This episode of On the Fly by tablehopper is with Stuart Brioza, the chef and co-owner of State Bird Provisions, The Progress, and now right around the corner, the newly opened The Anchovy Bar. Heads up: this episode is by far our longest, but as you settle in, I hope you’ll enjoy the deep storytelling in this episode. We talk about what it’s like to open a business in the pandemic, and what it was like for them to be closed while they tried to save their two existing restaurants, navigating a mountain of paperwork and an uncertain path into an unclear future, while trying to look out for their incredible team. 

This conversation is also really fun: I love the deep dive we get to take with Stuart on The Anchovy Bar menu, his ingredient sourcing, and fascinating storytelling about our local ingredients, with a look into his creative process. All three of his restaurants with his wife and partner Nicole Krasinski are absolute creative culinary powerhouses, offering unique tasting experiences and culinary journeys and a particular brand of hospitality, like no other restaurant group.

Get ready to geek out on anchovies, and oysters, and butter, and take a fun walk through their pantry vis-à-vis their ingenious Atomic Workshop line. I hope you enjoy basking in Stuart’s profound passion for not only being a chef but someone who really loves to feed people, on many levels. 

The Anchovy Bar: theanchovybar.com 

State Bird, The Progress: statebirdsf.com 

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