Please note, we take reservations 30 days in advance & do not offer outdoor seating.
Bar
Join us at the bar where we offer delicious drinks and the full menu. The bar is available to walk-in guests and seated on a first-come, first-served basis.
Balcony
The Balcony Table is located just up the stairs from our open kitchen providing privacy and views of the dining room for parties of 6 to 10 people. The space is available to book at 5:30pm & 8:30pm and is yours for 2.5 hours. The set menu features 10-12 dishes for $110 per person with a $850 food & beverage minimum. If you are interested in choosing your reservation time and enjoying the space for the evening, please email us at info@theprogress-sf.com. Please note, flexible booking time is available for a $1,500 food & beverage minimum and is based on availability. Reservations are available to book here.
We require a credit card to secure a reservation, and will only charge in case of cancellation. We kindly request more than 5 days notice should you need to cancel or reschedule. If you do need to cancel within 5 days of your reservation, your card on file will be charged half of the food and beverage minimum, and day-of cancellations will be charged the entire food and beverage minimum.
Mezzanine
The Mezzanine is a semi-private space located one floor above the dining room with windows overlooking Fillmore Street. The space accommodates 11-18 guests, and is available to book at your preferred time without the pressure of time constraint. The set menu features 10-12 dishes for $110 per person with a $2,500 food & beverage minimum. In addition to the menu, our events team will work with you to create the best possible experience with opportunities to add on Chef’s snacks and additional items. Reservations are available to book here.
We require a credit card to secure a reservation, and will only charge in case of cancellation. We kindly request more than 5 days notice should you need to cancel or reschedule. If you do need to cancel within 5 days of your reservation, your card on file will be charged half of the food and beverage minimum, and day-of cancellations will be charged the entire food and beverage minimum.
The Workshop
The Workshop is our private dining room located one flight of stairs above The Progress. We can accommodate up to 40 guests for a seated dinner or 50 people for a standing reception at $150 per person with a $4,500 food & beverage minimum, plus tax, SF Mandates, and gratuity. The space features
Menus
Vegetables, mostly
coal roasted peas & crispy galangal tofu 16.
rhubarb, cashew, rau ram & lime
local asparagus 17.
caramelized onion & marcona almond
lonely mountain strawberry & fava bean toast 17.
brabander goat gouda, pickled gold beets & mint
burrata & scarlet runner beans 20.
avocado, grapefruit & lemongrass-guava
buffalo cauliflower 18.
blue cheese, red jalapeño & everything seed
harissa roasted mcginnis ranch carrots 17.
dill yogurt, caraway & garlic butter fried bread
fire kissed bok choy & smoked trout roe 20.
mendocino nori & fermented turnip butter
lightly smoked sweet potatoes 18.
mushroom conserva, nuts & seeds
Western Additions
caviar potato cloud 12.
dipping lettuce 9.
pepita cream & fermented jalapeño
tierra vegetables masa dumplings 10.
toma cheese & huitlacoche crema
royal hazel cherries 10.
chile tahini & pickled ramps
riverdog farm pig head 16.
fennel, shinko pear & chile fish sauce
josey baker whole grain bread 8.
cider vinegar butter
Seafood
local halibut crudo 22.
cherry aguachile, fava beans & basil
brown butter seaweed noodles 24.
oyster mushrooms, tomato-kale dashi & bonito
grilled alaskan halibut 42.
artichoke barigoule, alubia blanca beans & green garlic
fried ‘whole’ mcfarland springs trout 72.
tomatillo, salsa macha, blue corn & mandarin
Meat
corvus farms rabbit & ricotta anolini 36.
morel mushroom, ramps & rosemary almonds
guinea hen ‘viennoise’ 42.
bacon, snow peas & wagon wheel cheese fondue
garum braised lamb & anson mills polenta 38.
cauliflower mushrooms, green garlic & goat gouda
bbq liberty farms half duck 74.
