DRAUGHT
Amber Ale, Albion Amber, Marin Brewing Co. $8
Sour Farmhouse Ale, Woodfour Brewing Co. $8
Pale Ale, Winters Pale, Berryessa Brewing Co. $8
WE ARE OPEN
sunday to thursday 5:30 – 10:00
friday to saturday 5:30 – 11:00
James Beard Award for
Best Chef West Winner of 2015
Stuart Brioza and Nicole Krasinski
DINNER
Dinner features à la carte dishes served family style. We accept reservations online up to 30 calendar days in advance for groups of up to 6 people.
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 on:
Monday, September 4th
Tuesday, September 12th
Wednesday, October 18th
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 serves our full dinner menu.
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.
Mezzanine Table
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.
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.
Menus
western additions
hog island sweetwaters yuzu-pickled local nori 3.5
CA sturgeon caviar potato cloud 10
local anchovies fried butter beans 15
coho salmon roe ‘chip & dip’ 12
pig fries chili aioli & pecorino 12
raw & salads
raw local halibut hearts of palm & HMB wasabi, smoked crème fraîche 16
napa valley lamb tartare bronze fennel, sesame tahini-spicy chili oil, potato fry bread 16
ambrosia melon & goat cheese serrano chili, pepitas, moscatel vinegar 14
japanese tomato & avocado salad mendocino nori, tamari, yuzu & shiso 15
smoked ham celery root pollen puffed rice, preserved lemon aioli 15
burrata & marinated chanterelles tiny tomatoes & basil 15
grains & roots
barley-miso bbq potatoes shiitakes, basil ‘salsa verde’ 15
ricotta cavatelli bacon, smoked salmon & sweet corn ‘crema’ 20
chickpea & pecorino dumplings caramelized onion, jimmy nardello peppers 17
point reyes toma-sauerkraut pierogi jowl bacon & black butter apple sauce 16
seafood & meat
octopus a la plancha sweet corn-cucumber ‘tabouleh’, fresh mint & avocado sauce 28
steamed black cod sprouted beans & lentils, sweet onion-dashi vinaigrette 32
applewood smoked squab charred carrot-yogurt ‘mole’, tomatillo salsa & plums 32
smothered llano seco pork farro verdo, green herbs, grilled lettuce 29
platters / for sharing, 2 – 6 people
roasted & grilled half rabbit shishitos, artichokes &bacon 52
devil’s gulch ranch
BBQ half duck garlic fried peanut rice, smoked chili vinegar 60
liberty farms
bone-in ribeye (35 oz) aged garlic barley misozuke 110
stemple creek
dessert
floating island applesorbet, rosemary anglaise, blackberries 10
raspberry-pistachio linzer lemon curd, nectarines, basil 12
roasted corn pudding sungold tomato caramel, askinosie white chocolate, santa rosa plums 11
ice cream duo cocoa honey & chamomile, roasted pear, toasted trufflebert hazelnuts 10
state bird peanut milk muscovado syrup 3 per shot
Menus
western additions
hog island sweetwaters yuzu-pickled local nori 3.5
CA sturgeon caviar potato cloud 10
local anchovies fried butter beans 15
coho salmon roe ‘chip & dip’ 12
pig fries chili aioli & pecorino 12
raw & salads
raw local halibut hearts of palm & HMB wasabi, smoked crème fraîche 16
napa valley lamb tartare bronze fennel, sesame tahini-spicy chili oil, potato fry bread 16
ambrosia melon & goat cheese serrano chili, pepitas, moscatel vinegar 14
japanese tomato & avocado salad mendocino nori, tamari, yuzu & shiso 15
smoked ham celery root pollen puffed rice, preserved lemon aioli 15
burrata & marinated chanterelles tiny tomatoes & basil 15
grains & roots
