Not a boring day out there.
Not at all.
Hope all is well. And... here’s something to really, really look forward to:
Because The Progress has arrived. It’s the two-story sequel to its actually Internet-breaking next-door predecessor, State Bird Provisions—and it’s slated to open by Tuesday. Here’s what you need to know.
They’ve got a full liquor license.
What that means: cocktails like a Negroni with umeboshi vermouth and a mezcal with banana liqueur, prepared by a Monsieur Benjamin and RN74 vet. You’ll find him (and those drinks) at the sleek, airy bar near the entrance.
It’s slightly bigger and spans two floors.
This place seats 54 across wooden banquettes (with tables made from a fallen cypress tree from the Presidio) and steel-backed booths, plus 12 more at the bar and a single round table for eight upstairs.
The service will be family-style.
No small plates or dim sum carts here. You’ll choose your number of dishes—five, seven, nine or imperial. So after you go imperial, everything will be portioned out to the table. Things like black-truffle roti with sunchokes, lamb scaloppini, miso-sausage meatballs in a pork broth or black cod fried rice with grilled squid.
All apologies to the previous night’s dinner.
Not at all.
Hope all is well. And... here’s something to really, really look forward to:
Because The Progress has arrived. It’s the two-story sequel to its actually Internet-breaking next-door predecessor, State Bird Provisions—and it’s slated to open by Tuesday. Here’s what you need to know.
They’ve got a full liquor license.
What that means: cocktails like a Negroni with umeboshi vermouth and a mezcal with banana liqueur, prepared by a Monsieur Benjamin and RN74 vet. You’ll find him (and those drinks) at the sleek, airy bar near the entrance.
It’s slightly bigger and spans two floors.
This place seats 54 across wooden banquettes (with tables made from a fallen cypress tree from the Presidio) and steel-backed booths, plus 12 more at the bar and a single round table for eight upstairs.
The service will be family-style.
No small plates or dim sum carts here. You’ll choose your number of dishes—five, seven, nine or imperial. So after you go imperial, everything will be portioned out to the table. Things like black-truffle roti with sunchokes, lamb scaloppini, miso-sausage meatballs in a pork broth or black cod fried rice with grilled squid.
All apologies to the previous night’s dinner.