peanut fried rice & smoked chili vinegar
Menus
Cocktails
16 each
one punch man, rum, bourbon, pandan, rau ram, cashew, lime, pineapple, milk-washed
scotch & crackers, coconut infused scotch, oloroso, makrut lime, winter melon sugar
the sirens of titan, olehna golden tumeric, fino, carrot, barley, caraway, lemon
spiritual state, sugar snap pea tequila, matcha, cucumber, cardamom, lime, seltzer
the remedy, mezcal, smoked ginger, honey, lemon, jalapeño
lost voyage, jamaican rum, sesame, banana, lime, almond
martini, choice of gin or vodka, vermouth, smoked castelvetrano olive juice, rosemary oil
manhattan, black butter bourbon, vermouth, bitters
alter ego, japanese whiskey, lapsang souchong, amaro
the upside down, vanilla wafer, orange, lemon, black tea, milk-washed non-alcoholic
golden hour, vermouth, scribe verjus, lapsang souchong non-alcoholic
Draught Beer
italian pilsner, terrazzo
temescal brewing co. 9
hopped farmhouse ale, bird bump
jester king brewery 14
west coast IPA, mo’strata
cellarmaker brewing 10
Bottled Beer & Cider
hazy ipa, science reasons
henhouse brewing co. | 16oz can 11
spring lager, lenzbock
heater allen brewing | 16oz can 10
farmhouse ale w/ honeyberries, indigo yum
oxbow brewing co.| 16oz can 10
farmhouse ale w/ grilled peaches & spices, estival dichotomus
jester king brewery | 750 mL 48
dry cider, nü dry
far west cider co.| 16 oz can 13
kolsch-style, non-alcoholic
best day brewing | 12oz can 6
Beverages
SPECIALTIES & CLASSICS REINTERPRETED
One Punch Man 15
rum, bourbon, rau rum, pandan, cashew, lime & pineapple milk-wash
Scotch & Crackers 15
coconut infused scotch, oloroso, makrut lime & winter melon sugar
Currents 15
pisco, basil, lemon & black pepper
We Got the Beet 15
beet infused tequila, cilantro, hojicha, chili vinegar & seltzer
The Remedy 15
mezcal, smoked ginger, honey, lemon & jalapeño
Lost Voyage 15
jamaican rum, sesame, banana, lime & almond
Manhattan 15
black butter bourbon, vermouth & bitters
Martini 15
choice of gin or vodka, vermouth, smoked castelvetrano olive juice & rosemary oil
Alter Ego 15
japanese whiskey, lapsang souchong, cardamaro
The Upside Down 12
vanilla wafer, orange, lemon, black tea, milk-washed non-alcoholic
Beverages
WINES BY THE GLASS | glass | bottle
sparkling
Domaine Tissot, Chardonnay/Pinot Noir, Crémant du Jura, France NV | 23 | 115
Under The Wire, Chardonnay/Pinot Noir, Heron Lake Vineyard, Wild Horse Valley, California 2018 | 26 | 130
Domaine Migot, Gamay, Brut Rosé, Lorraine, France | 19 | 95
white
Arinto/Albariño, Orixe Sotelo Nebola, Monterey County, California 2022 | 16 | 80
Riesling, Joh. Bapt. Schäfer, Troken, Nahe, Germany 2020 | 17 | 85
Riesling, Groebe Kabinett, Rheinhessen, Germany 2020 off-dry 18 | 90
Riesling, Keller Von der Fels, Rheinhessen, Germany 2020 | 36 | 180
Muskateller, Rebholz x PRO/SBP/TAB, Pfalz, Germany 2021 | 19 | 95
Chenin Blanc, Arnaud Lambert, Clos du Midi, Saumur, Loire Valley, France 2012 | 18 | 90
Chardonnay, Pascal Clément, Desus Les Vermots, Savigny-les Beaune, Burgundy, France 2015 | 20 | 100
Chardonnay, Lingua Franca Sisters, Eola-Amity Hills, Oregon 2019 | 45 | 225
skin-fermented white
Pinot Gris/Neuburger/Pinot Blanc, Andert Pamhogna Weiss, Osterreich, Austria 2020 | 17 | 85
rosé
Pinot Noir/Gamay, Domaine Migot Vin Gris, Côtes de Toul, France | 16 | 80
red
Premetta, Grosjean, Valle d’Aosta, Italy 2021 | 19 | 95
Field Blend, Luis Seabra, Xisto Ilimitado, Duoro, Portugal 2020 | 18 | 90
Pinot Noir, Jean Stodden, Ahr, Germany 2019. 20| 100
Pinot Noir, Cobb, Rice-Spivak Vineyard, Sonoma Coast, California 2014 | 24 | 120
Grenache Blend, Domaine Vallot, Côtes-Du-Rhône, France 2021 | 16 | 80
Cabernet Sauvignon, Larkmead, Napa Valley, California 2014 | 30 | 150
Full wine list available upon request. Please email info@theprogress-sf.com.
