, it's 6 dishes split for 2 people at $65/pp. Awesome marketing to get you to pay $22 a mediocre small dish. If you check the ingredients, they're mostly simple and cheap - they're just laughing all the way to the bank. If this is the same quality as state bird provisions, I won't bother trying that out either. For those of asian ethnicity - don't bother, it's all the same flavors you're used to, just dulled down and more bland.
(1)
Karen H.

I didn't have high hopes for this place since I didn't love State Bird, but it was really good. I really enjoyed the meal and the atmosphere. 6 courses family style at $65 a person, but if you want more food, additional $10 a course. We didn't do the dessert and got 7 courses because we couldn't decided. The appetizers are defiantly way better than the entrees. First they start you off with a little sample of a bunch of items. (fresh fruit, fish, beef, etc..) It was a tease, but all really delicious. Smoked duck w/ yellowfoot mushrooms-it was different with the mushrooms. By itself I didn't like the texture, but with the duck it was really yummy. Shaved cauliflower and pig fries-from the Yelpers, I heard this was a must try. I'm so glad I did. This was amazing! Crispy and just full of flavor. This is a dish you have to get. Raw Black Bass-this was a tartar w/ black chips. My favorite dish of the night. Super fresh and the flavors were just so yummy. Roti w/ black truffle buttermilk-a bit heavy, but it was so satisfying. I loved this also. Just drooling thinking about it. For the main dishes: Lobster, bok choy, and tofu-this was basically a stir fry and being Chinese, it wasn't bad. I liked it, but it wasn't anything special. Squab-I don't usually eat squab, but I heard it was really good. Super tender, great flavor and you can wrap it in lettuce. I love lettuce wraps. Best entree of the night. Ranch beef w/ mustard-miso oyster sauce-beef was cooked perfectly, but this was the least favorite. It was missing something. The greens didn't really go with it. Can skip this dish for sure. I would come back and try other things for sure!
(4)
Kp P.

One of the best dinner I have had in a while. WE came for our friend's Em birthday dinner. There was 6 of us and they put us in the second floor section, which was great, because it gives a sense of privacy and attention to detail. They provide some complimentary snacks for you like beef jerkey and vegetable and a corn fritter that was amazing! Our server explained that you choose 6 items, it could be all sweet or savory, and there are many options to choose from. We choose to get 6 savory and add on for $10 a dessert to share. Our server did get busy and it seemed like they forgot us a bit at the end, but the food more than make up for that.
(5)
Laura S.

Playful and inventive, but also fussy and salty. While especially the simplest dishes showed off inventive style, there were many moments where family style didn't feel like the best medium. I'm a compulsive sharer--at Gary Danko, the server brought us an extra plate because we were eating each other's dishes--but the added steps: assembling the 4 ingredient squab, selecting which lamb mix-ins we wanted, pouring the pork broth over the tumble of plain-looking "treasures" and especially having to divide each dish into 4 portions, felt like the next version of making guacamole tableside: a gimmick that sidelined dinner in favor of the show. And while some of the dishes were fantastic, some over-favored fermenting and many were stingingly salty. The Chef's gifts were roasted mushrooms in crisp housemade furikake, tempura mussels with too much black pepper, jerky with peanuts that tasted a lot like kalbi, housemade ham on a cracker, radishes with butter, but the unexpected stand out was the oranges with curry oil--a weirdly rich, refreshing bite. Lamb Tartare--I loved the black rice cracker, but the pickled kohlrabi overpowered the other mix-ins. After picking it out, I could better taste the fresh meat. Perhaps I could have asked our server to hold them, but if my fiance doesn't like fennel, and the other couple have their own preferences, and we're eating out of the same dish; well, you get the picture. Roti came out burning hot and crisp. Like the oranges, the uninspiring description belied a winning dish. I would have gladly eaten the whole serving smeared with the tart, homemade ricotta. Treasure Chest was the first salt bomb. The pork broth was rich, but needed the surprisingly mild trout quenelles (think rubbery matzo ball) to tame its saltiness. The mochi balls were gritty instead of chewy and smooth. The fermented sausage was new for me--strong sausage with a sour punch like sauerkraut--but it didn't necessarily go with the broth. The Morels, recommended by one of our innumerable servers, were blindly salty. Couldn't enjoy the custardy egg yolks, or the tender mushrooms, it was all salt. Polpette was not my choice but I'm so glad we got it--the creamy smoked potatoes made the dish. Spiced Squab was served as a lettuce wrap and the dark meat was richer than I'd anticipated. The wings were dried out, tough instead of crispy, and overseasoned. The right amount of rub was better applied to the meatier breast. We opted for 6 courses + 2 desserts. I should have listened to fellow yelpers: the poppyseed cake was moist, but utterly boring with stewed strawberries. The lemongrass floating island was worth it--the sorbet and cream blending to be surprisingly light. The 4 of us were seated at a booth on 3 sides of a table--the 4th side was too close to our neighbors for anyone to sit there, so the two of us at the heads of the table weren't within arms distance of the center of the table, making family style even more challenging. But maybe I'd forgive that because of the bathrooms. Possibly the greatest bathrooms ever. Not only did they have the "vacant/occupied" deadbolt--a must for single stall, unisex bathroom--but extra toilet paper was wrapped in festive giftwrap tissue and the walls and floors were pink glitter, as if a bouncy ball had exploded inside.
(3)
J M.

Came here for my birthday dinner; a gift from the better half. Picked out 3 items, the missus picked the other 3, and the rest was a stroll through heaven. The dishes were prepared attractively. Everything was yummy. Proportions were just enough. Server was friendly. The only thing I didn't prefer was all the different people that come to explain each dish as they brought it. I can read the menu card if I want to know what the dish has in it. But that's just how this place is and I'm not faulting them for that. I just don't like to be interrupted every 10 mins and have to listen to random ingredients, say thank you a dozen times, and then continue my conversation with whom I'm sitting with. I'll definitely be back to celebrate another special occasion. Oh, and you can decide to just sit at the bar and order per plate instead of buying into the $65/person thing.
(5)
Natacha M.

Oh my word!!! Put this place on your must eats list. If you don't have a list, you need to start one and add The Progress to it and while your adding this one add State Bird Provisions too. So me & the man went to State Bird Provisions a few months back and were blown away so when we heard they were opening another restaurant I was jumping up and down and anxiously waiting to get a reservation. We finally got lucky and snagged one just in time for the bf's birthday and let me tell you people it did not disappoint. The waiter was pleasant and very helpful. I wish I could remember his name. They gave us a complimentary starter which had like 6 taste bites on it. I loved each one. Then we ordered our 6 items from the menu. The squab, pig fries, dumpling, roti, fermented sausage, and sun chokes. Every dish was absolutely delish. We were oohing and aahhing after every bite. This was definitely a memorable experience. You guys out did yourselves once again. Bravo!!!
(5)
Juliana L.

Incredible menu, impeccable presentation, good service and lovely decor. You can't ask for more in a restaurant. Certainly lives up to the hype. The highlight of my meal was the uni guacamole and the lamb merguez.
(5)
Anna C.

I'm a big fan of State Bird. I was so excited to go Progress and was sure that I will love it. But, I left with a huge disappointment with a large bill for what I had. The space is nice and service was great. However, the food was very disappointing. I kept thinking, oh next dish is going to be great and one after the other everything tasted like something you can get from the salad bar in Whole Foods. It's been about a month since I went to the Progress and all I remember is everything was vinaigrette-y salad and inexpensive rosamunde's sausage was better than their sausage. Nothing was good, save yourself and go to state bird instead. It was sad dinner since I expected a lot and waited for a month. I'm definitely not going back.
(1)
Rob B.

For a place called Progress, the restaurant felt anything but. The cuisine that felt so new and fresh when State Bird launched now feels less original when it is being recycled next door with the slight addition of full vs small plates as the delivery format. You know there is something wrong when your group is served 8+ courses, and everyone likes the Roti the most and leaves *hungry*. Service was atrocious. We were seated upstairs in the group area. The main waitress frequently forgot about us, gave my girlfriend a hard time about her drink order, made snide comments, etc. She seemed very unhappy to be serving us. I am never, never coming back to this place.
(2)
Mandie A.

5 stars if you sit at the bar.. Ask for Max A. & try a taste of everything. Tapas only so GO IN!!!
(5)
J S.

Went to The Progress with a big group and high expectations, was sorely disappointed to find it completely unremarkable yet very expensive. Bad combo. Cool location, nice design and a great open kitchen. Would gladly give it 5 stars in Architectural Digest!
(3)
Fred X.

I'm floored at how good the food is here. Coming back soon! As an interesting side note, I'm standing at the bar and in walks Mr. Gary Danko. I'm starstruck (chefstruck?) and introduce myself as a longtime customer and a big fan. He looks at me and is speechless as he doesn't know who the hell I am. An uncomfortable moment for us both ensues.
(5)
Vicky L.

I passed by The Progress on their second day open as my friends and I were en route to State Bird for dinner. My friend told me that it was the newest restaurant by the SBP team, and since I'd been in and out of town over the past few months, I had no idea it even existed. So I made note to try, and after the holidays, I looked online and managed to score an early dinner reservation a few days later. My husband was delighted that I was asking him on a "date," and off we went. Beautiful decor, similar in style to SBP. I want my future bathroom to look the way theirs did: glittery copper walls and a teal door. Seriously, I had to tell my husband to go into the restroom to see what he'd be living with in the future. You choose 6 items from the menu to share as a table for $65/person. 7 items is $75/person, and so on. We ended up with 7 since too many things looked good, and a drink each (btw, the drinks are strong - I had to enlist my husband to help finish mine, since I was recovering from a cold and didn't want to pass out on the table). The menu items change slightly based on what's in season, so don't expect the same thing every time you go. Highlights: + Shaved cauliflower herbs & pig fries: these are thinly sliced fried pork ears (YUM), with a tangy spicy accompaniment of cauliflower. I could eat this all day, every day. + Aromatic spiced squab: dip a piece in the chili paste, then wrap with a radicchio leaf and eat. Like a lettuce wrap, but way better. + Farro spezzato rustico with pork jowl & octopus: almost like a sophisticated porridge. I'm usually not a huge fan of octopus, but I almost picked up the bowl and licked it clean. Just okay: + Smoked black cod fried rice: wasn't a fan of the aioli that came with it; I would've liked it better without, and I kept comparing it to SBP's duck fried rice (which I LOVE). + Treasure chest of fermented sausasge, shrimp quenelles, tofu and pumpkin-rice dumpling in a pork broth: Loved the broth, tofu and the pumpkin-rice dumplings, didn't really like the other stuff because they didn't seem to mesh well with the broth. Meh, skip: - Porcini & Mt. Tam dumpling with nettle salsa verde: my problem with "fusion" food is that they create things for the sake of being creative, instead of for the actual taste. Prime example is this dish; nothing tasted good together, though separately all items are delicious on their own. Because I don't eat beef and I'm allergic to oysters, I didn't have any of the grilled BN beef, but my husband said it was okay. Overall a good dining experience with wonderful staff and ambiance. Our entire meal, including one drink each, tax and tip, was close to $250. We did have leftovers, and I don't recommend getting more than 6 dishes for the table, as it's a deceptively large amount of food because it's just a few bites per plate. Not entirely sure I would pick The Progress over SBP, as I like some of the flavors of the other restaurant better, but it's definitely a must-try at least once.
(4)
Gillian C.