barley-miso bbq potatoes shiitakes, basil ‘salsa verde’ 15
ricotta cavatelli bacon, smoked salmon & sweet corn ‘crema’ 20
chickpea & pecorino dumplings caramelized onion, jimmy nardello peppers 17
point reyes toma-sauerkraut pierogi jowl bacon & black butter apple sauce 16
seafood & meat
octopus a la plancha sweet corn-cucumber ‘tabouleh’, fresh mint & avocado sauce 28
steamed black cod sprouted beans & lentils, sweet onion-dashi vinaigrette 32
applewood smoked squab charred carrot-yogurt ‘mole’, tomatillo salsa & plums 32
smothered llano seco pork farro verdo, green herbs, grilled lettuce 29
platters / for sharing, 2 – 6 people
roasted & grilled half rabbit shishitos, artichokes &bacon 52
devil’s gulch ranch
BBQ half duck garlic fried peanut rice, smoked chili vinegar 60
liberty farms
bone-in ribeye (35 oz) aged garlic barley misozuke 110
stemple creek
dessert
floating island applesorbet, rosemary anglaise, blackberries 10
raspberry-pistachio linzer lemon curd, nectarines, basil 12
roasted corn pudding sungold tomato caramel, askinosie white chocolate, santa rosa plums 11
ice cream duo cocoa honey & chamomile, roasted pear, toasted trufflebert hazelnuts 10
state bird peanut milk muscovado syrup 3 per shot
Beverages
SPECIALTIES & COCKTAILS, REINTERPRETED
Martini 12
choice of gin or vodka, vermouth, smoked castelvetrano olive juice, rosemary oil
Manhattan 13
black butter bourbon, vermouth, bitters
Spray Tan 12
white rum, mint, melon, lime
PRO Shandy 12
rum, meyer lemon, strawberry, sour beer
The Remedy 12
mezcal, smoked ginger, honey, lemon, jalapeño
Lookin’ Down the Barrel 14
reposado, espresso infused vermouth, campari, maraschino, orange bitters
Sunny Jim 12
gin, lemon, summer tisane, pineapple, kaffir lime leaf, soda
The Wendy Peffercorn 13
kampot pepper vodka, preserved blood orange, aperol, amaro, lemon
Cocktails
Beverages
WINES BY THE GLASS | glass | half btl | btl
sparkling
Château de Brézé, Cabernet Franc, Crémant de Loire Rosé, Loire Valley, France MV | 16 | — | 80
Tassin, Chardonnay & Pinot Noir, Brut, Aube, Champagne, France MV | 20 | — | 100
white
Mar de Envero, Albariño, Rías Baixas, Spain 2015 | 15 | 37 | 75
Johan, Grüner-Veltliner, Johan Vineyard, Willamette Valley, Oregon 2015 | 16 | 40 | 80
Celler la Salada, Macabeu, L’Ermot, Penèdes, Spain 2015 | 16 | 40 | 80
Karl Erbes, Riesling Spätlese, Ürziger Würzgarten, Mosel, Germany 2008 | 15 | 37 | 75
Enfield, Chardonnay, Citrine, California 2015 | 18 | 45 | 90
Dominique Lucas, Chasselas, 1515, Pays l’Allobrogie, France 2015 | 17 | 42 | 85
rosé
Lioco, Carignan, Indica, Mendocino County, California 2016 | 14 | 35 | 70
red wines
Kutch, Pinot Noir, Sonoma Coast, California 2014 | 19 | 48 | 95
Deltetto, Nebbiolo, Braja Riserva, Roero, Piedmont, Italy 2012 | 17 | 42 | 85
Muhr-van Der Niepoort, Blaufränkisch, Spitzerberg, Carnuntum, Austria 2011 | 16 | 40 | 80
Cruse Wine Co., Valdiguié Blend, Monkey Jacket, North Coast, California 2016 | 17 | 42 | 85
Helen Keplinger, Grenache Blend, Vermillion, California 2015 | 18 | 45 | 90
Château Falfas, Merlot Blend, Côtes de Bourg, Bordeaux, France 2012 | 16 | 40 | 80
Wines
Beverages
VODKA
Gruven 8
High West Oat 9
Far North Spirits Syvä 9
St. George All Purpose Vodka 10
Ventura Spirits California Vodka 10
GIN
City of London 8
St. George Dry Rye 9
St. George Terroir 9
Bummer and Lazarus 10
Griffo 10
Sipsmith London Dry Gin 11
Leopold’s 11
Ransom Old Tom 11
Far North Spirits Solveig 12
