Stuart Brioza at The Progress

Bio

Stuart Brioza is the chef/co-owner of The Progress and State Bird Provisions. While working at the legendary Tapawingo, in Ellsworth MI, owned by Harlan “Pete” Peterson, he developed his own unique style of cooking, blending simplicity with seasonal and local foods. He was named one of Food and Wine’s “10 Best New Chefs” of America and San Francisco Chronicle named him one of “2005’s Rising Star Chefs.” He was awarded the James Beard Foundation Best Chef: West Award 2015.

Accolades

  • One Star
    Michelin Guide
  • Best New Restaurant
    James Beard Foundation
  • Nominee for Best Chef: West
    James Beard Foundation
  • Restaurant of the Year
    Bon Appétit
  • Best New Restaurants
    Esquire magazine
  • Best New Chef All-Stars
    Food & Wine
  • Three and a Half Stars
    San Francisco Chronicle
  • Best Chef
    San Francisco magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Stuart Brioza reviews  at post.venue.name
"Beautiful strawberry mochi with white bean from @bayalien today for her rice themed pop up lunch today @izakaya_rintaro such a special treat & menu!"
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From My Menu

Chef Jason Kupper reviews CA state bird with provisions at State Bird Provisions
$$$ | Modern, | American
Western Addition
9 Reviews
"It was love after first bite. The crispy texture of the crust keeping all the juices from the bird inside with the sweet & sour from the lemon sousbise that it was swimming in. Salty from the shaved parm. A heavyweight dish packing a TKO flavor punch!"
Chef Jason Kupper reviews "Green garlic bread" at State Bird Provisions
$$$ | Modern, | American
Western Addition
7 Reviews
"This little pillow of joy would make every hippie in the Haight Ashbury trade in their grilled cheese sandwich for just one whiff of the melted garlic or bite of gooey burrata that has all the familiar flavors you remember but with a sophisticated twist."
Chef David  Baeli reviews Steak tartare at State Bird Provisions
$$$ | Modern, | American
Western Addition
2 Reviews
"Simple yet flavorful! Like most of the dishes here, they found a way to pack in so much flavor. All of the toasts make great starters, but this one clearly stands out the most."
Chef Michael Recchiuti reviews Pork spare ribs at State Bird Provisions
$$$ | Modern, | American
Western Addition
1 Review
"As the menu changes frequently, I can only recommend that you try as much as you can each time you go there. There isn't a single misstep in anything you order. The pork spare ribs are heavenly. Stuart and Nicole are the dynamic duo!"

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