The Progress

The story

The Progress: Modern Rustic Californian Cuisine in San Francisco's Fillmore District

The Space

The Progress occupies a building that began life as a silent film theater in 1911. That history is still felt in the room’s generous proportions and warm, hand-built atmosphere. It opened in 2014 as a sibling to the acclaimed State Bird Provisions, and the two restaurants share a kitchen and a philosophy of cooking with absolute freedom.

The Food

The kitchen describes its cooking as “Modern Rustic.” The menu is built on a whole animal, whole vegetable philosophy, drawing on deep relationships with local farms. Techniques like smoking, curing, fermenting, and preserving create the big, bold flavors that define the meal. This is Californian cooking that leans into the abundance of the region, with a focus on slow evolution and the ingredients themselves.

The team’s approach earned them a Michelin star, a recognition of their high quality cooking and commitment to sourcing sustainably from fishermen and ranchers who are stewards of the land. It’s a place where the “je ne sais quoi” comes from the seasons and the team’s creative spirit, delivering insanely delicious results.

The Philosophy

The Progress is part of the Atomic Workshop Restaurant Group, which also includes State Bird Provisions and The Anchovy Bar. Their shared mission is to continue the evolution of California cuisine, delving deeper into the diversity of the region. At The Progress, that means food that feels both rooted in tradition and entirely of the moment.