Since it opened last December, State Bird Provisions has gotten a lot of acclaim and attention for dishes like the signature fried quail (the California state bird, hence the name) and for serving many dishes dim sum-style, with passed trays and carts. When it opened, an early favorite was the sourdough pancake with sauerkraut and ricotta; now, there's a whole savory pancake selection on the menu.
The menu changes frequently but there are currently three pancake options ($7-12). We love the little air pockets that form inside the sweet corn and garlic chive short stack, which features generous wedges of Cowgirl Creamery Mt. Tam, a triple cream goat cheese, and a swirl of sweet corn puree on the plate. At the moment, there's also a yeasted sesame pancake with local boquerones and creme fraiche, and a ginger and scallion pancake with Mendocino sea urchin and soy-lime sauce.
Since these pancakes are stuffed, they're heartier than they appear when they land on the table. It's easy to get carried away, but that's also a big part of the fun of dining at State Bird Provisions.
Pancakes will never be considered just for breakfast again.