Menu menu

Menu menu

WE ARE OPEN

sunday to thursday 5:30 – 10:00
friday to saturday 5:30 – 11:00

Please go to the reservations page for
more information about our over-the-top
New Year’s Eve dinner!

 

Michelin Guide 2017
James Beard Award

James Beard Award for
Best Chef West Winner of 2015
Stuart Brioza and Nicole Krasinski

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DINNER

Every night we offer a family-style menu that’s ordered as a choose-your-own-adventure multi-dish dinner, for $62/person. We accept reservations online up to 30 calendar days in advance for groups of up to 6 people.

On New Year’s Eve, Saturday, December 31st we will serve an over-the-top menu featuring our signature family style platters. The cost of the set menu is $150 per person, plus tax and 20% service charge. Optional wine pairings are $75 per person.  To submit a reservation inquiry for New Year’s Eve please click here and we will get back to you with our availability.

 

LARGE PARTIES

We book large parties up to 60 calendar days in advance.
For parties of 7-10 people, see “Balcony” above.
For parties of 11-12 people, see “Mezzanine.”

INTERMISSION

We will be closed:
Saturday, December 24th
Sunday, December 25th
Sunday, January 1st

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Make a Reservation

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Bar

Our 30-seat bar opens at 5:30pm each night. The bar area welcomes walk-in guests only on a first-come, first-served basis, and features an à la carte version of the menu.

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Balcony

Upstairs, overlooking the dining room. Booked solely for your group, up to 10 people. Large round table, lazy susan. Family-style banquet menu of platters to share. Click here for more details and to submit a request.

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Mezzanine Table

Upstairs, above the dining room. Long table, up to 12 peopleFamily-style banquet menu of platters to share. Click here for more details and to submit a request.

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The Workshop

Upstairs in an annex between State Bird Provisions and The Progress restaurants. Booked solely for your group, up to 36 guests seated or 48 guests for a standing reception. Flexible lay-out, cocktail parties, seated dinners, celebrations, presentations. Unique menus, drawing from either restaurant or entirely your own. Carefully curated beverages, bar, diverse wine selection. Click here to submit a request for booking.

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About

The Progress Theatre; opened in 1911.

The Progress; 2014: A vehicle for a completely local production. Innovative banquet-style meals served with memorable wines. The greatest dinner party ever.

Stuart Brioza & Nicole Krasinski,
chef proprietors

Cast Member

Stuart Brioza

Chef / Owner
Cast Member

Nicole Krasinski

Pastry Chef / Owner
Cast Member

Jason Alexander

Managing Partner / Restaurant Director
Cast Member

Tae Strain

Chef de Cuisine

    Our Friends & Creative Collaborators

    Wylie Price, interior design
    Kelly Best, woodworker
    Alex MacDonald, glass light fixtures
    Luigi Oldani, metalwork
    Mary Mar Keenan, plateware design and production
    Vanessa Yap-Einbund, website design & branding
    Charles Hemminger, architect
    ACI, general contractor
    Alec Bauer, kitchen designer
    Ed Anderson, photography
    Evan Shively, wood procurement
    Jennifer Robinson, artist
    Leah Rosenberg, artist
    The Petaler, floral design
    Concrete Works
    AOCSF, accounting
    Cayson Designs, kitchen apron production
    Green Hen Design, plants

    The Progress Collection: Ceramic Dishware by Mary Mar Keenan

    In collaboration with Stuart Brioza & Nicole Krasinski for The Progress, Mary Mar Keenan has created a line of dishes that reflects the style and feel of the restaurant. Each distinct and refined piece is handmade here in San Francisco and will add a natural element to your table.

    The Progress Collection is available for purchase directly from the ceramicist.

    Shop the progress collection

    Work

    The Progress strives to consistently provide a unique environment where people can expect interesting high quality creative food & meaningful service.

    Are you interested & excited to be part of a restaurant team that…

    • has a sincere interest in local, organic & well crafted  ingredients – we respect the food we serve from start to finish.
    • is genuinely warm and hospitable – because every relationship is important.
    • discovers the unexpected – from menu creation to service style we focus on the foundation and take risks.
    • is super energetic – you thrive on controlled chaos, you are able to find solace in the busiest of times and remain calm.
    • values teamwork – the whole is greater than the sum of its parts.
    • loves & appreciates where they work – period

    *Name

    *Your Email

    Why The Progress?

    Position desired

    *Please attach your cover letter and resume in .pdf format only

    Press

    11.15.16 Haute Living The Saucy Awards

    From the Academy to the Council of Fashion Designers to the James Beard Foundation, there is no shortage of organizations that host glitzy awards ceremonies …

    Read More >
    10.25.16 SF Chronicle Michelin Star

    The congratulatory tweets are already multiplying, the Champagne hangovers foretold. The Michelin Guide has released its annual list of star-worthy restaurants in the Bay Area …

    Read More >
    06.17.16 Wine Enthusiast Wine Enthusiast Top 100

    “Wines of progress” is how Wine Director Jason Alexander describes his list. It joins New World producers that challenge ideas of what grapes are grown and where, with terroir-driven, estate-grown Old World wines. All are chosen to match progressive …

    Read More >
    04.27.16 SF Chronicle SF Chronicle Top 100​

    The meticulous design unfolds as diners sit at the table at Progress, next door to Nicole Krasinski and Stuart Brioza’s other restaurant …

    Read More >
    10.13.15 Esquire Best New Restaurants in America 2015

    The restaurant world is changing. Thank God.

    …Chefs who use the pronoun we when describing their creative process, like husband-and-wife chef-owners Nicole Krasinski and Stuart Brioza …

    Read More >
    06.04.15 Food & Wine Restaurants of the Year: 2015 Winners

    F&W restaurant editor Kate Krader celebrates the most exceptional openings of the past year—the places that 
astonished her with their energy, originality and style …

    Read More >
    05.19.15 Washington Post America’s Best Food Cities: San Francisco

    From touchdown, no other city in the country whets my appetite like San Francisco, where arrivals at Terminal 2 at SFO are welcomed …

    Read More >
    05.11.15 SF Chronicle SF Chronicle Top 100

    It took more than three years for Nicole Krasinski and Stuart Brioza to make Progress. While getting the permits and financing, they opened a little place called  …

    Read More >
    05.04.15 James Beard Foundation 2015 James Beard Foundation Awards

    Best Chef West Winner : Stuart Brioza and Nicole Krasinski

    Read More >
    05.04.15 James Beard Foundation ​2015 James Beard Foundation Awards

    Nominee for Best New Restaurant

    Read More >

    google map
    1525 Fillmore Street
    San Francisco CA 94115

    hours
    sunday to thursday 5:30 – 10:00
    friday to saturday 5:30 – 11:00

    intermission
    We will be closed:
    Saturday, December 24th
    Sunday, December 25th
    Sunday, January 1st

    Map

    email
    info@theprogress-sf.com

    telephone
    415 673 1294