corkage policy
750ml bottles: $30 for the first and second bottles each, $60 for the third, $90 for the fourth
magnums: the equivalent of 2 bottles
Beverages
VODKA
St. George 12
High West Oat 12
Gruven Potato 11
Woody Creek Potato 12
GIN
Ahus Akvavit 11
Bobby Schiedam Gin 11
Botanist Gin 13
Ford’s Gin 11
Darjeeling Gin 11
Four Pillars Navy Strength Gin 13
Hayman’s Old Tom Gin 11
Monkey 47 Gin 21
Nikka Gin 15
Old Raj Gin 16
Olehna Golden Tumeric 12
Sipsmith VJOP Gin 15
Sipsmith Gin 12
St. George Botanivore Gin 12
St. George Terroir Gin 12
Tanqueray 10 Gin 13
Uncle Vals Gin 12
CANE
Appleton Signature Blend 11
Batavia Arrack 10
Denizen 3 yr 11
El Dorado 12 yr 13
Foursquare 2009 12 yr 25
Hampden 8 year 21
Novo Fogo Calibri 11
Paranubes 12
Plantation OFTD 10
Plantation Pineapple 10
Plantation 3 Star 10
Ron Abuelo 7 year 9
Ron Abuelo 12 year 10
Smith and Cross Navy Strength 11
Rhum Clement VSOP 13
Rum Bar Silver 11
BOURBON/AMERICAN WHISKEY
Barre; Dovetail 15
Blanton’s Single Barrel 18
E.H. Taylor Small Batch 15
E.H. Taylor Single Barrel 30
Eagle Rare 12
Evan Williams Bonded 10
Heaven Hill 7 yr 15
Henry McKenna 10 yr 16
Noah’s Mill 16
Noble Oak 11
Pappy Van Winkle 12 yr 72
Old Fitzgerald 9 yr 36
Rowan’s Creek Straight Kentucky Bourbon 13
Uncle Nearest Tennessee Whiskey 12
Weller Special Reserve 12
Woodinville 13
IRISH WHISKEY
Jack Ryan 12 yr Whiskey 13
Jack Ryan 10 yr Calvados Finish Whiskey 20
Red Breast 12 yr 17
Red Spot Irish Whiskey 34
Yellow Spot Irish Whiskey 22
Writers Tears 11
JAPANESE WHISKY
Suntory Toki 12
Nikka from the Barrel 22
Nikka Single Malt Yoichi 28
SCOTCH WHISKY
Aberlour 16 yr (speyside) 26
Bruichladdich Classic (Islay) 16
Caol lla 12 yr (Islay) 25
Compass Box Affinity (Blended with Calvados) 28
Compass Box Peat Monster (Peat Blend) 20
Signatory Auchentoshan 18 yr (Lowland) 27
Springbank 10 yr (Campbeltown) 20
Wolfburn Aurora ‘Sherry Oak’ (Speyside) 19
TEQUILA
Cimarron Blanco 11
Cimarron Reposado 12
Don Pilar Añejo 13
Fortaleza Blanco 14
Fortaleza Reposado 17
Fuentesca Extra Añejo 8 yr 55
Gran Dovejo Blanco 12
Partida Reposado 15
Ocho Reposado 17
Ocho Añejo 21
MEZCAL
Banhez Ensamble 12
El Jolgorio Tepeztate 34
El Jolgorio Mexicano 32
El mero mero Tepextate 18
El Silencio 12
Mal Bien Tepextate 32
Palenqueros Omar Nolasco Espadin 21
Rey Campero Jabali 28
Rey Campero Sierra Negra 28
Vago Madre Cuixe 21
Vago Elote 14
Yuu Baal Jabali 38
Yuu Baal Pechuga 21
RYE
Coppersea Raw 14
High West Double 11
High West Rendezvous 18
James E. Pepper 1776 11
James E. Pepper 1776 Sherry Cask 12
Journeyman Last Feather 11
Leopold’s Maryland Style 13
Pikesville 6 year 12
Rittenhouse 10
Willet 10 year Rye 24
Willet 6 year 21
BRANDY
Camus VS Cognac 13
Delord 25 yr Armagnac 24
