Interior of The Progress dining room with wooden tables and chairs, greenery, a staircase, and warm lighting.
'The Progress' logo, in a bold, black font.
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About

The Progress; 1911-1925: Originally built as a Silent Film Theater in San Francisco

The Progress; 2014: Looking to the Past to inform the Future, At the heart of it, our cuisine at The Progress focuses on a [W]holistic approach to Modern Rustic cooking….

Food & Service

Whole Animal, Whole Vegetable philosophy make up our menus and local farm relationships define our cooking. We specialize in the abundance of our region. Smoke & Fire, Curing, Fermenting, Preserving, Dehydrating all contribute to the Big, Bold Flavors of our menu. Slow Food/Slow Evolution

Interior of the restaurant, State Bird, in San Francisco. Showing the wooden chairs, a bar counter with dishes and glasses, and shelves with glassware and wine bottles, under warm lighting.
Script logo for the restaurant, State Bird, in San Francisco.
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About

Official State Bird CA; 1931: A California valley quail [native] known for their hardiness and adaptability

State Bird Provisions; 2012: 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

Food & Service

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.

Interior of The Anchovy Bar, restaurant in San Francisco, with a large flower arrangement on the counter, bottles of wine, glasses, and table settings. Modern decor with black tile counters and industrial-style lighting.
Black-and-white logo for The Anchovy Bar, restaurant in San Francisco.
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About

The Anchovy Bar; 2020: A small fish and wine bar with a menu of simple, unique small dishes that honor perfect ingredients

Food & Service

Eating low on the food chain: oysters, clams, mussels, small fish and seaweeds that reproduce easily and have net-positive impacts on the ocean. Focus on small producers that favor traditional and antique processes.

The Progress SF owners, Stuart Brioza and Nicole Krasinski, standing outside in front of The Progress SF surrounded by lush green plants. Stuart wears a chef's apron and a white shirt, Nicole is dressed casually in a denim apron and gray shoes.
Outline of a logo reading 'Atomic Workshop' with a decorative border surrounding the text.

The Atomic Workshop Restaurant Group

  • 2012 State Bird Provisions (A restaurant without Boundaries)

  • 2015 The Progress (Hand Built, Modern Rustic Cooking)

  • 2016 The Workshop (Private Event & Creative Space)

  • 2020 The Anchovy Bar (Seafood & Wine Bar focused on net positivity of our oceans)

  • 2023 The Atomic Workshop Production Co…

‘Je ne sais quoi'...a quality that cannot be described or named easily, a theme in our cooking that is consistent throughout all three restaurants & evolves with the teams, the abundance of our seasons & food that makes sense here in San Francisco.

Our mission … is to continue the evolution of California cuisine, delving deeper into the diversity of our region. Our restaurants engage our team’s creative spirit and deliver insanely delicious results to our diners. Supporting these philosophies are working with farmers/ranchers who are stewards of the land and storytellers of California, purveyors that represent the ‘locale of local’, and fishermen that harvest sustainably from the sea.

1525 Fillmore St San Francisco CA 94115
CHEF STUART’S INSTAGRAM