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State Bird Provisions. [Photo: bubbletea1/Flickr]
FILLMORE—Followers of cult-beloved State Bird Provisions are probably familiar with their signature "state bird," a fried quail dish with stewed onions Stuart Brioza originated back at Rubicon. Now, you can watch him teach you how to make it until the next time you can score one of those rare and precious reservations. One quibble: where's the shaving of parmigiano on top? [Bon Appetit via Grub Street]
THE MISSION—No plans tonight? Consider swinging by Elixir for a chef bacchanal, as Jen Biesty (Scala's Bistro) and Scott Youkilis (Maverick, Hog & Rocks, Hi-Lo BBQ) team up with TV personality Liam Mayclem and Colorado restaurateur Jimmy Yeager for a guest-bartending benefit for Share Our Strength. The bar already raised $2,100 for the charity through donations from their free nacho and hot dog bar during NFL games; they'll add any tips the chefs make tonight to the final check before sending it in. [EaterWire]
THE MISSION—Blue Bottle pastry boss Caitlin Freeman is on tour right now with her new book Modern Art Desserts (inspired by the sweets she crafts for the SFMOMA's cafe), and she'll be popping into 18 Reasons tomorrow night for their "18th Hour" party to sell and sign books. For the occasion, 18 Reasons will sell Freeman's Francesca Woodman cheese-and-cracker plates, Donald Judd tomato soup, Wayne Thiebaud cake, and plenty of rosé to wash it all down. The event runs from 6-10 pm. [EaterWire]
SOMA—Every first Thursday of the month beginning next Thursday, May 2, Ame chef Hiro Sone will offer a traditional Japanese-style kaiseki dinner, featuring seasonal ingredients and fish sourced from Tokyo. If you're unfamiliar with kaiseki dinners, they're sort of the Japanese equivalent of a tasting menu, with lots of small plates like sashimi, soups, and pickled vegetables served in meticulous presentations. Dinner is $165 with optional wine pairings for $95; they're limited to eight people. Call 415-284-4040 for a reservation. [EaterWire]
