Gabrielle Maeda

CHEF
Written By Nicole Borden

State Bird Provisions | San Francisco | May 2019

FEATURED DISHES


Farm Green Ohitashi, Sunflower Seed Crema, Black Garlic Ponzu, and Lime-brined Marigold Flower Petals

Steak Tartare Poke: Strip Loin, Chile Fermented Turnips, Pepper Vinaigrette, Dashi Poached Hearts of Palm, and Crackers

Mussels and Squid Donabe, Crispy Tofu, Green Garlic, and Miso

Fried Rice a la Plancha, Asparagus, Almonds, and Paprika Oil


Photography by Jaclyn Warren

Nicole Borden
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