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 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.
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 are closed on:
thursday, november 22nd
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.
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.
western additions
hog island sweetwaters yuzu-pickled local nori 3.5 each
CA sturgeon caviar potato cloud 12
radishes from our farm, whipped floral yogurt butter 9
tempura of zapallito de tronco, kampot black pepper & lime 9
spicy don watson lamb leg tartare, yogurt, flame raisin, mint & za’atar cumin crisps 15
raw & salads
heirloom tomatoes from our farm fiscalini cheddar, almond romesco 15
charred summer beans kashiwase farms pluots, spicy tahini & torn basils 14
SF bay ‘boquerones’ lime marinated cucumber, fino basil & crème fraîche 18
‘ham & melon’ piel de sapo & goddess melons, tomato-hyssop ‘XO’ 16
king salmon ‘tataki’ charred green tomato relish avocado & HMB wasabi 19
vegetables & grains
blistered shishitos & tomatoes fried butterbeans & yerba santa queso fresco 17
summer squash smothered ricotta ravioli pole beans, shelling beans & bacon 17
caramelized onion BBQ’d potatoes chanterelles, poached egg & agretti 17
squid ink noodles oyster mushrooms, kale & bonito flakes 18
‘ham & cheese’ roti smoked ham & wagon wheel fondue 19
seafood & meat
whole local squid ‘a la plancha’ sungold tomatoes, eggplant vinaigrette & fennel pollen 26
grilled monterey bay alablone cucumber-caper ‘piccata’, brown butter-tomato broth 36
braised pork ‘salsa rojo & verde’ jalapeño-refried yellow eye beans, bronx grapes & farm weeds 28
platters / for sharing, 2 – 6 people
roasted & grilled half rabbit devil’s gulch ranch chanterelles, polenta & basil pistou 58
liberty farms BBQ half duck spicy peanuts, thai basil, smoked chili vinegar 65
grilled don watson lamb eggplant roasted over coals labneh-chile cucumber & black butter figs 85
bone-in ribeye (30 oz) stemple creek aged garlic barley misozuke 95
dessert
floating island peach sorbet, caramel anglaise, basil 12
brown sugar tahini roll cake strawberries & figs white sesame pistachio crunch honey persimmon gastrique 12
cornmeal doughnuts gravenstein apple compote, cantaloupe sherbet, nori sugar 12
chocolate beer ice cream pie cream cheese espuma, puffed farro, raspberry & blackberry 12
state bird peanut milk muscovado syrup 3 per shot
drink up! proceeds from peanut milk make us carbon neutral. learn more at zerofoodprint.org
western additions
hog island sweetwaters yuzu-pickled local nori 3.5 each
CA sturgeon caviar potato cloud 12
radishes from our farm, whipped floral yogurt butter 9
tempura of zapallito de tronco, kampot black pepper & lime 9
spicy don watson lamb leg tartare, yogurt, flame raisin, mint & za’atar cumin crisps 15
raw & salads
heirloom tomatoes from our farm fiscalini cheddar, almond romesco 15
charred summer beans kashiwase farms pluots, spicy tahini & torn basils 14
SF bay ‘boquerones’ lime marinated cucumber, fino basil & crème fraîche 18
king salmon ‘tataki’ charred green tomato relish avocado & HMB wasabi 19
vegetables & grains
blistered shishitos & tomatoes fried cranberry beans & yerba santa queso fresco 17
summer squash smothered ricotta ravioli pole beans, shelling beans & bacon 17
caramelized onion BBQ’d potatoes chanterelles, poached egg & agretti 17
squid ink noodles oyster mushrooms, kale & bonito flakes 18
little wing farms quail egg roti wagon wheel fondue & farm greens 19