Have been here twice. First time we managed to get a reservation and second time we just walked in and got one of the little tables up near the bar straight away. The food here is lovely but it's a bit overly priced. Loved the cauliflower and pig ears were fab. Dessert was beautiful and there is a great cocktail and wine selection.
(4)
Steven W.

Everything was pretty great! Which is the problem - for $100+, at least one thing should be excellent. Food, Drinks, Service, Decor - all of it good, but somehow the overall effect didn't work as expected. I'm sure a reformulation is coming soon.
(3)
Brian J.

Whole lotta love of at The Progress-- motivated staff and a unique menu synergize to create a memorable eating experience. I'm a huge family-style buff, and I love how you are forced to do that here. Big hint: leave your picky eating disorder friends at home. Although very awesome for two people-- hip, potentially romantic even-- I'd rather come with a bigger group because you can simply try more. And there's really no telling how the dish is going to come out until you see it, only amplifying the desire to try more things in the future. But on top of the food, I have to say the cocktails were excellent, well balanced, not sweet and unique variations on the classics. In a city that's increasingly churning out terrible, over-priced cocktails, I was relived to taste these! Amen.
(4)
Trinity G.

The food is Asian and Italian inspired without compromising its New American core. Perhaps that's what New American really is. The Progress is deemed one of the top SF restaurants in 2015. What with practically sharing a space with State Bird Provision, it's an easy title to gain along with State Bird's residual clientele. Sort of their "back pocket" if you will. Prices are reasonable at $65 for five courses (easily sharable). Service was great, as expected, although the pacing was a little slow mid-meal. If you're going to do a white wine, try the Chamblis. It is absolutely gorgeous. If you're a gin drinker, try the Negroni. It is smooth. Dessert of coconut mousse (menu has changed) definitely stole the show, and I am not big on desserts. Great and memorable meal. Would recommend it to those on a $100 or less dinner budget.
(4)
Sumit C.

This was one of the most underwhelming (anniversary) dinners I've had in the recent past. The Bird State Provisions (which we loved both times we went there) reputation will take this restaurant only so far.... that was the only reason we went and came away un-impressed. Checkin: We arrived 25 minutes before our reservation. Hello, please wait at bar... thanks. No coat checkin or offer to even. Err... ok! Bar area: offers food and a couple of cozy spots for 2 also there, could recommend checking them out. The menu there has prices on each of the items... We get seated 5-10 minutes after our reservation time (10pm!). Food: In the main dining room, the *only* option is to order the $65/person family style dinner. Amuse-bouche was nice. We ordered the roti / dumpling appetizer. I've had roti (Indian) and roti-prantha (malaysian / asian), this was bland with a cheesy sauce. Weird..... the dumplings were forgettable too. For mains we got the lamb (was like mini hard sausages), treasure chest (probably the best part of the meal, the broth was yum), and tofu / dungeness crab (casually plated). Wine: we took our own special bottle, $30 corkage. Dessert: we tried both. The ice cream (honey cacao?) was yum, but others again not memorable. Dress: Casual, maybe even wear your shorts. No seriously! Ambience: loud music, which became mellow middle of meal, then loud again..... In a nutshell - if yo you want to spend $200+ on a meal for two, with corkage and tip, then be my guest. The food was forgettable, and ambience / service didn't impress either.
(2)
DeathandFood H.

Went tonight with the spouse. The space is impressive and inviting, the staff is still working out the kinks not surprising as they've only been open a few days. It was a full house until 11pm. There were 14 savory dishes and two desserts and $65 per person for 6 dishes shared. TL:DR review: family style fixed price creative food in a great space. We got: 1. matsutake dumplings with sake lees & kale-there were 2 dumplings, the skin wasn't too thick but the filling was a bit bland, the kale that they were served on more flavour 2.suncoke, rosemary & smoked cured egg roti-this was a large pile of roti with bits of thinly sliced suncoke in there. this was just a very delicious and well cooked roti. 3.spicy dungeness crab ricotta cavatelli-the spouse loved this dish while I found it one note in terms of taste. It was good portion, the size of a regular entree. 4.smoked black cod fried rice with squid & chrysanthemum-this was the kind of dish that you can't stop eating and it reminds you of homey meals. Everything about this dish worked. 5."treasure chest" pork broth of sausage, shrimp & trout quenelles, tofu and pumpkin rice dumpling. The broth is poured over table side. The broth is what makes this dish, it is so flavourful. 6. Our server brought us both of the desserts were some of our favor dishes of the meal, both desserts were more duo of dishes. a. honey cocoa ice cream & olio nuovo jasime tea poached fruits, greengage plum jam & ricotta of whey. The ice cream was dense and rich and beautiful. The dish of fruit was delicious too, none of it was too sweet and the jam was so good. b. citrus-grenadine sorbet and star anise lime caramel gingered coconut floating island- this was such a fun dessert, not overly sweet and even though it has a lot of ingredients in it, they all complimented each other. The meal started with a plate of four snack; one was sausage, one was fish and two were vegetables. Both the hostess and our main server was friendly, knowledgeable and inviting. Our server gave us a tour of the space after our meal. The bar area is walk-in only but there are no seats currently at the bar and the only seat in the area are at a bench with three small tables. They added lots of sound baffling on the left and right sides of the main dining room, the noise was still a tab too much for me. There is not an edison bulb in sight and the lighting is good and it's easy to read the menu. The space reminds me of European airports in the early 70's. The bathroom are glittertastic. The main floor and bathrooms are wheel chair accessible. I started going to State Bird Provisions the first week it opened and was immediately hooked. I didn't have the same connection with The Progress.
(4)
Michelle C.

I wanted to love this place, but came away thinking it was "fine," and it certainly is priced more than just "fine" should be. The space is lovely. It's very open and warmly decorated. We enjoyed the fun of selecting six dishes to share family style, although I do find it a bit strange that not every ingredient is listed on each dish, especially for allergy purposes. I realize the staff is very good about asking, but it was strange not to know what all the garnishes were and whether we should avoid any on that basis. The "banchan" to start were fun, but nothing out of this world. The dishes were interesting and had very novel combinations: kiwi and ricotta, mackerel tartare, etc. I have to say that I didn't love any one dish. They were all pretty good, but I feel like they lacked depth of flavor. The "treasure chest" was fun, but the best part was really the broth more than anything. For the dungeness crab and tofu dish, there was hardly any crab and the tofu was just bad. It was way too dense and felt like cooked cubes of cheese. I'm glad I tried this place and maybe they are working out the kinks, but I didn't love it. And I certainly don't feel like it's worth waiting forever to get a reservation to get in.
(3)
Eve F.

I do not care about hype. We ate at State Bird only once - before it became famous (a long time ago). We've wanted to go back, but I'm not much for booking two months in advance or camping out in a long line. So I was excited to give The Progress a try while it's still fairly easy to get in. My husband and I showed up right at 5 pm - no reservations - and got seats at the bar. The kitchen doesn't open until 5:30, so we started with cocktails (The Concession and the Manhattan). The place filled up quickly. Our bartender gave excellent food recommendations. We decided on three dishes to share. The first to arrive was the lamb tartare with an array of condiments; a perfect start. Then we had a little hiccup: our second dish took forever to arrive. It was the popular pig fries - I saw people all around us getting theirs. Our bartender was very busy and yet she knew we'd been waiting a long time; she called and even walked back to the kitchen on our behalf. When the fries finally came, she apologized for the wait and took the fries off the bill. Mistakes happen; I appreciate how we were treated. And man, those fries were tasty! Finally, we got the treasure chest. My husband loved the sausage and I loved the broth. I think the dishes we chose complimented each other very well. We made friends with the couple next to us at the bar and they really seemed to enjoyed their dishes, too (kiwi with house-made ricotta, roti). We were perfectly satisfied and really enjoyed the evening.
(5)
Jenny K.

Woohoo, date night! I was completely happy with the quality and portions of this meal. We were seated on the second floor and loved the ambiance. It was not overly crowded or loud. The selection of mellow indie tunes at a reasonable decibel was much appreciated, too.
(5)
Brittney E.

Pros: Really interesting dishes, cool atmosphere, felt like everything was something you haven't eaten before. Just like State Bird, family style dishes are fun in a big group. It was easy to work with the reservation person on finding a time - ended up going back and forth with them several times to get options, etc. so that being easy was really nice. Cons: We did the 10 person mezzanine table - waiter was kind of rude, the meal was only 8 course pri fixe and it draaaaged. There is no reason 8 courses should take 3 full hours. I didn't even spend that much time at French Laundry and that was like 14+ courses. So our group was sitting there a good majority of the time waiting for the next course/getting antsy and tired because we had the 830 reservation time. Overall: Liked State Bird a little more only because the meal moved faster and the waitress we had was really fun - food-wise they were both good but the experience was pretty different between the 2 for the other points I mentioned.
(4)
A V.

