In this week's Examiner review, Unterlicious take a joyful jaunt through the menu at State Bird Provisions: "a cook’s restaurant, one where whimsical and exquisite small dishes emerge from the open kitchen...unfettered by a menu." She describes the one "must have": the "deep fried and juicy" quail. After eating from a pickled anchovy amuse to frozen sabayon balls for dessert, she declares: "This radiant food, [is] so sensually surprising, [it] makes me want to eat here until I’ve tried every single dish imagined by these two artists." [Examiner]
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