What started off as a place to serve fried quail to the masses ended up as one of California’s hottest restaurants, even snagging a 2013 James Beard Award for Best New Restaurant of the Year. Stuart Brioza and Nicole Krasinski, the husband-and-wife team behind State Bird Provisions, serve about 30 small, clever plates via dim sum-style rolling carts (a trend that reached beyond Chinatown restaurants to none other than David Chang’s Má Pêche in 2014). The fried quail (that is, the official state bird of California: California valley quail, known for its hardiness and adaptability), buttermilk-marinated and encrusted with bread and pepita crumbs, is the signature dish, but don’t overlook the section devoted entirely to pancakes and toast (ham mousse with kohlrabi toast and broccoli Cheddar pancake!).
— Arthur Bovino, 101 Best Restaurants, April 1, 2015