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New American restaurant from the State Bird Provisions team serving inventive, family-style meals.
Hours
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
| Sunday | 5:30–10 PM |
| Monday | 5:30–10 PM |
| Tuesday | 5:30–10 PM |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
Address and Contact Information
Address: 1525 Fillmore St, San Francisco, CA 94115
Phone: (415) 673-1294
Website: http://www.theprogress-sf.com/
Menu Photos
Order and Reservations
Reservations: theprogress-sf.comopentable.com
Photo Gallery
Related Web Results
The Progress | Discover & Reserve Today
Explore The Workshop’s video walkthroughs, offering a detailed look at the restaurant’s ambiance, menu options, and dining experience in San Francisco.
The Progress – San Francisco – a MICHELIN Guide Restaurant
The Progress. 1525 Fillmore St., San Francisco, CA, 94115, USA. $$$ · Californian.
The Progress Restaurant – San Francisco, CA | OpenTable
Additional information · Location. 1525 Fillmore Street, San Francisco, CA 94115 · Award-winning. MICHELIN 1 Star 2025 · Description. The Progress is a vehicle for …
Reviews
Kyla W
I really want to love The Progress (and state bird) because the vibes are so good, the service is great, and some of the dishes are legendary, but it was my second time for dinner there last night, and 4 or so visits to state bird next door, and I see too much of a pattern to want to really come back to either ever again.
How can these dishes be SO all over the place but coming out of the same team? What is going on?! I see other reviewers here posting similar things so I know I’m not alone.
On the one hand you have perfectly balanced, creative, generously portioned dishes like the duck or the seaweed pasta, and on the other you have dishes with flavors or textures that do not come together at all and are even bordering inedible. The “lamb” dish last night was actually chopped up sausages that you had to roll up in big greasy tortillas, with large chucks of pumpkin, raw half-tomatillos and then garnish with fresh oranges and some kind of mole-like sauce. Who wants to this like craft project in the middle of a nice meal out? Dripping and making a mess and then taking a bite and it’s just a full raw tomatillo? LOL
Or some dishes are super unbalanced (borderline gross flavor combinations), way too salty to be edible, or portions that are comedic. The bok Choy is HALF OF ONE bok choy cut into quarters for like $20—what???— We would have had to order like 4 of this dish for the table to share a reasonable portion per person!!
BUT then you have the duck— perfectly cooked like something from a dream, and incredible rice with nuts that is a huge crunchy and squishy and just wonderful platter. Or the pasta dishes which were delicately balanced (Bonito with the brown butter and seaweed was like a flavor bomb! Amazing!!!). You are left thinking about your memory of these dishes later they are so good.
The dessert isle flotant arrives looking like a science experiment (again— what are we doing here with textures and plating?!) but is saved by the incredible sensory mix of everything but the sorbet (which should probably be dropped from this dish because it is too dense and intense compared to the textures and flavors of the other two things, and increase the portion of the meringue which melted into the sauce in a few mins…). Why is this happening?
Anyway, this review is way too long. In the end, dining here and exploring the menu and dishes (or at state bird)—as you want to do because the descriptions and ingredients are exciting!— becomes like gambling, and then when you look back on the experience/meal as a whole you are just left mostly with feelings of confusion. It’s like a flavor, texture (and emotional) roller coaster… and not in a good way.
Since I’m often the one to coordinate dinners out, I don’t think I can bring people to either of these places again for anything but cocktails (which are actually all amazing!!! And the somm was super nice!) because they will think I am loco. Please do something to fix this, chef. You are better than this, I know you are.
PS: shout out to the Glassy baby candles. Incredible organization !!
… moreHow can these dishes be SO all over the place but coming out of the same team? What is going on?! I see other reviewers here posting similar things so I know I’m not alone.
On the one hand you have perfectly balanced, creative, generously portioned dishes like the duck or the seaweed pasta, and on the other you have dishes with flavors or textures that do not come together at all and are even bordering inedible. The “lamb” dish last night was actually chopped up sausages that you had to roll up in big greasy tortillas, with large chucks of pumpkin, raw half-tomatillos and then garnish with fresh oranges and some kind of mole-like sauce. Who wants to this like craft project in the middle of a nice meal out? Dripping and making a mess and then taking a bite and it’s just a full raw tomatillo? LOL
Or some dishes are super unbalanced (borderline gross flavor combinations), way too salty to be edible, or portions that are comedic. The bok Choy is HALF OF ONE bok choy cut into quarters for like $20—what???— We would have had to order like 4 of this dish for the table to share a reasonable portion per person!!
