Menu menu

Menu menu

WE ARE OPEN

sunday to thursday 5:30 – 10:00
friday to saturday 5:30 – 11:00

Michelin Guide 2017
James Beard Award

James Beard Award for
Best Chef West Winner of 2015
Stuart Brioza and Nicole Krasinski

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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

thursday, july 4
saturday, july 27

 

 

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Make a Reservation

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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.

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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.

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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.

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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.

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Beverages

Cocktails Separator Wines Separator Spirits Separator Beers
For our complete beverage list please click here

SPECIALTIES & COCKTAILS, REINTERPRETED

Martini 12
choice of gin or vodka, vermouth, smoked castelvetrano olive juice, rosemary oil

Manhattan 13
black butter bourbon, vermouth, bitters

French Luau 13
cognac, yellow chartreuse, scotch, charred pineapple, lemon, jamaican bitters

Peaceful Dove   12
tequila, madeira, chamomile, grapefruit, egg white

$4.50 per guest will be added to each check to support SF employer mandates

 

The Remedy   12
mezcal, smoked ginger, honey, lemon, jalapeño

Non Emergency  14
cherry infused rye, mezcal, apple saba, vanilla

Thyme After Time  12
thyme vodka, velvet falernum, strawberry shrub, nocino, soda

Farmer’s Tipple  12
an ever-changing cocktail with ingredients from the progress’ own farm 

Beers
Cocktails

Beverages

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DRAUGHT

German-style Amber Ale, Alt Classic, Temescal Brewing Co., Oakland, California $8

Oak-aged Saison, Yeoman’s Pride, Sante Adairus Rustic Ales, Capitola, California $12

IPA, Diamond Puddles, Cooperage Brewing Co., Santa Rosa, California $9

BOTTLED BEER & CIDER

Kölsch-Style Ale, Kent Lake Kölsch, Iron Springs Pub & Brewery, Fairfax, California 16oz can   $7

Flanders-style Sour Red Ale, Deux Rouges 2018, Yazoo Brewing & Embrace the Funk, Nashville, Tennessee 500ml  $27

Saison, Tomorrow’s Verse, Urban Roots Brewing, Sacramento, California
500ml  $18

Single Hope Pale Ale, Strata, Alvarado Street Brewery, Salinas, California 16oz can $9

Stout, Oyster Stout, Henhouse Brewing Co., Santa Rosa, California
16oz  $8

Apple Cider, Dry Me a River, South City Ciderworks, San Bruno, California
500ml  $11

$4.50 per guest will be added to each check to support SF employer mandates

Spirits
Beers
AboutSeparator Our CastSeparator FriendsSeparator ShopSeparator Work

About

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.

—

Stuart Brioza & Nicole Krasinski,
chef proprietors
AboutSeparator Our CastSeparator FriendsSeparator ShopSeparator Work
Cast Member

Stuart Brioza

Chef / Owner
Cast Member

Nicole Krasinski

Pastry Chef / Owner
Cast Member

Jason Alexander

Managing Partner / Restaurant Director
Cast Member

Elizabeth DePalmer

Managing Partner / Business Director

    AboutSeparator Our CastSeparator FriendsSeparator ShopSeparator Work

    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

    AboutSeparator Our CastSeparator FriendsSeparator ShopSeparator Work

    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.

    Shop the progress collection

    AboutSeparator Our CastSeparator FriendsSeparator ShopSeparator Work

    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.

    *Name

    *Your Email

    Why The Progress?

    Position desired

    *Please attach your cover letter and resume in .pdf format only

    Press

    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…

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    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…

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    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 …

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    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 …

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    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 …

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    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 …

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    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 …

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    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

    thursday, july 4
    saturday, july 27

     

    Map

    email
    info@theprogress-sf.com

    telephone
    415 673 1294