Why they killed it in 2015: When it seemed like State Bird Provisions couldn't be bested (booked reservation schedule, James Beard Awards and other accolades), the power couple behind the wildly popular restaurant proved they weren't one-hit wonders. The pair opened their sophomore spot, The Progress, right next door with the same comforting cooking, but leaving the small-plates cart behind, focusing instead on family style dining and shared, communal dishes. The Progress may have been named after an old movie theater, but the forward-looking restaurant name from these two chefs can't be merely a coincidence.
How would you two describe your food? "Contemporary, rustic California cooking."
What's your signature dish? "Quail with provisions and savory pancakes, plus seasonal iterations on roti, ice cream sandwiches and floating islands."
What's the best advice you've gotten from a mentor? Brioza: "Stay two steps ahead." Krasinski: "Make mistakes, but know how to fix them."
Do you have a secret talent? Brioza: "Ceramics." Krasinski: "Headstands."
What's your favorite kitchen scar? Brioza: "Easy. My first one. A jab in the base of my palm while shucking an oyster." Krasinski: "Peeler to the thumb, peeling Pecorino."Next Chef