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State Bird Provisions vs Benu
Both establishments are endorsed by reviewers writing for major publications. Overall, Benu ranks marginally higher than State Bird Provisions. Benu comes in at 91 with positive reviews from 14 sources like goop, Gayot and Lonely Planet.
State Bird Provisions
Fodor's
Michelin Guide
Gayot
San Francisco Chronicle
Condé Nast Traveler
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1529 Fillmore St., San Francisco, CA 94115
From $0 /night
Fodor's
"Eating at this tiny 14-table spot can be described as a festive parade of hors d'oeuvre, with bite-sized "provisions" rolled around on carts and diners picking what they want."
Full review
Michelin Guide
1 Star
"Who says dim sum-style dining is just for Chinese food? Not the folks behind State Bird Provisions."
Full review
Gayot
14.0
"State Bird references the main ingredient of the restaurant's signature dish: crispy fried quail, one of a small selection of items available on a printed menu."
Full review
San Francisco Chronicle
3.5
"In less than two years it's become the best-known little restaurant in the city - and maybe the country."
Full review
Condé Nast Traveler
Editor's Pick
"It's a clever idea—American dishes served dimsum style--but State Bird Provisions is so much more than just clever."
Full review
i
Make sure to try Brioza's signature fried quail, and save room for Krasinski's assortment of mini desserts.
Benu
Concierge
Fodor's
Travel + Leisure
Gayot
San Francisco Chronicle
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22 Hawthorne Street, San Francisco, CA
From $50 /night
Concierge
"Chef Corey Lee showcases his culinary virtuosity in an elaborate 13-course tasting menu that masterfully blends Eastern and Western techniques."
Fodor's
"Chef-owner Corey Lee launched his contemporary American restaurant much to the delight of food-obsessed locals and travelers alike."
Full review
Travel + Leisure
"A bowl of wild-salmon roe with puffed buckwheat conjures taste memories of cold soba."
Full review
Gayot
16.0
"Benu's chef is Corey Lee, former chef de cuisine of The French Laundry and opening sous chef at Per Se."
Full review
San Francisco Chronicle
4.0
"He takes the authentic textures of Asian ingredients, mixes them with his Western training, and gives everything a breathtaking twist."
Full review
