An adventurous, inventive, and delicious contemporary American restaurant [CA native]. SBP started as a recipe for serving quail, it has slowly evolved into a restaurant without any programmed elements.

Our goal…to cook with absolute freedom & flexibility, crack the code of small plates. Interactive diner/employee experience. Salt, fat, acid, texture are core tenets that add to the intensity of our cooking. Slow Food/Served Fast on carts & trays. Small plates pulling inspiration from cultural phenomena like tapas, dim sum, banchan, hors d’oeuvres utilizing American ingenuity.

State Bird Provisions

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