Tart Ale with Cherry & Lime, Where is Brooklyn?, Temescal Brewing Co. 8
Pale Ale, Ras Trent, Cellarmaker Brewing Co. 8
Oyster Stout, HenHouse Brewing Co. 8
sunday to thursday 5:30 – 10:00
friday to saturday 5:30 – 11:00
bar at 5:00 every night
James Beard Award for Best Chef West Winner of 2015
Stuart Brioza and Nicole Krasinski
James Beard Award for
Best Chef West Winner of 2015
Stuart Brioza and Nicole Krasinski
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.
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.”
We will be closed on September 5th for Labor Day.
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.
Upstairs, above the dining room. Long table, up to 12 people. Family-style banquet menu of platters to share. Click here for more details and to submit a request.
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.
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.—
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
Cayson Designs, kitchen apron production
Green Hen Design, plants
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.
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…
“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 >
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 >
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 >
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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 >
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 >
Best Chef West Winner : Stuart Brioza and Nicole KrasinskiRead More >
Nominee for Best New RestaurantRead More >
Sequel…sidekick…spin-off…sibling: Every easy label I can muster for the Progress, the new, hard- to-pin-down project from Stuart Brioza and Nicole Krasinski, trades …Read More >
Small plates are cruel. First, and most obviously, they are small. We gluttons finish them quickly; asking for seconds isn’t an option, especially when you’re eating …Read More >