State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza. At the restaurant, food is brought out on carts, as it is in dim-sum parlors. Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations. Many of their dishes were too complicated for me to deal with. This dish, though, is representative of the restaurant’s food, highly flavored, unusual, delicious.

Ingredients

  • ½ cup lime juice
  • ½ cup dark soy sauce (or usukuchi, white soy sauce, if you have it)
  • 1 small clove garlic, minced
  • ½ teaspoon minced ginger
  • 2 3-inch pieces kombu (kelp), wiped with a damp rag
  • ½ cup bonito flakes
  • 1 cup grapeseed oil
  • 2 ripe avocados
  • Coarse salt
  • Togarashi or black pepper
  • Toasted sesame seeds
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      1352 calories; 139 grams fat; 14 grams saturated fat; 37 grams monounsaturated fat; 80 grams polyunsaturated fat; 27 grams carbohydrates; 14 grams dietary fiber; 2 grams sugars; 11 grams protein; 0 milligrams cholesterol; 3643 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 4 servings

Preparation

  1. Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
  2. Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.

Dining and Cooking