High expectations walking in here last night, particularly given the success and quality of State Bird Provisions. Brioza and Krasinski do not disappoint! Beautiful ambiance and nice casual setting. We called the restaurant directly for a reservation - though I believe they will be moving to the online reservations soon. Lots of Asian influences in the dishes. The meal began with a nice appetizer course called "snacks" - we had a delicious Chinese sausage, yogurt and radishes, trout and squid ink chip, and mushroom with truffle aioli. All delicious. Drinks are fantastic - particularly their cocktails - we had the Sunny Jim and the Mezzanine. They're looking to do wine pairings in the future. We did the 8-course meal which I felt was too much for me - but many people would say it's a great size. I will likely get the 5-course when I return. Would highly recommend the shaved cauliflower herbs & pig fries, dried duck with smoked prune prune romesco and almonds, creamy pig broth with fresh-grated pumkin-kimchi rice balls, and the spiced garlic squab lettuce cups. We also had the roti, mushrooms, and cod - great but preferred the other items. We had the Jasmine poached fruits for dessert - perfect way to end the meal. Nice and light and a great contrast to the usual chocolate-only desserts you would see at most restaurants. SF eater has the menu : sf.eater.com/2014/12/15/â€¦ . Will definitely be going back!
(5)
Frances C.

Overall: 6/7 courses were amazing. Service was good but waited 30 minutes with a reservation :/ Recommend: -lobster bok choy -first of spring asparagus - squab I don't recommend: - Treasure box (sausage with ramen broth) - Buddha cake was yummy, but a bit pricy at $10 :/
(4)
Sean F.

I'd stick to State Bird Provisions. The Progress suffers from getting a bit too clever/creative with the dishes which are also quite a bit smaller than State Bird's.
(3)
Will L.

The Progress was pretty darn good. My foodie girlfriend, Christina, and I Ubered from Powell Street and arrived in the Fillmore ahead of schedule. We enjoyed a nice park nearby with an excellent water fountain. We walked to where the restaurant was and had to double check the address. There isn't a sign on the outside. Just this large industrial metal door. We were greeted by the staff and taken to our table. Our main waitress introduced herself and gave us a short and sweet explanation of how the menu works. Which was great for me because I was a little overwhelmed. Looking through the amazing dishes, Christina and I were hard pressed to make a decision. In the end we chose 5 dishes and two desserts for $65/person. After taking our order, another staff member brought us a beautiful snack tray with 6 different samples. All were unique and thoughtful and make you want more. I'll describe the dishes in the order they came. First up, the 'Spiced lamb tartare with various 'mix-in' condiments'. The condiments included sprouts, green onion, a nut of some sort, peppers, and more. They served it with a crunchy and salty blue sesame chip. Second we had the smoked duck with pioppini mushrooms and dried plum. The duck left a magnificent smokey/sweet flavor in your mouth that was so tasty. Around the same time she delivered our shaved cauliflower and pig fries. This provided a crispy and salty compliment to the smokey/sweet duck. After our appetizer plates, we had two more coming. Another waiter brought us our Treasure chest soup and described the ingredients. He was pretty humble when he described the dish, but he didn't need to be because it was a treasure. The pumpkin-rice dumpling was just sweet enough to mix well with the pork broth. The sausages were complex and a little overpowering at times, but unique. Last we had guinea hen and pork polpette. This dish was good, but unfortunately it just couldn't compare to the four previous plates. Quite full, we still had dessert. I had the milk chocolate-black lager ice cream with cocoa sable and caraway seed. It was sweet, chocolaty, crunchy, and just the right size. The inside of The Progress is a wonderful view filled with crafted wooden tables and chairs. My one complaint is that it gets a bit noisy. Perhaps something on the walls could dampen the sound. The Progress was wonderful. We are looking forward to coming out again when a new menu comes out.
(5)
Sasha H.

It's really hard to get a seat at State Bird Provisions, even at the bar. So we ended up here, next door. The cocktails are great and their service is great too. The food was very inventive and tasty, but not mind blowingly delicious.
(3)
Kate M.

This place is divine. I had the smoked olive vodka martini and i can't stop talking about how intriguing and original it was. Props to the mixologists here and every single dish *including the beef jerky is flavorful and complex. I'm going back
(5)
Molly N.

As everyone has said, it's choose-your-own-adventure for 6 courses. Everything sounded good/weird, like combinations that you can't really imagine how they are going to work together. Don't worry, they do. What we ate: - The amuse bouche: we could have eaten 30 more, every single element was delicious. Especially the smoked trout and the little Chinese sausage. - Ricotta with beets and mandarin: Light and fresh, the mandarin gelee with the light/fluffy ricotta was perfection - Shaved cauliflower-herbs and pig fries: MUST GET. I think we could have ordered just 6 of these and been happy. It looked like it was going to be super spicy but it wasn't, it was incredible. - Poached ridgebacks with yuzu: This was the least successful dish of the night, barely cooked shrimp with carrots and other veggies - it was just ok in comparison to everything else. - Sunchoke/rosemary roti: I expected to LOVE this based on the other reviews. I liked it, it was good, but I wasn't blown away. The roti itself was perfect, flakey and light, but I didn't love the rosemary with it. - Puntarelle and escarole with kohlrabi and a soft egg: the was super tasty but so spicy I couldn't eat it. The spice wasn't mentioned on the menu so I was not expecting that, the waitstaff said it was the togarashi in the kohlrabi pickling juice. I can tolerate some heat but this was throat searing for me. Delicious though, the little bit I ate. - Lamb scallopini with fava and cippolini: this was the perfect ending to our meal. The lamb was incredibly spiced, and reminded me more of venison. Not a hint of gaminess in the meat, and an amazing crunch of something for texture. No dessert, we were stuffed! Drinks: The El Diablo cocktail was amazing and they all sounded good. Overall, I loved this place, the service was warm and friendly, the interior was relaxed and not too loud, and the meal was almost flawless. For just being open for a couple of weeks, I'm impressed. I can't wait to see what they do in 2015.
(4)
Aimee Y.

The Progress reminds me of my favorite friends- unpretentious, incredibly innovative and delightful. We managed to get a 9:45 reservation on Friday and it was worth the wait. The dining experience is full of tremendous consideration designed to delight- from inventive amuse bouche (who knew a green bean paired with nori could create a fresh taste I've never experienced?) to the curve of the table to the exceptionally friendly staff (every single staff member wished us goodnight on the way out.). The family style format of the menu is fun and choosing your dishes creates a nice sense of anticipation throughout the meal. My favorite dishes were the preserved wild salmon served with fresh spring peas, dill, and other herbs. The maitake, tofu, and black cod "stir fry" was incredibly flavorful, as was the merguez with octopus and crispy squid. I can't wait to return and bring friends.
(5)
David S.

So this was the idea they were working on while they made State Bird Provisions. While I've never been to the latter, I walked in here early on a Monday night for them to tell me they could give us a table for 2 around 8...which ain't bad. We sat at the bar, where you don't get the prefix price, but you get a la carte portions (basically enough to share for 2 people) and you get the nice casual chatting with the bar staff. The price for 2 comes to about the same. The food was solid. The Lamb Tartare was great and the Tofu & Local Crab stir fry was amazing. I'll like this place as long as I can wander in early and grab a bar spot.
(4)
L C.

I came here last night with my fiancee and we both left with the highest praise for our server, Jerald. Service was phenomenal and the whole dining experience was absolutely the best I've had in a long time. The amount of food, I felt was not at a bad price point. $65/person for 6 plates. Although, our reservations were at 9:45p, so we did have a bit of food before then. We will come back again closer to a regular dinner hour to confirm this. WOULD ORDER AGAIN: Pork Fries - Basically bacon fries w/ fried pork ears. Tossed with a tasty acidic cauliflower salad. I need more salad though, to cut the fat. Apple Sorbet w/ Black Pepper Floating Islands - Delicious way to end the dinner! Glad Jerald was kind enough to let us try this one and the Choco Honey Sorbet. The Treasure Chest - Sausages and kimchee in a broth. Most memorable for me was this pumpkin mochi they put on top. Highlight of my night! I wish they had a plate of the pumpkin mochi alone! Sunny Jim - Tasted like sunshine in a cup! Felt like I was on vacation! DON'T MIND SKIPPING NEXT TIME: Dumplings w/ Salsa Verde - The salsa verde was phenomenal. But the dumpling was a bit doughy. I would have preferred it more with a thinner skin or a crispier sear on the dumpling. The cheese inside the dumpling also made it more fattening. Roti w/ Truffle Cream Sauce - This sounded delicious on the menu, but right as it arrives, you just get a whiff of the cheese. So it's kinda stinky. The roti itself didn't have a lot of flavor, which was expected. But the cream sauce was underwhelming as well. The sauce could have used a bit of salt. SPECIAL NOTES: We started with a free snack plate, which was great. I love free. My absolute favorite item on the snack plate was this piece of radish with some sort of sauce on it. I was too excited to listen to the server tell me what it was. LOL. Something super simple, yet, blew my mind. Thanks Progress!
(4)
Amy Y.

1. Have to sit at a communal table even though made reservation ahead of time. 2. Had to repeat my drinks three times within 1 minute because the waitress cannot seem to remember. (btw, it was the only choice of Cabernet they sell by glass on the drink menu.) 3. When my friend handed our dish to the waitress, she did not say "thank you" or have eye contact. Just left the new dish on the table and left. There is simply a difference between bad service and rude. To me, this is rude service. The food was below average. We did not finish any of the dishes except tuna. And giving how small the dishes are, it tells a lot about how they taste. 65/per person + 1 drink = a little over $100 including everything. After paying, you will think to yourself, "why did I not use that money to go shopping??" In comparison, the SBP is way better and will not be back at the Progress.
(1)
Anthony S.

Kind of disappointed. Next door State Bird is in my top three restaurants of all time, where every single dish is incredible. Sister restaurant The Progress doesn't live up to a State Bird. The atmosphere and service is great, but the food was kind of boring. Granted, all the ingredients are fresh, but nothing stands out or wows me. I wanted more and felt like I spent a lot of money for bland time killing boredom. The only flavor that stood out was salt. Anyone can put salt in food.
(3)
Caitlin C.

[gluten free] I've never walked through such a random door and been so impressed with a restaurant interior. And I've never been greeted by a friendlier hostess. To add momentum, the server was a pure delight and told me the two things I couldn't have on the menu (because of celiac), and that they would accommodate me for everything else. "There's soy sauce in some things, but we use Tamari." Dear server: thank you for knowing what you're talking about. Highlights: - The snacks you start with--possibly my favorite little bites of the entire dinner. - Pork fries. Now, they're not fries cooked in pork fat. It's pork. In french fry form. Mind blown. Comes with a great salad that marries a ton of great flavors. - The cocktails (we had a Manhattan and the one with pineapple & gin) we're fantastic as well. Low lights: - Wasn't stoked on the duck. - Get your wallet ready.
(4)
Seth P.

