State Bird Provisions is probably the most influential restaurant to have opened in the United States last year, a smallish place in San Francisco's Western Addition that supplements the small plates issuing from its open kitchen with even smaller plates served from carts circulating the restaurant, kind of like dim sum. Another cart holds rocks glasses, spherical ice cubes and house-canned cocktails: The Negronis and Manhattans are especially good, better than the made-to-order cocktails, which tend to be pretty sweet. At any rate, you are probably here for the carts, wheeled to the table every few minutes, bearing Koi-style sashimi plates of cleverly dressed raw salmon, albacore or hamachi; tuna tartare on crunchy piers of rice; egg rolls stuffed with pork; coconut-crusted popcorn shrimp; fried falafel balls with truffle aioli; sometimes even free bowls of popcorn tossed with pepper and salt. Pig's ear "Cheetos," guacamole fluff and lemondrop martini Kool Pops from a cart.
Source: LOS ANGELES TIMES
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