Almost 2 months ago, I moved from New York City to San Francisco. Recently a friend and I had dinner here in SF at State Bird Provisions. It’s an interesting concept for a restaurant. Most of it is served “Dim Sum Style”, like a canape party, with a small menu of made to order dishes and an open kitchen. One such made to order dish is, “the state bird and provisions”. AKA California Quail. Ingenious. Tiny. Deep Fried. Served with perfectly white, translucent, thyme chive buttery onions. Doubtful I would eat such a dish in New York, where I have recently learned that the state bird is an Eastern Bluebird.