Loved this place. Albeit a tad pricey, after assessing the quality of the food, the drinks, the ambiance, and the service, this is a 5-star review kind of place. We had made a reservation through open table, and as a party of 2, we were seated upstairs. It was a tad chilly (so bring a longer sleeve layer), but the night was also very young (we had a 5:45pm rez before an 8pm show). We had a rotation of servers, but each one had his or her own delightful personality. All of the servers knew the details of the plates they served, and then dipped out without too much of an interruption in our date night. Another thing. At first, we weren't sure that 6 plates to share would be enough (we were pretty hungry), so we ordered a 7th plate for the additional $10. We should've stopped at 6! But tasting each of the dishes we selected was such a treat. We had the dried duck with smoked prune romesco, creamy pork broth with the kimchi rice balls (yummy), pickled nori and brussel sprouts (probably my fave of the night!), smoked black cod fried rice, puntarelle & escarolle with the soft egg (also delish), and the grilled beef with the mustard-miso oyster sauce. The server reordered our selections to fit the tastes and layers for the evening and he did a fabulous job. Our meals went from light to heavy but without any sacrifice in flavor from the dish before it. And a shout out to the bartender(s)! I am perhaps one of the pickiest mixed drink persons I know - so much so that I often just stick with beer. But the pear margarita was delightful and refreshing. I finished it by the end of the salad courses, and would have switched to wine or beer for the heavier dishes, but I didn't want to spoil any room for the delightful food that was yet to come!
(5)
Martin W.

For me, more and more, the touted new restaurants in SF present dishes that combine as many ingredients as possible (that haven't been known to be mixed) achieve more in the way of an appearance of creativity than an exceptionally tasty eating experience. It was pleasant dining at Progress, but when I can't taste what I think are the key ingredients in a dish and it doesn't have much in the way of flavor, it just isn't what I most enjoy eating. Give me the (more) simple life--quality ingredients, intelligently incorporated and each adding positively to the taste, to create a mouth watering experience.
(3)
Wendy K.

I should preface this with the fact that I am ALL for a meal that is more of an experience, and more than willing to pay for it. I love State Bird and Rich Table, both of which are similar in focusing on the diner having a unique experience. The best part about The Progress was the wine. The meals, essentially 1-2 bites per person, are $11/person and my family and I found the bites to be very underwhelming. We were pushed through each course (at once point the waiter asked us if we could finish one dish so he could place another), left hungry, and each spent about $120 (including two glasses of wine). I won't go back but rounding up to 2-stars because the wait was nice and it definitely wasn't one of the worst meals I've had. Bitter about the price for the experience.
(2)
NJ A.

As long time State Bird fans we scored a reservation here on 12/15 during the soft opening dinners. We were so excited to see what Stuart and Nicole had imagined when the first bought the space. It is a beautiful space with a refined rustic and contemporary vibe and a beautiful restroom! We were a little confused by the tasting menu format vs the a la carte option so we went with a la carte since it seemed we got to try more things and get more food for the price. Cocktails were original and very unique. The flavors definitely lived up to the hype. We wanted to try everything on the menu but settled on the dried duck which was interesting but with unique flavors. We loved the pig fries but didn't care much for the shaved cauliflower. We loved the beet and ricotta salad - it was perfectly balanced and had so many flavors going on in one bite. The sunchoke, rosemary & smoked cured egg 'roti' was simply exquisite - hot and flaky and accompanied by great sauce. The spiced garlic squab had just the right amount of spice and we used to roti to make our cups instead of the lettuce. The smoked black cod fried rice with squid & chrysanthemum had a strong Asian and seafood flavor. For dessert we were craving something with a cake consistency but couldn't find anything so we settled on the persimmon sorbet & star anise lime caramel gingered-coconut floating island & candied buddha's hand. We had never tasted this medley of flavors. Very interesting and unique. Definitely will keep coming back!
(4)
Steph H.

Just dined at The Progress tonight. Definitely a much better experience than when we went to State Bird Provisions - mainly because we were able to get a reservation for tonight and not wait in line for 3 hours. :) We were seated upstairs, which seemed weird since there were still some open tables downstairs, but still okay. The atmosphere and setup of the restaurant was good. The inside is pretty deep and ultimately leads to the kitchen, and there are two upstairs areas. I'm assuming most of you know how the ordering at this restaurant works, so I'll skip that. This is what we ordered and what we thought of them: -Sampler platter: they bring this out as a 'snack.' There was a fried mussel, malaysian jerky, grapefruit with olive oil and pepper, mache lettuce with dill dip, a parmesan cracker, and pan-fried snap peas. Overall, pretty good, but the grapefruit just tasted like grapefruit - not a very necessary part of the plate. -Shaved cauliflower-herbs & pig fries. This was probably one of the best dishes we had. It comes with fried pig ear, fried jowl (maybe?), shaved raw cauliflower, and mint. SO GOOD - definitely get this. -Raw Japanese red snapper with turnips & creme fraiche. This dish comes with squid ink crackers on the side for you to load up with the fish. It was seasoned very well, and very appetizing, since the turnips were pickled and added good acidity. -'Treasure chest.' My family thought this was quite a weird dish, but my husband and I enjoyed it very much. Everything on its own is sort of random, but together, this dish definitely worked. If you are faint of heart, you shouldn't get this dish - the fermented sausage is pretty strong-tasting, and imagine pairing that with kimchi. Overall, I liked this dish a lot. The broth definitely made it. -Squab. Super, super tender, to the point of almost raw, but so tasty. The salted chili paste on the side was great. -Five Dot Ranch beef. This would be the one dish I would not recommend. The meat was overcooked, and the miso oyster sauce on top didn't add much. I think this was generally underseasoned, and not very good. -Lamb merguez. This was also a dish with very random stuff put together, but again, we really liked it. The fried squid and the octopus were delicious. The lamb sausage is definitely pretty gamey tasting - my husband described it as a 'high quality slim jim.' We ordered the elderflower floating island dessert, and the milk chocolate black lager ice cream. Both were very good and we thoroughly enjoyed them. The elderflower floating island was subtle but had a good perfumey flavor to it. The ice cream was great without being overly sweet. All in all, we really enjoyed our dinner at The Progress. Our waiter was also pretty awesome too. Definitely recommend!
(5)
Yana K.

The flavors were wonderful but I cannot get over the portion size. For $20 a dish for two people the price is outrageous. $10 per dumpling, $10 per clam, I mean it's all too much. For $65 we expected to feel full but instead we went for ice cream afterwards. We have been to their sister restaurant 4 times now and it is considerably a much better place to dine. I'm glad we tried it but we will not be returning.
(3)
pantera w.

The sister and next door neighbor to the incredible State Bird, this place has been eagerly awaited for months and finally it opened. Through some computer sorcery I got a booking for Saturday night. Walking in, you walk through a crowded bar area to be seated in a downstairs area or one of two alcoves upstairs. The decor is a basic one, with unfinished, industrial areas scattered ( or it could be they just haven't finished decorating...) Service was fine but timing of food delivery was, frankly, slow. It gave us time to digest but it shouldn't cause us to want to dream about past meals because we can't remember how long our last course was there. Not really acceptable in a place where the menu is really limited in it's delivery to communal dishes. Tried 3 of the wines by the glass; the Riesling, the Muscadet and the Nero D'avolo. All ok, but not the best examples for the price. Was not impressed with the Syrah as it was horribly young with green tannins. Happily they replaced it easily. The full bottles looked more interesting, but as I was the only drinker I could only look at them enviously. Though I saw a previous review offering an a la carte menu we were only offered a set one at $65 for 6 shared courses. Sweet idea but frankly it's bollocks. Make the portions bigger. They said the portions would be sharing size..... Not really, I'm afraid. The portions were more anti obesity than anti hunger. The food. Yes. The main reason for coming. First, a mixed amuse bouche of some pickled ( and not) radishes, some Chinese spiced sausages and other tempurad objects. It started exceptionally well with the meals show stopper; the crab. Tasty, well spiced with a touch of chili, this is the dish I would come back for. And the cauliflower/pig fries was interesting and tasty. Lamb scallopini was good but not grand. But...the squab was just horrible. Yes it's a gamey bird but there's a fine line to being undercooked. And the presentation was more backstreet Chinatown than Fillmore. Beef was okay, not amazing, the duck was just forgotten by the waiters.... Dessert was reminiscent of a Polish compote; nice in an old country sort of way. Maybe it's expecting too much after state bird and maybe is unfair to review so soon after opening but there was no opening week discount and $300+ later I felt a little short-changed.
(3)
Nancy D.

Wow! One of the most creative and inventive delish San Francisco food experiences ever. How does the team even conceive these food combinations? Excellent service, space and vibe. Noise level high. Food adventure became a party in the mouth with each of my five favorites: 1) first of the season asparagus with lime pickle yogurt & pistachio, 2) smoked duck with marinated yellow foot mushrooms and dried plum, 3) raw black bass with turnips and creme fraiche, 4) black butter butternut squash with caramelized onion and Swiss chard, and 5) lamb merguez with yellow beans, octopus & crispy squid. My least favorite: 6) pecorino 'roti' with perigord truffle buttermilk--while the flavors were wonderful, I didn't care for the texture of the 'roti'. Cocktails: Sunny Jim - addictively refreshing! Diners start off with a surprise eclectic dish of small bites, nice touch! So full could not finish the enjoyable lamb merguez dish, we opted for no dessert or after dinner beverages and waddled out. In fact, my stomach still feels full this morning.
(5)
e k.

I went here last night for the first time and was impressed. I was meeting a friend in town whom I hadn't seen for many years and she picked the restaurant. I worried in the hours leading up to the dinner whether I'd get anything to eat since I'm vegan. I was so impressed upon being seated when our hostess asked if we had any dietary restrictions! Wow! I told her I was vegan and from that point on, any employee who made their way to our table knew that I was the vegan and explained my dishes to me. It was really impressive and the food was absolutely delicious. As I said, I didn't have a say in picking the restaurant and am not sure I would have picked it since I'm vegan and don't want to put them through a lot of trouble creating dishes that aren't their specialty. But given that this was a situation where I didn't have any control over the restaurant choice, I was just so happy and impressed at the effort everyone made to accommodate me. Thank you, The Progress.
(4)
Roy C.