seafood & meat
whole local squid ‘a la plancha’ sungold tomatoes, eggplant vinaigrette & fennel pollen 26
grilled monterey bay alablone cucumber-caper ‘piccata’, brown butter-tomato broth 36
braised pork ‘salsa rojo & verde’ jalapeño-refried yellow eye beans, bronx grapes & farm weeds 28
platters / for sharing, 2 – 6 people
roasted & grilled half rabbit devil’s gulch ranch chanterelles, polenta & basil pistou 58
liberty farms BBQ half duck spicy peanuts, thai basil, smoked chili vinegar 65
grilled don watson lamb eggplant roasted over coals labneh-chile cucumber & black butter figs 85
bone-in ribeye (30 oz) stemple creek aged garlic barley misozuke 95
dessert
floating island peach sorbet, caramel anglaise, basil 12
brown sugar tahini roll cake strawberries & figs white sesame pistachio crunch honey persimmon gastrique 12
cornmeal doughnuts gravenstein apple compote, cantaloupe sherbet, nori sugar 12
chocolate beer ice cream pie cream cheese espuma, puffed farro, raspberry & blackberry 12
state bird peanut milk muscovado syrup 3 per shot
drink up! proceeds from peanut milk make us carbon neutral. learn more at zerofoodprint.org
Martini 12
choice of gin or vodka, vermouth, smoked castelvetrano olive juice, rosemary oil
Manhattan 13
black butter bourbon, vermouth, bitters
Scallywag 13
sea gin, blanc vermouth, california amaro, maraschino
Summer Fling 12
farm herb vodka, yellow chartreuse, velvet falernum, lime
The Remedy 12
mezcal, smoked ginger, honey, lemon, jalapeño
Lookin’ Down the Barrel 14
blanco, espresso-infused vermouth, gran classico, maraschino, orange bitters
Sunny Jim 12
gin, lemon, vanilla, pineapple, kaffir lime leaf, soda
Bad Neighbors 13
rittenhouse rye, cynar, strawberry shrub, lime
sparkling
Château de Brézé, Cabernet Franc, Cremant de Loire Rosé, Loire Valley, France MV | 16 | – | 80
Lenoble, Chardonnay, Pinot Noir & Pinot Meunier, Cuvée Intense Brut, Champagne, France MV | 22 | – | 110
white
Joh. Bapt. Shäfer, Riesling Trocken, Nahe, Germany 2016 | 17 | 42 | 85
Johannes Zillinger, Grüner Veltliner, Reflexion, Kellerberg, Austria 2016 | 15 | 37 | 75
Domaine des Hauts Baigneux, Chenin Blanc, Les Chenes, Azay-le-Rideau, Loire Valley, France 2016 | 15 | 37 | 75
Domaine des Ardoisieres, Jaquère, Cuvée Silice, St. Pierre d’Albigny, Savoie, France 2016 | 16 | 40 | 80
Kikelet, Furmint, Tokaji, Hungary 2016 | 17 | 42 | 85
Tyler, Chardonnay, Santa Barbara County, California 2016 | 18 | 45 | 90
rosé
Eugenia, Cinsault, San Lucas Vineyard, Central Coast, California 2017 | 16 | 32 | 64
red wines
Lioco, Pinot Noir, La Selva, Anderson Valley, California 2015 | 19 | 47 | 95
Jean-Marc Burgaud, Gamay, Grands Cras, Morgon, Beaujolais, France 2016 | 17 | 42 | 85
Deltetto, Nebbiolo, Braja, Roero, Piedmont, Italy 2014 | 17 | 42 | 85
Domaine de la Noblaie, Cabernet Franc, Les Chiens-Chiens, Chinon, Loire Valley, France 2015 | 16 | 40 | 80
Dominio do Bibei, Mencía, Lalama, Ribeira Sacra, Galicia, Spain 2013 | 20 | 50 | 100
Helen Keplinger, Grenache Blend, Vermillion, California 2015 | 18 | 45 | 90
Gruven 8
High West Oat 9
Far North Spirits Syvä 9
Square One Organic 10
St. George All Purpose Vodka 10
Ventura Spirits California Vodka 10
City of London 8
St. George Dry Rye 9
St. George Terroir 9
Griffo 9
Bummer and Lazarus 10
Leopold’s 11
Ransom Old Tom 11
Ventura Spirits Wilder Gin 9
Leopold’s Navy Strength 11
Sipsmith 10
Sipsmith V.J.O.P. 14
Oakland Spirits Sea Gin 10
Oakland Spirits Uptown Dry 10
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
