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Fried Quail Is (Still) Everywhere

But these four restaurants are serving fresh spins on the old favorite.

Although State Bird Provisions has had its “CA state bird with provisions” on the menu since day one, its novelty hasn’t worn off. Meanwhile, buttermilk-battered and fried game birds are multiplying all over town:

With Cherries: Inspired by his work with Emeril Lagasse, Twenty Five Lusk chef Matthew Dolan chicken-fries quail. This month, it’s with Bing cherries and mushroom escabeche pancakes. 25 Lusk St. (near Townsend St.) 415-495-5875

With Corn: Joseph Humphrey has served chickenfried quail at Dixie since the restaurant’s opening last year. Now it comes with summery smoked creamed corn and bourbon shallots. 1 Letterman Dr. (near Lyon St.), 415-829-3363

With Pickles: After months of teasing on Southpaw BBQ’s kitchen-counter tasting menu, chicken-fried quail with watermelon pickles and house mustard sauce just debuted on the regular à la carte menu. 2170 Mission St. (Near 18th St.), 415-934-9300

With Tomatoes: Prospect chef Pam Mazzola brines quail, fries it, and serves it with the likes of buttermilk-dressed Little Gems and fried green tomato croutons. 300 Spear St. (at Folsom St.), 415-247-7770 

 

Originally published in the August 2013 issue of San Francisco

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