*4.5 stars* I didn't think that the State Bird Provisions creators could outdo themselves, but The Progress proves that ingenuity and creativity flows out of chefs Stuart and Nicole like no other SF restauranteurs. It's grand, it's fresh, and it's delicious. The unique spin on "family-style prix fixe" dining makes The Progress a must-try new restaurant -- and soon too, since this place is guaranteed to reach a level of "impossible-to-snag-a-reservation" reputation that State Bird Provisions is known for. Excellent: shaved cauliflower-herbs & pig fries spiced garlic squab lettuce cups dried duck with smoked prune romesco & almonds Good: Spicy Dungeness Crab Cavatelli smoked black cod fried rice with squid & chrysanthemum Unfortunately, I didn't find the desserts appetizing at all. Although the honey cocoa ice cream was decent, the other ones (Jasmine tea poached fruits, Persimmon Sorbet, and Gingered-coconut floating island) were either too tart or too plain to enjoy. Overall, the food was creative (a ton of Asian-inspired dishes) and delicious, with a few barely missing the mark (most notably the desserts). The King's Crossing cocktail was perfectly concocted. The service was impeccable (thanks Gerald!) and the space is roomy and comfortable. It's a must-visit that I know will only improve as it matures.
(4)
B. Y.

The service and atmosphere were great - warm, inviting and not too dark. I had the Concession cocktail, which was pleasantly balanced. However, the food was just not up to snuff. Just about everything was "too" much - too strong, too salty, too overpowering. We ordered the pig fries (good but not great), the roti (that was actually tasty, but I can get good roti for a lot less at a lot of places), the treasure chest (very salty), the black butternut squash (good but really nothing special), the Dungeness crab and tofu stir fry (skimpy on the crab and not noteworthy) and something else I can't even recall. Just wait in line for State Bird.
(3)
Julia K.

The best dining experience I have had in a long a time. Beautiful, serene decor. Delicious cocktails. Authentic, friendly service. Delicious food. The meal began with a gorgeous plate of snacks and continued with 6 perfect courses, all of which I would order again in a heartbeat. I think that this will be one of the few restaurants (others are Bouchon and State Bird) that I could visit again and again and leave satisfied every time.
(5)
S. B.

I'm glad that I was able to try this place and walking out I probably would have given the restaurant 3 stars. We were invited to go on a double date to Progress and for both couples it was a new adventure... Having tried Stare Bird already we had a positive outlook going into this dinner. The dishes we ordered were good but nothing that rocked any of our worlds. I would say 2 courses out of the six were yummy... Dessert, eh. Hmmm the service was interesting, they are prompt when it comes to setting your table, replenishing your beverages so it most definitely seems like it runs very smoothly when it comes to the table service... However there was most definitely a lag happening in the kitchen. It took a long while before we received our food and so long that the table next to us actually ended up leaving before their courses arrived and so worked it out with the restaurant to come back the next day. For a party of four we were there for almost 3 hours and not because we had eaten and decided to just chit chat and hang out. That's how long it took to get through everything and close out our bill. Here comes when our overall experience becomes a 1 star... When closing out we were told that my boyfriends card couldn't be read so I paid our half of the bill in cash and I did not look over our check as I had assumed my BF had already done that... While in the car we all discuss our experience, of course the question of would you go back comes up and 4 out of 4 say no, then we talk about the bill and realize that we were overcharged by $40 but we are to blame as well because we didn't look over the bill. On the way home my BF and I head to the bank as he is paying me back for having paid our bill and sees that his card actually went though and is pending... So now we have paid over $200 in cash. NOW THE BALL HAS REALLY DROPPED.
(1)
Jeff C.

Best new restaurant I have been to, probably since Nopa. I know, that is a huge claim, but this place is legit. I like it much more than State Bird. The food at State Bird and The Prog are both great, but the ambiance and service at The Progress are far superior (the design of The Progress is one of the best I have seen in years). Can't wait to go back and try the bar menu next!!
(5)
Lindsey C.

I was so excited to try this place and managed to snag a reservation via Open Table. The space is very open, much larger than State Bird and has a nice airy, casual ambiance. I came here with a group of 6 and enjoyed the family style service. The choose your own 6 course meal was fun and unique too. All of the servers were very helpful, accommodating, and most friendly. The dishes all seemed to be asian fusion/influenced, which surprised me. I guess I didn't do my research! Our favorite dishes were the dried duck with prune romesco & almonds, and the shaved cauliflower & pig fries, and the complimentary fried broccoli snack. Both of the desserts were also on point, but if I had to choose one the buddha's hand would be my pick. We also had the treasure chest, lamb scallopini, and squab. The squab dish was a little underwhelming for me and the other two were pretty good. Overall we had a fun experience and I would definitely recommend going with a group to enjoy the family style serving. I'm happy I got to experience a meal here, but I am not dying to go back just yet.
(3)
Madison S.

There are few meals in life that can rate as life-changing and this one may have made that list. Nothing on the menu was difficult to understand, but the perfect execution brought the food to a whole new level of exciting. Understated, but precisely executed so that each flavor, texture, smell transcended it's simple beginning. Service was excellent and all the staff were delightful. Chinese sausage and pork fries for the win. And those figs?? Divine. Can't wait to go back.
(5)
Crystal S.

Great place to go as a group. The experience of the Tasting Menu is worth it.
(4)
Andy G.

Great overall, interesting juxtapositions of textures, flavors. Easy to get a spot and service was alright. Try one of everything, ask about off the menu dishes.
(5)
grrrrl g.

AWECOME AWESOME AWESOME. Every single dish was truly sumptuous, gourmet and even generous to boot. I canNOT recommend this restaurant enough. It is true, true BLISS. Go eat this fine fine food!!!
(5)
Raquel T.

tit for tat.. friend took me to bourbon steak, i take them here.. i also took them to their first experience at sbp-which they loved they start you off with some -tempura broccoli in sauce -tray of other small bites savories in order of preference -shaved cauliflower herbs and pig fries: the best thing here -smoked duck with marinated yellowfuit mushrooms and dried plum -spiced squab with salted chili paste -treasure chest of fermented sausage, trout quenelles, pumpkin rice dumpling.. all in a pork broth -raw japanese snapper with turnips and creme fraiche -pecorino roti with truffle buttermilk -polpette of rabbit and pork with blood orange and castelventranos -poppyseed buddha cake, sicilian pistachio, mascarpone -choc black lager ice cream, cocoa sable and caraway seed imbibe: -negroni -sunny jim: so good! if you like fruity cocktails like me.. try it while we both enjoyed the progress, we'd rather go back to sbp next time
(4)
christine j.

6 course meal. Started with the duck, pig fries and squash; main course of squab, crab and lamb. Nice space, great food, and atmosphere. Would def return!
(4)
Joshua M.

If you want to pay a fortune for very little food, then this is the place for you. Dinner for three of us cost over $200.00 and each small plate had about 2 bites per person. I really feel that at these small plates places the management sits in the back and laughs their asses off about how much money they are raking in while providing very little food. I was expecting an older, foodie-type crowd, but it was mostly young techies with spending money and a desire to be "hip". As for the food (what we got of it), it's inventive and incredibly tasty, some of it a little salty, though. They may use flavor enhancers though.
(2)
David D.

Over the past year the restaurant reviewer and one of the commentators of the New York Times have complained that it can be a royal pain to get a meal at many restaurants. The chef may offer only a fixed menu with no changes permitted; or may not offer a menu at all; alternatively you may be given a poem that offers little clue to what is to come. And a meal can take hours. The Progress has put the fun back into fine dining. The restaurant is beautiful. The servers are friendly. You get a menu and can choose six of whatever the hell you want. It's kind of a marriage of Gary Danko with the old Yun Luck Rice Shoppe in New York City. The restaurant has great music, mood, and energy. And the food is very good at worst and inspired at best. One more thing, Stuart Brioza and his wife know what it means to be a host/chef/owner. They were all over the place cooking, greeting, serving, and bussing. They exude hospitality. A beautiful amuse was presented to each table that said welcome in a most tasty way. I then started my meal with smoked black cod fried rice with fried squid. The squid was great. The rice only OK as I was unable to taste the cod. This was the weakest plate of my meal. Grilled shrimp with daikon, yuzu and olive oil was light and a nice introduction to what was to follow (in my estimation the food got better as the meal progressed). Wild mushrooms came with pickled nori and brussels sprouts leaves. The mushrooms had that earthy taste that I so love; the brussels sprouts leaves were a nice accent. I did feel that there was a bit too much acid on the plate but others would likely disagree. Treasure chest of fermented sausage, fish quenelles, tofu, and a pumpkin rice dumpling in a pork broth was a highpoint of the meal and a great palate cleanser. I suspect that this, in various guises, will become a signature of the restaurant. Two meat courses came next and each was wonderful. First, Don Watson's lamb scallopini with fava beans and cippolini tasted the way lamb should (the Don Watson name gives you a hint of that before this plate arrives). Next, BN ranch beef with mustard-miso oyster sauce had that mineral taste that you rarely experience these days in meat. Overall a great but expensive meal. With a cocktail, tax, and tip I dropped $100 on my meal. But it was worth it. One does wonder whether the pricing will limit the popularity of The Progress. I left wondering whether they might offer a less expensive three or four course alternative to the full 6 course meal. In any event, The Progress points the way towards dining the way many of us wish it to be.
(4)
Graeson N.

Great service, great ambience and delicious food.
(5)
Amber W.

Both staff and food were fantastic. One of the best value for a tasting menu in the city. Truly impressive.
(5)
Sarah H.

We had an amazing dinner date here... *Hostess and waitresses were so nice and accommodating with my food sensitivities. *The food was immaculately put together and presented. Great dishes for sharing. We were so full by the end of our 6 plates. But very satisfied and really felt like we got a broad selection of the menu. The pig fries and the sausage soup were highlights for me. Each dish was so unique and had thoughtful flavors. *The decor and ambience is off the charts. Very cool setting. Perfect size. Great music. Love the tableware. Nice crowd. I would recommend this restaurant to all foodies of SF! Sarah
(5)
Scott C.

