August 14, 2013 | Story
Although State Bird Provisions has had its “CA state bird with provisions” on the menu since day one, its novelty hasn’t worn off. Meanwhile, buttermilk-battered and fried game birds are multiplying all over town:
With Cherries: Inspired by his work with Emeril Lagasse, Twenty Five Lusk chef Matthew Dolan chicken-fries quail. This month, it’s with Bing cherries and mushroom escabeche pancakes. 25 Lusk St. (near Townsend St.) 415-495-5875
With Corn: Joseph Humphrey has served chickenfried quail at Dixie since the restaurant’s opening last year. Now it comes with summery smoked creamed corn and bourbon shallots. 1 Letterman Dr. (near Lyon St.), 415-829-3363
With Pickles: After months of teasing on Southpaw BBQ’s kitchen-counter tasting menu, chicken-fried quail with watermelon pickles and house mustard sauce just debuted on the regular à la carte menu. 2170 Mission St. (Near 18th St.), 415-934-9300
With Tomatoes: Prospect chef Pam Mazzola brines quail, fries it, and serves it with the likes of buttermilk-dressed Little Gems and fried green tomato croutons. 300 Spear St. (at Folsom St.), 415-247-7770
Originally published in the August 2013 issue of San Francisco
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