Rhum Clément Premiére Canne 10
Depaz Agricole 12
Rhum JM VSOP 15
Rhum Clément XO 30
Zaya 10
Plantation Pineapple 10
Plantation OFTD 10
Rob Abuelo 7 year 9
Rob Abuelo 12 year 10
Novo Fogo Calibri 10
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
Amaras Espadin 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
Vago Tepeztate 18
Quiquiriqui Matatlan 14
Quiquiriqui Tobala 22
El mero mero Espadin 11
El mero mero Tobala 14
Sacred Bond California Brandy 8
Frisco Pisco 9
Camus VS 10
Compte Le Originel Calvados 10
Encanto Pisco 11
Ferrand Cognac 10-year 14
Legrand 1984 Armagnac 30
Archambaud VS 13
Archambaud VSOP 16
Fanny Fougerat “Petit Cigue” 14
Fanny Fougerat “Iris Poivre” 18
Fanny Fougerat “Cedre Blanc” 22
Capurro Pisco Acholado 10
Capurro Pisco Torantel 10
Oakland Spirits Glasshouse Shiso 10
Rittenhouse 8
James E. Pepper 1776 11
James E. Pepper 1776 Sherry Cask 12
Journeyman Last Feather 11
High West Double Rye 10
High West ‘A Midwinter Night’s Dram’ 20
Old Potrero 16
Coppersea Raw Rye 14
Pikesville 6-year 11
Whistle Pig 10 year 18
Whistle Pig 12 year cask finished 23
Mellow Corn Bonded Straight Corn Whiskey 7
Evan Williams Bonded 8
Evan Williams 1783 Sour Mash 7
IW Harper 10
Henry McKenna Bonded Single Barrel 10
Rowan’s Creek 11
Southwell 12-year Bourbon 14
Balcones Baby Blue 14
Willett 80th Anniversary 30
Green Spot Irish Whiskey 14
Yellow Spot Irish Whiskey 22
Wyoming Double Cask 12
Old Grand-Dad Bonded 8
Sheep Dip Blended 12
The Dimple Pinch 15-year 11
Bruichladdich ‘Classic Laddie’ 14
Bunnahabhain 12-year 16
Bruichladdich ‘Yellow Tin’ 2009 16
Cynar 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
Helles Lager, Keller Hella Patterned, Original Pattern Brewing Co., Oakland, California $9
Dark Sour Ale, El Prieto, Craftsman Brewing Co., Pasadena, California $11
Pale Ale, Neon Nights, Cellarmaker Brewing Co., San Francisco, California $9
Kölsch-Style Ale, Fort Point Beer Co., San Francisco, California
12oz can $6
Saison, Henhouse Brewing Co., Santa Rosa, California
16oz can $7
Oak-aged Sour Ale with Berries, Red & Black, Mraz Brewing Co., El Dorado Hills, California
5ooml $27
IPA, Flares, Temescal Brewing Co., Oakland, CA
16oz can $10
Porter, Pt. Reyes, Marin Brewing Co., Larkspur, California
22oz $16
Apple Cider, Dry Me a River, South City Ciderworks, San Bruno, California
500ml $11
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
Talc Studios, 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…
04.28.18
SF Gate
SF Chronicle Top 100
While Nicole Krasinski and Stuart Brioza were trying to get their dream restaurant in San Francisco off the ground, they opened State Bird Provisions next …
Read More >
10.25.17
SF Chronicle
2018 Michelin Star
Revelry for some. Disappointment for others. And relief for those whose star ratings remained unchanged. After a nearly two-week delay as wildfires tore through Wine Country, the Michelin Guide…
Read More >
05.01.17
SF Chronicle
2017 Top 100 in the SF Chronicle
To give readers a head start on the next edition of the Top 100 — and to point to some new or improved restaurants worth checking out — here are some restaurants in contention for the 2017 list. Of course, nothing is certain until the new list is published in May…
Read More >
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 >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 are closed on:
monday, september 3rd
thursday, november 22nd
email
info@theprogress-sf.com
telephone
415 673 1294