The entire restaurant runs seamlessly, as if it has already been there for a long time. You would never guess that it is new because everyone is so knowledgeable and professional. Emily was our server and she is fantastic. She is warm, attentive and enthusiastic. The food comes out in waves, just as they. The plates are meant to be shared, like large tapas. Each dish is creative with many different flavors and textures. The food is a blend of influences from all over the world. Some of the ingredients are intricately prepared like the prune that accompanies one of the desserts. It is poached in jasmine tea and then tempura fried. I could have eaten a bowl of just that. We were greeted by the chef at the end of the meal. He was friendly and interested in our experience. We noticed that he also served food to various tables so that he could participate in different roles during the evening. By the way, they serve cocktails! The cocktails are as creative as the food. The wine program is more extensive than the one from State Bird, but I think they may eventually combine them. Overall, we had a great time and I would definitely go back!
(5)
Andrew V.

Absolutely gorgeous space, fantastic and helpful staff, interesting menu. Kristine and I went for the first time last night, knowing it hadn't even been open for two weeks yet. We were lucky enough to have snagged an early reservation and I can't tell you how excited we were! We ordered the requisite six courses, five savory and one sweet. My favorites were the dried duck and the treasure chest. Yum! The lamb was a bit bland, though the greens that accompanied it were delicious! After two or three courses, though, I picked up in a strong trend: all of the dishes were VERY salty. I've got a salty palate, so usually this doesn't bother me... but I really felt like I was being smacked over the head with salt by the fifth course. Given the restaurant's pedigree and price point, I think I was hoping for more subtly in the flavors. I mean, I make dishes that taste mostly like salt in the comfort of my own home and for a lot less money! As a dining experience, The Progress was to notch. If you're not a lover of very salty foods (or very porky foods), however, I suggest avoiding it until they have a bit more time to normalize and work out their minor kinks.
(3)
Neal M.

Once you get past the hipsteresque approach to decor, wait staff and menuing, the food was outstanding.
(5)
gordon g.

I went here for my birthday and we got seated right away but after that the service was more laxed. Our food came out pretty fast but if they didn't tell us what the dish was, I would have not guessed what they were.
(4)
Maria D.

Ate at the bar, just had 3 dishes and dessert but everything was delicious the staff was so friendly cocktails were flavorful, I want to come back and try the 6 course
(5)
sean r.

This place lived up to the hype just as State bird did. It felt a bit more expensive and felt like a place for drinkers more than State Bird. They had a good cocktail menu and a solid wine list whereas State Bird seemed more about the food than drink. Progress delivered on both. The Roti was amazing.
(5)
D. K.

I have been here twice now, and have really enjoyed the experience both times. If the menu always stayed the same, these are the dishes I would DEFINITELY order again: -Shaved cauliflower-herbs & pig fries -Tomato curry 'roti' with ricotta and fava hummus These are the dishes I would probably order again (LOVED them): -Treasure chest of fermented sausage, trout quenelles, and sweet onion-rice dumplings in a creamy pork broth -Wood ove roasted morels and smoke hollandaise -Tempura of baby favas with manchego & pickled dried peppers -Aromatic spiced squab with salted chili paste These are the dishes we enjoyed, but would probably ditch to branch out next time: -Spring pea and Mt. tam dumpling with leeks vinaigrette -Lamb merguez with yellow eye beans, octopus, and crispy squid -Grilled Five Dot Ranch beef with mustard-miso oyster sauce
(5)
Ellie S.

Excellent presentation, fantastic service, great food. I loved shaved cauliflower, asparagus with line
(5)
Priyanka T.

I'll start with a warning * It seems like an upscale and dressy place, but it is not, so do not dress NY style. SF style should work*. We were super excited to try State Birds new sister restaurant, but the excitement died down after we dined there. The concept is more family style, where one can order 5 dishes to be shared and each order a dessert of their own.The most underwhelming dish was the Pecorino Truffle Roti. The dumplings at Statebird are so much better. They can learn a thing or two from there after all State Bird is their role model. The tofu - dungeness crab was okay as the tofu was super hard and the whole dish was not flavorful at all. The only one star goes to the Treasure chest dish where the broth seemed similar to what we've had at SB and another star for being State Birds's sister. They do have the potential especially since they are from the same folks as SB, but need to make changes to their menu if they want to succeed. They just got nominated for the James Beard.. Seriously?? May be because it's peer pressure. Stop riding on State Bird's success and be innovative. From most of the reviews below, I see people are not pleased with this new place, so may be just give it a try. But first, I highly recommend you to try State Bird if you haven't already.
(2)
George S.

My first negative review. The food was very good, and so was the value. When we arrived there were about 25 people milling around the entrance. Our reservation was for 8pm, and we were seated at 8:32. Because they charge a $50 per person cancellation fee I believe the onus is on them to NOT overbook. While waiting I had a beer at the bar. They could have comped it, but I paid cash; $6.50 with a $1.50 tip. Reviewed bill after dinner, which I rarely do. An extra $6, which I questioned; it was for the beer that I had paid for. No mention of it with the bill. This is unacceptable, and I question the ethics of this place. Very unfortunate
(2)
Ken C.

the complimentary starter was probably the best overall. and the quail dish. wow it was superb. to convert something really ordinary into spectacular. the progress did a good job on that. other than that, the rest of the dishes we ordered was a miss. the in between time waiting for the food to arrive was such a drag. it was almost torturous. ZzzZzzZzz will not be back.
(2)
Zack S.

Ok, so I dine alone. I know. But I remember passing on State Bird Provisions a year or so back (ya know pre-Beard award and reservation system hack) after looking at the potential difficulty getting a reservation. Now it's essentially impossible unless you spend an hour or two waiting in line outside. So, when I happened to find a dining for 1 table on short notice I jumped. Overall, good. Not great, but good. Ups and downs. Lefts and rights. The food ranged from interesting to boring. Details below, but highlights were the treasure chest and rustico were amazing. Must trys and they made up for the misses (see lamb). Yes, the place just opened and are probably working things out, but the biggest problem here is going to be how they manage the table to kitchen interface. You order for the table and they bring food to share based on the number at your table. Love the idea. Yet, then how was dining for one such a problem for the staff? It's like it blew their minds. Essentially my dishes came out sporadically. So I waited 30 minutes then received three dishes at once. The last was cold by the time I got to it. Then waited another 30 for my next course. You get the idea. The courses are diverse and since they didn't come in a predictable order any attempt pairing individual wines here would be difficult (sometimes I split half for whites and half for reds. Don't even try here. Pick something that will go with everything off their ridiculous wine list). The staff didn't seem overwhelmingly educated on the menu (which is odd at this price...overheard things like "oh so you had the farro" "No, that was the crab" "Oh, i haven't had that dish yet"....Seriously?) The rundown: Snacks: Didn't exactly wow me. Seriously tempura broccoli? Nothing wrong here, just not a strong first step. Spanish mackerel tartar with horseradish creme fraiche: it was fresh and nice. again not amazing but the mackerel was very good. The squid ink chips were a nice surprise addition that added a nice bitter/saltiness to round out the dish. B+ Porcini and mt tam dumpling: this actually came last of the first set of dishes and didn't get to it until it had cooled, but it was tasty and had a nice smokey undertow to it. B- Farro Spezzato 'rustico' with octopus and pork jowl: awesome. great depth with bit of cumin (?). Super tasty. Elegent, yet rustic. Really it's a ragu with octopus and piggy. Delish. A 'Treasure Chest' of fermented sausage, trough quenelles and pumpkin rice dumpling in a 'creamy' pork broth: again awesome. not listed here is that there is also kim chi in which pulls out the sour notes in the sausages (also fermented). It contrasts greatly with rich broth. The pumpkin dumpling was also super flavorful. Superb. A Don Watson's lamb scallopini with fava greens and cippolini: This was a flat out fail. The lamb was cut thin and so encrusted with sesame cooked to the point of flavorlessness. It didn't work with the greens either. F (no joke) Guava on buttermilk sherbet with black pepper floating meringue: The buttermilk sherbet was nice and the guava went well. Same for the meringue. Yet they didn't really go. It was like two deserts in one. It was two parts of separate deserts. Not perfect, but both parts tasty for a subtle finish, which I actually appreciated a lot. For food porn, I hate getting to the second to last dish and just being done with rich food only to have eat an over the top desert. I'd rather they go this route. B Currently $65 for 6 courses (10 more per course per person I think...) so I'd give it a B though I'm perhaps be a bit generous. Again. Wine list: amazing.
(4)
Yan K.

A very pleasant experience at The Progress. We had (in rankings of our favourite to least): - lamb merguez with yellow eye beans, octopus & crispy squid - a lot of flavor and texture - raw japanese snapper with turnips & crÃ¨me fraÃ®che -- light and had a nice wasabi taste, really understated - aromatic spiced squab with salted chili paste - cooked very well, tender meat which is hard to do! - shaved cauliflower-herbs & pig fries - I liked this a lot, the fries were not very fried (which I disliked), and a lot of flavor. My boyfriend wasn't a fan as he thought it was too acidic - 'treasure chest' of fermented sausage, trout quenelles - as Asians, suppose we thought it wasn't too special. The chinese sausage we have all the time (and we didn't even think it was the best type), but the pumpkin mochi was good. Nice to have a soup during the meal - smoked duck with marinated pioppini mushrooms & dried plum - we both thought not too memorable We also ordered a serving of the dessert (poppyseed angel food cake) to share for the two of us, which is what the server recommended. It was fine - we wanted a dessert to round out the meal, but also wasn't super memorable. Service was fast, it took 2 hours for our meal, even though the food came out quickly. Decent value for a high-end restaurant. Portions were adequate, we felt full but not stuffed after the 6.5 courses.
(4)
Elisa M.

Really a 3.5 star review, but I'm feeling generous so I'm bumping them up to a 4. Luckily for me, I have never had to make any reservations even though I have heard the reservations are so hard to get. The food was fresh and the service was great. Sometime I get slightly annoyed when restaurants try to make a buck off of Asian food ideas. Like their treasure chest dish. In theory it sounds great, and everyone raves about it on yelp. But really capitalizing on lap cherng??? Plus it wasn't good, their lap cherng is fermented and sour! Bleh! The other Asian inspired dish, lobster and tofu was meh.. Bland seriously how do you mess up lobster? Everything else was delicious though, lamb carpaccio, duck, etc.
(4)
Brenda S.