BUT then you have the duck— perfectly cooked like something from a dream, and incredible rice with nuts that is a huge crunchy and squishy and just wonderful platter. Or the pasta dishes which were delicately balanced (Bonito with the brown butter and seaweed was like a flavor bomb! Amazing!!!). You are left thinking about your memory of these dishes later they are so good.
The dessert isle flotant arrives looking like a science experiment (again— what are we doing here with textures and plating?!) but is saved by the incredible sensory mix of everything but the sorbet (which should probably be dropped from this dish because it is too dense and intense compared to the textures and flavors of the other two things, and increase the portion of the meringue which melted into the sauce in a few mins…). Why is this happening?
Anyway, this review is way too long. In the end, dining here and exploring the menu and dishes (or at state bird)—as you want to do because the descriptions and ingredients are exciting!— becomes like gambling, and then when you look back on the experience/meal as a whole you are just left mostly with feelings of confusion. It’s like a flavor, texture (and emotional) roller coaster… and not in a good way.
Since I’m often the one to coordinate dinners out, I don’t think I can bring people to either of these places again for anything but cocktails (which are actually all amazing!!! And the somm was super nice!) because they will think I am loco. Please do something to fix this, chef. You are better than this, I know you are.
PS: shout out to the Glassy baby candles. Incredible organization !!
Jamie Li
Made a last minute reservation for a random weekday, and got seating in an adorable booth by the bar! It was the perfect spot to catch up with a friend and enjoy some food and drink. Cocktails were phenomenal, and every dish we had came out really well presented and tasty. For my drink, I got the one punch man. I am a huge fan of milk-washed cocktails and if you are too, you should not miss out on this one. We got the scallop and seaweed noodles which I would definitely get again.
… moreFarrah Palmer
My husband and I were visiting the city and decided to go here for our one and only date night without the baby. We were beyond happy with our decision. The food was phenomenal! Portions were perfect for a party of 2. Our absolute favorite was the pork chop. It was to die for. We wanted to pick up the bone and eat off the rest of the meat. A server told us they are a no judgment zone and do the same. Thank you for a wonderful evening!
… morePortal Orvieto
Very nice place. Amazing food, atmosphere and fun. Menu changes constantly and portions are made to share so you can try many different dishes. I’ve never been disappointed. #seedoilfree
… moreJorge
Had dinner here last night.
The server coursed well all dishes, starting with caviar potato cloud, then riverdog farm pig head (kind of a salad), after we tried the marinated artichoke toast (top notch), then chanterelle mushroom & yuba stir fry (Asian style). For main we shared the famous bbq liberty farms half duck (generous portion and nice flavor, wish just that the skin were crispy). And for desert floating island (an explosion of 5 different flavors).
Drinks we ordered Bird’s Eye View (mix of sour and sweet together) and The Upside Down (mocktail with a very different structure of flavor).
Generally I would say we had an ok experience, considering they have 1 star Michelin, was expecting a little more.
Ps.: they have a really nice environment and also an open kitchen. It was kind of funny to see one of the cooks hiding under the kitchen island to eat some food after 10pm, think just they should do that in a separated area not in front of guests in a Michelin Restaurant (my table was facing that view).
… moreThe server coursed well all dishes, starting with caviar potato cloud, then riverdog farm pig head (kind of a salad), after we tried the marinated artichoke toast (top notch), then chanterelle mushroom & yuba stir fry (Asian style). For main we shared the famous bbq liberty farms half duck (generous portion and nice flavor, wish just that the skin were crispy). And for desert floating island (an explosion of 5 different flavors).
Drinks we ordered Bird’s Eye View (mix of sour and sweet together) and The Upside Down (mocktail with a very different structure of flavor).
Generally I would say we had an ok experience, considering they have 1 star Michelin, was expecting a little more.
Ps.: they have a really nice environment and also an open kitchen. It was kind of funny to see one of the cooks hiding under the kitchen island to eat some food after 10pm, think just they should do that in a separated area not in front of guests in a Michelin Restaurant (my table was facing that view).
May Bresler Herzog
Good dinner, with some truly delicious dishes (like the duck and the radicchio salad) balanced with some that failed to impress us. The portion sizes are the biggest downfall, and were unbalanced for a place that instructs visitors to share dishes for the table.
