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The Progress

@theprogress_sf

954
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looking to the past to inform the future with a (w)holistic approach to modern california cooking by @atomicstew @handsthatknowyou @atomicworkshop
POSTS STORIES REELS TAGGED
Whole animal butchery with @jolielund featuring @liberty_ducks @hudsonnapavalley @rossottiranch just to name a few!
14
6 days ago
We love our farmers! Head to the @aginstituteofmarin farmers market with @jolielund @alexhunter0 !!!
3
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!!
59
a month ago
@jolielund talks about the critical role farmers play at the restaurant!
17
a month ago
@barrhillgin Bee’s Knees Week starts today and @laughingcao has the perfect drink to help find new pollinator habitats: The Swarm! Join us @theprogress_sf . Order The Swarm cocktail. Post a photo of your cocktail and tag @barrhillgin . For every tagged post Barr Hill funds one square foot of new pollinator habitat! 🐝🐝🐝
1
a month ago
Brown butter cherries with @alexhunter0 🍒
17
2 months ago
What our team loves to drink with the Prog Dog! @adamrobinsomm Lambrusco! @kaidimino Riesling! @laughingcao The Progress Martini with @songcaidistillery gin @discount.seafood Chartreuse highball! @hannaferg Champagne!
8
2 months ago
Goat chorizo! Marinate freshly ground goat with chile California, chile de arbol, 66% chocolate, salt, dextrose, fermenting bacteria, pink salt, sugar, black pepper, oregano, clove, garlic and onion. Paddle on high speed until tacky. Case in sheep’s casing and air dry in refrigeration for two days. Air dry over low heat plancha for two more days. Grill to order!
10
2 months ago
Overheard @theprogress_sf
2
3 months ago
What we love to drink with the duck! Adam: Off-Dry Riesling Hanna: Schiava Kai: Kabinett Riesling Vanessa: One Punch Man
23
3 months ago
Whole goat butchery @theprogress_sf Coupled with sourcing from family owned and sustainable ranchers like @hudsonnapavalley , whole animal butchery is an essential part of how @atomicstew @jolielund develop the menu at The Progress. We receive two goats a week and break them down and use every bit in our chile roja roasted goat dish!
15
3 months ago
To celebrate Dining Out For Life this April 16, our gorgeous correspondant @gschlichte went to @theprogress_sf to meet with Chef Stuart Brioza to learn how he makes his famous half BBQ duck. Watch him in action and learn about why Dining Out For Life is so important to not only SFAF and Project Open Hand, but the culinary community as well.
13
4 months ago
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