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Stuart Brioza

@atomicstew

505

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Chef
Advancing one dish at a time
🐣 @statebirdprovisions
🌭 @theprogress_sf
🐟 @theanchovybar
⚛️ @atomicworkshop

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A @michelinguide star is an incredible honor. Huge congratulations to the entire team on retaining our @michelinguide star—thank you for the countless hours, relentless creativity, and genuine hospitality you bring every single day. Thank you to @atomicstew @handsthatknowyou @eli_depalmer for their continued leadership. And thank you to Michelin for recognizing what this team does each and every night. by @atomicstew

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a month ago

We’re so grateful to have retained our @michelinguide star! Thank you to our team for showing up every day with heart, curiosity, and an unbelievable amount of care. And to our leaders @atomicstew @handsthatknowyou @eli_depalmer for always guiding the way!We’re incredibly thankful to the @michelinguide for this recognition!! by @atomicstew

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a month ago

This year’s @mowsf Star Chefs and Vintners Gala hosted 74 participating restaurants and bars, led by our very own @atomicstew in his second year as Gala Chef Chair. The gala raised an incredible $6,175,000 to help feed and care for San Francisco seniors. This commitment transformed the evening into a powerful expression of community and compassion for our city’s older adults.Events like this also remind us how special the Bay Area culinary community truly is. The connections built through these gatherings continue to inspire a collective commitment to giving back.Thank you to all the chefs, bartenders, sommeliers and hospitality professionals for standing with Meals on Wheels and helping ensure that no senior in San Francisco feels forgotten or alone. Participating Restaurants & Bars:A16AbacáABVAcquerelloAllspiceAnomalyAzalina’sb. Patisserie Bar IrisBarberio OsteriaBesharamBindassBidBlue MermaidBon DeliereBosco BoulevardBreadbellyBurdellChina LiveCocola BakeryCopita CotognaEpic SteakFlour + WaterForeign CinemaFour Star SeafoodGood Good Culture ClubGreensHilda & JesseIyasareJouJouLa CigaleLa MarLa ToqueLiholiho Yacht ClubMaison NicoMister Jiu’sNiku SteakhouseNisei NopaNopalitoOne65Oyster GirlsPabu Pasta Supply Co.Penny RomaPerbaccoPiccinoPiglet & Co.Plumed HorseProspectPrubechuRecchiutu ConfectionsRich TableRT BistroSirene Slanted DoorSons & DaughtersSpruceState Bird ProvisionsSuperprimeThe Anchovy BarThe ProgressVia AureliaWaterbarWolfsbane by @atomicstew

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2 months ago

Tonight is the night! @atomicstew is back in his second year as Gala Chef Chair for the 38th Annual @mowsf Star Chefs & Vintners Gala. He will be joined by more than 70 of Northern California’s leading chefs and 60 distinguished vintners and sommeliers. We can’t wait for an amazing night of fundraising that will provide home-delivered meals and services to San Francisco seniors! by @atomicstew

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2 months ago

Running a trio of some of San Francisco’s most beloved restaurants keeps chef Stuart Brioza (@atomicstew) busy, but the James Beard Award-winning chef still finds time to dine out in the Richmond.We joined the legendary chef at a few of his go-to weekend spots. From a shrimpwich at Breadbelly (@breadbellysf) to a classic pie at Pizetta 211 (@pizetta211), chef Brioza knows his way around the neighborhood. Find the rest of his Weekend Hit List in the Eater app.📹: @paoloshmaolo Download the Eater app for:🍴 Editor-curated recommendations📍 Personalized picks wherever you are 🔎 Smarter search 🔖 Easy saving, sharing, and bookingEaterapp.comAvailable on iOS. Supported by @grubhub. by @atomicstew

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3 months ago

Evening stroll through Buena vista park in SF by @atomicstew

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4 months ago

Nicole & I had the great pleasure of working with Harlan ‘Pete’ Peterson at Tapawingo, from 2000-2004, a master class in how to operate a restaurant in perhaps the most unlikely of places. This was a time in our careers that gave us the latitude to just focus on food & cooking with very little distractions. We were so lucky to find ourselves in Northern Michigan, we’d often say to Pete & he’d respond with ‘Luck is the Residue of Design’. One of many valuable slogans we’ve inherited. What started out simply as employment, evolved into over 25 years of friendship, we’ve been especially proud to have him as a guest in our restaurants & to see him light up as he’s proudly walking through our doors.The things we learned from our experience at Tapawingo & why Pete is one of our most endearing mentors:Generosity is an investment into your future.Every year, find a way to re-introduce your restaurant and give your guests a subtle nod of something to look forward to.One of Pete’s super powers conflict aversion: He chose to guide through better communication and praise with positivity, regardless of the situation always seeing the good in people & situations, which ultimately made him a great role model to us and the next generation.Inspire with curiosity, creativity, meticulous detail, point of view and style.Old school is the best school….simple Promote your local food system as it creates a proud community.When we visited farms, Pete’s gilded name & Tapawingo’s reputation was always such an honor for our farmers to be featured on the menu, humbly speaking, it was always the farmers that were the stars. Ultimately, his role in our lives & careers has been a positive voice in our success, we’ve had the opportunity to amplify his teachings into our own restaurants & share his wisdom. RIP my friend by @atomicstew

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4 months ago

A beautiful spring day in the headlands…..enjoy! by @atomicstew

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5 months ago

Local Dungeness Crab is still going strong! by @atomicstew

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5 months ago

Monday night dinner reset….clean out your fridge & eat as many veggies as possible kind of shakshouka. This one never disappoints.I love this kind of a dish, one pot meal that takes about 30 minutes, assuming you’ve got ingredients around. In a cast iron pan fry out a bit of garlic over low heat in really good olive oil. Dice up red onion, fennel, carrots and add to the pan. Add a big pinch of shakshouka spice & salt (scroll left for recipe) and soften for a few minutes. Add some homemade tomato sauce & chop up a bunch of braising greens, like kale, Bok Choy, spinach, simmer with the lid on for about 30 minutes until everything is soft.At this point, I’ll fold in some pre cooked quinoa to absorb some of the juices.Add a bunch of chopped herbs & eggs. Hint: make wells with the fat bottom of an egg, then crack your eggs into the well.Simmer w/ the lid on until eggs are just set, about 5 minutes, if you like them runny.Crumble feta, sprinkle sliced parsley & drizzle Evoo over the top. by @atomicstew

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6 months ago

The creative partnership of Stuart Brioza (@atomicstew) and Nicole Krasinski (@handsthatknowyou) continues to redefine modern California cooking 🍽️From @statebirdprovisions to @theprogress_sf and @theanchovybar, their restaurants balance playfulness, technique, and unmistakable personality. Meet them at Taste America San Francisco on March 1, 2026 at @saluhallsf. Tickets are available via the link in bio. by @atomicstew

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6 months ago

Father/son gnocchi making session…. by @atomicstew

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7 months ago