Expansive, light-filled, and dramatically designed with exposed concrete and arched wood ceilings, The Progress opened in 2014 next door to Brioza and Krasinski’s first restaurant, State Bird Provisions. While the kitchens are closely linked, The Progress offers a more classic sit-down experience. “It’s about larger family-style platters, dishes that you linger over a little longer,” Krasinski says.
The menu features appetizers, seafood, and meat mains, along with a playfully named Western Additions section—a nod to the San Francisco neighborhood—which might include smoked guinea hen bratwurst or a caviar and potato “cloud.”
In addition to being a popular venue for private events, The Progress plays a key role in the restaurant group’s approach to sustainability and staff development. “We can make dishes out of every bit and bobble of every food item that comes through,” Brioza says. “A whole animal comes in, and parts go to different restaurants—everything gets used in different ways.”
That same philosophy—though applied differently—extends to staff. Many cooks rotate through all three kitchens over several years, developing a wide range of skills. “That kind of training is kind of unparalleled,” Brioza says.
The Progress has held its Michelin star through 2025 and was previously nominated for Best New Restaurant at the James Beard Awards. More recently, in 2025, Stuart Brioza and Nicole Krasinski were named finalists for Outstanding Restaurateur, recognized for their work across Atomic Workshop: The Anchovy Bar, State Bird Provisions, and The Progress.
But for the couple, accolades come second to loyalty. While the local dining scene has evolved through trend cycles, “what hasn’t changed is that old-school hospitality is still cool,” Krasinski says. “It’s a restaurant you can always count on.”