Pierre Ferrand 1840 Cognac 12
Baardseth Cognac XO 25
Park ‘Mizunara Cask’ Cognac 15
Compte Le Originel Calvados 11
Oakland Spirits Glasshouse Shiso 10
Roger Groult 8 yr 18
Capurro Alcholado Pisco 11
Arkansas Black Straight Applejack 12
APERITIF/DIGESTIF
Aperol 9
Bigallet China-China 10
Campari 9
Cardamaro 10
Cocchi Americano 8
Cocchi Torino 8
Cynar 9
Gran Classico 10
Aero Club Amaro 10
Amaro Angeleno 10
Amaro Braulio 14
Amaro Casoni Heritage 10
Amaro Ciociaro 10
Amaro Montenegro 11
Amaro Nonino 12
Amaro Pellegrino 9
Averna 9
Fernet Branca 9
Fernet Angelico 15
Gernet Leopold 10
Yellow Chartreuse 16
Green Chartreuse 16
V.E.P. Green Chartreuse 32
Emperor Norton Absinthe 15
Leopold’s Aperitivo 11
Suze 10
Roulot L’Abricot 24
Roulet Le Citron 24
Zucca Rabarbaro 11
Beverages
BOTTLED BEER & CIDER
Hazy IPA, Science Reasons 11
Henhouse Brewing Co. | 16oz can
Spring Lager, Lenzbock 10
Heater Allen Brewing | 16oz can
Farmhouse Ale w/ Honeyberries, Indigo Yum 38
Oxbow Brewing Co. | 500ml
Farmhouse Ale w/ Grilled Peaches & Spices, Estival Diochotmous 48
Jester King Brewery | 375ml
Dry Cider, Nü Dry 10
Far West Cider Co.| 12 oz can
Kolsch-style, Non-alcoholic 6
Best Day Brewing | 12oz can
DRAUGHT BEER
Italian Pilsner, Terrazzo 9
Temescal Brewing Co.
Hopped Farmhouse Ale, Bird Bump 14
Jester King Brewing
West Coast IPA, Mo’Strata 10
Cellarmaker Brewing
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, cement designer
AOCSF, accounting
Cayson Designs, kitchen apron production
Talc Studios, plants
Matthew Fisher, artist
Johansson Projects, gallery
Small Works Studio, framing
Ana Carolina Pesce-Imlay, artist
Narangkar Glover, artist
Headlands Center for the Arts, gallery
Jack Fischer Gallery, gallery
Kelly Ording, artist
(RE)Union Creative, hand crafted furnishings
Cookline, contractor
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
9 . 29 . 21
SF Chronicle
2021 California Michelin Star
The Michelin Guide just announced which California restaurants earned coveted Michelin stars this year, including nine new one-star awardees in the Bay Area.
Read More >
11.1.2019
The World's 50 Best
The World’s 50 Best Discovery List
The World’s 50 Best Discovery List is a new platform compiling restaurants and bars across the globe that have all received votes from the Academy.
Read More >
6.4.19
SF Chronicle
2019 California Michelin Star
Michelin Guide’s first-ever California edition has turned a global spotlight on Los Angeles, Sacramento, San Diego, Orange County and Santa Barbara, but the Bay Area…
Read More >
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
2017 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 >
telephone
415 673 1294
hours
open daily
5:30pm until 10pm