This restaurant is probably the best eating experience I've had in a long time. From the beginning to the end it was a memorable experience.The restaurant has a casual atmosphere not fancy but well thought out. Everyone was very friendly and helpful from the maitre d to the all the servers and especially our waitress. The food was amazing and the service equally so. Its expensive but worth the price. You choose 6 dishes for $65 per person and they create the dishes for the size of your party. You can add a dish for $10 per person we added one dessert at the end. What I liked about the restaurant is that they brought out two items at a time and spaced the food. Bringing out the lighter items first and than the more entree driven items towards the end. They also grouped menu items that were complimentary and thus enhanced the taste and the experience. We had the ricotta, raw halibut, spring pea dumplings, baby favas, cod, squab and the apricot ice cream for dessert. I think our favorite dish was the favas. The food is fresh, hot and the chef created a wonderful blend of textures and flavors to enhance your dining experience.
(5)
Johanna L.

I suppose my new year's resolution is to eat out each night and at a new restaurant every time. I made my way out to The Progress with the BF and a friend visiting from LA (with whom I also went to SBP my first time!). We aren't the type to make reservations, so we pressed our luck by going early to wait in line for one of the few tables left open for walk-ins. The BF and I arrived first at 4:30p; no one was in line yet, but the SBP queue had already gathered. Here's the deal: if you don't have a reservation, you can get there early to wait in line and try to snag one of the seated tables. There's also an option to eat in the bar, but the tables are small and best for 2 people max; I even saw some people standing to eat at the bar -- whatever works. They open doors @ 5p for both resos and walk ins, with the option of hanging out by the bar to grab some drinks. For walk-ins, first seating is at 5:30p so we hung out for a bit. Cocktail prices are reasonable, with the usual selection of gin/rhum/bourbon/mezcal/tequila style drinks. Our table took awhile and I had to check in with the host again (who seemed a bit stressed), but we were eventually seated closer to 6p. The dining style and cuisine focus is quite different from SBP -- less tapas/dim sum and more family style portions with a huge emphasis on Asian flavors. The table has to decide on 6 dishes to fit within the $65/person, but if you want to add additional dishes, it's an extra $10/person per dish. After you decide which 6 plates you want, the chef and staff will portion out the dishes depending on the size of the group. We selected the following: + Amuse bouche of smoked lap xuong, fermented goat cheese and pickled radish, broccoli tempura, and toasted seaweed with a salmon/mustard seed topping - beautifully plated and great rich flavors to kick start our palates. This really set the tone of the Asian cuisine themed menu. + Shaved cauliflower-herbs and pig fries - one of my favorites of the night; the pig fries were crispy yet chewy at the same time. I could have ordered 2 of these to myself. + Sunchoke, rosemary, & pecorino "roti" - we saw someone order this at the bar and knew we had to get it as well. The roti dough was freshly made and presented in a tent like, folded manner with shavings of pecorino on top of it. I didn't care for the specks of rosemary in it, but the sunchoke was a nice break from the rich flavors. + "Treasure Chest" of fermented sausage, fish quenelles, tofu & pumpkin rice dumpling in a creamy pork broth - the production of pouring the broth into the soup is part of the experience. Seriously, do not sleep on this. The broth is rich and creamy like a ramen broth, with the tofu fried to a unique consistency that still maintained it's fry even while in the broth. The sourness from the fermented sausage (reminded me of something we ate in CPH) created a well-balanced amalgamation of flavors. + Don Watson's lamb scallopini with fava greens & cippolini - encrusted with sesame seeds, the lamb was cooked well and had a nice crisp due to the sesame seeds. By this time I was getting a bit full, so the smaller portion was fine by me. - Smoked black cod fried rice with squid & preserved lemon - I suppose I expected this to be like Mission Chinese Food's salted cod fried rice, and it wasn't. The consistency was more creamy and that's likely due to the rice being recently made; not the day old rice we usually use to make this ;) - Aromatic spiced squab with salted chili paste - we didn't actually order this, so when the chef brought it out we were confused. Our server had made a mistake and as a way to make-good, extended this plate gratis which was extremely courteous. Squab tasted like a mix between quail and lamb with a five-spice like rub; I wasn't over the moon about this dish so it was great that it was free. Dessert: our server gave us the option to order both desserts as 1 dish which was awesome -- he just asked us which one we wanted more of to portion it out accordingly. + Honey cocoa ice cream & olio nuovo w jasmine tea poached fruits, greengage plum jam & ricotta whey - dat honey cocoa ice cream was the richest chocolate ice cream I've ever had and want to keep eating. Mixing the jam and fruits together was also a nice refreshing touch. - Triple citrus sorbet & star anise lime caramel w gingered coconut floating island & candied buddha's hand - more neutral on this one, I could have eaten just scoops of the honey cocoa ice cream and been satisfied. Service was impeccable (despite the delay in being seated and the host looking confused when I checked in with her), the ambiance was bright and lively, and the food was spectacular. The tables were actually made from a tree in the Presidio that was either cut or had fallen down 4 years ago, and had been curing ever since. Apparently I'm into tables.
(5)
Marilyn T.

To be honest, despite my 6 visits to State Bird, I've never LOVED it, but I figured that since The Progress was the originally slated project, it would be worth a try. Even though they've only been open for 2 weeks, things ran super smoothly, and food execution was spot on. The space feels more open than State Bird, and there is a small bar area that is available for walk ins. Reservations are getting to be just as difficult as for State Bird next door. Everything is family style, so between the members of your table, you choose 6 courses (could be all 6 savory or could include dessert). Cocktails were also really good. - Wild cat: I don't usually love licorice, but the absinthe in here was subtle, and the drink was very well balanced. This was definitely my favorite - Negroni: a bit too heavy on the campari for me, but the umeboshi vermouth was interesting - El Diablo: if you like ginger beer, this one is good, not too sweet Onto Food: 1. "Amuse": a giant platter that was like a full course in itself - this was a nice surprise! (a) Fried broccoli on a mushroom aioli: This is NOT your ordinary tempura broccoli - it was sweet and tender but had a good crisp outside with an almost potato chip flavor. I don't know how they did it, but this was the best broccoli I've ever had (b) Turnips with goat cheese cream: this was probably the most mild of the 4. (c) Chinese lap cheong: sweet, classic Chinese sausage flavor (d) Squid ink crackers with smoked trout, topped with horseradish: the squid ink crisps were very light and were really good; the horseradish was very mild, but the combination of all 3 things went really well together 2. Dried duck: thinly sliced dried duck, which was on the saltier side, but this was balanced nicely with the smoked prunes and the potato croquettes. The croquettes were small, nicely crisped, and actually pretty dense inside; the romesco was good with these, too 3. Shaved cauliflower and pig fries: the cauliflower was like shaven kimchee, but the real star was the pig fries (pork belly, pig ears). The pig ears were amazingly crisp and had so much flavor - the pig fries were definitely one of the favorites of the table 4. Farro spezzato with guanciale and octopus: the octopus was charred nicely but still very tender inside. The farro was creamy and topped with squab liver, which I had never had, but it added great flavor. The guanciale was really nice with the creamy farro. 5. Treasure chest: fermented sausage, fish quenelles (like Asian fish balls), tofu, pumpkin rice dumplings, and a tonkotsu dashi broth. The broth smelled like dashi and looked like ramen broth. I loved the house made fermented sausage, which was very strong and savory. The tofu was like agedashi tofu but had a thicker batter, which I didn't love, but it held up to the broth. The pumpkin rice dumplings were like pumpkin gnocchi and were pretty amazing. There was also pickled cabbage on the bottom to balance out the dish. It was surprisingly good even though the ingredients sound kind of random. 6. Smoked black cod fried rice: the black cod was not as strong as salt cod in traditional chinese fried rice, but I liked the less salty flavor of it, and it was in large pieces. Calamari added a nice texture. If you're not expecting traditional salt cod fried rice, it's good; otherwise, it's a bit more mild 7. Spiced squab with salted chili paste: the most impressive dish in terms of technical execution. A very thin squab was perfectly charred but medium in the center (I assume sous vided), and it was cut up into bite sized pieces. Raddichio was spiced with 8 spices, and you wrap it with squab, smoked meyer lemon drizzle, and their house chili paste. This was the best squab I've had, and I've never had it cooked so perfectly. The lemon went surprisingly well with the spiced chili paste, and it was a very well balanced and unique dish. We were all stuffed by the end. Pacing was good on everything, portions were just right, and the dishes showed the chef's versatility. I'm very glad I snagged some more reservations because I'm definitely coming back
(5)
Clayton S.

the progress is a pretty good restaurant, but i thought it was a bit overhyped. i made a reservation for 6 about a month in advance and snagged myself a 9:30p dinner on a friday night. we were given a reasonably priced wine menu and a list of 15 savory dishes and told to select 6 for the table. there were also 4 dessert items anything beyond that would be $10 a plate for each person that wanted something extra. all dishes were served family style and were pretty good, but nothing really stood out except the kale & mushrooms dish and the "treasure chest". in terms of ambiance, i felt that the entire experience was very intimate despite the placement of our booth and the restaurant being well lit. it's hard to explain, but even though we were surrounded by people, it still felt like we had a private table and area of our own. overall, the experience was good. i'd recommend this restaurant to others, but more so for people who are looking to enjoy a decent meal amongst good company and less so for the food critic.
(3)
Christina S.

If State Bird didn't exist, I'd give Progress a better review but alas I've been spoiled. Roti was yummy but you can't go wrong with fried carbs and cheese. Smoked duck just tasted like ham. Super small portion. Lamb merguez (sausage) was a winner. State Bird quality there. Cane with octopus which was cooked perfectly. Liked sitting in the nook in the bar area but it got really loud. $30 corkage fee! Come on now. $70 bill and left hungry. I'll stick to State Bird.
(2)
Lynn F.

I really really wanted to like this place. I love trying new restaurants, love food prepared well, love the whole experience. Really enjoyed State Bird next door so decided to celebrate my birthday at The Progress. Love their interior design and they have the friendliest staff ever. Love, Love, Love. So we each fill out our pick six cards and think good thoughts. Judging from the rave reviews I added a star to compensate for my apparent ignorance. I ordered everything I like and dish after dish tasted exactly the same. Random normally tasty bits chopped and mixed together with no natural flavor topped with a spray of perfume. Well, maybe not perfume, but that's what my unhappy stomach thought an hour later. You don't want to know the details. Oh, and the cocktail I ordered was their spin a a pisco sour. No egg white, added pomegranite juice and that spritz of perfume taste. Made rez for about 10 days in advance, that's weird, everyone talks about long waits. It took me several days to be able to order any food that was artfully combined. At least the vegetables looked like vegetables instead of that blob of green foam that some genius chef invented. There, I gave myself away, won't get my foodie badge.
(3)
CL S.