Botanist Islay Gin 10
Ventura Spirits Wilder Gin 9
Far North Spirits Gustaf Navy Strength 12
Leopold’s Navy Strength 11
Sipsmith V.J.O.P. 14
RUM, CACHAÇA & ARRACK
Batavia Arrack 8
Denizen White Rum 8
Skipper Demerara Dark Rum 8
Smith and Cross Navy Strength Rum 9
Angostura 1919 10
Angostura 1824 16
Plantation Pineapple 10
Plantation OFTD 10
Rhum Clément Premiére Canne 10
Depaz Agricole 12
Rhum JM VSOP 15
Rhum Clément XO 30
Appleton Reserve 9
Zaya 10
AGAVE & SOTOL
Cimarron Blanco 8
Sotol por Siempre 10
Del Maguey Vida 10
Alipús San Juan Mezcal 12
Nuestra Soledad San Luis del Rio Mezcal 11
Yuu Baal Joven Espadin Mezcal 10
Don Pilar Blanco 11
Don Pilar Reposado 12
Don Pilar Añejo 13
Partida Añejo 13
Del Maguey Chicicapa Mezcal 15
Del Maguey Tobala Mezcal 25
Don Pilar Extra Añejo 48
Fortaleza Blanco 14
Fortaleza Reposado 16
Fortaleza Añejo 20
Vago Mexicano Mezcal 18
Vago Elote 14
Vago Cuixe 18
ArteNOM Reposado 13
COGNAC, ARMAGNAC, CALVADOS,
EAUX DE VIE & PISCO
Sacred Bond California Brandy 8
Frisco Pisco 9
Camus VS 10
Compte Le Originel Calvados 10
Encanto Pisco 11
Coppersea Eaux De Vie Plum 16
Ferrand Cognac 10-year 16
Legrand 1984 Armagnac 30
RYE
Rittenhouse 8
Journeyman Last Feather 11
High West Double Rye 10
Old Potrero 16
Coppersea Raw Rye 14
Pikesville 6-year 11
BOURBON & WHISKEY
Mellow Corn Bonded Straight Corn Whiskey 7
Evan Williams Bonded 8
Evan Williams 1783 Sour Mash 7
Cyrus Noble 9
IW Harper 10
Henry McKenna Bonded Single Barrel 10
Jack Ryan Single Malt 12-year 13
Rowan’s Creek 11
Green Spot Irish Whiskey 14
Southwell 12-year Bourbon 14
Balcones Baby Blue 14
High West Campfire 15
Yellow Spot Irish Whiskey 22
SCOTCH WHISKEY
Sheep Dip Blended 12
The Dimple Pinch 15-year 11
Bruichladdich ‘Classic Laddie’ 14
Bunnahabhain 12-year 16
Bruichladdich ‘Yellow Tin’ 2009 16
APERITIF/DIGESTIF
Cynar 70 6
Aperol 8
Bonal 8
Campari 9
Fernet Branca 6
Ricard Pastis 8
Cocchi Americano 7
Cocchi Torino 7
Kina L’Avion 8
Leopold Bros. Blackberry Liqueur 10
Leopold Bros. Maraschino Liqueur 10
Averna 9
Gran Classico 10
Gran Marnier 11
Enrico Toro Centerba 11
Amaro Nonino 11
Drambuie 11
Fernet Angelico 14
Fernet Francisco 13
Green Chartreuse 13
Yellow Chartreuse 13
Pernod 15
St. George Absinthe Verte 14
V.E.P. Yellow Chartreuse 32
V.E.P. Green Chartreuse 32
Spirits
Beverages
BOTTLED BEER & CIDER
Kölsch-Style Ale, Fort Point Beer Co.
12oz can $6
Saison, Bam Bière, Jolly Pumpkin Artisan Ales
375ml $15
Sour Ale with Kiwi,
Mrs. Kiwi & Mr. Nelson, Mraz Brewing Co.
500ml $26
IPA, Killer Dismount, Alvrado Street Brewery
16oz can $9
Porter, Point Reyes, Marin Brewing Co.
22oz $16
Cider, Orchard Blend #1, Far West Cider
500ml $21
Beers
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.
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
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 >
05.04.15
James Beard Foundation
2015 James Beard Foundation Awards
Best Chef West Winner : Stuart Brioza and Nicole Krasinski
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 >
04.24.15
San Francisco Magazine
Scaling Great Hype
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 >
03.09.15
Saveur
The Return of the Banquet
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 >
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 >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 on:
Monday, September 4th
Tuesday, September 12th
Wednesday, October 18th
email
info@theprogress-sf.com
telephone
415 673 1294