The Progress

"We’d hike the Crosstown Trail—and endure the resulting blisters—to get our hands on the duck from The Progress. The smoky slices and peanut fried rice are last-meal-in-the-city worthy. The seasonal restaurant is right next to their sister spot, State Bird Provisions, with more space and a fancier vibe. Their high-ceilinged, airy dining room with teak wood detailing feels like a coastal getaway, ideal for digging into a spread of porcini toasts, anchovy sambal clams, and caviar potato clouds." - julia chen 1

"You can’t go wrong with any of the restaurants in the State Bird Provisions empire, but for a romantic dinner you don’t have to plan quite as far in advance, try to nab a table at The Progress. It’s a stunning, high-ceilinged space filled with warm wood, stone, tile, and lush greenery, and the menu balances dishes both decadent and approachable. Start with something fun, like a caviar potato cloud, then move forward with boldly flavored plates of seasonal vegetables such as burrata and scarlet runner beans with beets and horseradish or charred arrowhead cabbage with crispy galangal tofu. Meaty entrees include fried whole trout and barbecue half duck." - Lauren Saria, Dianne de Guzman

"Most people probably think of the Progress as a spinoff of James Beard Award-winning State Bird Provisions, which opened first. But ask co-chefs Stuart Brioza and Nicole Krasinski and they’ll explain that the Progress is actually the stunning, fine-casual restaurant they first dreamed of creating. The menu, which is constantly in flux, reflects whatever’s in season around the Bay Area and never seems to hold back on bold flavors and unexpected ingredient combinations. Bring a crew as the menu is comprised almost entirely of sharable plates – though you’ll definitely want a caviar potato cloud and a cup of “world peace” peanut milk entirely to yourself." - Dianne de Guzman, Eater Staff

"The Progress underwent a renovation, and with the new look comes an updated, light-filled private space dubbed the Workshop situated above the main dining room. The space accommodates 40 seated diners or standing room for 50; some extra details can easily make your event feel more special, such as personalized menus, florals, and a chef appearance. To book an event, diners can reach out through the Progress website." - Dianne de Guzman, Eater Staff

"What if State Bird Provisions were bigger, had a cool bar, and didn't require lining up at 4:30 to get into? Presto: The Progress. The food is great, the scene is happening, and the choose-your-own-adventure, family-style, six-course menu is entertaining. It'd be hard not to have a good time here." - max child taylor abrams