I wanted to love this place. I had one of the more memorable meals of my life at their sister restaurant, State Bird Provisions. However, I ended the evening with a sour taste in my mouth. Don't get me wrong, the food was fine and the service was decent. Just not when paying $65/pp for a family-style menu that allowed 2-4 bites of each course. I am willing to pay for an excellent meal, but at the Progress, it felt like robbery. For our a table of five people, we had to agree on 6 menu items that we would share family-style. When each of the courses arrived, we were each able to try a very small portion. So, that's $65 for a few bites each of 6 items. At State Bird, many of the dishes were stand-outs, with bold, memorable flavors. At The Progress, the only dish that I will remember is the Pig Fries. We also enjoyed some delicious (and very expensive) cocktails and wine. When all was said and done we paid $800. I'd go back to State Bird Provisions in a heart-beat, but unless they change the menu format at The Progress I will stay away.
(2)
James T.

I liked state bird more. Loved the pig fries cause I knew what they were made out of. Service was top notch :)
(4)
Patrick C.

Ahhhh...State Bird's sister restaurant. I enjoyed State Bird very much...so much that I would stand in line again for an hour before it's door's even open. So The Progress...would I stand in line here?...the answer is NO...I don't think I would come back again for their food at all. Their cocktails were delicious...though had their 6-course dinner with my chosen items from their daily menu and it was just ok-just ok-just ok...didn't wow me at all and makes me a bit disappointed just because I had such high expectations due to the State Bird relation. I couldn't even remember what exactly I had and can't name it off the top of my head...nothing to remember here...nothing too good...sorry.
(2)
Mike W.

The Progress absolutely lived up the hype and met our lofty expectations. Our service was great,--friendly and attentive. All the dishes were explained when requested and we were given advice on which dished to order so as to not have too much or not enough food. We had six dishes, no extras and no dessert. The best was the lamb merguez with yellow eye beans, octopus & crispy squid. Probably the best dish I have had in the last few years anywhere. The different flavors and textures matched perfectly. An absolute standout dish. Next best was the roasted mushrooms & kale with local wakame kraut. Seemingly so simple but incredibly flavorful. Next best was the shaved cauliflower-herbs & pig fries, pretty fantastic as well. Next best was the smoked duck with marinated yellowfoot mushrooms & dried plum. The only dish that disappointed for us was the grilled Five Dot Ranch beef with mustard-miso oyster sauce. Something about this just didn't gel and for us it was fairly bland. So overall 5 of 6 dishes were very good to excellent, with the top three above being pretty fantastic. Only tried one cocktail, the Paloma, which was well balanced. The Progress is definitely worth another visit as six dishes leaves many things untasted. Highly recommend this place.
(5)
Chris C.

Fantastic! went for the wife's birthday and it was killer. great service and great food. don't expect to leave here feeling stuffed though. people who are looking for quantity over quality should go elsewhere. We will definitely return.
(5)
Tara S.

I wish I had good things to say about this but I struggled to like any of the dishes I had. When I went to State Bird Provision all the dishes were unique, complex flavors which went together harmoniously. The Progress I felt was a shot in the dark and a huge stretch. The flavors did not complement each other nor did they feel like they were naturally suppose to be together.
(2)
Jemma L.

Seated us 45 minutes late and I only enjoyed 3 out of 6 dishes. A bit disappointing since I love state bird. Our waiter also did not check on us very much. I will have to go again though as maybe they were just having and off night.
(3)
Freda S.

I don't usually write bad reviews but this one takes the cake. Came in (after 1 of our group had stayed up till midnight exactly 30 days previously to make the rez) with 4 other ladies for a birthday dinner. We aren't the types to care much about what things cost but this needs to be addressed. We ordered 8 dishes in all, 4 martinis (no special gin) & 3 glasses of wine (nothing extraordinary) & walked out with a $700 tab! I wonder if the woman who looked at the bill didn't have her glasses & I wasn't going to ruin the birthday girl's evening by making a fuss but I'm sure they ripped us off. The food was ok, I've had better (just went to Japan where everything was incredible) & for a lot less money. They must think they are so precious that they can make up pricing as they feel we deserve it. I will never go even near that place again!!!
(2)
Jessica C.

Really cute and unique ambiance. I really enjoyed the entire experience, very unique. The waiters were also very hospitable and friendly. You get to check 6 items and it comes out in family style for however many people you have. Each person is $65, not including service fee and tax and tip. I did like trying the asian fusion and my favorite was probably the pig fries and the skua? Very tasteful and unique! Would definitely recommend to friends and family!
(5)
Michael R.

6 delicious, innovative dishes for $65? I think this deserves the "As good as it gets! rating.
(5)
J K.

Since state bird is one of my fav restaurants, I was super excited about coming to the progress. I can honestly say this is my new fav and I was impressed with everything. The fusion of delicious flavors and quality ingredients matched with superb service. I think there are many overrated restaurants but the progress deserves all the raves.
(5)
Quan L.

We went to The Progress for an early Valentine's Day dinner, and the food and service was amazing. At every turn, our wait staff offered above and beyond service, proving superb direction navigating a menu with a plethora of menu items that sounded (and turned out to be) delicious. The highlight of the seven-course dinner was the spot prawns, which were succulent and so flavorful. The small portions were deceiving, as the dishes were so wonderfully rich and filled with flavor. The recommendation by the staff for us to add a single dessert, in addition to our six savory menu, was much appreciated, as it was the perfect small complement of sweet to a wonderful progression of savory dishes. At the end of the night, we were so satisfied with our meal and the service provided. I would highly recommend The Progress to anyone wanting to try a family style dining experience.
(4)
Melissa B.

Loved everything from the ambiance to the service to the FOOD! A truly special, delicious SF dining experience. GO!
(5)
Tom S.

OUTSTANDING!!! From the moment you walk in to the time you walk out the door you are treated so warmly that you might come back simply to talk to the staff even if the food was inedible. The smiles are genuine, no phony fawning. You believe that your presence is valued and appreciated. HOWEVER the food is exceptional and beautifully presented. Check the menu out on line. No use wasting time describing here. Six courses for $65, a bargain. Someone is thinking carefully and creatively about each dish. Someone teaches the staff about the food. Somehow a treasure chest' of fermented sausage, trout quenelles & pumpkin-rice dumpling in a 'creamy' pork broth not only goes together. It is so good, so perfect that you might forget that no one has ever done this before and it's just a simple dish like a kale Cesar which you can probable eat at McDonalds. I could go on and on but will not. GO!
(5)
Adam B.

The Progress... this has been a restaurant high in anticipation for many that have been waiting for it to open, and they didn't disappoint. The decor and ambience is completely the vision of the owners, and Chef/Proprietor's Stuart and Nicole along with their staff delivered on every level. The dish ware is artisan and unique, the food is plated with the creativity and imagination you would expect from Stuart and Nicole, and the flavors are undoubtedly amazing. The thing I was most impressed with, is that though the recipes have been created by the masterminds behind State Bird Provisions, the flavors and presentation are unique to The Progress. Bravo and Congratulations to everyone at The Progress.
(5)
Ron P.

Great food and cool vibe. Came in for the 6 course family style menu and left pleased. Top dishes were the roti, beef and pig fries. Service was great and not too invasive as some have suggested. Overall a good experience for the price and would come back in a few months to see what's new on the menu.
(4)
Justin M.

Incredible. Some of the best food I've had in SF. Everything was perfect. This will have the rep of state bird in 6 months. Get in while you can!
(5)
Alissa D.

Meh. We had high expectations going in and were slightly disappointed for 3 reasons: 1) dinner was very rushed, we were in at 5:45 out by 6:40. 2) food wasn't well described on the menu. We wished we had asked more questions about the preparation. 3) food was just okay We spent $280 total and just expected a better experience for the cost. We did really like the tasting platter at the beginning and the snapper
(3)
Jeffrey H.

I had a fantastic time at the Progress. Ordering family style was really fun, and every dish was amazing. The cocktails were great. The Treasure Chest and the Pig Fries were must-have dishes. But everything we had was fantastic. We were wisely advised to pick our dishes from the non-dessert area, and then just pay for one or two add-on desserts. That was a GREAT strategy, that I recommend for anyone going. Another tip is that if you have someone in your group who has a dietary restriction (no pork, or whatever), they wont hold that person to the family style course - and get a substitue dish.
(5)
Jay F.

The food was so damn good. All the tasty sauces, we needed spoons to get every last drop. Our waitress structured out our experience excellently and made accommodations for shell fish allergies in our party. Can't wait to come back.
(5)
Josh Q.

The Progress is unmistakeably in the same vein as its next door neighbor/sibling, State Bird - dishes could be swapped and it would be difficult to tell them apart. That said, a lot of the same strengths and weaknesses of State Bird can be found here as well. I appreciate the culinary experimentation that the chefs do here, but the overwhelming theme here is heavy saltiness. We ordered about 10 dishes in total, well above the requisite 6, so I think I can say that with some degree of confidence. I did have a few favorite dishes - the pig fries, lamb, and squab - and also a few I didn't like as much. The dessert was nothing special, to the point of being avoidable - I'd prefer to have 6 savory dishes if I came again.
(3)

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Address : 1525 Fillmore St
San Francisco, CA, 94115
Phone (415) 673-1294
Website https://theprogress-sf.com/
Click To Get Directions

Opening Hours

Mon :5:30 pm - 10:00pm

Specialities

Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Street
Bike Parking : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Casual
Ambience : Casual
Noise Level : Average
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No

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The Progress

1525 Fillmore St, San Francisco, CA, 94115

The Progress Menu

Dinner

Beer Bottles

The Classics Cocktails

The Progressives Cocktails

Sparkling

White Wines

Red Wines

Healthy Meal suggestions for The Progress

Dinner

Beer Bottles

The Classics Cocktails

The Progressives Cocktails

Sparkling

White Wines

Red Wines

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