"The reasons we love State Bird Provisions could fill an encyclopedia. But we'll get to the point: SBP does impeccably executed small plates with inventive flavor combinations. You’ll see crispy balls of corn mochi topped with goat gouda and Fresno chiles one day, and pork belly salad (that’s about 75% meat) and dumplings with ramp pesto and pine nuts the next. The fact that servers bring the food to you on dim sum-style carts and trays only adds to the excitement—all you have to do is say yes to whatever looks good, which is just about everything. A table in this rainbow-checkered dining room has been tough to snag ever since SBP opened in 2012, and we’re confident it’ll stay that way for a long time." - julia chen 1, lani conway, ricky rodriguez, patrick wong
