Restaurant Review: Dinner at The Progress in SF

This is my third time dining at The Progress in San Francisco and it was just as delightful as I remember. The first time I dined at The Progress, my husband and I had just gotten engaged, so this restaurant holds a special place in my heart. My sister just moved to San Francisco so I wanted to return to The Progress for another special occasion: her moving back to California and starting a new job at a venture capital. The Progress was just awarded one Michelin Star.

I made reservations two days before through OpenTable for 5:45pm. The restaurant was empty when we arrived but soon filled with after-work diners and affluent couples.

The restaurant itself is in an old theater, the same curved wood ceiling remains, appearing like purposeful art instead of ancient architecture. The arched details continue throughout the restaurant and create an ambiance that’s complemented with greenery and skylights, bringing in light from the fog-filled sky.

The Progress is a la carte dishes served family style using all local Northern California ingredients. The menu evolves from small plates like potato clouds to large, family-style platters like barbecued duck or slow-cooked rabbit. The food is simple, yet transcends its ingredients to a satisfying, unexpected level that had me wanting to eat more despite being full.

Every detail of dining is thought-out—from urban rustic cauliflower salads to exquisite, award-winning martinis. If you’re able to get a reservation and you don’t mind spending $$$, go eat at The Progress.

Address: 1525 Fillmore Street, San Francisco

The Progress Menu

for April 26, 2018

Now, for some food porn…

Crispy potato topped with California Sturgeon caviar and potato foam

Fried Artichokes with preserved lemon & coriander chermoula aioli

Smothered Bellweather farms strawberries, rhubarb and spring peas

Squid ink noodles with yellowfoot mushrooms, kale & bonito flakes

Grilled Monterey Bay Abalone with crushed prince of orange potatoes in ramp-yuzu-seaweed butter

The Progress dessert menu

Lemon sugar donuts with cherry preserves, Minot and coffee-nocino ice cream

Warm blueberry turnovers with rosemary-chèvre ice cream, cinnamon spiced nuts

Now I’m hungry again. This meal was blissful and the service was divine. I’d be happy to go back for a fourth time.

Author: Becca Risa Luna

Seattle-based fashion writer and personal essayist. Likes designer handbags, glaring openness, and subtle vulgarity.

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