State Bird Provisions, one of the city’s most reliably buzzy and busy restaurants, reopens tonight after a two week hiatus. During that time the restaurant got a refreshed interior (check back for photos), and employees had the chance to recharge their batteries — the menu got some sprucing up, too.
“We would never be able to change the menu format at State Bird,” says chef/owner Stuart Brioza, referring to the menu of dishes that roam the dining room on a dim-sum-style cart. They did, however, rethink that format a bit, splitting the large, single cart into three, which Brioza says allows for the ability and flexibility to have more food and tableside service.
“It’s a great way to offer something new to our diners,” said Brioza of the remodel. “After five years, we started thinking about the next five years and how it would benefit the staff, their quality of work, and how to improve and increase the general morale of the restaurant.” And along those lines, Brioza and chef/partner Nicole Krasinski gave State Bird staff the opportunity to spend their two weeks on the payroll — working on special projects and learning the stations at The Progress — or taking a break. “People need to have a life,” said Brioza.
Here now are the refreshed menus, which include past favorites like duck liver mousse with almond biscuits, alongside some new additions; it also heralds the return of the state bird itself (it had briefly migrated next door to The Progress).
State Bird Provisions is open daily from 5:30 p.m.- 10 p.m.; reservations go quick, and are now available here.