For a table of 4 – the duck and salads are a good large portion each and were delicious, but the potato foam despite being great is a tiny portion, the noodles are fairly small (about a spoonfull per person for a table of 4, with the seafood noodles being surprisingly good and the chanterelle sorpestine too salty) and the masa dumplings are tiny and uninspired in flavor. The desserts were good (but again, floating island is tiny), and overall this meal is worth it, I just wish they’d balance the portion sizing better.
… moreFor a table of 4 – the duck and salads are a good large portion each and were delicious, but the potato foam despite being great is a tiny portion, the noodles are fairly small (about a spoonfull per person for a table of 4, with the seafood noodles being surprisingly good and the chanterelle sorpestine too salty) and the masa dumplings are tiny and uninspired in flavor. The desserts were good (but again, floating island is tiny), and overall this meal is worth it, I just wish they’d balance the portion sizing better.
YCD
Seriously one of the best restaurant experiences I’ve had in the entire San Francisco Bay Area. Honestly, it holds up against (and even beats) most of the one-star Michelin spots we’ve visited
All the dishes are delicious, but you HAVE to get the duck. It’s probably the best duck dish you can find—the meat is incredibly tender, and the rice is super flavorful.
It’s a sharing-style kind of place, perfect for bringing family or a few foodie friends . A huge bonus: they create a genuinely warm and inviting space (no overly dimmed fine-dining lights here!), so you and your friends/family can really enjoy the good food and cozy vibe. Order several dishes, grab a great cocktail, and enjoy. Highly, highly recommend!
… moreAll the dishes are delicious, but you HAVE to get the duck. It’s probably the best duck dish you can find—the meat is incredibly tender, and the rice is super flavorful.
It’s a sharing-style kind of place, perfect for bringing family or a few foodie friends . A huge bonus: they create a genuinely warm and inviting space (no overly dimmed fine-dining lights here!), so you and your friends/family can really enjoy the good food and cozy vibe. Order several dishes, grab a great cocktail, and enjoy. Highly, highly recommend!
Bay Area Reviews
We had a great dinner here, shinned brightest with the duck dish. The few others we ordered had some small portion sizes but that’s to be expected at an overpriced SF restaurant. The $30 a glass wine paired well with the duck. Peanut milk for dessert was a nice treat to end the night. Overall I’m happy with our dinner here and would like to come back just for the duck dish again.
… moreThomas McKinstry
The Progress is the big brother to State Bird, which I also love. The atmosphere is elevated, and the service impeccable – but does not feel too fancy or snooty. The food was delicious and each dish had a variety of textures and tastes which complemented themselves. The highlights of our meal were the caviar potato cloud, the steamed black cod, and the half duck. Highly recommend for a special occasion!
… moreAngie Hong
First off, I LOVE this place! From the moment I walked in, I was warmly greeted by the staff. They were so friendly and welcoming, which really set the tone for the evening.
The Progress is such a great spot for a date night – cozy, modern, and intimate, but it also works well for a dinner with friends. The vibe is relaxed yet elevated, and I really enjoyed the ambiance.
Now to the food,
Caviar Potato Cloud (10/10): Light, creamy, with just the right touch of caviar flavor. Absolutely perfect.
Smoked Duck (10/10, must-order): Pricey, but worth every bite. The duck was cooked beautifully and paired perfectly with the rice.
“Stir-Fried” Pork Sausage & Monterey Squid (6/10): This one fell flat for us, flavor was pretty average and not worth the price. I’d skip this dish.
Dessert: We tried the chocolate cake with ice cream and Sichuan sauce. Creative and interesting, though a little too sweet for our taste.
If I had one wish, it would be for slightly larger portions. But overall, the food was excellent, and I’m already looking forward to coming back to try more dishes. Definitely recommend checking this place out.
… moreThe Progress is such a great spot for a date night – cozy, modern, and intimate, but it also works well for a dinner with friends. The vibe is relaxed yet elevated, and I really enjoyed the ambiance.
Now to the food,
Caviar Potato Cloud (10/10): Light, creamy, with just the right touch of caviar flavor. Absolutely perfect.
Smoked Duck (10/10, must-order): Pricey, but worth every bite. The duck was cooked beautifully and paired perfectly with the rice.
“Stir-Fried” Pork Sausage & Monterey Squid (6/10): This one fell flat for us, flavor was pretty average and not worth the price. I’d skip this dish.
Dessert: We tried the chocolate cake with ice cream and Sichuan sauce. Creative and interesting, though a little too sweet for our taste.
If I had one wish, it would be for slightly larger portions. But overall, the food was excellent, and I’m already looking forward to coming back to try more dishes. Definitely recommend checking this place out.